SHI BA ZI ZUO Kitchen Knife 7 Inches Versatile Butcher Cleaver Chopper Knife Slicing Meat Chopping Bones for Home Kitchen and Restaurant

I ordered this Chinese cleaver because I wanted a one-piece cleaver. Lighter knives can have riveted handles, but I wasn't confident buying something this heavy that might separate from the handle. I was definitely not disappointed. This cleaver is heavy, so I have to handle it carefully. I find that I can use it to slice thinly while resting the wide blade against my knuckles, but I can also use it to cut through produce parts destined for the compost bin. I had a bunch of corn cobs recently from an overwhelming desire for fresh corn-on-the-cob, and I used the cleaver to chop the cobs for the compost bin. When I relaxed and just let the cleaver do its job, the cobs were demolished and ready for the bin in no time. The Chinese cleaver is a tool that you must practice with and learn how to use, but I am so glad to now have a reliable one in my kitchen. I'm taking classes from a Chinese chef, and he has encouraged me to get one and work with it. Now I am so glad that I bought this product. This one is heavy, but I feel it is safer that lighter cleavers that have riveted handles. Highly recommended.

I have 3 SHI BA ZI ZUO knives, including the 9" model. I enjoy the laminated and excellent construction and heat-treating technology they use, which is superior to the "old school" cleavers used in many traditional Chinese restaurants, but I'm old.It weighs 1 lb. 3 oz. according to my scale, so it's a big boy. Balance is about 5.5" inches from the tip. The blade measures approx. 8 and 1/8" long and i4" wide. It tapers slightly towards the tip.I have so far found this more useful han the offers from Lamson, Dexter Russell, etc. due to its heft and ease of honing/sharpening.Managing the heft is a matter of technique and letting the knife "drive" itself. While I no longer work a cleaver all day long this is a nice alternative to the lighter-weight offerings which can be fatiguing due to extra effort required in the cut.This came very sharp, but I always hone the edge with a steel before serious work. I've had NO issues making 1/16" to 1/32' segments. I have other knives for tissue-thin cutting. It has proven capable in segmenting pork ribs and chicken bones with no visible damage to the edge.It's unibody construction also makes it easy to clean and it would easily pass food-inspection standards. I would buy this again.

Great all around!! It’s light and holds a super sharp edge for a good long time. It’s my go to for all around chopping and dicing, great value. No weird seams for germs to hide in. Easy and fun to use.

A big question to this company/seller: Can you translate (to English) the Mandarin inside and outside the box? Thanks!! This is for this model: ---> TP01-1Otherwise this TP01-01 is the slicer/chopper (for meat and chicken) not a bone chopper -gu dao. This also shouldn't be used for vegetables (cai dao) either, it's too thick of spine and weight with this one. Appears to be a high quality long lasting knife.

This cleaver is well made, full metal (So no need to worry about broken wood handles or wood rot over time!) and very sharp. I'd suggest folks looking for an all purpose Chinese cleaver to do all the regular slicing, mincing, and dicing to choose a lighter blade from this company as this one is a bit on the heavier side, which suits me, but probably not the average user that isn't use to a heavier blade. If you do prefer a heavier blade, then this one is the bees knees.