Review on 🔪 Kitory 7.5-inch Chinese Traditional Forged Cleaver - High Carbon Clad Steel Chef's Knife for Vegetables and Unfrozen Meat - 100% Handmade by Jennifer Dammann

I have a lot of Kaidao/Chinese knives. I was curious about Kitori's offerings so I bought this along with a few others. You all disappointed. This is a forged carbon steel blade. It will rust if not kept dry. After some time, a protective layer forms on it, which slows down the rusting process. Keep it dry and oiled and you won't have any rusting problems. The handle is also unfinished. This is typical of Kaidao. You can coat the handle with oil or wax yourself. A rusty and unfinished handle is to be expected and complaints about this come from people who don't know what they are buying. Kitori's fit and finish are very rough. There are many rough and sharp spots on the spine and chili that you may need to sand down before you are comfortable. I do not mind. This is somewhat normal for a rustic carbon steel knife in this price range. What is terrible is the sharpening and the unevenness of the blade. The blade has a flared point that can be used to tenderize meat by striking it with the point. The blade tapers very quickly below the spine. Lead is thinner than 1mm just below the flared part (which is thin. Thin is good for a slicer). It got about 2mm thicker towards the edge (why is it getting thicker again?) and finally thinner towards the edge. The one I received is very thick around the edge, which makes it seem like it took a lot of effort to cut. The thickness makes it feel like the blade is stuck in hard foods like carrots. Thickness and grind are so inconsistent that this simply indicates a poor quality product. It takes hours for a coarse whetstone to thin and level the grind of this knife enough for it to be used. If you want a cheap carbon steel project knife, skip this one and go to the shop and get their carbon steel knife. It's much better and cheaper to download.