Winco 8" Heavy Duty Chinese Cleaver with Wooden Handle, 3-1/2″

This is best $10 I have ever spent on a knife. (Update, you can do better...) Better bang for the buck than many nice, upmarket knives I have picked up, or any of the many Japanese knives I have bought this year - and I have spent at least $1500 on knives. I am a professional cook, and I have several sets of knives at home and for taking to work. While this is in a completely different league than a Japanese steel knife (or even a fancy German knife), this one is not at all about the steel. I think it's perfect for a line knife. It really is perfect, the profile is great, and it's simple enough to be a good tool. It's so cheap you can really use it. Unlike aogami super, you can leave it out - wet, whatever. Though everyone will think you paid much more. The wooden handle is not ideal for the Sani but I run it. You won't get mad at anyone who picks this up, and it is beautiful enough that they will. At my work we have nakiris from Mercer, Wustof, Miyabi, a bunch of santokus from fancy brands, house knives, and personal knives with nice steel like VG-10, MBS-26 or knives from MAC and other Japanese manufacturers. While the grain of this steel seems nice, it is not hard or wear resistant, it is very tough and German style. It's will take a 1200-2000 grit edge and stay sharp through a prep session. If you are caught up in Shun marketing, or want a Japanese laser, don't buy this. The steel in this knife is Chinese garbage and it definitely won't hold a fine edge even through a bag of Brussels sprouts. That said, its price is less than the labor I would charge someone to sharpen most knives. Especially compared to harder steel this has low edge retention, but it is perfect for anyone who knows how to use a ceramic sharpening rod. This cheap steel will punch way above its weight class if you're willing to hone a knife as part of your mise en place. If you sharpen your knives all the time and are looking for a nakiri, you'll love this. You won't ever worry about chipping, you can re-profile the edge in a few minutes, and it will get razor sharp very quickly. If you don't sharpen don't bother, it will get very dull very quick and you'll have no fun. I would say it's profile is almost identical to the cheap mercer nakiris. Best $10 Nakiri out there. The best knife out there, dollar for dollar, would probably be a Mercer.

I am a current owner and daily user of very high end Japanese nakiris. I saw someone using this knife while cooking something about it interested me so I looked it up to find reviews. I could not find very many useful reviews. Due to the extremely low price I figured why not? Got this recognizing that it is a ~$10 knife. I am EXTREMELY PLEASED with this knife. It arrived very sharp. Granted it is not at the level of a very high end knife but it is also does not cost over $200. It does everything a standard home cooking level chef would want. It's solid, sharp, very well balanced (surprised at that), and easy to care for (basically none). I use it exclusively for rough chopping vegetables and have not had to sharpen it yet so I cannot comment on longevity or sharpening ability. However for what it costs to have one of my other knives sharpened you could just buy another. If you want to test out a nakiri for first time, or simply want a good inexpensive nakiri to bang around, get this. I often find myself reaching for this if I simply just have to rough chop some veg or if someone else is going to I hand them this (they break it, not expensive loss). If you have the skill and money you probably already own a high end knife. If not, get this and you will not regret it. It is also nice to have separate veg and meat knives. This knife will cut with ease but do not expect it to slice down to paper-thing levels, then again it's cheaper than the tax on knives that will.

Overall a good cleaver for kitchen use. I haven’t tried chopping leg bones or whacking zombies or running it over with a car so I can’t speak to that. I use it for light/medium kitchen duty and it does well. It has a nice large blade, holds an edge as well as most knives and will break a log of frozen ground meat (after scoring it) while being whacked with a rubber mallet. My only complaint was the finish and quality of the wooden handle. It was rough and had a poor coat (or none at all). My wife may have slapped it in the dishwasher too which didn’t help. After sanding and sealing with a drying oil I expect it to be much better. Rivets are holding up fine for me. Excellent for the price (cheapest(?) on amazon) especially if you can deal with an imperfect handle. No issues with the blade and for $10 I’d buy it again in a heartbeat.

I had this same knife in my home in Shanghai, which I picked up at a local market and used for years. It has and holds a good edge that resharpens easily., While it doesn't have the most elegant of handles, it really shines in the curve of the blade and size which allows for quick accurate slicing and chopping. I find it has a nice motion on the board. An added bonus is its shape and size allow for easily scooping up the food you are preparing. And it's stiff thin blade allow for some really thin slicing! A bargain at its price. I feel most people who cook often will be pleasantly surprised how it compares to more expensive offerings which don't perform as well.

This Chinese cleaver is SHARP. I have several new expensive chef's knives, this one, by far, is the sharpest-- which I didn't expect. It has a good weight, a heft to it when you swing it. It is not a lightweight, it's a chopper, and that's what I want in a cleaver. I'm a man, and it fits well in my hand. It has a full tang the whole length of the knife with three steel rivets holding it all together. Wooden handle. The knife edge is as sharp as a RAZOR--no kidding!! I managed to cut myself just washing the knife, the edge just barely touched my finger too, I tried to be very careful but still touched the blade enough to draw a little blood. NOT a beginners knife. Awesome butcher cleaver, awesome price,... great value for the money.

I got these for husband for my for Christmas so he had a nice cleaver for meats when he grills - however, I have commandeered this one into my kitchen tool collection. It’s so sharp and the blade is such a great shape for larger things - it’s perfect for chopping a head of lettuce or cabbage and going through hard sweet potatoes (I struggle on these at times with regular knives) or melons. Sharpens very nicely and easily and is better than new afterward. It’s not super heavy though, so a lot of the ‘umph’ needed to go through hearty vegetables and meats comes from elbow grease and the handle is a bit on the skinny side, so it may not be as comfortable in larger hands, however I love this little cleaver and it gets used about every day when dinner time rolls around! Would recommend!

Overall, It's a cheap knife. Quality isn't great, but is adequate. I plan to beat it up anyways, using it for tasks that would damage my high end knives. Obviously It's not a high end professional knife, but the weight and shape makes it useful. The blade is not terribly sharp, but it is good enough for simple tasks. Compared to my high end knives (which are very hard and sharpened to a very narrow 12-15 degree right handed angle), this takes about 2-3 times the force to cut vegetables with, but the weight makes up for that when bulk chopping. This knife has its place in any kitchen, as it will work great for cutting hard things (squash, nuts, root vegetables). It will save the edge on your harder knives. I would not use it as a primary vegetable knife, because it just is not sharp enough to make fine cuts. Nor would I use it for joints/bones, as it is not thick or heavy enough for that. If you do not have a high end steel knife, pick up a cheap 15$ ceramic knife bundled with a diamond file to use on soft foods. The overall shape, weight, and size makes this knife feel good in the hand. It's more of a nakiri than a cleaver. The handle is a little small, but it will fit into your palm fine if you are comfortable placing your thumb/index finger on the blade when using it. It's not made of a very hard wood, and there is no end-cap, so if you plan on using the handle to crush things, this isn't your knife. Because the steel isn't very hard, and it is very easy to sharpen up on a steel. Since it's not hard/brittle, it does not chip easily like most high end knives. I found that re-grinding the edge on a whetstone greatly improved its performance, as the factory edge is uneven and poorly formed. The little metal collar on the knife I received was not well finished. It was cut a bit too wide, so there is a small gap on one side of the blade, making it loose. Because of this, it would rattle every time I moved the knife.. quite frustrating. There was also a barb of metal remaining which was very sharp. I was able to fix these issues by cutting off the barb with a razor blade, and shooting some silicone into the metal gap.

No sé porqué no identifican a este cuchillo como un Nakiri (quizás porque no es fabricado en Japón), pero para todos fines prácticos, el cuchillo es un Nakiri hecho y derecho. De fábrica posee un filo excelente, y la hoja se adelgaza gradualmente desde el lomo hasta el filo, permitiendo cortes más precisos y suaves. Se recomienda especialmente para cortar frutas y verduras, ya que no parece lo suficientemente firme como para cortar hueso o cartílago; pero para trabajo normal de cocina, resulta muy conveniente. Quizás el único defecto que podría mencionar es que el lomo trae bordes afilados, que pueden lastimar o incluso cortar si se usa sin cuidado y aplicando mucha fuerza, pero simplemente le redondeé los bordes usando una piedra esmeril, y asunto solucionado. Después de eso, se ha convertido en uno de mis cuchillos favoritos.

Seems Very Good quality, Have seen reviews on this cleaver before, it should last years of use, even heavy bone chopping if properly sharpened, and respected, I'm sure this cleaver can even split a carcass, It will just take longer than a giant carcass splitter cleaver, obviously. Lots of people Don't Split carcasses with ridiculous giant Carcass splitter cleavers, there's really no need for one. This cleaver could probably be used as a wood chopper of sorts, I'm not sure how good the edge is. I have seen videos of people cutting small trees down with low price stainless cleavers, The very wide close too 4 inch blade makes for a very durable design in general, much like wide machetes, but this is much thicker than a vegetable cleaver, certainly suited for chopping bone, doesn't have desirable huge weight and size to make heavy bone chopping easier, But I think this Cleaver could do some serious work.

Thought that I would put this cleaver through its paces before writing a review. I use this as my go to knife on most occasions while in the kitchen now. So versatile and well balanced for me. The blade is super sharp, just gets a quick pass with the rod every so often. It has been put through the dish washer as well and still looks brand new!!! I'm impressed with the quality of it, bearing in mind I'm no professional Chef - only a lover of cooking.

I like the sharpness and lightweight to cut veggies and meat. The blade is a little on the light side but after two weeks of using it every day, I must say that the price and simplicity of this cleaver are unmatchable. Who needs a horse or deer craved in and it is not sign made in Solingen Germany. If you look for a veggie/meat cleaver, you have found it. Richard @ 13.05 on May 15 Handle with care, this beast is lethal

Más grande de lo que imagine, va llegando y se mira de buena calidad y el tamaño es suficiente para un picado rapido.