Posted By: Greg Grace
- verified customer
2 people found this review helpfulThis Chinese vegetable cleaver cuts through most vegetables as if they are made of cooled butter. I have been using Asian style cleavers ever since I bought my first complete wok system in the 80s. Over the years I have lost the cleaver, but I always loved its cutting ease compared to the best of the western-styled knifes. The company CCK has the western high-end market on these cleavers. Yet, I believe they could produce a better finished product for the price point. The knife comes sharp, but really needs a very good knife honing and dressing to finish it up. The Cleavers blade tang is just smashed into the wooden handle and the handle needs to be oiled and protected. All this is necessary for a $70 carbon-steel knife. I own many fine western made knifes around this price point and they do not need any of this additional help to really work at their best. Sadly, even after this initial work I did on my cleaver, it immediately developed a 3/16 inch round notch as I was enjoying it to slice through its first 4 peeled carrots. This cleaver had to suffer from a bad batch of steel with impurities that greater increased the blades brittleness about 1 1/4 inches from the end of the outer edge. So, I talked with Mark the owner and he is sending me a replacement cleaver. A cleaver of this style will completely change your mind concerning vegetable prep and workflow. It is that good. I just received a dud, so to speak. I just have to wait again to enjoy the Asian ease of vegetable prep. Do not use this as a cleaver for any boning tasks it is not designed for that. The blade is too narrow and thin. This is not to be used as a meat cleaver in a pinch too. So I suggest that you watch anyone who is unfamiliar with it the first time they start cutting with it. That was not my problem with this cleaver either, I've recently lost my all family members to - the circle of life - so to speak. Just remember the blade will rust, but sharpens very quickly and stays that way even longer. It needs more TLC than most western knife due and has to be dried instantly after use, but it will make you a believer in a couple of slices. It is a safer cleaver/knife design. It has a very tall blade that make slicing even safer, because the knuckles are in touch with the slide of the blade all the chopping cycle. I cannot say that about my largest ultra-sharp 12 inch chef-style knife; its not as safe to use and it takes more power and skill to cut as well.It is a cut above the others!
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