KESSAKU Meat Cleaver Butcher Knife - 7 inch - Dynasty Series - Heavy Duty - Razor Sharp - Forged ThyssenKrupp German High Carbon Stainless Steel - G10 Garolite Handle with Blade Guard

I been using Cleaver forever! We used to own several restaurants and I used Many Chinese cleavers. So I would consider my self an expert at using this particular style of chef knife. They don't need to be Damascus or shun expensive looking blades or Mercer $300 or whatever you think is better. They just need to be functional and get the job done for the average home cooker. Most Chinese chef don't really care the quality of their chef cleaver knives and that all we use, we don't use any other style of knives. So blade quality really does not matter except it gets the job done and we can re sharpen them for the next task. Usually we don't use stainless steel cause they used to suck and won't hold an edge longer than the high carbon steel cleavers. The high carbon steel cleavers will rust but the food or vegetable will make it a patina in less than 1 week or 1 month of continuous use. But for the average joe this is too much work to make it not rust. So to get a stainless steel is probably the way to go now and quality has improved quite a lot over the years. So the quality of this cleaver is excellent regardless of price! If you want more from any cleaver it's just cosmetics not the function. You cannot buy more function than what it is designed to do. The handle is kind of slippery when wet but it's ok not a big deal. It's better that way so no food or animal blood can stick to it. The size is a tad bigger than the vegetable cleavers or Japanese cleavers which is what I want. I don't think it can cut through large bones because the blade is sharpened very thin but it can handle everything else I'm sure. If you want to cut through bones then get the bone cleaver this is not it. The rockwell hardness of this blade is pretty hard they advertise 58+ the + is questionable so I'll say it's probably 56 to 58? Cleavers are designed where they don't have a lot of give or flex it's not a katana sword where the spine is allowed to flex to avoid breakage or like a Mechet. These cleavers can't do that. So you can spend few hundred dollars and buy a custom cleaver and forged with the tradition japanese sword forging style or whatever it's gonna be you'll end up with the same result. it will chip if it's a thin blade and it will cut bones if it's thick. This cleaver fall right in between. Any cleaver will chip if it's not specifically advertised for chopping through bones I don't care how expensive or custom your knife is, it will chip. This cleave works really well is all I have to say. Some cleavers are sharpened 1 sided and the other side flat this cleaver I checked it's sharpened on both sides which doesn't matter much to me I don't think it makes any differences. So the reason I picked this one is simply rockwell 58 and paid a little more than the $30 cleavers for the G10 handle cannot rot like wood handles plus it looks ergo and it's the 21st century people we need to use high tech material save the trees.

The package the cleaver came in is a work of art. The cleaver is pure perfection. It is as sharp as it is beautiful. It has some weight to it but not too much. I couldn't find a single flaw so I got my trusty magnifying glass out and there are no flaws at all. The handle is just as nice as the blade. I honestly believe this cleaver could sell for at least double what the price is now. Highly recommend this item.

This is another oem rebrand from a Chinese manufacturer. Like the dalstrong and other rebrands, it seemed like you were getting quality steel and construction for a bargain price. Looking into it now the brand is owned by circuit city and really you're just getting black g10 handles which I preferred at the time.Fit and finish is fine for how much you pay but this knife is much heavier than I expected. It's mostly in the handle but for fast vegetable chopping it's not very nimble.Out of the box this knife also does not cut straight and pulls to the right. I thought it was my technique but getting my Santoku out I realized it wasn't me it was definitely the blade. I'll probably sharpen this knife and give it another try but wouldn't recommend this.Might try a victorinox or tojiro next time.

Very sharp out of the box. Yes you do need to sharpen your knifes over time. FOR ALL THE PEOPLE leaving bad reviews. The knife is well worth the money. Hand wash only like any good knife because of the iron content that helps keep the blade sharper longer. AFTER cutting several herbs , vegetables and frozen meats the blade was great. I ACTUALLY had too much pressure and scared my cutting board when I first started using it.

I will rate this cleaver 5 stars but with one caveat: it is a professional tool and you need to know how to use it. It feels more like an axe than a knife. You could chop down a tree with it.If you are chopping up tough veggies in a kitchen all day you will love this cleaver.However if you are a home cook like me it may be overkill.

My wife bought me this amazing knife for my birthday. She hit a Home Run! This is my second Kessaku knife, to date, and I have a feeling that my other knives will now be replaced with future purchases of Kessaku cutlery. The knife is solid, holds a VERY sharp edge, well-balanced and produced as if it were a piece of art.Great product Kessaku. I look forward to any special event that may bring one of these excellent knives into my collection!

I have nought from Kessaku before, and found their knives to be great.This cleaver is sharp, strong and well balanced. It also has a slight curve to the blade, which makes for an easier chop.I have medium to large hands, and I find the grip works. (Other knives can be too small).You get something quite professional for a reasonable price, and could easily spend a lot more in a department store for something half as good.These also make a great gift, and come in a nice box with a knife cover and cloth.I think I will continue to buy these, till I have a good set.

I purchased this knife and received it fairly quick, i immediately used it to cleave the hell out of chicken, and let me tell you this thing mustve been forged on the top of mount fuji by a shogun because it cut right through my plastic cutting board 10/10 knife, now need a new sturdier cutting board.