Update after a few weeks normal use: From four star to One, I would choose Zero star if there is option. See the uploaded picture, it stained, rusted, and cracked.Henckels gave the inferior steel, loosing its customers.
It didn't say the length in the product description, I received a 7" one, which is great length, perfect for me. If it has wider blade and sharper, I will give five star.
It says Meat Cleaver, but it is not thick enough to consider a real meat cleaver. It should be good to cut chicken bones although I haven't tried yet. But based on my experience, it will cut some bones easily. It will also cut through pork ribs BUT YOU NEED TO PUT EFFORTS but it is thinner than classic meat cleaver and the it doesn't have the classic cleaver weight. Since it is thinner than meat cleaver, (especially towards the blade edge), I can use it to cut vegetable and fruit. However, it is not that sharp to make your work easy, so I spent 10 mins to sharpen it by a stone.
Why I say it is a Hybrid, because it is thicker than Henckels twin signature 7" veg cleaver which I purchased weeks ago and slightly heavier. That is why it is safe to cut small bones. Am I contrary to what I said? No. Most of the time, we don't need to cut big bones in modern kitchen. And I am also lazy to use two knives to prepare one meal if I need to cut some small bones.
Like the fork-spoon used in middle school, some people like it because it is convenient and does the job; some people hate it because they think it is neither good fork or good spoon. That is the best example, I can give.
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Henckels knives are all we have in the kitchen anymore. We got rid of all the rest.Henckels are top quality German steel. They hold their edge for a long time between sharpening. This cleaver is another excellent product in a looooooooooooong line of top quality workmanship.
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Look, I know you can find way better knives, if you want to pay. I don't want to spend that much for a knife anyways. I have the cleavers from Asian markets around LA, originally sold at about $6, now at around $9. Those are just a sheet of stainless steel. You can sharpen it with stone, think about an hour work, with some skill. And it will be dull in two days. I don't want to pay for any of those anymore.When I took this out, it was not very sharp, but I honed it with a steel, one stroke each side, and it's sharp of touch! The whole forged knife set I have, I can't get a sharp feeling with the same hone steel for ten strokes. Now, after a month, this cleaver keeps the edge very well, I didn't hone it and it's been used daily.
The handle is a bit longer to my like, compare to all the knives I have, and a bit too thin to my like, but I think over time, I'll get used to it.
I mainly use it as a vegetable cleaver. Although this is named as a meat cleaver, it's on the thin side, I have a meat cleaver, which is at least double the thickness, so I feel confident to use that to chop through bones, this one, I won't try. But to cut vegetable and slice meat, this is perfect. And I like the width of this cleaver, makes it more like a traditional Chinese kitchen one fit all knife. I don't need a whole block set, but this one along for the raw one, and maybe another for cooked.
I should have bought 4 for the 4 for 3, but I bought one first to try it out. I'll find some friends next time and go for lower price with promotion.
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Heavy weight cleaver and does it's job exceptionally well. Mainly used to hack through chicken bones and the occasional beef bone.Save 42% Off
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