🔪 KITORY Chinese Traditional Hand Forged Carbon Steel Cleaver 8.66" - Ideal Knife for Chefs: Cooking Vegetables and Unfrozen Meat (D8) Review

Based on another review that appeared to be from an experienced gunsmith, I bought this knife to use at work. I'm a shop chef and wanted something I could chop and scoop. This knife does its job very well. I can scrape my entire cutting board with two bladed spoons. I was looking for a knife with a rounded blade so you could cut while swinging the blade. This knife has this feature while most cleavers and Chinese cleavers do not. The knife came with a decent blade. The only downside, easily…

I love to cook and my trusty stainless steel knife is starting to stick to my teeth. As much as I love using it, I wanted something different. I've tried a few different blade styles (anyone need a spare knife?) and this has now become my daily rudder. If you know how to use, sharpen and take care of it, you will have a lot of fun with this knife. Mine was very sharp, but it was very easy to switch from an X-Acto to a scalpel. And he maintains that lead with good care. Just watch your fingers…

I received today I order D3 which means the blade size is 8.66 inch but I get the wrong size see the picture. The box number indicates D3. Also, the box is broken. There is no quality control. Once you receive it you will need TLC. eg 600 grit sandpaper for smoothing. many sharp objects on the top and surface. even around the handle. I know it's handmade, but at least do some quality control. Be careful before using it. After sharpening with 60 grit sandpaper (@ Lowes less than $6) wash the…

I like this knife but the "hand forged" blade is very light and feels brittle. The handle is also very light and fragile and does not stick. I've been using it for a few weeks and the blade broke before. from slicing onions/carrots/celery. The knife has a good edge, but I struck it with a diamond stone and made it very sharp. The knife is very thin near the blade, allowing it to slide over veggies that other knives would struggle with (like carrots). For this reason I prefer to use it in my…

As they say "You get what you pay for". Don't expect much from this $20 knife. Mine arrived very well packaged, a small note card in the box. The large surface was covered in some kind of black oily substance that I had to rub off to remove, I didn't want it touching the food. Hand wash and dry, place in rack to complete air drying. The next day the blade developed small rust spots as well as a lot along the top edge. I tried cutting some test vegetables with a knife, it cut easily, turned out…

As others have said it takes a bit of work to make it the perfect knife for you as many people don't seem to understand what the Cai Dao is for and how to care for it. It shouldn't be thick all the way through, just on the back to soften and strengthen the meat. It is handcrafted from sandwich blanks to have a firmer edge and a strong skin and core. It is only suitable for boneless vegetables and meat. It is well designed for this purpose and the geometry of the blade is exactly what I want…

This is currently my favorite knife I have. I bought this as a fun customization project and an opportunity to try a carbon steel knife. It turned out great. Here's what I did: 1. The cutting edge curve wasn't smooth (it had a "wobble point" near the center), so I hand-ground it to a smooth curve with a cheap stone. 2. I didn't like the black finish on the top of the knife as it was very rough and stuck to the paper towel when I rubbed the oil in. Not sure if it's blacksmith scale or paint, but