Winco Chinese Cleaver Wooden Handle Review

I don't recommend chopping bones, but a cleaver is great for heavy loads. Instantly sharp but not super sharp, I can sharpen it better. It looked beautiful and everything was well made and put together. Almost bought based on the review, glad I did.

Best work knife! I bought a lot for myself and as gifts. It is sharpened to a razor on a good set of whetstones. There's an adjustment period if you're not used to a paring knife, but it's worth it. You'll get a lot done with this knife, and after some time of regular use, your standard French chef's knife will feel light, maneuverable and well-managed in your new, reinforced hand.

Cooking for family and friends for over 45 years has taught me one thing. A good knife is essential for the preparation. This is my first Asian chef's knife, I have two other types. With this knife you can slice, slice, slide, dice and more! This is a paring knife but it can be used for chicken bones, if you need a heavier cleaver then I recommend doing your homework online and watching youtube videos. You get what you pay for. This is a great utility knife to add to your kitchen.

This is my third Chinese cleaver. The other two held the advantage better than this one. I like everything else about the cleaver. Good weight, good size. I just practice too much sharpening my blade. The carrot appears to be kryptonite for this blade. When cutting carrots, the blade becomes blunt. Others report good edge retention, but not me. Maybe inferior stainless steel? Where are my first two cleavers? I left her when I moved from an Asian country. I only use it for veggies. I use a 17…

I have had this knife for about 4 months now and use it at least 4 times a week, I love it. I keep it sharp, make sure to oil the wooden handle with olive oil and always dry the knife. It has things oozing out of the little gold part where the grip meets the stops, but I just give it a good wipe. It holds the blade very well until you sharpen it very well when you get it, which I did and haven't had to sharpen it since. I love the weight and versatility of this knife! Just buy one, it's like…

This cleaver can be found in countless Chinese homes and professional kitchens. The value of a knife is unbeatable. The factory edge isn't great, but it requires a decent edge if you take the time to sharpen it. What I didn't like is that it's heavy, much heavier than the western chef's knives I'm used to. The round pen gave me hand cramps. Overall, this is a great introduction to Chinese cleavers. You might like it and stick with it. If you don't like it, you know what you don't like and you…

I love this knife. This really is one of the few knives you need. In my kitchen I need three knives - a paring knife, a bread knife and this knife. Once you've used a Chinese chef's knife, you'll never go back to those regular American chef's knives. I spent many years in China and at first a knife like this felt awkward, but once you get used to it you really can't use another knife without feeling like something is missing. The extra large blade of these knives is just perfect for…

Bought as a joke on a promotion, thought it was a cheap experiment. I learned that this is actually a high quality kitchen tool. My entire Asian kitchen would be inconceivable without this knife and it is as versatile as everyone claims. Came in a plastic bag, in a thin cardboard envelope where it still lies. There was one big benefit. Sleeves (?) and can hold and retain a vicious edge throughout the cooking process. I sharpen it every time I use it, with just a few quick pulls it puts it back…