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Zhen Japanese VG-10 Cleavers
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Zhen Japanese VG-10 Cleavers
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122 requests
Product Description
Cleavers aren’t typically the first knife you reach for, but they’re an excellent piece to round out a collection. Great for chopping vegetables, trimming meat, and working through bones, they’re nice to have at the ready Read More
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keyboard_arrow_downFluffyBunny
10
Jun 6, 2019
Would the A10T be a good choice for an all-around cleaver? Is it meant for butchering as the title ("bone chopper") implies?
RayF
22219
Apr 8, 2019
Did MD actually remove the Reviews for this product's prior drops? Seems to me there used to be a few of them (mine included), but I sure don't see them now? Very unsportsmanlike behavior MD!
Well, be that as it may, I bought the one pictured above, fart right, some time back. As much as I wanted to like it, I don't find it that useful for the everyday things you'd otherwise do with a Chefs knife or a Santoku knife. I mean, it certainly works, but it's not a better/faster/handier tool than anything I already have. I'm sure there must be a good use for it, I just have't discovered it yet.
As for the quality, it seems good to me; decent handle and grip, blade is quite thick. I haven't needed to sharpen mine (it came plenty sharp out of the box) so I can't comment on how well it takes or keeps an edge.
All in all I would rate this as a purchase in search of a use ;- )
(Edited)
Cuchanu
35
Apr 7, 2019
Given the price I assume that the steel is Japanese but they are made in China, does anyone know for sure? It bugs me that by law products have to State their country of origin but you can only really find out after you purchase it and see it on the item itself or the box.
phoenixsong
1055
Apr 7, 2019
I usually use cleavers for crude, heavy duty kitchen work. Using Damascus in cleavers- even if it doesn't hurt my fingers, it would hurt my heart (and wallet lol)
SL75
66
Apr 8, 2019
phoenixsongSudo is right, most of these aren't for butchering because they are thinner and thus less mass for forceful hacking or bone cleaving . Search "Chinese Chef Knife" on Youtube and you'll see they are very practical general purpose cooking knives. The Chinese name for them is literally "vegetable knife" but they're really a primary knife for most kitchen work from thin slicing a tomato even up to prepping a whole chicken. The edge is bowed like a typical chef knife so you can rock it back and forth. Both corners are sharp enough for draw and push cuts. As mentioned, the large blade surface area is good for scooping, safer for knuckle guiding, and handy for flat pressing/smashing, like PBS's Yan Can Cook is always doing to garlic. The tall blade also means lots of handle clearance and plenty of room for gripping with 2 or 3 fingers pinching on the blade itself if you prefer a different wrist position (better control and less carpal tunnel strain for me). They're a bit heavier than other knives, but that can be a benefit when cutting through a fistful of asparagus, or using the wider back edge to crack lobster shells or tenderizing a tough steak.
Even though I have two already, I think I'll join the drop to replace a crappish made in China one (I'm sure China can make an excellent Chinese knife, but of the ones available at my local restaurant supply dealer, the USA made plain Dexter Russells turned out way better.) I wish the Damascus was a little larger, 8 x 4 or 8 x 3.5 inch is more typical.
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