SHI BA ZI ZUO Chinese Meat Cleaver Knife 6.7-inch Meat Knife Stainless Steel Slicer Cleaver, Wooden Handle with Moderate Weight

Very sharp. Works well if used as intended, which is for cutting up vegetables and meat. This is NOT a cleaver! Cleavers are designed to chop stuff up, and this is both too think for chopping and not designed for that to begin with. This is for controlled cutting up of lots of vegetables and other stir-fry stuff and it does a great job. You can rest your knuckles against the side of the blade and, if you understand proper cutting technique, go through plenty of carrots, celery, etc., without getting any of yourself in the dish, if you know what I mean. Good tool!

I would highly recommend this cleaver! I had never considered using one, but tried out a friend's Cuisinart (or something similar) cleaver when I was helping them cook. Cleavers in general just chop everything so much better. This specific cleaver beat out theirs in both price and usefulness though!I do a lot of research before buying anything... bad habit sometimes, because you end up obsessing over $30 knives like I did for a couple hours. This one came with decent recommendations on other forums, so I ordered it.This cleaver has a great weight to it - makes it so that you don't have to use much force to chop things. I use it as an all-purpose knife, although I have yet to use on meat. I suspect it would be great because it chops through veggies like butter. Even tomatoes, which with my previous dull, light knives would somewhat "squish" as I cut them, this cleaver slices them relatively clean as long as you hold it still.Overall, highly recommend! I have not had it long enough to need a sharpen, but based on other reviews it seems that will be an easy task.

This light and sharp knife is perfect for daily use and makes it easy to cut vegetables or meat into thin slices. The blade stays sharp for weeks before needing to be sharpened, and sharpening it only takes seconds. However, keep in mind that this light-duty cutlery is not designed for cutting through bone.

Good, sharp blade. Not very thick so not for cutting through thick bone but very effective for whole chicken butchering or beef and pork ribs.

I've had this knife for just over a year now, and never cease to be impressed with it. I've gone from hating chopping vegetables and slicing meats to making stir fries several times a week because the preparation is so easy with this knife. I have small hands and am generally intimidated by larger knives, but this one fits my hand perfectly and the weight of it is enough to making chopping easy while still feeling comfortable. I'm thinking of buying another one so that I don't have to share it when cooking with other people, because everyone who tries it loves it just as much as I do. After a year of constant use, the blade is still sharp enough to cut sweet potatoes with ease. It washes up nicely and dries spot-free with a towel, and looks pretty as well as being the one of the most useful things in my kitchen.

This slicing knife is well-balanced and a joy to use. The wood handle has an easy-to-grip shape that lets my index finger guide on the top side of the blade. The blade is just slightly curved to allow for less even surfaces, so make sure to follow through with the contact point to cut cleanly. With practice you'll be able to slice at a fast rate, and if you already slice fast with a Western knife the adjustment is easy, just look up some video tutorials for the slicing motion.The wide blade is very convenient. You can smash garlic and ginger, you can pick up sliced meat and veggies. So I use this for Western dishes too.It's full tang so I expect this to last a long while, likely exceeding my life. I take care of it, cleaning and drying it before storage, and it sits on a stand as a bit of a conversation piece. It looks fantastic.

I owned this knife for a few months now. I love this knife. It is sharp, does not rust. It is very versatile from cutting vegetables to slicing meat. I would not suggest using this knife for chopping or cutting through the bones as it has a thinner blade. If one can only have two knives to start their kitchen, this one would be the main chef knife; another would be a sharp, sturdy utility knife. When my kids need knives for their college dorm kitchen, this is the knife I would buy for them.

Sharp, fits my small hands