Victorinox 7-1/2" Blade Restaurant Cleaver with Fibrox Handle

This cleaver seems to be made well but doesn't have the heft for the job I bought it to do, cut open heavy squash such as butternut and spaghetti. I used it to separate chicken parts and it worked well. Maybe a cleaver is the wrong tool for the job I purchased this item for.

I think this was a great price. Fast shipping and a quality product. Would buy again from this dealer.

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I purchased this knife, like some others apparently did, for processing heavy vegetable matter. In that role, it doesn't perform completely admirably. It's slightly curved blade shape means that it never sits flat on the cutting board, making if difficult to ensure that you've cut all the vegetable matter, even if you do make it through to the cutting board. However, that being said, it is a great deboner and I've used it on whole, semi-processed chicken to debone. In that role, it does serve admirably. It has a heavy, chisel shaped blade, which helps it crack and power through bone. It's steel is good, but slightly difficult to resharpen. The handle is both ergonomic and comfortable. This is not my first Victorinox cooking knife, and both have served me well. Also the curved blade-shape will present your knuckles to the surface of the cutting board if you make a full stroke. So, if you are chopping rows of carrots or something similarly tough, if you have fairly thick fingers as I do, you will be banging your fingers against the cutting board, but again I must stress that that is not what the knife was intended to do. If you want chop lots of vegetables buy a regular thin chef's knife or an also thin vegetable cleaver. I hope this helps.

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