SHI BA ZI ZUO 9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-stick Coating Blade with Anti-slip Wooden Handle

Beautiful knife, has that sound, ting, that comes from a good heat treatment and is super sharp out of the box

Bought this for my grandson. It is a very nice knife. He was so excited.

4 star preliminary rating.Buddy is slightly superstitious, so he gave me a nickel for a knife. I am the "knife" guy in our friend group and like gifting knives. He liked his knife, so it was a great success!I was pretty impressed with the feel and weight of the cleaver. I noticed that the blade construction was not the most consistent. I noticed some inconsistencies in the thickness of the spine, which was noticeable on the bevel and apparent at the cutting edge. The cutting edge was a consistent angle, but because of the inconsistent construction, there was an visible waviness in the edge. Lenght of the cutting edge bevel was longer in some areas and shorter in others in other words. However, this a a workhorse slicing cleaver, not an art piece. Cool feature is you could definitely tell this was a cladded knife with a harder core steel due to the cladding lines. Came with a decent edge, and passed the receipt paper test. However, I sharpen knives as a hobby, and put a more refined mirror edge on the knife before I gave it to my friend.I will update this review in a couple months with how the knife held up to use with no maintenance.

Size is big, perfect for Chinese food.

Good weight, very sharp out of the box. The knife holds an edge well and is exceptional for vegetables and meats. My new go to blade for almost everything. I can see why they are so popular. The handle could be improved but I can live with it given the blade quality.

Super sharp out of the box, and when you consider the price it's a slam dunk. Highly recommend having some kind of magnetic storage - it's quite large, so probably won't fit into any knife block and throwing it into a drawer will be hard on the edge. The size is an important part of the design - you can hold the food crab-style in one hand, and the broad blade will stay in contact with your knuckles while you chop.

First of all, I tend to give more criticism than compliments because I want the things I own to be perfect for the job, no necessarily need to be expensive. I own a Shun vegetable cleaver and found some drawbacks that really annoy me. First of all Shun is too brittle for everyday use due to the steel hardness it has. Also the polished surface makes vegetable like potatoes very hard to be separated from the knife. Thirdly, the aggressive curve on Shun is designed so that you need to rock it back and forth to cut vegetable but in Chinese style knife technique, vertical strokes is the dominant style since it has superior speed and control, but it requires the knife has a very flat edge so an array of vegetable can be cut evenly and cleanly. With all that experience I had from my $200 Shun, I decided that I should give this knife try. Guess what? The drawbacks that Shun has are completely absent on this Shi Ba Zi Zuo knife. Before I bought this knife I was concerned about the sharpness of this knife comparing to Shun given that most people tend to believe that Shun and other top brands have the sharpest knifes. It turned out that I’m totally wrong. This knife is very sharp right out of the box and it can slice printing paper that I hold in the air into thin and delicate stripes. I feel the sharpness of this knife is very comparable to my Shun out of the box. Another thing I want to share with you guys is that, HRC hardness can elevate the price of a knife quickly, but it is not what you really need. I was convinced that the harder steel will retain sharpness longer. But my Shun had a nick in the blade within a week of normal and careful use. The harder the steel the more brittle it is. You are buying a knife to cut vegetable not carving your name on the glass. The steel on this knife is perfect for daily use and the most importantly it’s much much easier to sharpen. I don’t need to worry about breaking the edge any more and I feel comfortable smashing garlic like a pro Chinese chef without worrying if I can accidentally break the edge. Several strokes on the whetstone it’s sharp like new again. The size of this knife is on the larger side comparing to western and Japanese made Chinese vegetable cleavers. But this is what professional chefs prefer and it starts to grow on me. It’s so easy to process a lot of vegetable in a efficient and precise manner and it can transfer a lot of processed vegetable to the plate in a single move. The balance is great. The handle is solid and feels nice. Can’t ask for more. The brand is also well known in China and it has a good reputation to produce quality knives. You won’t regret buying this knife. Oh, most of the review complains about the sticker. Use alcohol prep pads or paper towel with cleaning grade alcohol to wipe it off with some pressure. All the residue will be completely gone. The GooGone liquid does not work. You are welcome.

This knife is well balanced and easy to use. It's sharp and cleans well. It's stainless steel which is great for me. I wash all sharp knives by hand after each use and this one doesn't spot. Great on veggies and slicing meat into very thin slices. Love it! Highly recommend it.