Victorinox 7" Chinese Classic Chefs Knife Stainless Steel Cleaver Butcher Knife Fibrox Handle Swiss Made

I can't say enough good things about this little cleaver. It is awesome !!I now own 3 knives.from Victorinox. All with the fibrox handle design.I have a slicer and a chef's knife. Besides this and they all perform with the same outstanding Victorinox quality.Keeps a long retaining edgealong with a good hand weight that does not fatigue you when you're doing lots of prep work.If I was going to recommend cutlery, the to a starting out culinary student. I would say, get Victorinox and get the fibrox handle and don't think about wasting your money on high dollar knives.If I knew about this cleaver years before I bought the slicer and chef's knife, I probably would have just got the clevern stuck with just it. But , being said,.... No regrets. Every chance I get to use this cleaver, I jump on it. Stop searching for your chinese cleaver, because this is way better.

I use this cleaver every day to cut veggies and meat for meals. Works so well and the grip is great. Blade is sharp and it is a decent enough size to break down pork belly, butternut squash, etc. Definitely worth the price and would buy again.

The thing that sets Victorinox apart from other Chinese chef’s knives I’ve tried is the blade thickness and finish. It’s unusually thin, quite sharp, a relatively flat belly, and has a highly polished finish. All this combines to make it significantly easier to cut large, dense vegetables such as sweet potatoes much easier than other similar knives I’ve tried. It’s now my go-to knife for almost every task.

Great knife, very sharp and solidly made. Great communication from seller.

I grew up in a Chinese household and have been doing Chinese cooking for almost 30 years. Information on Chinese knives in the western countries is difficult to find. I bought this knife out of curiosity. I like Victorinox knifes and love their Fibrox handles, so I decided to give this one a try as I had no interest in older version with the round plastic handle.So, can a western knife company make a decent Chinese Chef Knife? We were going to find out. It has been around two and a half months since we started using this knife. We abused his knife as any normal Chinese household would. We sliced vegetables, sliced meat, chopped pork for pork hash and won ton filling, smashed ginger and garlic, and chopped up roast pork, roast chicken, and roast duck. We did not attempt to chop through pork bones; the blade had nowhere near the heft or thickness for that. We regularly use a honing steel as my father was a meat cutter.The knife is a great knife for most day-to-day tasks. The Fibrox handle always provided a confident grip. Blade control was never an issue even with oily hands. Cutting through pork cartilage was never an issue. The knife handled chicken bones just fine. However, when it came to duck bones, we had some issues. While the knife handled the majority of the duck fine, the thigh bones were a bit too much for it. We ended up rolling the edge of the blade in several spots near the heel of the blade. The edge was easily restored with sharpening, and no fragments of the blade was left behind in the duck bones.I love the knife, but we'll just have to stick to our good old #3, 13 dollar, Chinatown special for chopping duck.

I’ve been using this stainless steel cleaver for a few weeks now, and it’s become my go-to for chopping, slicing, and even breaking down meat. The blade is razor-sharp, has a nice weight to it, and cuts through veggies and meat effortlessly.The handle feels comfortable and secure, but since it’s a heavier knife, it takes a little getting used to if you’re not familiar with cleavers. Also, I make sure to dry it immediately after washing to prevent any spots or discoloration.Overall, a solid, affordable cleaver that delivers great performance in the kitchen!

I like Victorinox knives a lot. Pro's: great steel for the cost, comes sharp and work well. Cons: fairly light for a clever, handle might not be the best for a clever either. I don't use a clever often so it not really an issue, but if you want a heavy duty on, try another brand. For the cost, it does do a great job. Opposed to other knives I sharpen, I would recommend keeping the 20 degree angle on it, the steel won't hold up great when chopping if sharpened below a 20 degree angle.

It works really well and has kept a sharp edge so far. I am loving the handle and the weight. A really good knife