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

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.

[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.

For the money, it's an excellent heavy cleaver. I was intrigued by the idea of using a cleaver for chopping vegetables. Unfortunately, this cleaver is heavier and thicker than I thought it would be. That's the problem with buying online, you can't really know how something feels from pictures. I've only used it once, but it was enough to convince me I won't be using it for veggies or pretty much any prep work. Chef knives or Santoku knives are far better for that. It's sharp, but it's almost impossible to do fine work with it because it's too unwieldy. Did I mention how heavy it is? It's a meat cleaver. Seriously, unless you're hacking chicken carcasses apart, buy something else.

This is a great cleaver. Is it as good as a $100 cleaver from CKTG? No. Will it get sharper than an expensive cleaver or hold it's edge as well? No. does it come pretty close though for the price? Definitely. Do you mind throwing it on the sharpeners or stones recklessly given the price? not at all. It's a great workhorse. I've found myself using it in favor of the rest of my hundreds of dollars of knives. It's fast, it can slap, dice, rock, pound, scoop up all sorts of foods. Does just about everything but bones. I don't have much of a need to chop bones though. you could honestly get by with just this, and a bread knife, and if I for some reason really really wanted to hack through bones you could get a heavy cleaver. But really who does that except people in environments where they are trying to prep really really fast? I always pop joints out and cut through the soft spots... I'm not a bone hacker type. It has a great shape to it and it holds it's edge well enough for general use. If you're a serious chef you might want to consider getting the stainless or not stainless ones from CKTG around $80 but for nightly dinner use this is a steal.

Bought on a lark while on sale, thought it was a cheap experiment. Found out that it was actually a quality kitchen tool. This knife has become indispensible for all my Asian cuisine cooking, it is just as versatile as everyone claims. Came in a plastic bag, inside a thin cardboard sleeve where it still rests. Had a great edge out of the... sleeve(?) and can take and hold a wicked sharpness throughout a cook. I hone it every time I use it, just a couple quick swipes brings it right back to an edge that rivals my chef's knives at 5x the price. The one thing I was not expecting, was the weight of this knife. It's 13 oz. or 369g by the kitchen scale, which is about twice as heavy as any of my other knives. Having that much weight though is actually a good thing, as it's the weight of the knife that does the cutting and it makes doing prep work with this knife almost effortless. Chinese chef's knives use a down-and-away motion, and this knife will go through almost everything in a single stroke, meaning less tearing of the meat (which means more tender, juicy meat). The weight also means you have tons of control, as you really have to mean to move the knife to do it. That makes doing fine work like mincing garlic really easy. It's listed as a "cleaver", but it's really not that at all (and shouldn't be used as one!). This is the quintessential tool of any Chinese kitchen, the one knife to rule them all. Always hand-washed and dried, no signs of rust at all. The actual measurements as product received by me: Overall length 12.25in, Blade: 8in x 3 3/8in width, Handle 4.25in, Total Weight 13oz. Not sure where the product listing got their measurements from.

I invested in a fine, high-end Japanese cleaver a few years ago that cost almost $200 and it's been a huge disappointment. I have to baby it, and it still chips. It can't be used on bone, and is impossible to hand sharpen. My old Chinatown carbon steel cleaver was dirt cheap but I loved it. It wore out a few years ago and I couldn't find one locally. I found this cleaver on Amazon and couldn't believe the great reviews, so I ordered this one, and the larger Winco cleaver for bone cutting. For the price of this cleaver, I was expecting a mediocre cleaver that might last a year. I can't stress how shocked I was when I opened the box and held this cleaver in my hand! It's a beauty! Well-balanced, high-carbon stainless steel with an edge so razor sharp it will scare most people. It appears well-made and should last some time. It is easy to sharpen as all good cleavers are. I just bought a magnetic bar for my big knifes. If you don't have one, be sure to wrap this sharp heavy cleaver in a small towel or other protection and store it with respect and wisdom, especially if you have small children in the house. I love it so much, I am ordering more for gifts, and one to keep as a back-up. A cleaver is the work horse in the kitchen. All good cooks should have one. This one won't disappoint.

I found this cleaver to be a bit clunky. It's heavy which makes it ideal for breaking down any bones or anything tlarge that would need to be hacked down to manageable parts. I find it too bulky to use for anything else. The metal is thick and durable but its also the reason I encountered some difficulty keeping a sharp edge. I'd say you get what you pay for. Better off looking for a used cleaver if you're gonna spend $20 or less.

I mostly cook Asian food. Lots of vegetables that have to be diced or julienned for stir fries. I've long heard that the Chinese cleaver is the best choice for Asian cooking, so I wanted to buy a cheap one- in the case that I didn't like it, it wouldn't be too big of a loss. I fell in love with this cheap cleaver instantly. It's so easy and quick to mince garlic and ginger. However, my main reason for loving it so much is it doubles as a bench scraper. Can easily pick up a large amount of vegetables or meat to put in the pan without having to lift up my chopping board. I figured I would just use this knife until it breaks or doesn't retain an edge anymore and then buy a better one but I've been using it for almost a year now and it shows no signs of slowing down. I have been maintaining it regularly however. I can honestly see myself using this knife for years and years. I haven't seen any signs of the blade coming loose in the handle but I'm aware that some of the reviews have had this issue. I'll be on the lookout. If it does happen, oh well. It was only $10. Still well worth it just based on how frequently I use it. And it opened my eyes to the world of Chinese cleavers, so if it breaks I'll gladly buy a higher quality one.

Cheapest I can found! Other shops sell about 20 bucks plus tax.(and run out of stock!). Very sharp! Used couple of months, still sharp. The only drawback is too light, but I feel ok

Esta hacha de cocina llego en un impecable empacado y entregado dentro del tiempo acordado sin ningun contratiempo o problema. De primera instancia esperaba que la hoja fuara mas delgada, como para corte de verduras, pero la hoja de este cuchillo es ligeramente gruesa lo cual le da un peso mayor al acostumbrado en otras hachas para vegetales que he manejado, sin embargo, esta misma caracteristica lo hace ideal para usarlo para verduras, pollo y carne, ya que con lo grueso de la hoja puedes sin problema aplicar suficiente fuerza para cortar huesos pequeños sin ningun problema. Me encanta la forma de la hoja, el tamaño y como del filo al otro extremo de la costilla el grosor del hoja de acero inxoidable al alto carbono #260 el cual en teoria debe de mantener mas tiempo el afilado que un cochillo de acero inoxidable, hasta ahora con un par de semanas de uso se ve aun bien, ademas me gusta que la forma de la hoja va aumentando gradualemente en todo el ancho de la hoja. Su mango en comodo, y aun nos estamos conociendo. En general la considero una buena compra.

Compre en 189 pesos MXN , y esta increíble, note que tiene muchos comentarios positivos de USA y ninguno de México, y el resultado es el mismo. -Por el precio parece que seria de una calidad baja, PERO NO!! es muy buena calidad -Mi novia es Chef y me comento que conviene que el mango sea de madera, de esta manera no se resbala a la hora de cortar ( a diferencia del que es todo de metal, tenemos uno en casa y justo pasa eso) -Es pesado y ayuda a que picar vegetales o cortar carne sea más facil -Es un gran producto a un buen precio -Si se lo regalas a alguien seguro pensara que su valor es mayor a 500 pesos MXN

REALLY REALLY SHARP AND GOOD QUALITY - WOULD BUY AGAIN

Came very sharp and works pretty well for most things I've needed it for so far. Onions are processed very quickly. I wish I had gotten a slightly lighter/thinner bladed version. This is clearly capable of hitting a few chicken bones but it makes vegetable cutting a little less precise.