8 Inch Cleaver Knife, Chinese Butcher Knife, Professional Butcher Cleaver High-Carbon Stainless Steel with Ergonomic Handle for Meat & Vegetables

Bought one of these with no reviews on a bit of a whim, needing a large chopping knife. This is really more of a hybrid cleaver, not quite a chinese cleaver (which are thin and light and made for chopping vegetables) and a traditional western cleaver (made for almost exclusively dismantling critters) but somehow really manages to fit into a "jack of all trades" role.Firstly, the box is very nice. Both of mine had an issue where they'd dislodged from the packaging a bit but the knives have a point protector that kept it from damaging the point. So if you are buying one as a gift, open it up and make sure it's in the little slot for it, but the box is really nice with a magnetic closure and makes for a nice gift presentation.Second, the knife. Someone making this knife has experience from both a design and manufacturing perspective. I ordered a second one and the fit/finish on both was abjectly flawless. The grinds were razor sharp (easily able to shave arm hair) and perfectly consistent. The handles are polished and fitted perfectly, no steps or rough edges ANYWHERE. the laser etching is perfect and square.The grip is absolutely perfect. it has a lovely decorative pin in the center pin hole, the grip material is both very pretty and very well finished, the full tang keeps it wonderfully balanced, and while it's on the heavier side (about 100 grams heavier than a standard western chef's knife and about 200 grams heavier than my $500 hand forged japanese chef's knife) the knife just sits in the hand wonderfully. It's a little nose heavy (as you'd expect) but the balance point is only about a half inch in front of the pinch point, which is impressive.Again, not a rough edge ANYWHERE. the spine, the tang, every part is perfectly smoothed over. The geometry is great for forward push slicing like a chinese cleaver or japanese nakiri, and while it doesn't have the belly of a german knife for rock-chopping, it can vertical chop like a monster and EASILY rips through massive vegetables like squash, and can break down two or three carrots side by side. And when I was disassembling a turkey into a crown roast this thanksgiving, it smashed clean through all of the bird's ribs without even rolling the edge! Food falls away as if it had a convex grind (not sure if it does off the top of my head) and it works great for chopping a bunch of stuff and then scooping it off the cutting board (not quite as well as a proper thin, square edged chinese cleaver but much better than a traditional chef's knife. Again, very versatile) and the factory edge has no problem actually slicing herbs without mashing them.I've been using it in everything from julienne-ing to chopping, slicing, and apart from peeling (it does a good job at peeling hard skin veggies like squash, but it's just too big to peel potatoes or carrots) I just haven't found a job this knife doesn't handle. The large side of the bladeJust to test the steel I took one and put a 32 degree inclusive edge on it. it's quite hard (stainless tends to be more difficult to sharpen than high carbon) but took the edge more easily than some other knives I own, and it has seen a couple months of daily use since and has needed nothing other than honing.Cleanup is easy. Don't put it in the dishwasher (it will ruin the handle) and dry lightly after washing, but I've found it remarkably resistant to rust spots. If yours does develop a little dark ring here and there, don't fret. Mine has't shown any, but "stainless" does not mean stain free. That just means the steel has more carbon in it and you didn't dry it before putting it away.I like my knives. I cook every day. I picked this knife up on a whim but I find myself reaching for it almost as often as I reach for my $500 carbon steel Asai chef's knife. If this knife had a "made in japan" and a $150 price tag, I'd still tell people to buy it. I'm buying a third one right now for a friend.

Everything has to be right in the kitchen when I'm preparing food, I am super OCD about the meals I prepare and the items I use to do it. This clever is perfect, I was skeptical when I purchased it for such a low price, I thought well if it's not good at least I'm not out a bunch of money. I was wrong, it's awesome, I don't care if you're chopping veggies or meat it's awesome. I can cut an entire chicken in half with this thing no problem. The weight is dead on, the balance is how you would expect it. It's beefy enough for your difficult jobs but will slice a tomato into see-through slices. Just get one, if you're on the fence and picky like me don't be skeptical about this one. Happy cooking, enjoy your time in the kitchen - the whole family appreciates it.

BEST PURCHASE I MADE THIS YEAR.I took a chance on this because at least from the pictures, it looked pretty good. However, I must say this exceeded all expectations I had. Full tang, nice handle, decent steel, beautiful attention to detail, low price, ergonomic, and beyond excellent quality. It comes razor sharp too!BOYYY AM I HAPPY. This knife is not a duplicate/replicate knife like some of those other products around this price range. This is seriously everything I wanted in this style of Chinese style cleaver/knife but was not expecting to find that kind of quality at this price. It's really is crazy how nice this is. It even comes in a nice cushioned magnetically closed box!I don't write reviews very often, but I figured I got a crazy good product for what I paid that it deserves way more attention. Thanks guys, you make a damn good product.

My old cleaver is huge, and heavy. I like that. A heavy cleaver will go right through a carrot when you're chopping it.This cleaver is smaller. But it is nearly as heavy, and performs just as beautifully. I don't know that it needs a sharp point like it has, maybe that's down to my culinary style. But it cleaves beautifully.I still use my old cleaver, but it's no longer the first blade I reach for when I am going to cut carrots or potatoes.

The edge seemed decently sharp for this level of knife, the general shape seemed useful/good, and the handle was lighter than some other similar knives. However, mine arrived with the worst out-of-the-box misgrind I have seen. About half an inch in the from where the heel contacts the board, the edge went back up off the board for about two inches before coming back down to contact the board before sweeping up toward the tip. A big high-spot in the edge grind right where you would use a thin cleaver like this to chop/push cut makes a knife of this style just about useless. Be sure to check your edge out of the box.

It is so rare to find something that not only does the intended job well but also has an appealing appearance and quality in every part. Razor sharp, (be careful) I use knives and tools frequently as well as sharpening them, great handle and balance. Carbon fiber handle, amazing as well as germ free, excellent smooth finish and to top it off using a decorative crysanthamum center rivet as a decoration or signature of the knife maker. A custom made knife in all respects. If you want to check out the quality of knives on amazon pinch and magnify the image if your device allows you will be surprised at what you see when you compare one knife to another.

Has stayed sharp over the last few weeks of use and I've used it almost every day. I use it more than any other knife, including my Dalstrong Shogun chef's knife. I call this my "beater" knife because I don't mind getting a little rough with it. It has handled everything I've thrown at it so far with no dents or chips. I can chop through, slice and mince things very quickly with it. A great buy at $25.