Winco 8" Heavy Duty Chinese Cleaver with Wooden Handle, 3-1/2″

This Chinese cleaver is SHARP. I have several new expensive chef's knives, this one, by far, is the sharpest-- which I didn't expect. It has a good weight, a heft to it when you swing it. It is not a lightweight, it's a chopper, and that's what I want in a cleaver. I'm a man, and it fits well in my hand. It has a full tang the whole length of the knife with three steel rivets holding it all together. Wooden handle. The knife edge is as sharp as a RAZOR--no kidding!! I managed to cut myself just washing the knife, the edge just barely touched my finger too, I tried to be very careful but still touched the blade enough to draw a little blood. NOT a beginners knife. Awesome butcher cleaver, awesome price,... great value for the money.

For the price... this is in my opinion, a pretty good meat cleaver... I have used this several times already, and I have no problem so far with the handle coming loose or not being sharp enough... I know I have not been using this for years, but I sure hope it stands up to the challenges. This works great for cutting whole chicken into parts, and for chopping and cutting up rib tips... excellent cleaver!!!. It also slices into meats like a knife pretty good. It works real good chopping through bones from chicken, ribs and other smaller boned meats... but I am not to sure about thicker bones like hog heads etc. So I wouldn't keep trying this on bigger bones because you probably would have problems with the handle working loose after time, I think you would need a more heavy duty bone & meat cleaver... But for what I use this for, The weight is pretty sturdy and heavy just enough. I Highly recommend this.Update: After using for a while now... and I do use it often... I bought another one... can't beat the price for how it handles and what it does... very satisfied.

Tried a cheapish 8" befire investing to see how I felt about upgrading from a 6".Great fit for me. Feels good in the hand, easily maneuverable. Made quick work of disassembling chickens.But the handle was loose. Just a bit of "rattle". Fortunately, I'm handy and know how to fix that, but didn't think I should buy something brand new and it come needing repair, so I opened a ticket. They sent a new one quickly and told me to keep the old one.The handle on the replacement was loose as well. I just repaired them and, honestly, I'm probably happier having a spare than if it had just been one good one.But if you're not prepared to repair it and don't want a loose handle, definitely something to keep in mind.

Great value for money! For small volume cooking at home, you do not need a $50 cleaver. I got into Chinese cooking at home last year, due to Covid-19 having closed all the restaurants.This one is stainless, with full-tang construction. The tang isn't even remotely skinny or flimsy, but instead runs the full profile of the wooden grips. The only flaw - if there is one - is that the grips are a hair loose up front. Ergonomically, the balance and grips are perfect. These are made in China, and it pretty much stands to reason that the Chinese know how to make a Chinese cleaver.Fresh out of the packaging, the edge was a bit dull, but a few minutes worth of work with a "Smith's" sharpening stone fixed that. Now that gently-curved edge is razor sharp and all sweet-spot.

I just used this Cleaver for the 1st time. I purchased it as a "bone" cleaver to specifically chop through Chicken bones and other smaller bones of various animals. I feed my dog raw and I was so done with getting small cuts on my hand from "whacking" the top of my kitchen knife to get through the bone. Well let me tell you this cleaver is amazing, just enough weight that I don't have to raise it too high but it goes through chicken backs effortlessly. A few more whacks and I had the pieces just the right size. Made a job I always hated to do into a few minute job. I can imagine that I could chop up 40 lbs in about 30 min. once I have all the fat trimmed, and the bonus no injuries to my hands. Other reviewers have mentioned the sharpness of the blade...the blade is sharp but my understanding with the proper use of a cleaver it is blade plus the "whack" factor...to mention that this is not an expensive cleaver almost insults it...I have never used a cleaver but I could not imagine that a $60+ cleaver would perform any better.

I am a vegan. I use this Winco cleaver to peel and cut through hard winter squashes with ease. I also use a $10 Kiwi cleaver to cut through hard winter squashes. Honestly I use both because one does better at peeling hard outer shells of the squash and one cuts through the butternut squash like hot butter! Cooks Illustrated recommended this knife and others. This was very affordable. I sharpened The Winco cleaver and my $10 Kiwi cleaver in my automatic knife sharpener which changed the angle to a sharp 15 degree angle and now they both perform wonderfully for breaking down hard winter squash. I do use both cleavers because one peels better and one cuts through the hard squashes with more ease than the other. I would not use the Kiwi cleaver knife without sharpening the angle down to 15 degrees in my electronic knife sharpener. The take home message is this $10 Winco cleaver worked great out of the box and it worked even better after getting a sharper angle. Cleaver knifes are necessary. They make cutting through butternut squash as easy as slicing through butter. I use 2 cleavers when I breakdown squashes. They are a vegan girls best friend! I do have a $90 Japanese MAC vegetable cleaver that is hands down the sharpest knife I have ever owned and I love it and reach for it to do all my veg prep except for hard winter squashes.