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9" Professional Stainless Steel Vegetable Chef Knife $45.31 (25% off RRP $60.42) Delivered @ SHI BA ZI ZUO Amazon AU

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9" Professional Stainless Steel Vegetable Chef Knife $45.31 (25% off RRP $60.42) Delivered @ SHI BA ZI ZUO Amazon AUAffiliate
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bennybaubles on 14/07/2022 - 20:56 amazon.com.au (2710 clicks)
Last edited 14/07/2022 - 21:19 by 1 other user
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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

Price History at C CamelCamelCamel.
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closed Comments

  • King Tightarse on 14/07/2022 - 21:00
    +2

    I have no idea about the quality of the metal but damn, that thing just looks legit.
    I want one

  • nelladream on 14/07/2022 - 21:08
    +6

    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

  • cooldog on 14/07/2022 - 21:14
    +5

    This brand has very good quality.The $60 shi ba zi zuo knife works a lot better than my $300 Japanese Shun knife.

    • UncleRico on 14/07/2022 - 21:34
      +2

      I love Japanese blades.

      But never, ever buy a Japanese cleaver or serrated bread knife.

      • bboz on 14/07/2022 - 22:21

        Why?

        • UncleRico on 14/07/2022 - 22:26
          +7

          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.

        • Sheng on 14/07/2022 - 22:26
          -1

          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 on 14/07/2022 - 22:27
            +2

            @Sheng: What's that got to do with ops statement?

            • Sheng on 14/07/2022 - 22:28

              @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?

      • Fullhalter on 15/07/2022 - 00:54

        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…

  • honkyb on 14/07/2022 - 21:27
    +1

    Thanks OP just bought one

  • Bunsen on 14/07/2022 - 21:30
    +4

    I really need to stop buying knives

    • mckayver on 15/07/2022 - 12:25
      +2

      Same here. I'm changing my name to Edward Scissorhands.

    • mickeyjuiceman on 15/07/2022 - 18:44

      Since I got my three really good knives - nakiri, gyoto, petty - I've been completely devoid of more knife-envy buying, it's awesome.

  • yjxdl on 14/07/2022 - 21:33
    +1

    Thanks OP! Bought one
    Now could anyone suggest a fruit, and vegetable knife,
    Not cutting meat , I will keep this knife for meat only

    • bennybaubles on 14/07/2022 - 21:42

      This knife is for fruit and veggies. It’s too thin for meat except maybe chicken.

      • yjxdl on 14/07/2022 - 21:45

        Not even beef or lamb.?

        • bennybaubles on 14/07/2022 - 22:00

          Going off the second YouTube review you need a thicker cleaver for bones

        • QuQ on 14/07/2022 - 22:37
          +2

          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

        • Martyroz on 15/07/2022 - 10:07

          They sell one for meat but not on special:

          https://www.amazon.com.au/SHI-BA-ZI-ZUO-Chopping/dp/B07WXGF7…

      • mickeyjuiceman on 15/07/2022 - 07:08
        +4

        "meat" and "bones" are COMPLETELY different usecases.

      • wayne7190 on 15/07/2022 - 13:14

        I have this exact one. Cutting meat is fine. Juat can't use it for bones

        • bennybaubles on 15/07/2022 - 14:24

          Do you recommend this knife?

          • wayne7190 on 15/07/2022 - 18:03

            @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

      • sakuratest on 15/07/2022 - 18:01
        +1

        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

    • griffith 101 on 15/07/2022 - 14:51

      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

    • Bunsen on 14/07/2022 - 21:41

      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..

      • UncleRico on 14/07/2022 - 22:19

        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;

        https://www.ebay.com.au/itm/371552841163

  • AndyRoo on 14/07/2022 - 21:59
    -7

    +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.

  • Sheng on 14/07/2022 - 22:27
    -1

    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.

    • bennybaubles on 14/07/2022 - 22:39

      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/feaXHT4yuLM

      • Sheng on 14/07/2022 - 22:40
        +1

        All 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.

  • PuppieWayne on 14/07/2022 - 23:06

    The knife you use when you want to split your kids Kelly bean in perfect half.

    • UncleRico on 14/07/2022 - 23:15
      +4

      I don't think you're ready for this Kelly…

  • bagachin on 15/07/2022 - 00:11

    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….

    • bobloblawlawblog on 15/07/2022 - 10:18
      +3

      interesting cos the reviews for this knife are quite good on reddit etc..

  • huu on 15/07/2022 - 17:41

    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.

    • bennybaubles on 16/07/2022 - 10:45
      +1

      That’s why it’s recommended only for veggies old boy

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