This was posted 4 months 13 days ago, and might be an out-dated deal.

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TJ POP Lightweight Chinese Cleaver Kitchen Knife 7.16 Inch $22.09 + Del ($0 with Prime/ $59 Spend) @ TJ POP Store via Amazon AU

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TJ POP Lightweight Chinese Cleaver Kitchen Knife 7.16 Inch $22.09 + Del ($0 with Prime/ $59 Spend) @ TJ POP Store via Amazon AUAffiliate
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rosebank on 09/07/2024 - 11:22 amazon.com.au (2260 clicks)
Last edited 09/07/2024 - 11:28
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I picked this one because it's light and a nice size for beginners. And you can throw it in the dishwasher.

There are others:

This ones is the same, but longer, a bit heavier and thicker blade $23.79. I'd pick this because it'd be a good all-rounder. Like a Victorinox Fibrox Chef but better.

Similar to the one above but wooden handle $23.79

I gave this one to a friend and he's pretty happy with it $33.14

This one is like a big nakiri, I got one on sale and it's a fun knife $25.49

SHI BA ZI ZUO options:

This is the type I use for everything $34.40

This one isn't really a Chinese cleaver, and not quite a western one either, but the shape looks good for some rocking action $28.84

Look, these are cheap Chinese cleavers. I've used them my whole life and they've always been cheap, and I've never known what steel they are nor have I cared. I prefer all SS so I can throw it in the dishwasher, just like my collection of Fibrox chef and boning knives. The one linked seems to have a similar Fibrox-like handle.

The TJ-POP ones are 30Cr13, the Shi Ba ones are 80Cr13. The metallurgists, knife snobs, and EDC nerds can argue about steel types in the comments or say buy a Japanese with VG10 or whatever.

My preferences are a SS Chinese cleaver with a bit of heft. Yes, I've used carbon steel ones.
Then a Victorinox Chef/Cooks knife, or a Santoku. I don't even know what steel they use.
Then a specialist knife or knives depending on what I'm doing.

All my Shun, Mutsumi, Kasumi, Tojiro, Wusthof, Zwilling etc stay in the drawer.

Price History at C CamelCamelCamel.
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closed Comments

  • bdl on 09/07/2024 - 11:26

    TJ CHOP

  • mskeggs on 09/07/2024 - 11:26
    +3

    Kiwi is the king of dollar knives, but these are interesting.

    • rosebank on 09/07/2024 - 11:27

      Kiwi quality has declined and prices have gone up. I stopped using them couple years ago.

      • Boioioioi on 09/07/2024 - 11:58

        Are there any other good brands? I am looking for a more everyday use knife rather than cleaver. Not sure what the name for that would be. Something smaller

        • rosebank on 09/07/2024 - 12:03
          +2

          Victorinox Cooks knife, I think there's a 20cm one. Or a Santoku, they're smaller at around 16-18cm.

      • Bazeegar on 09/07/2024 - 21:39
        +1

        200% agree! Kiwi knives are too expensive for the quality now!

  • doobey1231 on 09/07/2024 - 11:42
    +1

    Thanks OP, have been looking for a good all rounder.

  • Geewhizz on 09/07/2024 - 11:44
    +6

    Impressive write-up!

    • mskeggs on 09/07/2024 - 12:13
      +6

      Lower inflation would be good.

        • z00m on 09/07/2024 - 12:40
          +19

          Go outside.

        • greatlamp on 09/07/2024 - 12:44
          +10

          What's the alternative, tarrifs?

          The neoliberal economic model promises us that both sides benefit from free trade. Which is true, on average. The owners of assets in Australia and the owners of assets in China are all benefiting.

          It makes no difference to the working class being squeezed into the ground whether the billionaires have an Australian address or a Chinese address.

            • greatlamp on 09/07/2024 - 13:48
              +6

              @CptnObvious: China is not benefiting at our expense, we are benefiting from their low wages and investment in technology that allows goods to be produced at a lower price.

              I understand your point, eventually we will lose enough competition and manufacturing skills that we will no longer benefit from low prices, the Chinese will keep those profits themselves. We already have people 'wondering' why Chinese made EVs are so much more expensive in Australia even though there are no tarrifs.

              The solution is to upskill our workforce, to fund our manufacturing as the CCP funds theirs. This inherently benefits only a handful of people that own the production- to argue for this without socalisism is arguing for crony capitalism.

              Labor is connected to the union movement, and the strongest is the construction union.

              The liberals are connected to selling out our country to their donors.

              To attack Labor in isolation is not in your interests

            • doobey1231 on 09/07/2024 - 13:59
              +2

              @CptnObvious: Such a common response "vote out _____". And then what buddy? Do you have any legitimate solution to the issue or is your only argument to vote out the current government in power? You do understand that's only half the issue right?

        • Shrynx on 09/07/2024 - 13:04
          +13

          If you've ever had a bulk billed doctors appointment or called the police, you've already participated in socialism.
          We have little to no industry in Australia and certainly very little consumer targetted industry. This has happened over the last 50 years, and conservatives have been in power federally for 28 of those years. So whatever it is you're angry about, add to it the irony of your username being the opposite of the bullocks you're sprouting.

          • CptnObvious on 09/07/2024 - 17:11
            -6

            @Shrynx: I didn't voluntarily participate in this so called socialism we have today. Why should I have to pay for slackers who rely on social services? If I am going to utilise shared services then it should only be with the people who have contributed equally back to fund these resources. The upper tier can receive better service by paying more, the lower class get what they contribute, that is if anything at all.

            • larndis on 10/07/2024 - 07:22
              +2

              @CptnObvious: Then your option is to find a country you're happy with and move there. Or you can stay here and keep complaining, because the Australian tax-transfer system is here to stay, and no it doesn't matter that you didn't personally endorse it.

        • b724d0de on 09/07/2024 - 13:45
          +6

          wait a second, are you worried about the chinese gaining "industrial superiority" on, ahem, chinese clevers?

    • R4 on 09/07/2024 - 13:00
      +1

      Cleaver dumping.

      Trump is gonna tariff the fark out of 'em.

      • salin on 09/07/2024 - 13:12
        +2

        And then lose the trade war.

        • R4 on 09/07/2024 - 14:44

          Cool and I don't care.

          keep it lighthearted.

    • Rysta on 09/07/2024 - 15:59
      +5

      You realise we don't manufacture cars here anymore, right? The LNP killed that a decade ago.

      We're the real winners of China making cheaper EVs because they're better than the Euro/American ones and we don't have to pay massive tariffs to protect local industry. We get to import good, cheap EVs with no downsides.

      • CptnObvious on 09/07/2024 - 17:07
        -2

        Yeh, but we have to stick up for manufacturing capability for our allies. This is not about just you and me, it's about taking control of our world and our future!

        • buckster on 10/07/2024 - 07:28

          Go outside and breathe real air

    • kenan3cn on 10/07/2024 - 21:00
      +1

      lmao I don’t think anyone got the joke

  • Bonbi on 09/07/2024 - 11:54

    What's the regular price?

  • NoBargainNoLife on 09/07/2024 - 11:58
    +1

    Thumbs up for the writing 👍🏻

  • dtc on 09/07/2024 - 12:01
    +4

    The metallurgists, knife snobs, and EDC nerds can argue about steel types in the comments or say buy a Japanese with VG10 or whatever.

    People you shouldnt upset:
    1. coffee snobs
    2. knife snobs (and knife sharpening snobs)
    3. torch snobs
    4. people who book direct with airlines snobs

    • rosebank on 09/07/2024 - 12:07
      +9

      A member calling themselves a knife enthusiast called me out once for using knives that can go in a dishwasher. I asked them for suggestions for what I should use to butcher half a lamb. Never got a response. I bet you they were an EDC nerd who only read about knifes on forums and had never broke down a chook.

      Edit: I'm a massive whisky snob and used to be a bit of a (profanity), Now I just ignore the overpriced Japanese whisky and Lagavulin 16 posts. No point starting shit with people who enjoy whatever they like. I've been doing that for while now; if I have nothing to add to the deal except cause drama, I just keep scrolling.

      • Jules_d1 on 09/07/2024 - 12:25
        +1

        Whats your dram of choice? Recently I've been alternating between a Highland Park 14 (Loyalty of the Wolf) and a Red Breast Cask Strength

        • Chenzo on 09/07/2024 - 12:34
          +13

          DDR5

        • rosebank on 09/07/2024 - 13:01
          +4

          RBCS is a great choice. I only drink indy HPs unless it's an OB 18 or 25 from 20 years ago.

          Right now I have open:

          • A Wolf in Sheep's Clothing (Belgrove malt - port/sherry)
          • Hellyers Road Vintage Triple Cask (my least favourite tassie distillery nbut forgot to cancel my subscription that month so now I have 2 bottles)
          • Maggie's Collection for Highlander Inn 13yo Glen Moray (the only good Glen Moray I've ever had)
          • M&H elements Sherry Cask (interesting Israeli malt, it's okay and won some awards i don't care about)
          • Stauning Smoke (decent Danish peated malt)
          • Darkness Benriness 16yo PX finish (big Benrinnes fan, this one is good but lacks a bit of the benrinnes funkiness)
          • Paul John Xmas Edition 2022 (bourbon/brandy/oloroso peated and unpeated casks. I love Amrut, decided to try other Indian stuff and this is surprisingly good. I tried earlier Paul john but they were shit)
          • Decadent Drinks Mortlach 10 1st fill Sherry (big Mortlach fan, but this just tastes like high ABV sherry with no meaty Mortlach character, or any malt or oak in general. Mostly likely a very wet cask to get the colour it is)
          • Decadent Drinks barbados 15yo Rum (It's okay, I prefer Trinidad or jamaican stuff like Caroni or Long Pond)
          • Blackadder Smoking Islay Raw Cask finished in Rum (very good "unspecified Islay", prob Caol Ila)
          • Blackadder Raw Cask Linkwood 22 (pure, spirit forward ex-bourbon Linkwood at it's best)
          • Rosebank 21 (great, but the 25 is miles better)
          • Rosebank SMWS 22 (better than the 21 OB)
          • William Larue Weller 2016 (one of my favourite wheaters)
          • Elijah Craig Barrel Proof Batch C922 (I bought a case)
          • Barrell Craft Spirits Seagrass Rye (one of the most interesting ryes I've had for a long time)

          and about 50 bottles in a cage at a bar

          • spal on 10/07/2024 - 07:21
            +1

            @rosebank: Thanks for sharing mate. I don't use a cleaver. But I upvoted the deal so that I can come back to your list haha!

    • Laziofogna on 09/07/2024 - 14:32
      -1
      1. swifties
    • juzz88 on 09/07/2024 - 23:06

      Can confirm that coffee snobs are not to be trifled with. :P

  • b0b0 on 09/07/2024 - 12:43
    +1

    I have never been able to comprehend and pick chinese cleavers (even though I can read mandarin), until this post.

    Thank you OP. Your write up is simple and sweet

  • cobknob on 09/07/2024 - 12:45

    And you can throw it in the dishwasher.

    Ain't Kung Fu Hustle. Sadly Miele wouldn't replace my damaged dishwasher 😢🤣

    Sharps don't go in a dishwasher anyhow. Too much science to suggest otherwise, and most dishes over a short time are damaged by the corrosive detergents you put in there too.

  • strupper2003 on 09/07/2024 - 12:49

    Fuiyoh…Uncle Roger approves.

  • FoundItCheaper on 09/07/2024 - 12:50

    What's an easy, quick and effective sharpening method/tool/device?

  • Daniel Plainview on 09/07/2024 - 13:00
    -1

    Lol Asian cleaver deal so queue the non-Asian folks confused to buggery why they're being used for anything other than chopping up dog bones.

    And I say this as a whitey myself. These cleaver deals just bewilder folks who've only ever seen chefs knives and bone cleavers. :-)

  • WasBargain on 09/07/2024 - 13:03

    The last one looks like a Santoku/Cleaver mix, interesting. Might be worth a try as I have a 20 year old full SS cleaver than got used daily and still looks like new..

    • rosebank on 09/07/2024 - 13:04
      +1

      Looks like one of those big Kiwis

  • Daniel Plainview on 09/07/2024 - 13:18

    Not sure why knife makers insist on placing slick all metal grips on knives - full tang and decent grip with a good bolster is very hard to beat, there's a reason they've been doing them for thousands of years.

    • rosebank on 09/07/2024 - 13:30
      +1

      This is common for Chinese cleavers; there's obviously a market for them because people buy htem. I have linked others that are full tang with a normal handle. I have no problem with full SS; it's my preference and I've used them for 20+ years. If you don't know how to use one, just get a regular knife. Use what you like and what you're comfortable with.

      • Daniel Plainview on 09/07/2024 - 14:08

        It's not a chinese cleaver specific approach - happens on all makes of kitchen knives and IMHO is crappy. You're being simplistic - just as folks buy them does NOT mean thats the feature they're chasing.

        Suffice to say as many knives as you have, I think I'd give you a decent run for your money in both number & quality of blades. So technique etc is not an issue - it's as I said a poor design, hence again as stated why classic knife design has a bolster and full length tang - is much safer and works better with proper technique.

        Most folks will buy just based on looks - whereas any knife afficianado will know that you simply must pick it up and try in the hand. Whats popular is not the same as whats good. :-)

        • rosebank on 09/07/2024 - 14:24
          +3

          You're being simplistic - just as folks buy them does NOT mean thats the feature they're chasing.

          If someone is picking a full SS cleaver over full tang and bolster, I think that's what they're chasing. Why do you care so much about what peole are buying? Poor design according to who?

          Most folks will buy just based on looks - whereas any knife afficianado will know that you simply must pick it up and try in the hand.

          Knife afficiando, ok. I've worked in multiple commercial kitchens and volunteered at Meals on Wheels with shitty blunt knifes. I pick up whatever is available, sharpen it and use it. If you can handle a blade, you pick it up and adapt, adjust your grip or whatever. I'm not one to bring my own roll with $3k worth of knifes. When you go to a friend's or family's place for dinner, do you pick up their knives and complain the "balance" isn't right and refuse to help. Or do you bring your own gear? Your technique may be lacking.

          Whats popular is not the same as whats good. :-)

          A full SS Chinese cleaver is far from "popular"

          Suffice to say as many knives as you have, I think I'd give you a decent run for your money in both number & quality of blades

          (profanity) LMAO. We're really gonna do this? You go first lol this is hilarious.

          • Daniel Plainview on 09/07/2024 - 14:39

            @rosebank: My guy - this is clearly my opinion, if you like a smooth metal handle as your grip with nothing between it and the blade, go get it. As I said, I go with best practice knife design for several thousand years, bolster to stop that finger slide forward, full tang for balance and strength and a tactile grip. but thats just me - never implied otherwise.

            I've worked in multiple commercial kitchens and volunteered at Meals on Wheels with shitty blunt knifes. I pick up whatever is available, sharpen it and use it. If you can handle a blade, you pick it up and adapt, adjust your grip or whatever.

            Kudos to you - not sure why you've taken a very adverserial tone - but regardless. We're not talking about using whats available - we're talking about seeking out and buying something through choice to own and use. A tad different.

            When you go to a friend's or family's place for dinner, do you pick up their knives and complain the "balance" isn't right and refuse to help. Or do you bring your own gear? Your technique may be lacking.

            Ummm honestly I tend not to get in others kitchens - but each to their own. I did cover the technique crutch, but you seem good at writing, not so much at reading? ;-)

            A full SS Chinese cleaver is far from "popular"

            I didn't say this comment was specific to a 'full SS cleaver', but sure…..I think you'd find in certain demographics it is, but is kind of semantics - my point remains, popular doesn't equal good. :-)

            LMAO. We're really gonna do this? You go first lol this is hilarious.

            Haha again you're unusually adverserial if anyone does anything but heap praise on all aspects of the deal - you will note I've not voted either way for it myself. I only stated this as you none too subtely referenced now multiple times the array of what you own and questioned others techniques without any basis.

            THIS despite openly saying you put your knives in the dishwasher. But sure you question others technique - I've posted several times now and not once done this to you as it's a moot matter to what I'm discussing.

            Perhaps play the ball and not the man? ;-)

            • rosebank on 09/07/2024 - 15:38

              @Daniel Plainview: https://www.amazon.com.au/SHI-BA-ZI-ZUO-Restaurant/dp/B08L68…

              What do you need between the handle and blade. how much different is it to the one I linked, besides material and shape of the handle which sort of has a half bolster which is good according to you. I undertsnad how you think one if more unsafe than the other, being smooth ss, but how is my finger sliding forward. Full tang is great for knives, I agree, but how do you know a full ss Chinese cleaver is not balanced? Tactile grip is a plus, but I've never had any issue with a smooth handle. The one I link is full tang, decent grip but no full bolster becuase traditional Chinese cleavers don't have bolsters like western knives. Chinese cleavers and bolstered western knives are totally different shapes. How much experience do you have with Chinese cleavers?

              I don't think I've taken an adverserial tone. I've only voted once in this post. I provided multiple options, including ones you deem better designed and safer. So people can pick and choose what to buy and use. I gave my own preference, but what's wrong with that? The one I linked fits your criteria anyway.

              In my culture, we offer to help in the kitchen, but that either here nor there.

              You said "you'd give me a decent run for your money in both number & quality of blades. So technique etc is not an issue" A bit adverserial, no? Technique with your own knives, sure.

              I haven't said anything to people who haven't "heaped praise on this deal" besides you, because you criticised my knife of choice so I offered a rebuttal. A lot of my deals get shit on more often than not, I've learn to not care about the comment bith positive and negative. Chinese cleavers are a niche product, and are often misunderstood. So I listed the other knifes I don't use, once, in the body of the post. Call it a flex, whatever. Chinese cleavers are great all-rounder knifes, despite the difference to the western and Japanese knifes that dominnate the market. I agree "popular does not equal good", and not all knifes have bolsters.

              I haven't critisised anyone's technique, except yours. I use a dishwasher, so what? They're my knives.

              You said slick metal handles are bad, and full metal tang with bolster is superior because tradition. I agree with you, but not all knives are the same. I said I have no problem using one, and if you don't know how to use one, then buy a knife of your choosing. that's it.

              • Daniel Plainview on 09/07/2024 - 16:46

                @rosebank: :-/

                Bizarre you say I criticised your knife of choice, despite simply saying I thought that slick metal handles on bolsterless knives are a poor idea (and on shorter height western knives this is more of an issue than an asian slicnig cleaver). Yet you then say you agree with me and then lose me completely.

                Suffice to say again for the umteenth time - I've not voted on this deal. Your past deals getting 'sh&t on' are not my doing, though I empathise.

                I think this deal is quite a decent one and applaud several of the knives you've linked - atleast one of which I have myself.

                Respectfully…..as I pointed out dishwashers & knives are a known terrible combo, if you wish OzB to take you as an authority on one thing and yet state terrible practice on another - it's somewhat problematic.

                RE: Adverserial tone - we'll have to disagree. When speaking about the knives qualities you repeatedly questioned views otherwise only stemming from incorrect technique, which is a tad daft & baseless. This IMHO is classic playing the man, not the ball. :-)

                And FTR I think these are good knives and good prices & commend your post. :-)

                • rosebank on 09/07/2024 - 16:59

                  @Daniel Plainview: I don't claim to be an authority on anything. This is going nowhere. Just a misunderstanding on the internet, happens all the time. Nice chat.

                  • WasBargain on 09/07/2024 - 18:53
                    +1

                    @rosebank: Yeah? Let's go mate, I'll start.

                    I have 7x baqqarat sets from P.O.K./House that RRP for under a K each for like $150. 7 repeats of everything! Even with knife blocks! And you're damn right I carry all sets around in a giant tool bag for any and every occasion!

                    HOW YOU LIKE ME NOW?

                    • rosebank on 10/07/2024 - 08:34

                      @WasBargain: Shit, you win. Those baccarat sets are quality, and you carry 7 full sets around for redundancy. you're a pro I wouldn't want to mess with.

                      I don't carry any blades, except for a small folding knife in the toolkit in my car.

                      Here is my home set up: https://files.ozbargain.com.au/upload/446913/114046/k1.jpg and https://files.ozbargain.com.au/upload/446913/114047/k2.jpg

                      Please ignore the unfinished dodgy tiling job and unpainted walls. I got a house, gutted the entire thing and thought to myself, I can redo everything in 6 months, how hard can it be? I put in the essentials like toilet, vanity and shower and waited a year or so before painted the bathroom. Built the whole kitchen myself and waited a couple years before I tiled the splashback. I despise painting. I've done all the prep, all I need to sand and paint. It has been over 5 years and I have zero motivation to paint that shit.

                      So most of the time I just chill in one of my apartments or my yacht.

          • Daniel Plainview on 09/07/2024 - 14:46
            +1

            @rosebank:

            I prefer all SS so I can throw it in the dishwasher, just like my collection of Fibrox chef and boning knives.

            Even dishwasher detergent makers can't with a straight face say this is anything but a truly terrible practice for quality knives.
            https://www.finishinfo.com.au/ultimate-dishwashing-guide/loa…

            Can you do it? Sure - but as Chris Rock said, you can drive your car home with your feet - that doesn't make it a good idea. ;-)

            • rosebank on 09/07/2024 - 15:46

              @Daniel Plainview: Not the best anology; I drive my car using my feet. Idc, I'm lazy so my knives with non wooden handles go in the dishwasher

              • Daniel Plainview on 09/07/2024 - 16:35

                @rosebank: Didn't say it was 'the best' analogy, but purporting to care about the effectiveness of a knife & yet tossing it in the dishwasher (takes seconds to wipe down individually) is truly 'not the best' advice. ;-)

                • rosebank on 09/07/2024 - 16:42

                  @Daniel Plainview: Of course you don't preface analogies with, "this is not the best anology, but…". Again, they're my knives, I can do what I want. I never said using a dishwasher is the best advice. i just said that's what I do, and you can chuck it in the dishwasher, not that you should.

                  you seem good at writing, not so much at reading?

                  Perhaps work on your own writing, and reading comprehension.

                  • Daniel Plainview on 09/07/2024 - 16:51

                    @rosebank: Lol - yup - you're clearly not being adverserial.

                    So let me put this to you - given you acknowledge your dishwasher 'advice' is terrible & universally acknowledged as poor practice - but you only do it as you're in your own words 'lazy', how are folks to discern whats also just advice from you thats based in poor practices i.e being lazy again - vs stuff you clearly do know a bunch about?

                    Thats all I was pointing out as many will see that and think "Well it must be fine - as that guy knew his stuff"

                    So rest easy knowing I wasn't trying to exert my hefty influence over your culinary items. :-)

                    • rosebank on 09/07/2024 - 17:00
                      +1

                      @Daniel Plainview:

                      you seem good at writing, not so much at reading?

                      Perhaps work on your own writing, and reading comprehension.

                      Equally petty imo. I think we've both been adverserial, so my apologies.

                      So rest easy knowing I wasn't trying to exert my hefty influence over your culinary items. :-)

                      Is this adverserial or passive aggressive? Interesting way to end a comment about being adverserial.

                      Okay, dishwasher bad. We good?

                      • Daniel Plainview on 09/07/2024 - 17:08
                        +2

                        @rosebank: My guy………..fudge how many smilies showing I wasn't agro do I have to drop - apart from the fact we ALL know that the real tools around here do not try and constructively discuss things, rather just silently neg stuff into oblivion.

                        We were never anything but good. Is just constructive chat - heck I'll back up my words with actions and plus up your comment and the deal. ;-)

                        • rosebank on 09/07/2024 - 17:12
                          +3

                          @Daniel Plainview: Emoticons are ambiguous and difficult to interpret, so that's on me. I haven't negged anyone. I'll + your negged comment. All good homie.

                        • WasBargain on 09/07/2024 - 18:51
                          +1

                          @Daniel Plainview: I've thrown a fairly cheap SS cleaver in the dishwasher almost daily for over 20 years and it still looks like new, thick blade only needs sharpening once a fortnight to month, if that. Never slipped as the shortened handle (on most cleavers) fits very well the hand with the proper grip.

                          And what's not to love about it's ability to do almost anything? 2 cleavers mince meat in no time. Can still speed-slice an onion in under 10 seonds. And will crack through any bigger veg like pumpkin or watermelon.

                          There's even chefs that use them daily and can sashimi a tomato, one handed better than you ever could with 2.. 😅

                          • Daniel Plainview on 10/07/2024 - 06:29

                            @WasBargain: Happy to hear it - but dishwasher usage doesn;t simply affect looks. Go look at the best done on blade edges when placed in them.

                            As stated repeatedly, cleaver geometry means hand slippage less of issue vs chefs knife using pinch grip etc. My comment was not cleaver specific ut cheers for sharing.

                        • doobey1231 on 10/07/2024 - 08:33

                          @Daniel Plainview: Smilies can be seen as passive aggressive, especially in the format you are doing, especially with the winky face.

                          Only going to add in one comment cause its already a bit of a mess, but you do come across in a snarky know-it-all tune when you made your first few comments, especially when they were met with a long form version of "just go with what you prefer" and you kept insisting.

                          Anyway happy Wednesday toodleoo

  • pacificstorm on 09/07/2024 - 13:46

    Will this be able to cleave (like butter) through pork, beef ribs, hocks, trotters, etc.? Those in the know, please chime in.

    • rosebank on 09/07/2024 - 14:08
      +1

      Nothing is going to cut beef ribs (across the bone) like butter, you should ask your butcher unless you have a band saw at home. Hocks and trotters are not as hard but just ask your butcher.

      Raw pork ribs are doable, most birds are easy. I'd pick this: https://www.amazon.com.au/SHI-BA-ZI-ZUO-Restaurant/dp/B08L68…

      But you have to have the right technique and commit to it, if you half-arse the chop, you'll probably slip and/or ruin the edge.

      I couldn't find a heavier Chinese cleaver, so the more sensible choice is this western style one that's almost double the weight: https://www.amazon.com.au/SHI-BA-ZI-ZUO-Chopping/dp/B07WXGF7…

      The first one is an all-roundle that can chop some bones. The second one is the more sensible option if all you want to do is chop bones.

    • JOZL on 09/07/2024 - 17:10
      +1

      Seconding for a saw. Bonesaw or bandsaw. Nothing other than a saw will go thru a bone like butter.

      Cartilage is different.

      And any blade will cleave like butter thru flesh if its sharpened enough. Lot of variables. Eg. Steel hardness, etc

  • SydChamp on 09/07/2024 - 13:58
    +1

    This one looks good with $12k review

    $62

    https://amzn.asia/d/0dNa05JC

    • WwDesi on 09/07/2024 - 14:05

      Does look good anything cheaper in that shape

  • mitcheo on 09/07/2024 - 15:00
    +2

    Showing as $9.95 delivery, I have prime

  • Mungnang on 09/07/2024 - 15:17

    Nice find on the chops mate.

  • OzBragain on 09/07/2024 - 15:42
    +1

    And you can throw it in the dishwasher

    I prefer all SS so I can throw it in the dishwasher

    Hand washing only takes a minute and means less sharpening

    • Daniel Plainview on 09/07/2024 - 17:02

      100% correct - even a really messy knife takes only 20-30 sec to wash by hand and dry. I do with everything from my nasty Kiwis to my bespoke carbon steel stuff. Dishwasher is easier, sure but does all kinds of horrible things to knives & edged tools.

      Plus just matter of time till someone unpacking cuts themself badly on them when unpacking.

      Why get good knives & sharpening solutions if you're doing this? Same as using an incorrect chopping board (glass or benchtops) or using on frozen food etc. I know many do - but if you go this path do with your eyes open that it's going to require a lot of extra sharpening maintenance.

  • AndrewMTG on 09/07/2024 - 15:53

    Scary pic ahh

  • JOZL on 09/07/2024 - 17:07

    Damn, missed out. Great that you can pop in Dishwasher. All of my other brands cant (or maybe i just “dont want to”). Kiwi Knives also cant because of the wood handle.

    • mrgeckoz on 09/07/2024 - 18:59
      +1

      I try my best to avoid anything that's not dishwasher safe now lol,

      • JOZL on 09/07/2024 - 19:06
        +1

        Yeah having a dishwasher changed my life lol. My folks were always too stingy to use theirs back in the 90s

        Still though my kitchen knives are all hand washed

        But plastic handle steak knives and butter knives all go in the machine

  • ChesoRepresent on 09/07/2024 - 19:47
    +1

    Thanks for the write-up. I have no idea about cleavers and would've been happy with any, now I can buy one of the suggested above and be fairly confident its competent or better!

  • Save Medicare on 09/07/2024 - 21:00

    I've been using my shibazi f208-2 for years. Can highly recommend

    https://www.amazon.com.au/SHI-BA-ZI-ZUO-Professional/dp/B07Q…

    • bbourizk on 09/07/2024 - 21:06

      I bought one of these a while back…great little thing

  • juzz88 on 09/07/2024 - 23:09

    I really don't need another knife…

    But I also don't have a Chinese Cleaver…

    I guess it comes down to how willing I am to get yelled at by the wife. :P

  • basketballfreak6 on 10/07/2024 - 07:37

    @rosebank between the TJ POP TC19033 and the SHI BA ZI ZUO Kitchen Knife which one would you recommend? Both are priced about the same right now.

    Thanks!

    • rosebank on 10/07/2024 - 08:09
      +1

      If you have experience, or are willing to put in the work and learn, I'd pick https://www.amazon.com.au/SHI-BA-ZI-ZUO-Restaurant/dp/B08L68… because it's 8" and about 500g, and the perfect all-rounder once you "get it". BUT it doesn't have a bolster and not full tang, and is all ss.

      https://www.amazon.com.au/Professional-Full-tang-Thickness-T… I got this for a friend and played around with it for a bit. It's a bit lighter at 400g and has a full tang and nice wooden handle. Also a touch shorter. So not a lot of difference besides steel type.

      If you've never used a Chinese cleaver, I'd get this one, which is also on sale for about the same price: https://www.amazon.com.au/gp/product/B00BB4OUYG/ref=sw_img_1…

      It's shorter, much lighter and is full tang with a rosewood handle. I also bought one of these for one of my freinds to learn with. It's better quality than the TJ, has a more curved edge so easier to transition from a western or japanese chef knife. I think this is the best for beginners.

      • basketballfreak6 on 10/07/2024 - 09:11
        +1

        Thanks mate much appreciated for your detailed reply; I am definitely on the novice side so something beginner friendly would definitely be the way to go.

        If you don't mind a couple of follow up questions:

        1. What's the difference/point of full tang and bolster?

        2. For something like cutting up slab of pork belly with crackling would the beginner friendly ones be as effective? Including if occasionally needing to cut up bones?

        Thanks again!

        • rosebank on 10/07/2024 - 09:47
          +1

          https://www.amazon.com.au/gp/product/B00BB4OUYG/ref=sw_img_1…

          This one would be fine for chopping up a roasted pork belly, and occasional bones like pork ribs, birds, fish. But not thick hard bones like beef ribs.

          What's the difference/point of full tang and bolster?

          Full tang is like the metal is a single piece, so better construction/durability and "balance". Like full tang screwdrivers or chisels you can whack with a hammer. Look at the pics in the link. Bolsters you can look up but its basically a bit of steel to stop your finger slipping onto the blade. It's mostly only on western knives. I personally find them annoying and pointless, and it's easier to hone/sharpen a knife with no bolster. Then there's half bolsters. It's all knife nerd shit. Bolsters are for beginners really, if you grip any blade properly your finger isn't gonna slip onto the blade.

          • basketballfreak6 on 10/07/2024 - 10:18
            +1

            @rosebank: That's awesome thanks for the info, always good to learn and understand what I am getting.

          • basketballfreak6 on 10/07/2024 - 13:26
            +1

            @rosebank: Just ordered it with extra discount at checkout, thanks again.

      • Phorest Grump on 12/07/2024 - 07:09

        Reviews of rust forming on the engraving, sure it's SS?

        • rosebank on 12/07/2024 - 08:20
          +1

          Stainless steel is not 100% rust-proof and there are many types of SS, From my own personal experience, whatever Victorinox uses is by far the most rust resistant, can take a absolute beating, and always go in the dishwasher. Global is proably the worst out of the big brands and use their own version of ss that's supposed to be very rust resistant but almost always rust, I only have a small rusty paring knife right now, and a cooks knife I got for free via redmption when i bought a case of wine. i stopped using Global after my first set many years ago, and would never recommend them to anyone. Kitchen shears, no matter the the cost or brand, always rust the most.

        • Daniel Plainview on 12/07/2024 - 08:32

          Its 2024 people - a simple check is your friend:
          https://www.australwright.com.au/stainless-steel-myths-facts…

  • Bazeegar on 12/07/2024 - 17:50

    I find the IKEA ones best. X50CrMoV15 steel (Same as Wusthof ones) and similarly priced. Have been using these for the past 4 years and haven't missed the beat. Not in the dishwasher though!

    https://www.ikea.com/au/en/p/voerda-cleaver-black-40289160/

    https://www.ikea.com/au/en/p/ikea-365-chinese-chopper-stainl…

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