BLADESMITH Cleaver Knife for unfrozen meat and vegetable, 7" Chinese Chef's Kitchen slicer, Razor sharp HC German Stainless Steel blade with lasered damascus pattern, pearwood Handle

This knife has just the right shape, length, and weight. The height (spine to edge) is high enough to cut with a pinch grip and your hand behind the work without your knuckles bottoming out into the food. Enough of a belly for rocking cuts. A sheepsfoot point keeps the edge forward, where the work is, not like the useless, stabby center point of typical chef’s knives. The pinch grip is comfortable and usable. The weight and balance make it very handy and wieldy—the weight is right where it’s most comfortable and easy to use when using a pinch grip, just forward of the hand. I don’t hold my kitchen knife like a combat knife, so I don’t know why most kitchen knives are designed to be held that way; but this one is designed right. Cons: The socketed handle and the wood itself, while comfortable to use, look and feel a little cheap; and the laser etched “pattern welding” or faux “Damascus” looks very cheap. It was, itself, a very low priced knife, so I’m not complaining—the value to price was still excellent. But— I’d pay a lot more for a knife with exactly these dimensions made with good steel and a nicer quality material and construction handle. Clone this knife and make it nice, and I’ll pay 10x for it. The geometry and balance are better than any of the expensive knives I’ve handled.

This is the best knife I've ever owned. It is extraordinarily sharp. I've used it to trim meat, slice vegetables, and chop herbs. It performs these tasks perfectly. It is lightweight, but not too much. The curved edge makes mincing a breeze. The handle is just the right size, no hand fatigue when using for long periods. The blade is so sharp that it slices through vegetables easily. Would definitely purchase again!

Guys in our family loved it. They all we’re into the Christmas game to win it. Felt like it was a great collector item.

Saw this knife and decided it was a "necessary unnecessary" purchase. I have plenty of knives but the damascus look and the price were too tempting to pass up. I ordered a sleeve for it as well since it doesn't include anything but a cardboard one. Hand washed and dried after each use but I already have a couple "spots" that have developed. For $20 I'm not mad, just being realistic about getting what I paid for.

Looks really nice, and will cut through frozen sausage.

Mostly ok, but handle part was not fully fixed, was little loose

First time it struck a bone the edge was shot. Very disappointed.

It’s well with the price tag just a few things about it sub par. The handle is very small and blade is not super sharp but it’s a good quality for what they ask for it.

This Knife is very surprising I was expecting junk, mediocre at best for the price, but, I have had this blade fro several months i use it daily i have not sharpened it yet, and its still very sharp. I have knives that cost up to $300 (German blades) which i don't use anymore (kinda sad). the only bad thing i can say about this blade is the cap on the handle came with a very sharp protruding edge which did cut my hand. I took a small file and took that edge off and its fine. I still give it a full 5 stars because the blade is so good. This is one of those Amazon great finds.

Perfect knife for the price. It looks and feels great

Good blade for the price but don't expect a real damascus steel knife. The flex is okay for this type of knife but I wish it was a little harder. The knife is very sharp but the softness of the steel will make it so you need to maintain your sharpness quite often. If you don't know how to use wet stones or etc. I'd stay away because you'll realize that it gets dull after a couple of use and if you let it get too dull it will probably be a nightmare to get it back to razor sharp. Just a couple of wet stone passes every 2-3 times you use it will go a long way and the knife will always be sharp I dont like the handle.. wood feels rough and doesn't align quite properly with the metal part so you feel the edge of the metal part. I do like the metal insert on the back side of the handle so you can use it as a hammer to crush garlic, crack nuts and etc..

It doesnt take much to choose a decent knife: a sharp edge, no rust, a good handle. That it. Or at least thats what I thought. On paper this cleaver/knife hits the mark, but in real life I was very disappointed. The steel is stamped I think, and every edge is sharp. Including the top spine and the collar for the handle. This means that every time you grasp the handle your thumb, forefinger and the web between are rubbing against a rough/sharp edge. I'm not an experienced chef or anything but to me this area will always be a point of constant contact. It didnt cut me, but every time I grabbed it, I felt like it would. The collar at least should have been filed and dulled down a little ("easing the edge" I think). The problem is amplified because the wood handle isn't a perfect fit either, so the edge of the metal is a separate edge, not inline with the handle. I'll try to post a picture. That gap is a problem too because your hands arent always clean when cutting. So particles get in there and...? The knife just feels unfinished. Is that the trade-off for not being obscenely expensive? I was really looking forward to using this cleaver/knife so I wasn't looking for flaws. But I've had this for a few months now and I rarely use it. Even after filing down the collar myself. Disappointed.

Very sharp . Great feel