EnsoHD 7" Vegetable Cleaver - Made in Japan - VG10 Hammered Damascus Stainless Steel Chinese Chef's Knife

Beautiful craftsmanship and an awesome addition to our Enso collection. Razor sharp out of the box.

This cleaver is as sharp or sharper than my miyabi birchwood. I mean, you just so much as suggest it cuts through something and it glides through it. My favorite and absolutely gorgeous.

The top dog

Beautifully crafted cleaver. LIghtweight. I would not recommend chopping through bone with it although I've seen a YouTuber do it and I cringes. There are other cleavers meant for hacking through bone...ones that are weightier than this one. It is beautifully crafted with small hammered texture so that food will not stick to it when slicing. May want to get the chef's knife as well.

The media could not be loaded. This is my new favorite knife! It has excellent weight and balance and feels great in hand. The knife goes through veggies as if they were made of butter, and the wide blade is perfect for scooping them up after you're done slicing and dicing. While it won't turn you into a food ninja, this Lil Samari veggie cleaver will take your prep skills to the next level. Be careful, though; this thing is razor sharp. I got bit by the blade while taking it off my knife magnet bar. You could shave the eyelashes off a fly with this thing. I am thrilled with this knife and would buy it again.This knife will get rust spots if you don't dry it thoroughly. I have a few spots on mine, so make sure you wash and dry it as soon as you're done using it.

**ONE STAR***Amazon will not allow me to rate this item anything other than 4 stars. No matter what I post - it defaults to four.I really love the way this knife performs - I do. So much so that I purchased two 1.5 years apart. The first one chipped significantly in one spot, but I chalked it up to user-error and purchased a second knife. I use this knife to dice veggies. It's been 8 months and there are many micro-chips along the blade. Sadly, this knife just doesn't hold up and has turned out to be quite a waste of money for me, and where did this metal end up? In my food? Scary. I chipped a filling eating recently and couldn't figure out why. Be careful.

It was sharp until it broke, there is 10mm crack on the knife edge and I dont even know how and when it got there. The metal is fragile. After two years of use, it really isn't that much better than a $20 knife.Not worth the money at all.

The blade thickness and edge geometry is great for a chinese cleaver. Note it is not intended to cut through bones on a regular basis.I use this for 90% of my food preparation. The handle is much longer than a traditional chinese cleaver but I like that.