Walk into the kitchen of any Szechuan or Cantonese restaurant in America and you're likely to find this American-made knife. An excellent lightweight tool, its 8"-by-3??" blade is beautifully manageable. It minces and slices--and can it shred lettuce! Use it to crush garlic, tenderize meat, and slice scallions, carrots, and anything else that might find its way into your next stir-fry.
Customer Rating: 
Summary: The Only Knife a Cook Really Needs
Comment: Calling this a 'cleaver' is a bit off. Cleavers
are usually thought of as heavy, axe-like blades
ground to a convex profile and used with a swinging
motion to break or separate bones. This knife, on
the other hand is intended for all the cutting
tasks that one does in a kitchen with other knives.
What makes this the almost perfect knife is the width
of the blade. At over three inches, it provides a lot of
control surface in relationship to its edge. So the
cook who has learned to chop by guiding the knife
with his or her knuckles is almost immune from accidents.
The wide blade also makes this great for whacking
a clove of garlic before mincing it and for scooping
up chopped food from the cutting board.
The edge is easy to maintain-not too hard or too soft.
I use a chef's choice sharpener and keep the knife
on a magnetic tool bar to avoid knicking the blade.
The only thing wrong with this knife is the handle,
which is in a barrel shape and uncomfortable and
insecure in the hand. I modified mine with a bit
of coarse sandpaper, making grooves where my fingers
wanted to land.
This is my most frequently-used tool and one that I
recommend to students and friends.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the novel bang BANG. ISBN 9781601640005
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