My First Chinese Cleaver, Became my Favorite Knife

When I started working in the kitchen, I was introduced to a chef knife probably bought from a grocery store. I then moved up to a DALSTRONG Chef Knife - 8-inch Blade - Gladiator Series ELITE, I really liked this knife and used it daily for months until I found a used but really nice 8-inch Vintage EKCO Eterna Chef's Knife with a wooden handle. I started to use the EKCO knife daily and reserve the Dalstrong knife for catering jobs together with Dalstrong Meat Cleaver which I carry on my Knife Roll Chef Bag together with my other catering knives.

 I used this old knife daily for months together with it's smaller 5inch brother, they are great knives and still two of my favorites and the ones that are in my magnetic knife block.

One day, while shopping in a local Asian grocery store, I saw this Chinese Cleaver, sold for only $9.99, I immediately bought it. The next day, I was really excited to use it, being a first timer on using Chinese Cleaver, I was not expecting it to replace my Chef Knife, but it did. I use this Chinese Cleaver to cut anything, from onions to chicken leg quarters to slicing beef. The only cutting job I won't use it for is to chop really thick big beef or pork shanks and hocks. That is a job specifically assigned to my Dexter-Russell 9" Heavy Duty Cleaver.

So what did I like about the Chinese Cleaver:

• First is the Distinctive Blade Shape: Unlike the pointed tip of Western knives, a Chinese cleaver boasts a rectangular, broad blade with a flat profile. This shape makes it perfect for forceful chopping motions and scooping up ingredients. The Chinese cleaver makes it really easy and fast.
• Versatility: While some might think cleavers are just for heavy-duty tasks, Chinese cleavers excel at various jobs. Their sharp, thin blade allows for precise slicing of vegetables, meat, and even fish alongside chopping and minc
• Balance and Technique: Chinese cleavers tend to be front-heavy due to the blade weight. This necessitates a different chopping technique compared to the rocking motion used with Western knives. A cleaver uses an up-and-down motion for powerful cuts.
• Efficiency: The broad, thin blade of the Chinese cleaver allows for more surface area contact with the cutting board, making it more efficient for chopping and slicing. This can help speed up food preparation, which is crucial in busy kitchen environments.
• Material and Construction: Traditionally, Chinese cleavers are crafted from high-carbon steel, known for its exceptional sharpness. However, stainless steel versions are becoming increasingly popular for their lower maintenance needs. They typically feature wooden handles for a comfortable grip.
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I really liked using the Chinese Cleaver compared to a chef knife, it's just so easy to use because of the reasons above. I didn't expect to like it but I did, and its the knife I use every day for almost all cutting jobs in my kitchen.

Leg Quarters for Chicken Adobo

Preparing Pork Butt for Pork Adobo

Preparing Fish

I wanted to buy another one exactly like this, but I cannot find it anymore. The inscription on the knife is Guanfeng. I was hoping to find one online, but none, nothing like it. The second cleaver I bought at the local Asian store is a Kiwi Brand Cleaver from Thailand, which I bought for something like $7 at that time, It is not as good as the Guanfeng when it comes to handling, the Guanfeng is more balanced, but they work equally the same. I like to use two knife when I'm cutting and preparing so that I can switch faster when I need to wash the other one.

I don't think I can ever go back to using a Chef Knife in my day-to-day work. I just like using the Cleaver so much and for me, it makes everything easy and faster. 

Ultimately, the best knife for you depends on your cooking style and preferences.  If you do a lot of chopping like me and enjoy a forceful cutting technique, a cleaver might be a great addition to your knife collection.

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