Live Well Chinese Traditional Chef Meat Cleaver Knife with Wooden Handle

This is a quality piece of equipment and is razor sharp. It is heavy but well balanced. I am learning how to use it. It is great for slicing and chopping veggies. It probably will be very good for cutting up a raw chicken.

I bought this knife because it was cheap and I wanted to know if I would even like using this style of knife. It turns out I really do. It was super sharp out of the box, nearly as sharp as my hand sharpened Japanese knives. The edge retention isn't as good as those Japanese knives but at 1/10 the price I would be daft to expect that. I have only really needed to hone or strop though so far so retention is still really good. I absolutely recommend this for a home cook or anyone interested in buying a more expensive one with no other experience with this style of knife. As for meits gonna be a while before I am gonna need to replace this one.

Sharp knife, light weight, and thin blade! Good for chopping, dicing vegetables and all prep works. Recommended for light duty bone chopping as well but only weighted 12oz so I would only use this blade for backup. Spine is a little too thin and not smooth and will hurt your hand after 5-6hr of prepping. Recommended to grind and smooth the back of the spine near handle.Fish head curry dish and all prep works done using only this blade.

It’s not a bad knife, and if you don’t have much experience with knives I think it will greatly exceed your expectations. It’s relatively thin for a cleaver (even a Chinese cleaver) but I tried to thin mine on whet stones (took a long time!) and then sharpen on stones then stropped. Definitely cuts through paper easily , I prepped a bunch of carrots to get a feel for it and it does wedge slightly on bigger , harder vegetables. Wish it was even thinner behind the edge but i don’t have a grinder to make light work of that. The handle is what I expected, not fancy but feels ok. What’s rough is the edges of the blade (if you’re using a pinch grip) , I have a blister on my finger from it , I took a file to the parts of the blade that I touch with my pinch grip to try to round them off, it’s a little more comfortable . Like I said: if you’re using cheap knives you’ll find this $25 knife comes pretty sharp OOTB but for $25 more you could get a Victorinox fibrin Chinese cleaver that I think would be more than 2x better . Gonna truly that next, and if I like it, then upgrade from there .

Love this knife, I actually use it in a professional setting. I wanted to try to switch from traditional chefs knife to a cleaver kind of just to see if I like it better, curiosity really, now I will never go back. I bought this to get a feel and then purchase a more expensive one like a cck or something but this holds its sharpness and is a true work horse so no need as of yet.

This knife became dull in less than two weeks! I wouldn't recommend it to other customers. 😥😥😥

It is very sharp and the large size makes it nice for "T" ing meats.

I absolutely love this cleaver. Having owned CCK cleavers before I wasn’t expecting much for the price but I put it through its paces and the edge held up longer than expected. Even with a quick honing I was able to use it a few days in a professional kitchen before I touched up the edge on my water stones.