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9-inch Chinese Cleaver Kitchen Knife w/ Anti-Slip Wooden Handle $45.92 Delivered @ SHI BA ZI ZU via Amazon AU

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9-inch Chinese Cleaver Kitchen Knife w/ Anti-Slip Wooden Handle $45.92 Delivered @ SHI BA ZI ZU via Amazon AUAffiliate
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rosebank on 09/03/2024 - 16:25 amazon.com.au (2489 clicks)
Last edited 09/03/2024 - 16:53 by 1 other user
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Tick the 24% off box

This type of knife is my all-purpose knife. Get a 7-8 inch if this one is too big and heavy.

● Stainless steel - 3-layer high quality clad stainless steel. 80Cr13 high carbon core steel performs excellent hardness, durability and sharpness maintaining. Outside layers of low carbon steel does well in toughness, corrosion resistance and plasticity. The combination of two steels makes the knife perfectly work
● Handle - Ergonomically designed carving classic rosewood handle is anti-slip and anti-freezing and firm to grip avoiding harms to your hand
● Blade craftsmanship - Vacuum heat treatment endows the steel with best mechanical property. Non-stick coating avoids food sticking on the blade. Wire-drawing integrated full tang blade is more stable and safer
● Functions - Ultra sharp blade edge design and well balance of this knife make it perfectly for cutting, slicing, dicing and mincing meat, vegetable. Wide blade is able to smash garlic. It is suitable for homes and restaurants
● Package - Gift box package makes the product looking more attractive and the box is strong enough to ensure that the knife is well protective

‎33.3 x 9.5 x 2.6 cm; 397 Grams

Price History at C CamelCamelCamel.
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closed Comments

  • Indomietable on 09/03/2024 - 17:02
    +1

    9 inch is too big for many.

    • viper8548 on 09/03/2024 - 17:04

      how many cm is that?

    • rosebank on 09/03/2024 - 19:07
      +2

      Not really

  • mckayver on 09/03/2024 - 17:08
    +6

    Pretty all I use is a Chinese cleaver in kitchen. You can julienne vegetables super fast with it, like a pro.

  • Assburg on 09/03/2024 - 17:43
    +2

    I have this, it's good.

    Needed a little sharpening on purchase, used the bottom of a ceramic mug and achieved good results.

    • morecoffee on 10/03/2024 - 00:28
      +7

      Clicks on knife bargain, learns sharpening technique

  • cooldog on 09/03/2024 - 17:49

    Had one before,works better than my $300 Shun Primer.

    • maverickjohn on 09/03/2024 - 17:58
      -1

      This is exactly my suspicions as I would suspect harder steel is actually better.

    • Daniel Plainview on 09/03/2024 - 18:28
      +4

      FWIW you're IMHO being a tad unfairly hammered for a relatively benign comment. There's pro's and con's for SS vs carbon steel - I have chinese cleavers in both - find myself reaching for the SS more often as it's just quicker and easier to clean after usage.

      So SS does have its merits - but you didn't make some horrible gaffe (IMHO). :-)

      • P.Sherman on 10/03/2024 - 06:05
        +3

        I'm a Chef and both have their pros and cons. Simply put:

        SS:
        Pros: Softer steel - doesn't take forever to put an edge on it
        Cons: For med use, easy to take the edge off

        Carbon:
        Pros: Stays sharper longer
        Cons: If you let it go too far, you're going to spend a long time getting the edge back on it. Moisture is a killer: rust

  • maverickjohn on 09/03/2024 - 17:57

    I need advice as I'm ok with knowing about normal knives. But cleavers are a whole different beast.. sharpness is less important as it's used like a hammer.
    I was originally looking ath the global g12 but that's $$160 or so.. furi have one for $62.. and then there's the above. So knife experts how do I choose a good cleaver?

    • ChipP on 09/03/2024 - 18:31
      +3

      This knife is not used like a hammer, it's used like a western chef's knife - not in form, but utility. I use mine for everything as a home cook

      • maverickjohn on 09/03/2024 - 18:37

        I need a cleaver as a cleaver though not as a vegetable cutter or chefs knife. Any thoughts?

        • rosebank on 09/03/2024 - 19:11
          +1

          What's your use case?

          • maverickjohn on 09/03/2024 - 19:57

            @rosebank: Cutting things like chicken wings etc to use for making fried chicken

            • rosebank on 09/03/2024 - 20:25
              +1

              @maverickjohn: You can use a boning knife for that. But if you want a cleaver, I wouldn't get a Global (I don't rate Global at all). Get the 6.7in https://www.amazon.com.au/SHI-BA-ZI-ZUO-Chopping/dp/B08NYFZV… for $38, that's more than enough for chicken wings. Unless you want the 1kg 8in lol

              • maverickjohn on 10/03/2024 - 05:50

                @rosebank: Yeah that's probably enough. A boning knife is more useful for deboning in my opinion. As in remove the flesh from the bone. The one you linked seems good though.

                • rosebank on 10/03/2024 - 09:05
                  +1

                  @maverickjohn: A chicken only has soft joints in the legs and wings. I can break down a chook with pretty much any knife, but a boning knife is the best because like you said, it's better at separating flesh from the bone leaving just the frame which I use for stock. You can cut the 2 joints in a wing with a good pair of shears.

        • Daddy74 on 09/03/2024 - 19:45
          +6

          Go to any decent Asian grocery store and pickup a clever from them , they cost around $10-15 and good for rough use , you do however need to sharpen them regularly, depending upon your use.

          • morecoffee on 10/03/2024 - 00:29

            @Daddy74: Was going to ask this exactly - how different are these compared to the Kiwi knives that seem to be found everywhere?

          • maverickjohn on 10/03/2024 - 05:52

            @Daddy74: That's also fine might consider that as an option but rosebanks one is also not bad for $38

        • Daniel Plainview on 09/03/2024 - 19:54
          +8

          Westerners get thrown by this - as for them cleavers are for chopping bones etc - but for Asians they have 2 different types a slice cleaver -= which is as stated essentially their chefs knife and then a bone or heavy cleaver, which is for what westerners associate with cleavers - chopping through bones etc.

          Completely different tools that only have their side profile and term cleaver in common, I have both - good asian stores will have both. A good cook will have both as very handy but don't try to use the wrong one for the others task as it will end badly.

          • maverickjohn on 09/03/2024 - 19:58
            +1

            @Daniel Plainview: Exactly. But I have a good knife set for the veggies such as the nakiri etc. I just don't have one for cutting three joint chicken wings etc and I don't want to destroy my globals for that.

    • mickeyjuiceman on 09/03/2024 - 19:31
      +2

      Every Furi I've owned (i.e. a set) has been soft rubbish, so I'd avoid that

      • maverickjohn on 09/03/2024 - 19:59

        I also had that feeling and normally I'd avoid it. But as the use case entails, I need something decent for cutting bones etc so something tough would be good.. I might get the g12 global as they at least promote it for the intended use that I needed it for

  • FBI on 09/03/2024 - 18:07

    Only the 9 inch is 24% off it seems?

    • Wolfenstein98k on 09/03/2024 - 18:21
      +2

      So it's only 6.8 inch?

      • seanbaussie on 09/03/2024 - 18:52

        I see what you did there

      • whitlam on 09/03/2024 - 22:13

        I wish

  • Wolfenstein98k on 09/03/2024 - 18:20

    "Non-stick coating"?

  • siuol on 09/03/2024 - 20:35
    +2

    I got a 8-inch one and basically no longer using any of the other knives (Tojiro, Furi) in the kitchen.

  • tztong on 09/03/2024 - 21:12
    +1

    I used so many cleaver kitchen knife but this is not a good quality one. Bought almost a year ago from Amazon. Use it daily as normal, I cleaned and placed the knife into my plastic dish drying rack. It would have water in the tray which touching the knife edge. This knife start rusting on the edge. If the knife use good quality stainless steel, this type of water would not cause any rusting so easily. All other cleaver knife I used won’t happen this way. The quality of the stainless steel material is not the top one.
    https://ibb.co/vB0ngYq

    • Aureus on 09/03/2024 - 23:09
      +1

      Potentially uses a lower chromium stainless steel, which doesn't necessarily mean low quality. I have a good knife like that, so I just make sure I hand dry it after washing every time.

    • hydration station on 10/03/2024 - 01:21
      +1

      You are obviously not getting top quality steels at this price, but basically all high carbon stainless steels in high end knives will rust if you leave them wet. High carbon alloys are used so that the steel is harder at the cost of corrosion resistance.

  • super-zero on 09/03/2024 - 21:48

    Question as a noob. I use santoku knife for pretty much everything in my kitchen. Mainly for vegetables. How is this better than Santoku?

    • Xzobinx on 10/03/2024 - 00:23

      it's mainly about handling.
      The way you hold and cut with each of them is very different.
      I wouldn't say one is better than the other rather each person has their own preference

  • hydration station on 10/03/2024 - 01:24
    +1

    Be careful that these knives are very heavy, and imo too big to handle for most, 6-7 inches is already plenty (and probably has a better personality too)

    If you put a nice edge on these and also round down the sharp edges at the top a bit, these make very good knives.

  • YellowWiggle on 10/03/2024 - 02:10

    Note that this is a 桑刀 (Sang Dao), which is primarily used for thin, delicate slicing. You won't want to use it like a bone cleaver. AFAIK there's different categories of Chinese cleavers, each with their own purposes (I have at least 3 types).

    • YellowWiggle on 10/03/2024 - 02:17
      +1

      If you want a more versatile type, a 斩切刀 (Zhan Qie Dao) like this would be a better option:

      https://amzn.asia/d/a9HmxMM

      • FBI on 10/03/2024 - 12:26

        @YellowWiggle I was looking at the one you mentioned. Do you have it.. Any good? Thanks

        • YellowWiggle on 10/03/2024 - 15:05
          +1

          I've got a different model of the same category from the same brand that's used for everyday prep. It's front heavy, which I prefer for slicing and chopping.

  • jakeh87 on 10/03/2024 - 11:54

    Discount is gone

    • Caped Baldy on 17/03/2024 - 09:21

      It's there for me now

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