Blade material Stainless Steel
Brand SHI BA ZI ZUO
Colour meat bone chopper
Handle material Rosewood
Blade edge Straight Edged
Lightweight and sharp, the blade sharpness may decrease with use, regular sharpening is recommended
CamelCamelCamel.
Bargain buy, just bear in mind regardless of what the listing says it is NOT intended as a bone cleaver, it's a slicer.
Thanks, would you mind recommend a good bone cleaver
You want something heavy for a bone chopper. I picked up this one for $10 less than it's going for.
https://www.amazon.com.au/gp/product/B086GR7RP7/ref=ppx_yo_d…
Probabaly want to get this one. deal is on for another hour
https://www.amazon.com.au/SHI-BA-ZI-ZUO-Chopping/dp/B07WXGF7…
Thanks for those. :-)
@TechVisar
The one that has a deal that frondono linked is ok - I have one thats near identical to this one, but is carbon steel : EXAMPLE
But I can't see one of those on Amazon - and CS can be a PITA for some folks.
The odd thing is the one this deal is on - the OP one - is called a bone cleaver but if you read the listing on the company page they will say it's only for some poultry bones and cartlidge, not frozen food or thick bones. I only use my big one a few times a year but it's perfect for the really heavy going. If the bones are really full on sometimes it's better to get a small dedicated saw from Bunnings - as even a bone cleaver will splinter them even when uncooked which can be a PITA.
Excellent, that clearly explains the difference! I usually chop lamb or goat leg bones into small pieces to make soup, but I find it hard to do with regular knives (trust me, I’ve ruined so many kitchen knives and wasted money in the process). I’ll get the one you recommend and hope it will be a good investment. Cheers, mate! 😊
Managed to grab one as the slot opens up.
How are these better than the kiwi knives?
Hardness level of these knives are HRC: 56-58, whereas Kiwi is likely a HRC: 50. This means they these knives will retain their sharp edge for longer - I note this HRC for the price makes it quite a bargain.
I've used both and love both, Kiwis are cheap af and once it blunts you can quickly sharpen them unlike other cheap knives. However, they blunt too quickly for my liking and I'm usually reaching for the shi ba zi zuo since it retains its edge so well and only needs to occassionally be rehoned using a honing rod.
Thank you superb answer
Nice price. Got this 2 years ago for $32. Nice find OP
how often do you sharpen it?
Honestly I've never sharpened it but I do not use that much unless I'm cutting meat with bones. For the everything else I use a Mercer 8 inch: https://amzn.asia/d/hSqw68T. Got it for $25 but still very worth it; tough as nails; dropped it on tiles twice on the knife tip and I just hammered it back to normal lol
Can someone recommend a good knife block set 5-7 piece in the sub $150 bracket.
Dont buy knife blocks you dont need half of them. Buy a good chef knife/santoku whichever suits you, a petty knife, and a combo sharpening stone and enjoy life
And grab a couple cheapy victorinox serated knives that are 7 bucks all the time
This^. Exactly this.
I have probably a couple thousand dollars worth of knives and only use exactly what Fergy said.
Seconding Fergy1987's advice.
You'll only need 1-3 knives, to do +95% of the cutting tasks in the kitchen, with the chef or santoku knife being the only absolutely essential one.
Other types of knives (and other cutting and chopping tools) are more specialised, and are highly dependent on what you would normally do in the kitchen.
Some are nice to have in the drawer, but not essential in most cases.
While others can be considered essential, based on your diet or preferred technique.
The Chinese chef knife is getting a lot of use, because it practically suits the way I slice and dice my items, and scoop them off the cutting board with it.
Those Victorinox tomato knives are cheap and handy, make decent steak knives, and may easily serve as a bread knife too.
You'll get better value, by buying what you'd actually use, while adjusting for factors such as quality and performance, or simply economy.
One from Kmart does perfect job
what do you guys recommend to use to sharpen?
Either a king combo stone or shapton 1000 grit plus a 5000 grit if you really want to finish the edge
Darn missed it although I bought a Paudine chef knife from Amazon last week so probably dun need this
Mine came a little blunt. But once sharpened. Been great. Get yourself some mineral oil for the handle too