Average Reviews:
(More customer reviews)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?
Click Here to see more reviews about: Vegetable Cleaver
This very sharp, hand-made cleaver is designed for cutting vegetables and has been a staple in Chinese cutlery for generations. The medium weight, balance, and easy sharpening make this cleaver an all-time favorite. Popular among many Chinese chefs in San Francisco; this knife is highly recommended. 4" wooden handle. Carbon steel blade.
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