172KK - Kom-Kom cook's knife with a seven inch, high carbon content blade and a quality hardwood handle.
The 172 chef's knife is available as a Kiwi Brand or Kom-Kom Brand version and is a perfect all-purpose choice for common kitchen tasks such mincing, slicing, chopping vegetables and slicing meat.
The blade is approximately seven inches long and is just less than two inches wide (see diagram for detailed dimensions) while the knife edge is perfectly flat with a small curve towards the tip.
Taking inspiration from the Japanese Nakiri knife in both it's shape and style, this knife has a blade that is super thin when compared to traditional western style knives and it is lightweight and well balanced, so it excels when cutting a wide range of vegetables.
Known globally by their reputation as the very best knives that Thailand has to offer, Kom-Kom's designs are both attractive and practically suited for everyday use.
While the 172 style knife is available as either a Kiwi (172) or Kom-Kom (172KK) version. The Kom-Kom branded knives are produced to a higher standard of finish and production specification than their cheaper selling Kiwi Brand counterpart.
The blade is made from SUS420J2 Japanese Martensitic stainless steel, which is a high carbon stainless steel alloy that is specially heat treated and tempered which ensures sharpness and unrivalled durability. The handle is made from untreated desert ironwood and will benefit from the occasional application of a food grade oil to maintain the health of the wood, avoiding shrinkage and keeping the handle looking like new (see "knife care" tab for more details).
Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.
Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.
This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.
If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.
Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .
Keep in a safe location away from children.
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