Kai Japanese Stainless Steel Chinese Cleaver - Seki Man Ju Chef/Kitchen/Meat/Butcher Knife, Blade L 6.8 Inch, Blade W 3.42 Inch, Wt 342g, Wooden Handle, Sliver (041BE0549)

Ok. First it is made in china. I am not sure about “Japanese” blade. I think everything is made in china.But quality is good... if you look at handle where it meets the blade... the wood is cut at sharp angles and it was uncomfortable while cutting hard veggies like carrot. I have lots of sharpening tools and I took out cheap diamond sharpening tool and brushed it lightly against all sharp edges. You cannot make out that end he’s are filed but it is smooth to touch and hold now.Other minor issue is extreme shininess. Yes, it makes the blade look nicer but the food sticks. But then food stickers with all my Japanese knives (shun and miyabis) as well including on $300 miyabi black series one so no issues here. My cheapest miyabi knife is hollow edge and there food doesn’t stick.I think they made it solid so that it can be used on chicken item as well.... I suppose it should cut through minor chicken bone as well because hardness is not mentioned and I suppose it should be low enough to be used on chicken bone as well.Now coming to goodies.... I bought this so that I don’t have to lift my 10 by 15 inch cutting board to transfer contents... with this cleaver all that can be done easily and it makes big difference. Indian kitchens are small and such knives work very well... in fact I use it most of the times.And it’s easy to control and cuts very fine and with lot more ease than Japanese knives. I suppose the weight helps here. It’s light but heavy enough to just help cutting much better. In fact it is easier to cut finer slices with it than much more expensive knives.And it is holding off edge very well after one week of use. Mind that that is function of cutting angle. My shun hardly needs sharpening whereas much harder black series needs once 3-6 months and Morimoto red series needs about every month because hardness is 57 and cutting edge is same as that of black series whose hardness is incredible 66 I suppose.If you need only one premium knife then go for this one.Edit: I looked at other asian knives as well and this one seems best designed. Though my first choice was shun kanso asian utility knife because that is even better with roughly half weight and much better blade and looks. But with import duty through the roof that is no longer affordable. I wish kai india does bulk import and sells it on Amazon. That should bring price down by at least 50%.Edit2: handle is not treated so it absorbs water. It was expected at this price. Make sure you have well ventilated storage area.

The media could not be loaded. Easy to slice hard vegetables, chicken, fish etc. Besides the Chinese clever, I have three other Kai Hocho knives, they are excellent.

I loved it.....Excellent

I absolutely love this knife. It is way more sophisticated, well designed and well made than it appears in the pictures. I was really impressed when I opened the packaging. This is my first Chinese cleaver (have used only a regular European-style chef knife and Kiwi brand nakiri knives so far) and I bought this one based on the top review on this page listing merits and demerits. And I completely agree with that reviewer. Thanks to the reviewer for such a comprehensive note on the knife and to the seller for making this product available in India at a reasonable price.

JAPAN WITH EFFICIENCY

a Good made in India product. Sharp. So please use proper knife techniques.

Not of any use, won't last for one week, material is too cheap

Excellent quality , razor sharp , slices through vegetables as if through butter.