ShunClassic 7" Vegetable Cleaver

I am a Chinese, a Chinese vegi knife is all I need for all cutting tasks (except a heavy cleaver for chopping bones). I was looking for a replacement for the knife I bought 20 yrs ago in China. Shun is a great find.- Shape: Shun is very similar to a typical knife used in China. It is a little larger, much thinner and lighter than my old one.- Sharpness: It is EXTREMELY sharp. It is effortless to cut/slice vegis such as carrots and tomatoes. The edge is sharp from tip to the end. The entire length of the knife is useful.- thinness: Shun does not recommend it for tough veggies like butternut squash. I don't use it to smash garlic like how I typically do. Instead, I press the knife with my palm to crush the garlic. It has worked out well.- Cleaning: I follow the instruction: clean it with hot warm right away after use and dry it immediately. It is very easy.Before I made the purchase, I debated between Shun and Wusthof vegi cleaver. I own several Wusthof knives, and like them. Which one is better depends on how you cut veggies:- Japanese steel: harder, lighter and thinner, blade is 16 degree angle. Pros of Japanese steel: sharper, more precise cut; I have never given too much thought about precision before. However, once I have Shun, I find that I I am able to slice onions, cucumbers, etc in much thinner stripes. iI think that 16 degree angle definitely gives an edge to Shun over German knives if you care about precision. Con's: more brittle.- Germany steel: softer, thicker and heavier, blade is 20-25 degree angle. Pro's of Germany knifes: take more abuse, less prone to chipping; has more steel to handle sharpeningI decide to give Shun a try because of its reputation. I am very happy with the knife, and enjoy using it everyday.

I love this knife. So comfortable to use and so sharp

This vegetable cleaver is a big knife as all cleavers are, so the massive blade and comparatively short handle make the cleaver a bit front-heavy. The balance point is between 1" and 1-1/2" in front of the bolster. Even when choking up forward on the blade with a pinch grip, the mass of the blade could become tiring during a marathon dicing session, but that's true for all large knives. In mitigation, however, since the blade of the cleaver is relatively straight, cuts are made using a "push" cut instead of the "rocking" cut used with chef knives. Consequently, the wrist stays straight and doesn't flex, so any wrist fatigue is minimized.Fit and finish for this knife are excellent, the blade is gorgeous, and the edge easily passes the "thumbnail test." It slides through even hard vegetables such as carrots, when the forward weight of the blade makes cutting even easier. Once the different weight distribution of the large, wide blade becomes more familiar, this cleaver may be your go-to knife for almost everything.I'm not a big fan of the "D" shaped handles on Shun Classic knives. The bulge on the right side of the handle makes the knife slightly more comfortable in the right hand than in the left. Again, the difference is just noticeable, not nearly enough to be a deal killer and not enough to make the knife more difficult to use.

TL;DR: Sharp knife, but requires care like any carbon steel. 5 stars on sale, 4 stars full price.This knife is sharp. Regarding chipping/edge fastness: I use it a lot, and have experienced no chipping. I think (I am no expert) that due to the type of steel used, any moisture left on the knife will cause a weakness in the steel and cause it to lose its edge faster or potentially chip.Because of this whenever I use it, I wipe it down between each use and clean it again once I'm done with all my chopping, particularly if I'm slicing tomatoes, strawberries, and other foods with high water content. I use this knife for anything as hard as a carrot, but not as hard as squashes, so there's not a lot that I do not use it for.I have had to sharpen the knife fairly often (once a week or so) to keep it very sharp. It doesn't take very long (4 mins usually) and though it's not as sharp as when it first arrived, it's nearly there. I would say don't buy the knife unless you will be sharpening it yourself, the edge simply does not stay extra-sharp. I will start oiling the knife to see if it makes any difference in how long the edge holds. Also, I use bamboo cutting boards, so this may be contributing to my knife losing its edge.For those of you looking for a large flat slicing edge: this is not the knife for you. I really wanted a cleaver with a flat edge, but none seemed to compare to this cleaver. I'm happy with it, but I find that if I don't slice in just the right way, part of the edge stays off the cutting board. This may just require an adjustment period in how I handle the knife, however, as this is my first cleaver.Despite what may seem as drawbacks, I still think this is a top tier knife. Its "brittleness" is the reason why it can achieve such a sharp edge, and it is also much easier to sharpen than a stainless steel knife. Cost is my only beef with this knife, but buy it while it's on sale (use a tracker) and it's worth it.

The reviewers that complain about chipping or “poor quality” should have done research before buying Japanese steel knives. This type of steel is extremely hard (60 - 61) compared to European knives, are hand-sharpened to a much finer 16 degree angle and stay amazingly razor sharp if used correctly. The cutting technique required of Japanese knives is NOT the same as for western style chefs knives; the shapes are specific to the technique and the food being cut. That said, Shun is a great knife for 1/2 the price of other professional Japanese knives and should be more than adequate for the home cook. Do a little research, watch some videos, and know what you are buying before you purchase Japanese steel knives. This cleaver is my favorite go-to knife for all vegetable cuts, slicing, mincing, and shredding. I’m extremely satisfied and glad I spent the money.