KOFERY Blade Traditional Chinese Kitchen Knife with Mahogany Handle L201-2 (12.2")

I really like Chinese cleavers because they are ridiculously versatile knives. Smash, slice dice, cop, tenderize... a good Chinese cleaver really is the only knife that you will ever need. When I worked in a restaurant, I used to mow through hundreds of pounds of vegetables and meat in a very short time. You can only do this quickly and efficiently with a Chinese cleaver.(And I was using a flimsy one too.)I had a hard time for years, looking for a good, budget Chinese cleaver. Most are built too flimsy. This knife is the proper thickness and stiffness to really do some work. And it is the proper weight to allow gravity and the knife to do most of the work. (It always tickles me to see people trying to saw through things with a dull, flimsy paring knife because they are afraid of big sharp knives. When big, sharp knives are far safer and far easier.) The wide blade allows me to slide the flat of the knife along my knuckles, keeping my fingertips out of the way for truly fine mincing. And it has a proper belly for rocking the blade, and slicing. I can easily and quickly joint a chicken, and this big knife is more agile than it looks, you can completely bone or butcher a chicken faster than with any other knife. NO, it is not for chopping through beef leg bones, Butchers use bone saws for that. However, if you know how to use the Tao to butcher an animal( i.e. cut through the joints, not the bone.) You can mow through a pig carcass with this knife in a matter of minutes. No joke.It takes me all of 30 seconds to get a razor edge on it, and it holds an edge very well, without chipping. (I hone my knives frequently when using them. If you think a knife should be sharpened only once a year. then you should not be allowed to play with knives. Dull knives are dangerous.) I have used every type of chef's knives from all over the world, and nothing compares to a well made Chinese cleaver for versatility, efficiency, and safety. And this one is made VERY well. Don't waste your money on the expensive, fancy, snobby damascus cleavers that will chip because the edge is too hard. This is a workhorse that is easy to sharpen and comfortable to use. And it has a convenient hole for hanging it from a nail next to your kitchen workspace for easy access. :)This is a knife for real people who cook real food. If you are afraid of knives, then stick to plastic sporks and microwave meals.

Absolutely beautiful and the price cannot be beat. Much larger and heavier then I was expecting. I thought that I was actually getting something more in the line of a bargain bin basement sale item. No such issue here. This is a thing of beauty. Nicely polished stainless steel and feels great in the hand and sharp. If you are someone that uses a cleaver style knife for your kitchen needs then you may wish to give this little gem another look. Very nice.

Just received it and immediately cut my hand, not with the edge of the blade but with the tang protruding from the handle. I went back and read other reviews about the handle and I totally concur. The wood is rough and unfinished, and it's probably not hardwood. But the real problem is the protruding edges of the tang. It shouldn't be protruding in the first place, and the edges are very sharp. The balance is also way off. The handle is about 2" too short which also makes it dangerous to use. I've had it for less than 20 minutes and it's definitely going back..

Just arrived today. I was curious about the current interest in Chinese vegetable cleavers so I thought I'd give it a try.The steel has a nice mirror finish to it. It is heavier than my chefs knives as others have mentioned.If you are a knife snob as I have been unfairly accused of, you'll want to put a proper edge on this right up front. It comes with an ok edge, don't get me wrong. But it can benefit from a little love.The edge is rockered btw. Not flat or straight. That detail is missing from the other cleavers sold here.The fit of the handle also needed some work. For the price I just wanted sturdy and that's what you get for sure, but sanding down the metal tang to deburr the edges and get the steel flush with the handle is worth the time spent.In spite of these observations, it gets five stars because of what you get for the price.

Was looking for an inexpensive veggie/meat chopping cleaver. Found this simple inexpensive cleaver with good reviews. I've been using this for a little while now and totally enjoy it. With price ranges all over the place for these Chinese cleavers I was concerned about price/value. Not any more. Satisfied.