The Chinese vegetable cleaver is my favorite knife. It is very easy to sharpen, very easy to rapidly slice or chop vegetables, and very easy to slide the knife under the cut vegetables and carry them to the cooking pot. I consider the Chinese cleaver to be much more convenient than the typical Japanese vegetable knife because if has a much larger blade, which makes it so much easier to use. Even though the blade is large, the knife is not heavy. Sharpen it often and keep a film of olive oil on it. It will last and you will love it. (This is NOT a meat cleaver. I broke my first Chinese vegetable cleaver by using it to cut frozen chicken.)
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The blade on this cleaver seems pretty good, but the handle came off exactly 31 days after purchase. It turns out the handle and blade were only attached by a what appears to have been a staple. Now I'm stuck with it. Don't buy this.Read Best Reviews of LamsonSharp Traditional Chinese Vegetable Cleaver Here
The weight is just right for my use. It's very sharp. The handle fit comfortable in large male hands. I recommend this for the casual cook at home.Want LamsonSharp Traditional Chinese Vegetable Cleaver Discount?
Overall, I am pleased with this knife. It was the only major knife type I still did not have, and I like it very much for chopping carrots, celery, and other "short" vegetables (NOT including potatoes). I get a really bad callous on the side of my index finger when I use it for too long, but I really like the heft and balance, and the fact that you can scoop up your veggies all at once to put them in the pot or wherever. Edge retention is only so-so, and I have to steel it regularly, and have used my diamond sharpener on it once so far. Would buy again.Save 3% Off
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