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Especially as the knives keep the edge quite well.
Never heard that before, they are popular because they are dirt cheap. I don't use them
anymore I find them too wobbly side to side.The kiwi knives use stainless steel, and the Rockwell hardness should be around 50 to 51. The edge gets dull after a few minutes of use. However, with the very thin blade, most people would not notice the edge degradation.
https://www.chefpanko.com/why-i-like-the-kiwi-knife-from-thailand/
sohi-
I disagree with that comment from that person. I find that the chef knife is perfect for cutting over ripe tomatoes and softer things. The things that require sharpness and a thin blade. Also don't chop I draw through with minimum pressure. Hence staying sharper for longer. But I'm not doing any massive amounts of veg prep.
Also the occasional use of a steel, keeps the edge well.
I got quite fixated so looked at the edge with a loupe and the kiwi knife stayed sharp for quite a while. The softer metal is easier to bring a sharp edge to.
The metal used (I read from someone on reddit that did a scratch test) is 2cr13 or 20cr13 so goes with 50hrc mentioned
lynx
Lots of kiwi knife users disagree with your comment. Hence their popularity.
Especially as the knives keep the edge quite well. But as a regular kiwi knife user, what are you cutting against?