Vegetable Cleaver

Inexpensive, razor sharp and stays sharp. Just don't leave the blade wet for more than a minute, it will rust--but that's just the type of metal used, no big deal. Light weight and decent balance. I recommend it.

This is carbon steel that will rust if abused, but it takes a very sharp edge. I sharpened mine once when I got it. Since then I havent sharpened it at all. Before every use I give it 5-6 swipes against a ceramic steel to true the edge. I also keep a wet sponge and dry towel by the chopping block so after every use, the knife is wiped clean and dry (takes about 5 seconds). Six weeks later, the knife still shines like new and is sharp enough to cut a tomato without bending the skin.

It really doesn't take any longer to treat a knife with respect than it does to abuse it. It is just a matter of training, my knife is always clean sharp and ready for action. I can wipe it clean and sheath it (in folded cardboard and duck tape) as fast as you can throw it in a dishwasher. If you want to leave it in the sink or store it in the dishwasher with food goo and growing bacteria, then this won't be the knife for you. In that case get a TV special ginsu or Ron Popiel stainless knife guaranteed for life against abuse, and take some drugs to combat the bacteria experiment blooming in your sink and dishwasher.

I needed a wok and bunch of other kitchen stuff for a new apartment so I ordered direct from Tane Chan at . The knife was the cheapest she had, but it is a great knife. I use it in preferance to my more expensive (and heaver) knives 95% of the time. It is light, sharp and easy to care for. What else matters in a kitchen knife?

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I bought a couple of Japanese high-end cleavers (Shun and Tojiro) before I bought this thing, and I bought a stainless Forschner after. None of them measure up.

The Wok Shop cleaver takes an incredible edge in a minute or less. I can swing it through a paper towel held in my left hand and cut the towel in half. It stays sharp long enough to do a lot of work. The balance is good. The blade is thin enough to allow for onion slices so thin you can barely pick them up. It makes a good shovel. It squashes garlic so you can peel it. It minces things much faster and better than a chef's knife, which is something I can't explain. The back side tenderizes meat.

The only problem with this knife is the rust, but what do you want for ten bucks? I gave my Shun away because it was junk, and it had to be treated like a sick baby. The Wok Shop cleaver is so good, I don't mind hand-washing it.

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This carbon steel cleaver will outperform knives worth 5 times its price. When properly sharpened it cuts vegetables as fine as you could ever hope to to get. It's solidly built and feels good in the hand. It also sharpens very easily. Now, as any good tool, it needs proper care. Wash and dry it soon after use or it will get a layer of rust. If you can't make that commitment to this great tool, then buy yourself a stainless steel one.

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I received then knife really fast and they tossed in a bamboo back scratcher. One thing the add didn't say is that it is a #2 Cleaver(8"x4") I'm glad I didn't get a #1. There was a little rust nothing to complain about It cleaned up easy. The edge needed a little sharpening not bad at all. I used the box it came in to make a case/sleeve for it.

For the Money it is awesome