Meat Cleaver Professional Chef Knife Stainless Steel 8 Inch Butcher Knife Classic Balanced Full Tang Rosewood Wooden Handle for Daily Basis

This life has a great curve, just enough and not too much. I can chop with a rock motion, or just chop straight down, either way. It’s also big enough to smash garlic on it’s side which is important to me. It’s perfect. It came pretty sharp right out of the box, but I sharpened it more and made this thing sharp enough to cut a rock. It’s the perfect size for me, I’m a guy and I wear large gloves, not extra large gloves. I like it a lot. I can use this knife for basically any task. Also, it looks really cool! I like the hammer forge marks they left on it, I think that’s a fantastic little touch.

Performance of this knife is excellent. Hardness feels like one degree above hrc 57. Not only the steel is properly hardened, but its toughness is also impressive as well. During my first week of use, cutting all kinds of vegetables and partially thawed meat, I have not yet observed a single edge roll or chip despite I drastically reduced the knife's cutting angle. However, I don't think this knife should be used directly on bones given the high hardness nature of its steel.Knife has a 1.6mm thick spine and there is no taper towards the tip. The center of balance is exactly at the joint. Overall this knife feels heavier than it looks thus better suited for homes than professional kitchens.

Used it to make curry the night after it arrived and it was super nice. Sliced through everything as if was non-existant. Super clean edge left super smooth cuts on the veggies and meat. Can't wait to really challenge it. Pretty knife as well.

Replacing a Joyce Chen (remember her?) cleaver I picked up 30 years ago. I’m leery of Chinese steel, but took a gamble. Well-made, finish of blade and handle were top-notch. Looked like 2-3 mm thick at spine, straight, sharp blade OOTB. Very pretty knife. The hammering on the blade was not as pronounced as the photos suggest, and veggies still stuck to the blade. Used for 1 dinner prep and had to return. Almost no belly on the knife, so a rocking chop is not possible. A downward slice would be fine, but not the way I cook. I was quite interested to see how the steel held up over time, but couldn’t get past the belly.

Absolutely the best knife I own.

It's sharp

it's a great value for the price and a solid knife. The handle did get a bit of filing and sanding to remove some annoying ridges and edges, but it's very useable as it.

I previously utilized a J@#ce Ch#n clever but after 15 years of heavy use, the tang in the handle snapped off. I purchased all types of meat clevers in the past decade and could never find anything close. After waisting all that money on worthless, too thick, too thin, wouldn't hold an edge, I saw this clever on a very popular cooking show. Hands down, this is the one. Five stars. absolutely as good as or better than my previous clever.