This is a cool knife, half cleaver and half chef's knife. Although, generally you use it more like a knife, because a cleaver doesn't have a bevel edge. The thing about this knife is that it is sharper than any steel, due to being ceramic. The blade is very wide too. If you slipped with this knife, it would make a horrifically deep cut. Since it is so damn sharp, I've been using mine to cut things. Haha. It is good for cutting ribs off a rack. The handle is unconventional, but you can get used to it. Overall, if you want to try a ceramic knife, this one is not bad. If I could change it I would make the point a bit more pointy, get rid of the bevel edge, and put a conventional handle on it. Still, it is 4 star knife.Save 14% Off
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