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Heavy Duty Cleaver Knife SHI BA ZI ZUO Stainless Steel Bone Cleaver $36.36 Delivered @ SHI BA ZI ZUO Amazon AU

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Heavy Duty Cleaver Knife SHI BA ZI ZUO Stainless Steel Bone Cleaver $36.36 Delivered @ SHI BA ZI ZUO Amazon AUAffiliate
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jimojr on 16/07/2022 - 20:22 amazon.com.au (3937 clicks)
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  • Stainless steel - It is made with precision from a single piece of purified steel ensuing the knife in great performance of rust resistance and durability
  • Heavy duty blade - It is a weighted cleaver knife designed for chopping bones. The heavy blade gives extra power to chop through hard-skinned and bone items and to pound and tenderize meat.
  • Handle - The handle is made from ABS and cast steel for excellent industrial strength and stability that will last for long time. Curved shape design handle well fits the palm reducing hand and wrist fatigue
  • Precise Craftsmanship - Each knife is hand polish producing a sleek blade and smooth grip with super sharp cut. Unique treatment creates long lasting sharpness
  • Product Guarantee - SHI BA ZI ZUO is 100% quality guarantee for its products and hand wash is recommended
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closed Comments

  • schquid on 16/07/2022 - 20:30
    +1

    40Cr13 if anyone was wondering what flavour steel it is.

    Pretty thick edge on it in the photos, looks like it would be more of a crusher than a cutter.

  • mrtee on 16/07/2022 - 20:32

    Any reviews?

  • cooldog on 16/07/2022 - 20:34
    +10

    This brand is very good.Works better than my $300 Shun.

    • shaoaxiao on 17/07/2022 - 00:38
      +1

      I decided to order one after I saw your comment..
      I feel my shun (order from craze knife day on ozbargain) is not that sharp as " that kind famous sharp"….

  • michael9865 on 16/07/2022 - 21:01

    How easily can it cut thick bones

  • Daniel Plainview on 16/07/2022 - 21:25
    +1

    Looks like a single bevel edge? Not that I've seen many but haven't seen a lot of these in bone cleavers - I've a single bevel vegetable slicer but never use it.

    Having a good bone cleaver is handy - may only use it a few times a year but well worth it. Don't like the look of the handle on this one - whacking a decent sized bone with that I think would not feel good in the hand.

    • soyea on 16/07/2022 - 22:06

      Would this be a better option?

      https://www.amazon.com.au/Butcher-Cleaver-Chopper-Stainless-…

      • Daniel Plainview on 17/07/2022 - 15:04
        +2

        Would it be a better option? Why? Just because the handle is more ergonomic? Ummmm well depends on how important that is to you - personally I'd say no. And look for something better than BOTH OF THEM.

        Hermano is spanish for brother. And while it says it's a brand of knives there's really nothing out there on them - which makes me think it's a rando - branding for essentially generic products.

        I can't imagine that it's any better than any entry level generic heavy/bone cleaver available at asian grocers etc. And they'd be my first choice IF I wanted to go cheap. Personally though I'd be more inclined to buy the good quality Shi Ba Zi Zuo one - it's $25 more but a cleaver like this is a once in a lifetime buy.
        https://www.amazon.com.au/SHI-BA-ZI-ZUO-Chopping/dp/B07WXGF7…

    • LowRange on 17/07/2022 - 00:04
      +10

      Yes feeling good in the hand is crucial when whacking a large bone.

      • VerticallyIntegrated on 17/07/2022 - 14:17

        My usage is more than a few times a year, so ergonomics and feel is essential. Don’t want to get RSI.

      • Wardaddy on 18/07/2022 - 11:06

        You sound like someone used to having a chopper in your hand.

  • hchaminda on 16/07/2022 - 21:41

    Thanks ordered

  • [Deactivated] on 16/07/2022 - 21:58
    +2

    thanks OP bought for IRL squid game

  • biggestMeat on 16/07/2022 - 22:05

    price shows as $42.78

    • cloudie9 on 16/07/2022 - 22:23
      +1

      Need to use coupon…

    • josepet on 16/07/2022 - 22:24
      +1

      Save an extra 15% when you apply this voucher.

      • aruc6393 on 16/07/2022 - 23:33

        What is the coupon code ? Can't find it

        EDIT: found it on the page, a little tick box titled "apply coupon", go figure.

        • milo2011 on 17/07/2022 - 09:56

          I tried to find it everywhere ?. I am using the Amazon app, can you let me know where it is located . It is before you add to the cart or after ?.

  • Ebany on 16/07/2022 - 23:14
    +11

    I'd go a good Serbian Chef Knife if you're after something with weight, if you're after something smaller and lighter for everyday stuff you cant go past the Kiwi's which keep a wicked edge.

    Optionally you could go the Dalstrong to impress the boys over the roasting pit.

    • stickymoo on 16/07/2022 - 23:42
      +3

      Idk why you got down voted

      I always enjoy reading fellow OzB recommendations

      • [Deactivated] on 17/07/2022 - 09:45

        I didn't downvote, but my comment a few posts down is probably why others did.

        • stickymoo on 17/07/2022 - 10:03

          At least your comment is helpful in providing context..

          Real world experience on the item which I also enjoy reading.

          • [Deactivated] on 17/07/2022 - 10:26

            @stickymoo: Yeah I do recommend Kiwi knives for people who have only used supermarket knives, or whose sharpest knife has been a Wiltshire Staysharp (the ones that slide into a plastic sheath that grinds them into a somewhat sharpened edge). Use the Kiwis for several $ or less per knife (got mine on ebay), along with a cheap "steel" for 6 months or more, learn some basic knife techniques (look up Jamie Oliver or Gordon Ramsey knife videos on youtube), get over the initial fear and used to dealing with the inevitable cuts you'll get (cuts are deeper and hurt more but heal faster too with sharp knives), learn to steel, and decide which method/system they'll use to sharpen them… learn that on the Kiwis because who cares how many times you ruin the edge of a few $ knife. Then graduate to some real knives that hold their edge much longer. I'm still deciding which sharpening method to use. I was going to get a Lanskey but I'll probably wind up just getting sharpening stones if I can ever work out which grits to get.

            • Pulse123 on 18/07/2022 - 10:24

              @[Deactivated]: Happy to help if you are curious about what grits are best option to start. One thing I will say though is Gordan Ramsey can cook. But he seems to know nothing about knives, watching him use a steel makes me cringe everytime.

              • [Deactivated] on 18/07/2022 - 18:20

                @Pulse123: Yeah I noticed that actually, lol. I more meant how to cut/chop different things. The most useful thing I saw was in a Jamie Oliver video where he's teaching school kids basic kitchen skills, where you hold the knife point still on the cutting board but chop up and down with the handle end while fanning back and forth in a kind of semi-circle pattern - to finely chop things like garlic or (e)shallots. There's all these different kitchen devices that rub the skin off garlic, then "chop" it, that you have to open and scratch out all the bits, then wash it… what a waste of time when you can just bang your hand down on the flat of the knife, the skin falls off, then chop as above - and you're done in 1/4 of the time it took get the garlic device out of the drawer, load it, use it, scrape it out…

              • [Deactivated] on 18/07/2022 - 18:28

                @Pulse123: Regarding grits, I know the idea is to use a finer stone each time, but I've watched lots of youtube and no-one seems to settle on which grits to use, so they seem to use a half dozen stones - which makes me lean back toward getting something like the Lansky. Then I think… I don't want to be buying the special little stones in plastic cases it uses - I may as well just learn the right way using stones. So I start watching youtube again, and around we go again, lol.

                • Pulse123 on 18/07/2022 - 22:19

                  @[Deactivated]: Just get a 1k stone to start and practice raising a burr on cheap blades. Then if you get a nice handmade blade you will already have the technique down. I will warn you though it takes quite a bit of practice. The best advice I can give you is buy a decent stone instead of cheap garbage. Good stones raise a burr more quickly and you are less likely to loose you patience if you can raise and flip a burr quickly. My go to starting stone is either a Suehiro Cerax 1k or a Naniwa Chosera 800. Check out www.chefsedge.com.au they have an awesome range of water stones and handmade blades.

                  • jackspratt on 18/07/2022 - 23:59

                    @Pulse123: This thread has been a revelation for me.

                    For years I had believed that knives (od whatever sharpness) were just a means to an end, but it now appears they are the end in their own right. 😲

                    • Pulse123 on 19/07/2022 - 16:21

                      @jackspratt: It's is a very deep hole that's for sure. There is nothing quite like holding a quality handmade blade. You will walk away with a different definition of the word sharp. I actually look forward to prep in the kitchen now. A truely sharp knife takes something that can be tedious and turns it into something deeply satisfying.

                      • jackspratt on 19/07/2022 - 22:07

                        @Pulse123: I suspect our respective definitions of "deeply satisfying" are quite different. 😎

                  • [Deactivated] on 19/07/2022 - 04:39

                    @Pulse123: Thanks. :-)

    • Munki on 17/07/2022 - 01:52
      +4

      Dalstrong CEO: I want a cleaver that looks like a Decepticon.
      Designer: Say no more.

      • Shroomlet on 17/07/2022 - 07:10
        +1

        I was gonna go with tacticool but I like yours better

    • boretentsu on 17/07/2022 - 07:32
      +1

      The dalstrong is missing RGB

      • Ebany on 17/07/2022 - 08:53
        +1

        For that you need the RiceBIRD version

    • [Deactivated] on 17/07/2022 - 09:43

      LOL. Sorry I've owned several Kiwi knives for several years now and keeping a good edge is the last thing they do. Sharp, while they are, yes. "Keep" that edge… no. At least not unless you're cutting Allen's snakes on a yoga mat. If I buy 4x trays of chicken breast fillet from Woolworths and want to slice them to half thickness, I have to steel the Kiwis at least twice per tray. Since it's a pain washing my hands, to wash the knife, to steel it… what I usually do instead is steel all of them, and swap knifes every few chicken breasts. They are quite soft metal that easily blunts and dents… I put a dent the size of a pencil lead in the edge of a chefs knife sized one by pressing down to remove a chicken spine.

      • Ebany on 17/07/2022 - 10:48
        +1

        I own one kiwi cleaver the same as I linked above, and I use it for everything - it is a light knife so it's not good for bone. In fact for the past 5+ years the majority of my knife work is made up with the kiwi and my 17cm Global Utility knife. Every knife I use whether it's Furi, Global, or Kiwi gets sharpened after every use, some with stone/steel and others like the Kiwis go thru a standard sharpener. I've never had the issues you describe but know knives wont hold an edge long if they're put on the steel too often or cutting on a hard surface, you may have got a dud as they are still a cheap knife.

        • [Deactivated] on 18/07/2022 - 05:46

          Nah it's because I've had them a few/several years but never sharpened, only steeled them, because I couldn't decide which sharpening method to invest in.

        • Pulse123 on 18/07/2022 - 10:37

          As much as I think Kiwi Knives are excellent value for the money, I think sharp is a very relative term. They are made from very soft steel so they definitely don't hold a sharp edge for that long. Have you got any handmade Japanese blades?

          • [Deactivated] on 19/07/2022 - 04:43

            @Pulse123: No not yet. I wanted to decide on a sharpening method and get that down before I upgrade the knives. I am leaning toward Shun though.

            • Pulse123 on 19/07/2022 - 11:46
              +1

              @[Deactivated]: Shun are super overpriced, also they are not handmade. All mass produced, price to performance is subpar. Your best to look for something truely handmade. But I warm you it becomes an addiction. If your after advice on what to buy. Join this group on Facebook https://www.facebook.com/groups/3075406602681306/?ref=share

              • bennybaubles on 19/07/2022 - 13:25

                @Pulse123: What’s a mid range priced knife that your recommend?

                • Pulse123 on 19/07/2022 - 16:17

                  @bennybaubles: I really need some more info tbh, mid range in my mind might be very different to what you have in your mind. If you want to send me a PM that might make things easier. More than happy to help

  • Fullhalter on 17/07/2022 - 01:41
    +2

    In case things got lost in translation "bone" above means chook bone, cartilage, no more than ribs. There's only so much a 567g knife can do… Think siu mei, roast duck, etc. and you'll need a good chopping board as well. So unless you chop those for a living, a Kmart $8 chopper would do.

    @Nikko I reckon the weird left-hand chisel grind was intentional for safety, so if you're a right hander it would steer away from your left hand fingers, just a guess idk. I'm also used to asymmetric rh as well, this would drive me absolutely nuts. Can always regrind but dang, time and sweat….

    Despite the generic "cleaver" name, these are job specific knives fam.

    • Ebany on 17/07/2022 - 10:57

      You're correct, the style of knife above uses its rear area for "cleaver" cutting and the front part for "veg" cutting. I've got a few knives almost identical to this but don't like them much for several reasons: mostly I find the handles get slippery if they have too much polished metal, but I also find the cleaver part only useful for things like wing tips, chicken ribs, or chicken necks. I've found it easier to have a separate knife for each situation.

  • Chimichanga on 17/07/2022 - 07:27

    Speaking of cleavers, are those cleaners used by “men with the Pot” any good? Whats that style called?

  • TheEnvelope on 17/07/2022 - 07:50

    Where is it made?

    • Ebany on 17/07/2022 - 11:05
      +2

      China I believe. Though I always try to buy Aussie made stuff, the Chinese produce some excellent knives and Shi Ba Zi Zuo aren't bad knives.

  • Wardaddy on 17/07/2022 - 09:18
    -1

    Just hypothetically, would this be suitable for dismembering a body? Asking for a friend.

    • Ebany on 17/07/2022 - 11:01
      +1

      Not at all. I have "a friend" who used one on a goat because he forgot his knife kit and that was all he had available. Not only did he destroy the knife (was an expensive one) but we were picking bits of shattered bone out everytime we had goat for dinner.

    • Wardaddy on 17/07/2022 - 16:21

      LOL. 2 people downvoted the comment.

      • Ebany on 17/07/2022 - 16:50

        Since you didn't say cadaver I automatically assumed you meant to turn an animal body into a carcass but looking at the question now I can see they may have thought you meant a human body.

        • Wardaddy on 18/07/2022 - 10:56

          I did mean a human body. It's what's called a "joke".

      • Daniel Plainview on 17/07/2022 - 17:01

        That is silly as it clearly would be terrific at dismembering almost any body.

        OzB upvotes and downvotes are really the type of thing that will do your nut in. A moronic comment will get loads of upvotes, a lengthy balanced response thats constructive if the wind is blowing wrong will get nothing or downvoted to oblivion. OzB does technically have 'rules' on this but it's essentially just a popularity contest. Just like our society at large….somewhat ironically. :-)

        • Wardaddy on 18/07/2022 - 10:58
          +1

          Indeed. Popularity and political correctness. With a sprinkling of folks who are desperate to be offended, because that gives them another point in the victim competition.

  • mtriegaardt on 17/07/2022 - 10:03

    I do not see where you apply discount voucher

    • Meganinja on 17/07/2022 - 10:14

      I do not see it , may be it's gone.

  • bennybaubles on 17/07/2022 - 10:24

    Looks like the voucher has been removed

  • jackspratt on 18/07/2022 - 00:32

    It just occurred to me - for our Mandarin speaking members, what happens if you swap the vowels in the first two words of the seller's name?

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