Review on Dexter Russell S5197 Traditional Chinese by Angie Hernandez

Everyone needs something like this. Point. Illiterates who gave it a low score cannot read the sticker on the knife stating that it cannot be used as a cleaver. Or a caption on a product image that says "NOT FOR SHAPING". too bad for her. By the way, it doesn't look like a hatchet, but like a chef's knife without a point, which it is. I used this knife every day for three years in a restaurant to THIN slice everything from cabbage to carrots. This is absolutely the best knife for it. If you need a hatchet, take a hatchet. (Actually, you can get a better knife, but you'll be spending over $150). But I have many other knives. Anyway, I liked my knife so much that I gave it to my brother, so I'm going to buy a new one. Confined to a wheelchair, he cuts everything on a small cutting board on his lap. See how short the blade is? It works great in small spaces or small spaces like laps or professional kitchens. The blade becomes sharp and stays razor sharp. I ONLY use this knife to cut vegetables. I never use it to cut meat. The blade isn't very suitable for slicing meat, but the main reason is that if you look closely at how the handle is attached, you'll see that it's almost impossible to clean and sanitize. If you have a lot of meat to cut, grab an 8- or 10-inch chef's knife (or both). Make sure the handle is easy to clean. If you need a hatchet, take a hatchet.