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Showing 1 of 27 conversations about:
BorutosDad
0
Nov 19, 2017
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is the 6.5inch butcher knife actually a Chinese cleaver? On amazon, it says that you shouldn't chop bones with that knife.
xiaoqiz
89
Nov 19, 2017
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BorutosDadWell, if you are buying Chinese made Chinese cleaver they are still divided into bone knife and meat/veg knife, though in English they both go by name "Chinese cleaver".
jsolar
71
Nov 19, 2017
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BorutosDadIt probably is cause of the VG-10. Bone is a relatively hard substance thats is challenging for knives. VG-10 is a hard metal which lends itself to a nice sharp edge and longer edge retention. That being said its also one of the more budget friendly hard metals when compared to blue steel and aogami super. While this isnt saying that VG-10 is bad i have just found it to be a little on the brittle side occasionally having small chips on the cutting edge.
Whith all that being said the VG-10 would easily cut through the bones but may endure some damage in the process. Just keep that in mind when using it on bone or other hard goods.
A more traditional bone cleaver might be made of a softer metal which could take the abuse better or just a better metal structure to deal with it.
Whith all that being said the VG-10 would easily cut through the bones but may endure some damage in the process. Just keep that in mind when using it on bone or other hard goods.
A more traditional bone cleaver might be made of a softer metal which could take the abuse better or just a better metal structure to deal with it.
DSpeed
53
May 24, 2018
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BorutosDadFrom what I can determine, this is a relatively thin light cleaver that would not be the best choice for large, hard vegetables even. Zhen does make a heavy cleaver in the same steel that is almost twice as thick of a blade. As someone else mentioned, VG10 hardened to over 60 RHC is not the best choice for chopping large bones though.
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