I was looking for a decently priced Chinese cleaver to use for chopping vegetables and the like. This one gets a good review here so I thought I’d take the plunge. (Review is for the 8” which is a few cents more expensive)
https://youtu.be/NCbspvpbs4Y
In this review the guy says it’s now his favourite knife
https://youtu.be/L_uEffyF468
9" Professional Stainless Steel Vegetable Chef Knife $45.31 (25% off RRP $60.42) Delivered @ SHI BA ZI ZUO Amazon AU
![](https://files.ozbargain.com.au/u/58/207558-38.jpg?h=59d85ba9)
Last edited 14/07/2022 - 21:19 by 1 other user
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this brand is super legit, use it for more than 10 years and its still the main knife without any problems, one knife handles everything
This brand has very good quality.The $60 shi ba zi zuo knife works a lot better than my $300 Japanese Shun knife.
I love Japanese blades.
But never, ever buy a Japanese cleaver or serrated bread knife.
Why?
Japanese knives = hard metal, acute edge.
Great for precision and effortless slicing, but prone to chipping if your main task is chopping harder or frozen objects. Most dedicated cleavers comprise thicker blades made from softer metals which are not as susceptible to chipping, and are easily honed if the edge or blade starts to lose it's straight edge.
As for the serrated knives, it is the serrations that are sawing the food, rather than the knife slicing it - so the advantages of the acute edge and hard metal is lost, and all that remains is the higher price tags.
Japan doesn't eat much bread nor beef that requires cutting. Most are already pre-cut ready for grilling and bread is single packaged already.
@bboz: It not designed for it? It not thick enough for bones and it has not use for slicing bread when you need to saw instead of one motion?
But never, ever buy a Japanese cleaver or serrated bread knife.
Guy and his Sugimoto #6 cai-dao / chuka would like a word with you…
https://www.sbs.com.au/food/sites/sbs.com.au.food/files/styl…
You say that but MAC makes like the best serrated bread knife
Thanks OP just bought one
I really need to stop buying knives
Same here. I'm changing my name to Edward Scissorhands.
Since I got my three really good knives - nakiri, gyoto, petty - I've been completely devoid of more knife-envy buying, it's awesome.
Thanks OP! Bought one
Now could anyone suggest a fruit, and vegetable knife,
Not cutting meat , I will keep this knife for meat onlyThis knife is for fruit and veggies. It’s too thin for meat except maybe chicken.
Not even beef or lamb.?
Going off the second YouTube review you need a thicker cleaver for bones
in the description:
This slicer is suitable slicing knife is suitable for slicing, dicing or mincing meat and vegetable
Please donot use it to chop hard bones or any hard materials.theres a butcher version for bones
They sell one for meat but not on special:
https://www.amazon.com.au/SHI-BA-ZI-ZUO-Chopping/dp/B07WXGF7…
"meat" and "bones" are COMPLETELY different usecases.
I have this exact one. Cutting meat is fine. Juat can't use it for bones
Do you recommend this knife?
@bennybaubles: Ya I actually have 2 of these at home. They are great, I only have to sharpen them every 2 months or so but that because I like them really sharp
Obviously, you dont know chinese knifes well.
This is 片刀, can be used for veggies, fruits, meat without any problem.
The one for bones is 斩骨刀 or 剁刀, looks similar but much thicker and it's sold here (they have comparison in product description section): https://www.amazon.com.au/dp/B07WXGF7VX/ref=emc_b_5_t
Boneless meat is fine even thin shaves of partially frozen fillet meat for hotpot. I wouldn't use it to fillet a fish. Too chunky for that
I have the 830, got it for $14 on amazon.
Hasn't chopped straight since the day i got it.
I think this knife also has the advantage of a straight blade, no curve..
That's part of the charm of the kiwi.
Very malleable blade, but incredibly easy to sharpen and hone to create or maintain a fashioned edge.
Perfect for cleavers where it's chopping through chickens and frozen cabbages…
If you're looking for something to use as a pseudo Chef's knife on veges and meat, this Thai cleaver is even better;
+1 for actually advertising what steel the knife is made from.
-1 for being a budget Chinese steel.
For those wondering this will be better than any $2 shop junk knife but honestly probably would not he worth near the price tag.That handle isn't going to last once water gets into it after 6 months it will become loose. I don't have one of these but my parents have one in the backyard rusted that had a similar design to this.
This review says the full tang wired handle is excellent along with the front cap which works well to stop water damage. He also recommends using mineral oil on the rosewood handle.
https://youtu.be/feaXHT4yuLMAll affiliate links in his description mate… Also it the same design its just a wire with a fish hook bend. If the wood cracks from a drop you'll need to drill and sand a piece of wood but heat the end to bend it straight.
The knife you use when you want to split your kids Kelly bean in perfect half.
I don't think you're ready for this Kelly…
I bought one of their other knife similar size as well. Gotta say….it looks way sharper than it actually is…..even if you try to sharpen it, it still feels somehow dull…..
And the engraving even rust as well….definitely not something I would buy again at those prices….
interesting cos the reviews for this knife are quite good on reddit etc..
Got the exact same one. It looks like a cleaver but it actually a knife. Not as heavy and thick as expected of a cleaver. It took two or three blow to cut through the humerus and at least 5 blows to cut through the femur and chip the knife in the process. the blood soak through the joint at the handle are very hard to clean, even with Luminol it is impossible to clean the blood all out. Not recommended.
That’s why it’s recommended only for veggies old boy
I have no idea about the quality of the metal but damn, that thing just looks legit.
I want one