Winco Blade Chinese Cleaver w/ wooden handle – blade 8”x3 ½” overall length 12 ½”

[NOTE: This identical cleaver is sold with several different descriptions and prices, by several sellers. I chose this one because despite a higher initial price, when you figure in my Amazon Prime shipping versus the shipping charges for the lower priced offerings, this one came out the cheapest. Other than that, they all seem to be the same identical Winco cleaver.] Now the review - As a Taiwanese member of our extended family said, there is one of these in every Asian kitchen. It doesn't take a culinary genius to realize the parallels between the functionality of this tool and that of a western professional chef's knife. It is also clear that the large rectangular blade will go the chef's knife one better in the "scooping up" role. It is important to point out that this tool has some significant differences from the tougher but less satisfactory kitchen knives that many of us are used to working with. Many kitchen knives are made from alloys which are less than ideal for knife-making, but which are selected to survive the abuse that the average home user will inflict. This is not one of those knives. It is made from high carbon steel. It is somewhat brittle. It will rust in the blink of an eye. It will also take (and keep) an absolutely wicked edge. It is also worth mentioning that this is a "vegetable cleaver", not a meat cleaver. Do not use this on anything other than a wooden cutting board. Ever. Before you use it on a glass "board", save yourself some trouble and just throw it in the trash. Do not use this to try and whack your way through frozen foods, bones, ice, firewood, or iron pipe. That wonderfully sharp but brittle edge will chip and be ruined if you ignore this advice. Do wipe the blade as you use it. Rinse clean, then wipe dry, as soon as you are done. Ordinary steel rusts faster than I will be able to get you to believe, especially when damp. Rust occurring at a microscopic level can quickly degrade your edge, so this is not just an aesthetic concern. I should mention that the blade did not come in the blister pack pictured above, but it was well protected. It was razor sharp, and yes, I was able to shave my arm with it. Examination with a light microscope at 100x revealed a blade edge that was sharp if a little irregular. Given the price, I felt it was acceptably good. Having mentioned price, let me take a moment to compare this to the overly expensive German brand "me too" putative Chinese Cleavers. They are pretty. They are nicely made and well finished. They are pleasing to hold. And they are not Chinese Cleavers. The ones I have examined are made from the same sort of indestructible stainless steel used in so many western style knives. They believe that we are idiots, unable to care properly for our knives, and satisfied with something that looks trendy without actually functioning like the object being emulated. After all, the important thing is how it looks sitting in your kitchen, right ? Sadly, there are enough customers for this sort of thing that I don't see these products being improved. Too bad, because there are some stainless steel alloys that would do a credible job of improving on the traditional product, but only a few knife makers are using them, because (horrors) they will stain, chip, and rust if not properly cared for. I'm not a cheapskate, I cook with All-Clad Copper Core, Le Creuset, and Mauviel. But I also use Lodge, and Victorinox - both great bargains. I enjoy finding an inexpensive tool that will meet or exceed the performance of the high priced brand. I'm not going to tell you this is the ultimate Chinese Vegetable Cleaver. It is simply made, not fancy, and typical of what you are likely to find in many homes. I believe it is a great buy for someone wishing to give them a try, and that properly cared for, there is no reason that it could not serve you well in years to come. Two "leftover" details I'd like to mention, the blade is slightly rockered, not square, and care should be taken to keep moisture from getting between the wooden handle and the tang. Personally, I never immerse any knife, but simply wash the blade under cold running water, then dry it by hand before putting it away. Handles clean up nicely with a damp cloth. Given the price, you can hardly go wrong - you can always keep it on your desk as a paperweight. But, if what you receive is anything like what I received, I believe you will be pleased.

So i have alwats loved watching martin yan of tge show Yan can cook and always wanted knife skills like his. That man can chopp at a hundred miles an hour and nit even look at what he's cutting. Well i found out the clever he uses is a chinese chef's knife and this one had great reviews and was dirt cheap so i pupled the trigger. Glad i did to! Yeah it came a tad dull but a few minutes on a soft arkansas stone with some soapy water fixed that. The spine was too square as was the part directly below the handle, but some sandpaper fixed that! I'm chopping carrots super fast, getting dozens of wafer this slices without any special effort and you can kind of see through them. With little effort I'm mincing onions so small that they mostly melt into whatever I'm cooking. They're smaller than the minced onions McDonald's uses. Plus I'm chopping them fast! Just using this thing has made my knife skills improve all the way around. This is not a butcher's cleaver! It is not meant to go through bones! The chinese name for tgis knife is "cai dao" which means vegetable cutter, or vegetable knife. This knife is the exact same function as a traditional chef's knife or santoku knife. It does however do more than those. This is the all purpose knife of a chinese restaurant and professional chinese chefs. From cutting, to garnishing, to tenderizing this knife does SOOOO MUCH! It does take a keen edge. If you don't know how to sharpen a knife with a stones then you need to learn. A butcher steel isn't for sharpening or honing, it's for edge aligning. Gonna buy a second one and give this one away as this was a knife i got just to try. I abused it as i was learning it so it's scratched up pretty good. This really is a premium piece of kit. I also have a mercer chinese chef knife with a santoprene handle. The blade stock is thinner so it's a touch flexible and this one is not. This is a good, stout knife, manufactured for years of use. Do not put it in the dishwasher! Good knives should never go in a dishwasher. Nor should they ever be submerged in water. Once done they shoukd be hand washed and cleaned. They'll last decades that way. The mercer has a more premium steel but a cheaper feeling handle. I love both but this one is a bit heavier and i enjoy it. I put them in the same category of quality and love them both equally but for different reasons.

No sé porqué no identifican a este cuchillo como un Nakiri (quizás porque no es fabricado en Japón), pero para todos fines prácticos, el cuchillo es un Nakiri hecho y derecho. De fábrica posee un filo excelente, y la hoja se adelgaza gradualmente desde el lomo hasta el filo, permitiendo cortes más precisos y suaves. Se recomienda especialmente para cortar frutas y verduras, ya que no parece lo suficientemente firme como para cortar hueso o cartílago; pero para trabajo normal de cocina, resulta muy conveniente. Quizás el único defecto que podría mencionar es que el lomo trae bordes afilados, que pueden lastimar o incluso cortar si se usa sin cuidado y aplicando mucha fuerza, pero simplemente le redondeé los bordes usando una piedra esmeril, y asunto solucionado. Después de eso, se ha convertido en uno de mis cuchillos favoritos.

I actually purchased this brute to cut giant blocks of melt and pour soap. My 7 inch cleaver was unable to handle the job, and this was described as "hefty" That's an understatement as this thing looks like Paul Bunyan's axe in my tiny hands. I feel invincible. This is sharp, and takes all of the work out of chopping. I can now cut huge quantities of soap in no time at all, and without the sore hands I got having to push so hard to get through it. The one piece is great, no rivets, no chance of falling apart mid slice. I'm excited to see my hubby try it out in the kitchen (after a thorough cleaning in the dishwasher) as he loves his Asian cuisine. Time will tell how sharp it stays between both jobs, but for the price I have no qualms in giving it some love when it needs it. Great tool for the job at hand, great price, and great quality makes this cleaver a clear win!

Sharp edges and hurt my hand. blade not sharp enough. Overall value for money.

After moving into a new place, and leaving my prior knife collection behind, I looked into alternatives and found a great video praising this style of knife. Since using this, it has been the only knife I've ever used - despite since ordering and having a knife set since. This one just does everything, and is so convienent for so many everyday use cases. The only thing that would be nice is some serations on the sides to prevent things like potatoes to sticking to the knife. It's also sharp, so do adjust your cleaning habits accordingly.

Seems Very Good quality, Have seen reviews on this cleaver before, it should last years of use, even heavy bone chopping if properly sharpened, and respected, I'm sure this cleaver can even split a carcass, It will just take longer than a giant carcass splitter cleaver, obviously. Lots of people Don't Split carcasses with ridiculous giant Carcass splitter cleavers, there's really no need for one. This cleaver could probably be used as a wood chopper of sorts, I'm not sure how good the edge is. I have seen videos of people cutting small trees down with low price stainless cleavers, The very wide close too 4 inch blade makes for a very durable design in general, much like wide machetes, but this is much thicker than a vegetable cleaver, certainly suited for chopping bone, doesn't have desirable huge weight and size to make heavy bone chopping easier, But I think this Cleaver could do some serious work.