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

Came in a nice box but the blade was worn and completely scratched as if it had already been used. You'd think it should come out of the box in pristine, shiny condition. Disappointed to say the least.

I like knives and this is my first hatchet. I love how authentic it looks. Cuts my vegetables perfectly. However, it leaves a black color on hands and dry towels. I'm not sure pro chefs will like it, but for a hobbyist I like it.

This is a review of the D3 Kitory traditional Chinese chef's knife. It's a piece of crap from a carving knife. Everything is cheaply made. Don't waste your money on it. I thought anything with Kitori's name was good quality. Do not order this knife.

While I was expecting a fairly basic carbon steel cleaver, it turned out to be too rough on the edges to work in my kitchen. In fact, the blade ended up curling up. I could have sanded it a bit to make it work, but the handle ultimately inspired me to return the item. Unfortunately, it's just not possible to safely cut food with a handle so small that half my handle was a blade.

So our dear late friend, Anthony Bourdain, said you only need two knives; the largest kitchen knife you can handle, and a serrated offset knife (which I also bought here; a 9-inch Mercer Millenia serrated offset kitchen knife (which I haven't used yet)). So I got this knife as a kitchen knife because I like the cleaver style. It's pretty cool. I almost lost my fingertip twice! It must be a good knife.

I received my cleaver a few days ago. Upon opening it, I found that there is a large gap between one side of the handle and the stock. Approximately 2.5 cm long with a large enough gap showing the other side of the handle. The knife is also very, very blunt. Doesn't cut paper or arm hair. I bought it because it had great reviews but based on the knife I received I don't know how. Extracts a piece of trash in its current state. I need to sharpen it before I can use it, but I'm more worried about

For about $20 you can get a real hand forged knife straight from the blank! Please note that it is handmade and not stamped from a piece of sheet metal. It consists of superheated laminated steel rods that are repeatedly rubbed until it forms a uniform cleaver shape. Each knife is unique and has a very attractive rustic look. The knife is quite sharp, however I sharpened mine at a slightly steeper angle to my liking as I will be using it primarily as a paring knife. Due to being handmade, there

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