🔪 ZHEN Japanese VG-10 3-Layer Forged High Carbon Stainless Steel Light Slicer Chopping Chef Butcher Knife/Cleaver: A Reliable 6.5-inch TPR Handled Cutting Tool Review

The knife is really sharp, but due to the texture and thin blade, whatever you cut will stick to the material. I wasn't a big fan of the rubberized grip either and would have preferred a riveted one. I washed it in the dishwasher several times and rust stains appeared immediately and there was noticeable deterioration in texture on the rubber of the handle. I know it's not meant for cutting through bone, but I tried it on a fishbone that's not really that strong and it caused the blade to break

FIRST IMPRESSION is pretty good. Surprisingly sharp VG-10 out of the box. GOOD - VG-10 - if the VG-10 is truly amazing it holds a sharp blade but time will tell. The handle is flat VERY good for breaking. POOR fit and finish should be better. The top edge is not rounded. The blade is also not rounded with the fingers. OVERVIEW I think the competition in the $50-$60 range looks better, but you can't touch the VG10 at this price point. This is important. I originally bought this to use a wide…

I love to cook and own many knives from Zwilling, Wüsthof, Henkel as well as mid-range knives, Dalstrong Lake etc. This is my first Zhen product and he is an excellent vegetable cutter. He has a very thin spine, he is light, agile and very sharp. I've seen comments from some people questioning the "VG10" and I honestly don't know if that's true or not, but I can say this is an extremely sharp, high quality fission device that's around 65, 00 costs. It's my new favorite cooking tool and throws…

Amazingly sharp out of the box, love the veg slicer form factor, the comfortable grip. But I thought the band on the blade was the shadow of the bezel and not the sandblasted part that feels "fluffy". They call it a "frosty finish" and are said to help with non-stick, which the first two reviewers say is bullshit. It ruins an otherwise nice knife. Also, I wouldn't want to cut the meat because of the pitted surface that bacteria live on. I find this incredibly stupid in every way. It's like…

Let me start by saying that this knife is NOT a cleaver. If you bought it thinking it was a bone axe, you didn't read or know what you bought. This is a Japanese paring/slicing knife. Like I said, it's a pretty good knife. As far as I can tell it has a full tail and the grip is very comfortable. I like the rubber grip. I have other knives made of wood and I always apply oil or sealer to them so they don't tear when washed (I hand wash them by the way). Other similar knives I have are a bit…

First Impression Decent shiny cardboard box with a very useful light Cai Dao inside. Unfortunately the cleaver had a really bad factory edge and water stains all over it. ==========Pros===========- Awesome steel! I had Tojiro DP; This cleaver is similar in that it's definitely layered and has a VG-10 core - Lightweight and surprisingly VERY easy to hand sharpen. fall easily through food when moving sideways due to their weight and thinness. Regular trimming and slicing with this knife will not…

As a professional chef, I use this knife every day for cooking and on the line. I use this knife for almost everything. Don't be fooled by the "lightweight slicer" name, this knife slices meat just as well as fruit and veg. The moment I took out the knife, I knew I had a Guardian. After 15 years as a chef and knife enthusiast I have tried more knives than I can imagine and this Zhen knife is far superior to all my others. I have had the opportunity to use many professional kitchen knives from…