Dengjia Vegetable Cleaver TM9080 Stainless Steel - 9Cr18MoV

[@Gomilend]

Update: I've bought this Dengjia Cleaver and have been using it for over 8 months and it's been really great! Thanks again chef!

[@chefpanko]

Thanks for the update glad you like it :)

[@alex1darxide]

How it handle hard and root vegetables?

[@Gomilend]

@@alex1darxide Really well. Great edge retention as well.

[@alex1darxide]

@gomilend thank you for replying! Ordering it now :)

[@snxid]

All your video about knife reviews have been very informative, hope you share your recipes and cuisine preferences!

[@chefpanko]

Thank you :) Currently exploring the Chinese Cleavers/ Cuisine that is most suitable for it. While I know a lot about Japanese cuisine and mainly about sushi, I still have a lot to discover and learn about other countries and their cuisine/culture. I'm thinking about a Sushi course, and the main focus is on the knives we use and why I choose a specific knife for each task. Still got to figure out how I want to film it and what to include, and after that, I want to explore different cultures and cuisines. Will try my best to create more educational content :)

[@Funigun]

Im looking for mu first chinese vegetable cleaver and this seems to be my go to candidate considering available options. There is just one thing i would like to ask, does this knife handle larger / harder vegetables / fruits like going through whole cabbage (sllice in the half), watermelon etc?

[@chefpanko]

harder vegetables etc are fine with this one, you may also want to look at the Dengjia TM-9050 version which is approximately 80 grams lighter totaling 320 Grams, or the Dengjia-JCD-904 which is 280 grams. Compared to the TM9080 which is the heaviest approx 390 grams. Another cleaver you can look at is the Shibazi F208-2 (the price has doubled since I reviewed them years back). CCK KF1912 or CCK KF1812 (Chan Chi Kee knives are on the expensive side and have also seen a huge price increase, despite that they are good knives just less attractive due to the high price).

[@trakos51]

Thanks for this video. I was looking for a kitchen knife of good quality/price and sufficient for use at home. I was initially looking for a "Nakiri" style knife but I came across your youtube channel where I could discover thanks to you Chinese chef's knives. I really like their versatility, their shape less dangerous than a western chef's knife (pointed tip). It's a pity that these knives are not so well known in my country (except by butchers). I ordered this knife recently thanks to your opinion. I have never used a large kitchen knife, only small, inexpensive paring knives. First experience of buying on AliExpress and first experience to come with this style of knife, I hope I bought on a good product that will last for years to come. I will watch your next videos to see what you propose, your videos are nice to watch.

[@chefpanko]

Thank you for the comment, you will need to adjust to the knife weight it will be heavy at first especially when you are used to smaller knives.

[@jingyinhao5743]

Hey, I'm torn between the shibazi f208 and this knife, which one would you recommend? This one is only 7inch and I'm used to a 8inch chefs knife

[@chefpanko]

When it comes to the Chinese vegetable cleavers and home use I recommend the smaller versions. Since we at home don't cut large produce, but this entirely depends on what you cook. Both are vegetable cleavers meaning that you should not go through bones. Here are the differences that can help you decide on what knife is more suitable for you. Shibazi F208: I recommend F208-2. Shibazi F208 is lighter than the Dengjia TM-9080. F208 edge is more durable than TM-9080 but in return, it is less sharp. F208-2 is lighter than then TM-9080 Fit and finish could have been better (a more polished spine and heel would have made the F208 a better knife but this is easily fixed with some sandpaper if it bothers you) Dengjia: TM-9080 TM-9080 has better ergonomics TM-9080 has a better fit and finish The core material Dengjia used is sharper than F208 from Shibazi but it is also less durable than the F208. However, despite the shorter length, the weight is on the heavier side. As for the length difference, it is not really noticeable when it comes to the cleaver styled knife for most of the task that we prepare home. Want a bit more durable performance and a lighter knife get the F208 Want sharpness over durability get the TM-9080. Hope that this helps feel free to ask more :)

[@jingyinhao5743]

@@chefpanko thank you for the answer, I am not looking to chop any bones with them. I do want to mince meat from time to time Also, for chopping bones, i saw some cheap knives from shibazi in my local Chinese grocery store that uses 4cr13, 40cr13 steel, for 15$ are those good?

[@chefpanko]

@@jingyinhao5743 Depends on the version as Shibazi sells both dual-purpose and bone choppers. But 4cr or 40cr is indeed the most used steel-type for bone chopping tasks. They are not the sharpest performing knives but very durable. I have a review with that steel-type, Shi Ba Zi Zuo Chinese Dual/All-Purpose Cleaver Version: X-211: kzbin.info/www/bejne/eZ3MmXmnebqAjJo&t=

[@jimmywai86]

@@jingyinhao5743 if your purpose is to mince meat, don't get the f208…the blade profile is too straight to perform mince motion smoothly. f208 is good for slicing and julienne.

[@mp386]

Hello Chef, I have watched videos about knives from aliexpress and I want to buy two knives for me and my friend. What would you recommend for the best price/value? My budget is 10$-30$ because it's my first knife so I want to learn to properly sharp them. Thank You, your channel should have much more subscribers!

[@chefpanko]

It depends on what kind of knife that you are looking for but personally for that budget I can recommend the Xinzuo 440C: kzbin.info/www/bejne/aHisen2bad2ef7s

[@mp386]

@@chefpanko Thank for reply Chef, what about "Xinzuo 7' 440C santoku" (22$)? Why it is so much cheaper than 8' chef knife (32$) and only 5 peoples ordering it?

[@chefpanko]

@@mp386 Santoku is, in general, a bit cheaper since it is shorter. But as far as I was aware, the seller does not sell a Santoku 440c anymore, so I would contact the seller to double-check if it is correct. As I have not tried their Santoku, I don't know if it is good or not, so I would also ask where the balance point is. (for a Santoku, I like a middle balance point where you pinch the knife). Since I like the 440c Gyuto, I do not like the 440c Nakiri (both the same knife, but for a Nakiri, the profile is weird). It may be possible that the steel-type is different steel like 1.4116 instead of 440c.

[@tagontag]

Good knife skills, chef! You should do show you skills more often haha.

[@chefpanko]

hahaha, thanks! I'm embarrassed, my Chinese cleaver knife skills are horrible! Currently, I'm researching the Chinese cleaver a lot more so enough time to practice :)

[@jokhoury13]

is it similar to the JCD-9212? and please let me know your thoughts on the CSD-1021.

[@chefpanko]

JCD9212 looks similar as far as I can see, the description of weight size, and looks are the same. They have different knife names for certain markets, so that can explain the difference in knife names. CSD1021 as far as I can see I have no idea what they try to target with that knife, it looks like a very big knife with soft steel. Not sure if they intended it for heavy-duty use or if it was intended for breaking down a duck for home use. 4cr steel is common in dual-purpose cleavers more for heavy-duty tasks so I'm not sure what Dengjia's aim is with that knife. Judging from the size, and blade material I think it is more intended for the Chinese market/kitchen. The size makes me think that they intended or made this knife for commercial use. As the softer steel is a lot more durable but needs more request hones and sharpening which is good for most Chinese cuisines. While I can't find anything about the knife style 4cr steel can be abused even on smaller bones so that you don't have to worry about chipping or breaking the blade. In short, I think it is a traditional durable Chinese chef's knife designed in a modern jacket in terms of looks suitable for all tasks in a professional kitchen (Shines more in Chinese cuisine/ restaurants). 4cr steel should be able to take a beating too. But compared to JCD9212 (which I think is the same as TM9080), this knife is more designed for home use due to the knife size, and the knife material 9cr is harder therefore it can take a sharper edge and holds that edge longer. Very enjoyable to be used on vegetables and boneless meat. However, this steel is not durable so it should not be used for heavy-duty tasks like going through bones or forcing your way through frozen or semi-frozen food. Where the 4cr steel can take a heavy beating. Hope that this helps and explains it a bit.

[@jokhoury13]

@@chefpanko thank you so very much. Totally grateful. Much appreciated.

[@jokhoury13]

@@chefpanko that's what I thought so, the JCD-9212 is a bit longer and higher, but the CSD1021 the metal is different and the size difference is much obvious. thank you so much again.

[@chefpanko]

​@@jokhoury13 I think I have looked at a different version so my first reply may be confusing/wrong since I looked at the wrong version when I wrote the reply, JCD1912 is a much bigger version than the TM9080. Similar materials but the overall size of the JCD912, JCD913, and JCD914 (all 3 versions in the JCD19xx version are larger than the TM9080). So this makes me believe that they intended them for commercial use, and the TM9080 is aimed for home use. Material wise the same, JCD19xx series has an extra differential finish on the side, I think they have added it to prevent some vacuum effect during slicing on certain food with high water content. (which they have on certain series which they have added to the JCD19xx version compared to the TM9080). While not clear in the pictures they either added a sanding layer on the side for the JCD and an extra S grind shaving off some material creating an S line when you look at the Choil. CSD1021 on the other hand does not have the extra sanding so in terms of the side (blade finish) similar to the TM9080 in terms of looks. Size wise it is even bigger than the JCD1912 and heavier with a different steel type for heavy-duty tasks. In short TM9080: is aimed at home use JCD1912, JCD1913, JCD1914: I believe it is aimed for commercial use with an added grind on the blade for food release, with the same steel as TM9080 providing longer edge retention but not intended for heavy-duty tasks (should not be used to go through thin bones like rib-cages of a duck or semi-frozen food). CSD1021: Aimed for commercial use judging from the size and steel type, it looks like a modern take/refresh of the older versions that Dengjia has but then took the modern take of the TM9080 and refreshed it for a different market/ target audience. the 4cr steel type can take a beating so going through smaller bones not larger than a chicken or duck bone should be fine with them. It does need more frequent hone as that is one of the things it loses due to the added durability for the heavy-duty workload. (not to be confused with a bone cleaver). In terms of home vs professional use, it is mainly the size other than the naming of a particular knife and function can be divided: 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (菜刀) (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat (Workhorse knife but do not slice through bones) 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. (片刀 = Slicing Knife (known as CaiDao) 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as they will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, and pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 slicer #2 Mulberry Knife #3 Chopper #4 Cleaver I know a lot to take in and can be quite confusing since they all share a similar shape and the differences are different from manufacturer to manufacturer. Even the region within china can influence the blade shape and measurements and naming. Like North, Northwest, North East, East, South Central, and Southwest China. Each region has its own traditions and how they live and the knives that some brands make for that specific region can have different shapes and materials depending on the region. So for example the northern region of China is mostly covered in snow or high mountain area. Those areas have different customs. And each region has its own traditions/customs. However, for most of us outside China, rectangular-shaped knives are the most common ones. Hope that this helps, i know Chinese knives are very complex especially if you dive in deeper as it goes way beyond what I have typed here.

[@jokhoury13]

@@chefpanko wow, m speechless. Thank you so much for this priceless lesson. Much appreciated. I used to be new to the chinese knife topic, but after your insight, i am not. I personally have big hands, and thats why i was lookin for the bigger ones the JCD series, and in my case it seems it is a more convenient purchase than the TM. As for the Mulberry knife, i only found the CCK1912 on the market and none on aliexpress, which is a bit frustrating. Thank you again, totally grateful.

[@aplantbasedchef1838]

Great review, I bought this after watching the video and I am very happy.

[@wenneypei7070]

HaHaHa,It seems chef is discovering more cleavers from China,as I know Dengjia is well-know in China.It's indeed a unique knife for it's design,shape and handle,this knife is used especially for Chinese food.But chef show a very good slicing skill by the way.

[@narinratana3964]

Just ordered this as my first Chinese style knife thanks to your informative review. I was torn between this and the Shi Ba Zi F208, but decided to go with the Dengjia due to nicer fit and finish and since it’s available more quickly on Amazon.

[@chefpanko]

Hope it arrives soon :)

[@redangrybird7564]

@Narin R. What is the price? Thanks.

[@stinkybot4088]

Just bought one. Thanks for the awesome review!

[@chefpanko]

Hope you enjoy it!

[@pranaytony]

Hello Sir, Can you do videos about Dengjia xp03 and Kau Kong Cleavers!? Please!?

[@chefpanko]

I currently have 25+ knives on the review schedule so I can't add any knives until I have reviewed the knives I have with me. Unfortunately, both requested knives are not in the 25+ review samples but I have written them down. I can't promise that I will review them but once the review stack has been reduced I will look at them. CCK Kau Kong looks interesting if I ever go to HK I may even buy them at the CCK store as it is a lot cheaper buying from them directly (I think they sell them for 400/500HKD). It looks like a heavy-duty chopper. Not sure where to put the Dengjia xp03 it looks like a vegetable and boneless meat type of knife. So both are pretty much different categories (but if I get my hands on the Dengjia XP03 I may be able to pinpoint the category this version belongs). Thank you for the suggestion.

[@pranaytony]

@@chefpanko Yes Sir! Absolutely Right! Cck kau kong dou is a Heavy Meat Cleaver & Dengjia xp03 is a Vegetable and boneless meat Slicer cleaver! I can't wait for your views on these Cleavers, but I should wait!😢 I was a non veg person 15 years back and from these 15 years am a complete pure vegetarian person. I use to slice everything from big watermelons to small garlics with a pairing kinda very small knife not even a standard american kinda chef knife with much precision with finer slicing works, with that very small knife and these many years I am extremely happy with my knife skills! Recently I started looking in to Stainless Steel Chinese Veg Cleavers to keep with me forever. I like that kau kong dou shape but its a meat one and xp03 is a veg one but I don't like the shape that much compared to kau kong. Please suggest me the knife that is veg cleaver that has a kau kong dou kinda shape! Also what's the veg cleaver knife that you suggest me from your videos!

[@pranaytony]

@@chefpanko Sir, In that How to choose a Chinese Cleaver video of Adam Liaw, what's the name of that last Cleaver that he had showed!? That is looking like cck kau kong but a small one, he also used that in his how to debone a whole chicken video as well! I really wanted that kinda size and shape knife but in a Veg Cleaver! Is this possible sir!?

[@chefpanko]

@@pranaytony CCK Kou Kong is not a vegetable knife, you may get the smaller version but the main purpose is for professional use. Roast duck, Crispy Pork Loin, small ribs, etc. The front is designed to be heavier to make it easier to go through a crispy pork loin or to chop through a roast duck. The heel of the knife is used for the heavy-duty task of going through rib cages/bones from a roast duck for example. So in general great for roast meat with bones. It has a specific design to make things easier for the chefs that use them for a certain task in this case roast meat like duck, pork, etc. As you have more precision and can add extra weight with your chopping motion to make it easier to go through bones. When it comes to cleavers there are many variations and styles most of them may look the same but they are not and not used for the same purpose. Home use is usually a smaller version and for professional use, they will opt for a larger version. So in terms of the specific design, it has different characteristics and therefore has a different purpose. So not recommended for veggies. The most popular ones are the following: 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat (Workhorse knife but do not slice through bones) 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate slicing work. 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as they will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 slicer (Do not cut hard object, good for slicing veggies) #2 Mulberry Knife (Do not cut hard objects great for delicate slicing work) #3 Chopper (Good for boneless meat, rough chopping veggies (big chunks), small bones not ideal for slicing work or delicate slicing) #4 Cleaver (specific knife to go through large bones) Since the CCK Kou Kong is in the category ''Chopper'' the specific design will not put the Kou Kong in the #3 category. It is more like a modified #3, with added functions to make the work easier for professionals. Therefore it should be in between a dedicated Bone Cleaver #4 and #3. So making a new category #3.5: 九江刀: Thicker edge, ideal for small bones like a duck, chicken, etc. Not good for slicing work (ie: Jullienne, Brunoise, Chiffonade, etc). so basically not ideal for most veggies' slicing techniques. So #1 and #2 are for veggies and slicing. Where #2 is also extra suitable for delicate work (supposed to be but #1 and #2 are hard to differentiate with some manufacturers). #3 is for small bones with the ability to be used for meat and rough chops of veggies are not good for delicate slicing and not suitable for large bones. While I'm currently not aware of anyone willing to create or make a knife with a similar look as #3.5 but let it function as #1 or #2. Maybe someday if the market is there for it there may be a brand or manufacturer making one. As of right now, the knives have a specific design due to the function that they serve and that the public and professional chefs want for their specific cuisine. Right now most knives are made for the mass market (ie; every home cook), and the professional market ie; chefs that need a specific knife. The brands that target the mass market may create one if there is a market for it, but as of right now I don't think there is any brand that is willing to take the risk to test if there is a market for a new specific knife as it will also confuse others.

[@pranaytony]

@@chefpanko Sir, Thankyou very much for this detailed reply! Also I have an another knife for you, It's Jean Patrique's Chopaholic Oriental Cleaver! also do review about this one sir!

[@Gomilend]

Great review, chef! After watching your videos, I'm considering buying a Chinese cleaver. Since you've reviewed both, would you recommend this one or the Shi Ba Zi Zuo cleaver? I'll order as soon as you tell me your professional opinion! Thanks a lot! :D

[@chefpanko]

That is a very thoughtful question since I like them both for different reasons. Keep in mind that I'm still exploring some very interesting brands from China and their cleavers, so there may be another knife that can be more suitable for you. The first thing first is the 3 major cleavers that are most used and sold (there is variation specially designed for farmers, fishmongers, etc., but I will only cover these 3): #1. Slicer (Vegetable Cleaver) - for slice vegetable and boneless meat #2. Chopper (all-purpose or also known as Dual-purpose cleaver) - to cut everything in meal preparing including chicken, Duck, and fishbone . #3. Bone Chopper/Cleaver (Bone Cleaver) - to cut harder things like a pork rib bone or cow-ribs etc. This kind of cleaver is also excellent to go through the thick skin of the pork. The 2 versions F-208 and TM-9080 is #1 a Slicer/ Vegetable Cleaver. Shibazi F-208: A mid-range priced knife. Decent edge retention, more durable but less sharp than the TM-9080. It is also lighter than the TM-9080, but due to the ergonomics of the TM-9080, it is a minor thing to compare. You can be a bit rougher with the F208. The Dengjia TM-9080 It is more of a modernized/higher priced knife. You can see the quility increase in the fit and finish. However, the blade is less durable than the F208, but in return, you get a slicer that is sharper in performance than the F208. For home use and if used as described at #1 this knife is one of the better choices for home use that seeks sharper performance. But if you know you are going to be a bit rougher with the knife, then get the F208. But again, I'm just scratching the surface when it comes to Chinese cleavers. F208 and the TM-9080 are currently the 2 cleavers that I can recommend. For #2, I'm still searching for one that checks all my boxes, but currently, it is the Shibazi P03/ P04. (but I will have a new cleaver to try in the #2 categories). For #3, I just found one that checked everything that I was searching for, that is the Dengjia BZ-4401. While not giving you an answer to what to buy, I hope with the above information you can decide on the knife that fits your preferences.

[@Gomilend]

@@chefpanko Thanks so much for the detailed reply, chef! The TM-9080 is still only about 25 USD, quite affordable. Though as a major carnifore, I hope slicer is still good enough on cutting meat! :)

[@Gomilend]

I just put down the order for TM-9080. It says it even comes with a knife sharpening device! Excited to see how it works! :) btw, I'm also getting the Findking chef knife that you recommended. Will compare its AUS10 with my Xinzuo and see what I like better! One thing I like Xinzuo for is they allow customized knives, so I had my name lasered on my Xinzuo knife ahaha :D I find it to be really cool!

[@Gomilend]

Once again, thanks a lot for your reply! Really appreciate it!

[@chefpanko]

@@Gomilend If you can, you should cancel and wait untill the 11.11 sales day start. (it is a once a year event that happens tomorrow and last 48 hours). The TM-9080 will be around $10/15 cheaper (11.11 price of 28 euro or USD 33). As for an AUS10, I have been testing a new brand that I like is called Dongsun (they do not participate in the 11.11 sales day). They had some trouble at the start with quility control and told me that they have been fixed. I will upload a video today showing my recommendations for the knives I have tested in 2020 and for the brands that surprised me the most. PS: keep in mind that during this event, it will be very hectic at the distribution center, and your order will most likely come very late.

[@jakubbanasiewicz651]

Hi Chef! At which point of vertical taper does it go to 1mm and thinner?

[@chefpanko]

When you see the visible line it will be 1mm and lower towards the cutting edge. This is also where the core material pretty much stops from cutting edge to approx 2cm +/- up is where the core material is, beyond that is a softer steel.

[@jakubbanasiewicz651]

@@chefpanko ok, so about +/- 2cm above the edge it's 1mm thick. Yeah I knew about the core, was wondering about the profile. Got it, thanks Chef!

[@chefpanko]

@@jakubbanasiewicz651 that is correct keep in mind that each version will be a little bit different but it should not be that far off from the 2cm towards the cutting edge.

[@HumBugBear]

ATM working in a largely production kitchen with their own knives but they're terrible. Hardest things I'd be cutting through are horse carrots. Think this might be a nice tool for me to bring in that's not too expensive like my other knives. I also am always a fan of the slightly smaller knives. I just find them easier to wield. Thanks chef for another great video.

[@chefpanko]

I wonder if the knife isn't too heavy for a large production kitchen. It is 390 grams, and one of the reasons I recommend it more for home use. You may want to look at another knife they sell, which is a lot lighter than 300 grams. The steel type is 9cr15mov compared to the 9cr18mov. It is slightly less sharp, but it is more durable. Version: JCD-901 is a universal handle (a handle or a blade pinch grip). Version: JCD-904 this handle is most comfortable with a handle grip. Version: TM-9050 A handle that I did not try yet but looking at the pictures, I think it should be comfortable with the blade pinch grip or handle grip. (sold by a reseller) If you type the version number, you will directly see the knives on Ali. Only the official seller and one reseller sell them on Ali.

[@HumBugBear]

@@chefpanko Thanks chef I'll research these.

[@ipods87]

What do you think is the best Chinese knife to get someone as a gift? My girlfriend is northern Chinese and cooks traditional dishes a lot. Price range doesn’t really matter.

[@chefpanko]

That will be a hard one, what kind of person is she? With that, I meant the current knife she uses, gripping style. Does she cut through semi-frozen food? Does she goes through smaller bones not bigger than a chicken or duck bones etc. When it comes to Chinese cleaver for home use, I advise a smaller version. But the reason why I want to know the rest is because the Chinese cleavers have different styles despite looking similar. 1. Slicer (vegetable cleaver like the one in this video Dengjia TM-9080 not suitable to cleave through small bones, semi-frozen meat, etc.) - to slice vegetable and boneless meat 2. Chopper (or also known as a Dual-purpose or All-purpose cleaver) - to cut everything in meal preparing including chicken and fish bone (the heel area is softer and usually thicker to go through smaller bones like duck or chicken rib cages etc.). 3. Bone Cleaver /Chopper This is a dedicated cleaver for bones to cut harder things like pork rib bone (bones bigger than a chicken or duck bone). Great for steamed black bean pork ribs. Those are the 3 most used Chinese cleavers (there are some adaptions and variations, but those are more for butchers, farmers, fishmongers and not suitable for home use).

[@ipods87]

@@chefpanko First off thank you so much for the fast reply and detailed explanation. That being said she doesn't actually have one right now, she uses regular variations of western knives but always talks about how much better a chinese knife is because it can be used for everything. So based on that I assume she would want one that's versatile like the Chopper maybe? I also want a good quality one that will last long. I was looking into the Shun Classic. It's quite expensive.

[@chefpanko]

​@@ipods87 if she wants to use it like most home cooks in Asia use it, the chopper/dual-purpose/all-purpose cleaver is the one. Going through small bones etc., but this will result in 2 things that the other solves. It is heavier and needs more frequent sharpening. In return, you get a knife that is more durable and can go through small bones. When you look at the Shun Classic, this is definitely categorized in the ''slicer'' (also known as Vegetable Cleaver) section. It will have long edge retention, but in return for that, it is more brittle and less durable, and you should not go through things like bones, semi-frozen food, etc. You should also not force your way through food or cleave hard objects; it will chip the knife. So the same as this one in the video of Dengjia TM-9080. Asian cuisine also consists of soup etc., and they want to go through a fish head. In that scenario, a ''chopper, dual-purpose, all-purpose'' cleaver is the most suitable. As with all knives, no knife will last forever. It needs sharpening from time to time. The longer you want the edge retention to be, the more you sacrifice durability. But if she does not go through bones, fish head, spine, etc., don't force her way through semi-frozen meat, etc., then the ''Slicer/vegetable cleaver'' is the better option; it is sharper and holds an edge longer. But keep in mind all-knives needs sharpening/maintenance from time to time. Some need more frequent maintenance, and some don't. This can be specified with a Rockwell ratin. The higher the Rockwell scale, the longer the edge can be held but the more brittle. And vice versa.

[@ipods87]

@@chefpanko Thank you very much this has been very informative and you've more than earned a subscriber. That being said what chopper, dual-purpose, all-purpose would you recommend?

[@chefpanko]

@@ipods87 When I cook multiple things like going through smaller bones/split a fish head to half etc., I will get a Dual-Purpose. If I don't go for small bones, I choose vegetable cleaver because they are lighter.

[@filouphilippe7680]

In your video this cleaver is used to a fine work on a pineapple, where probably a smallest knife will be more efficient and confortable (ligther Etc), like a utility knife or a Small 6" classical knife. This show how "culture" (and tool) is important on how to approach gourmet cuisine !

[@chefpanko]

A smaller knife like a utility or paring knife would be the best for that task indeed as I needed footage for the video and also needed to talk about the heavyweight of 390grams that will be very noticeable if you do off the cutting board work (in the air like in the video). As you can see the knife was impacting the precision for these types of work and the heavyweight was quite taxing at the end.

[@WengKuangLoo]

Bought. Great cleaver. Sharp

[@chefpanko]

Glad you like it :)

[@exzeroex]

This knife looks nice. Too bad about the weight, my mom has trouble handling carbon knives so I was looking for a replacement for CCK 1303 and ended JP with CCK 1912 because she wanted a similarly light knife.

[@chefpanko]

CCK1912 is a good choice :) Hope she is liking it!

[@vicronychen]

I have the same knife as this one and am very happy with it.

[@chefpanko]

Glad that you like it :)

[@zhenbiaoli297]

Deng is doing very well on ergonomics and knife geometry but doesn't good at interlayer blade steel QC. Unfortunately, most of his knives are interlayer construction. That's my experience. The 9cr interlayer just disappears after three to four times regular sharpening. Some Chinese viewers mentioned that it is possible his interlayer sanmai steel are non-conformity materials.Dengjia（邓家）means Deng family.

[@chefpanko]

Thank you for the information. I did not know about the core materials, as I have not noticed anything bad about it. The san-mai cladding line is indeed on the lower side but easily removed so it does not hinder sharpening but the aesthetic is gone very fast (but the function of a san-mai is still preserved despite the aesthetic that will be gone after a few sharpening sessions). I'm currently still testing 2 other knives from them (where one of it the handle fit and finish could have gotten a better polishing job a slight protrusion is noticeable and the heel and spine could have gotten a polish too, which is strange since the TM-9080 does not have any of this and their Bone cleaver (BZ-4401) did not have the problems either that the JCD-904 has but I'm pleased with the 9cr15mov steel so far that they used on the JCD904 and also surprised with the differences it has versus the TM-9080 9cr18mov). 9cr18mov and 9cr15mov are both good steel but there is a noticeable difference between those 2. (need more time on the 9cr15mov before I can upload a review about it). I'm also in contact with another manufacturer based in Leshan, China. Very interesting to see the slight changes with the cleavers from specific regions in China.

[@chefpanko]

Do you have any information about X9cr18mov? I have seen it on the Hezhen brand they name it X9cr18mov I wonder what the X stands for or if it is just their own rebranded 9cr18mov?

[@zhenbiaoli297]

@@chefpanko I'm sure there is no X9cr18mov but only 9cr18mov. They might be trying to mix the German steel brand system with Chinese‘, which is not rare for Chinese sellers.

[@zhenbiaoli297]

@@chefpanko It is worth to mention that 9cr18mov is more expensive than 9cr18mo（similar to US 440c）.

[@chefpanko]

@@zhenbiaoli297 Yeah, I could not find information about it; I thought they tried to do the same with VG-10, which Shun calls VG-Max for their own steel. And Miyabi is using MC63, which is their own branded SG-2 steel. Thanks for the info. It is also fascinating to talk to the manufacturers themself like the one in Leshan. It is really fascinating to see their decision to alter the cleaver to be more suitable for the specific cuisine in their region within China. They have been showing why they make so many different types, home use (in the city) or more for farmers' use and why they change certain steel-types to suit the region and person. I may not understand everything since I'm communicating with WeChat and the auto-translate option (Since I can't read Chinese at all).

[@YuriyVoziy]

Chef Panko, are you from Ukraine?

[@chefpanko]

no from the Netherlands

[@dagrungeify]

Links don't work...Knife doesn't exist.

[@filouphilippe7680]

As you know this type of Clever is Never used in FRENCH cuisine, the only Cleaver used in FRANCE are heavy cleaver for Butchery.

[@chefpanko]

If I'm correct, the french butchery knives have a different shape, right? For Chinese cuisine, they basically use 3 types: 1. Slicer - to slice vegetable and boneless meat 2. Dual-Purpose/All-Purpose - to cut everything in meal preparing including chicken and fishbone 3. Bone Cleaver - to cut harder things like a pork rib. But French and Chinese cuisine and cultures are also quite different.

[@chefpanko]

@fried spaghetti Yeah, there are many other variations, but those are the 3 main types for home/restaurant use. The one I'm talking with now has an interesting design, rounded spine at the front instead of squared, still asking them a few questions about it since I plan to buy it (and need some information to understand their design more). I have spoken to the manufacturers and asked why they do not list every single knife they make for the Chinese market on their AliExpress store and sell them to the western countries. They have many different variations, including the countryside vs. city side knives and other types of knives for fishmongers and butchers. They showed me many variations. Some look more like a tool than a knife (Multifunctional, you can chop food, break bones, and use it on bamboo sticks and more). But they only list the most popular ones on Ali since not everyone has a farm etc. (their Taobao store had a lot more to offer, which is the Chinese AliExpress for locals). Even the Bone Cleaver gets negative reviews due to misunderstanding on AliExpress. Even when we order fish from our fish supplier, we can get different types, unfilleted, or have filleted fish. We only order salmon unfilleted since we tried their salmon (pre-filleted) sides (where they only give you the sides head is gone and no spine). While for cooking, it is fine good quility, but unfortunately, the flesh has been altered too much/torn/loose due to their filleting method and, therefore, unsuitable for sushi. They focus more on speed since they have a running production line of fish coming in, and their workers need to fillet within 1 min (organs out, head off, spine is gone and 2 filets left with skin and that within 1 min for a complete salmon). While I find it extremely fascinating that there are so many variations and even a specific type of knife for cows only or pigs. I will mainly focus on home/restaurant knives since I will not be butchering a complete cow or a pig. Keep me updated. I love to see other variations mainly out of curiosity and because I'm a huge knife nerd :) (also have seen some fascinating knives from Vietnam).

[@chefpanko]

@fried spaghetti I looked it up very interesting I love those videos too.

[@chefpanko]

@fried spaghetti Excatly that video haha, those kinds of videos are very hard to search for if you don't know what you are looking for. They sometimes appear in your youtube feed and once you click you start watching them all. Was able to find it due to your information, ''Lau Fau Shan'' and I added oyster behind :)

[@chefpanko]

@fried spaghetti Really makes me want to travel asap once the travel restrictions are lifted!!!

[@tauceti8341]

2:58 Is this kosher to use another mat on top of another. Bamboo Not for cutting, and plastic may be optimal, Can I use my thin Flexi plastic ontop of bamboo? Again not optimal, but plausible? Or very dangerous? Haha Idk and very safety minded! I want a 20x30 Board (wood pref too expensive, bamboo really not optimal should save for wood) BUT put appropriate size boards on top, for more hygenic variety. I learn from you wood soaks nasty gnarly juices up! That's no fun!:) Much love thank you for knowledge! Love reviews of people dissing Chinese knives. I like reviews of knives I can afford bro. Not ones where I need to sell my left knee cap. But I get working with a quality knife that works for you, Theres NOTHING to describe that feeling. Many Blessings!

[@chefpanko]

It is a cheap plastic Ikea mat (FINFÖRDELA), I'm very sensitive when it comes to garlic it leaves an aftertaste on the board for a very long period. I don't recommend it tho, normally I use diffrent boards for salads etc. The mat is sometimes usefull for small things but than use it with something like a paring knife.

[@pewdiepiee2898]

Hey i just ordered some knives from vertoku.com i am very sceptical... could you review? I bought them because im starting cooking school, so i found this pretty cheap knife set with an average of 4.8 stars, i read every single review on the website and trust pilot, most of the reviews say the knives are fantastic... etc etc.. but then i see a couple of reviews explain it can be found on aliexpress. 2-3 other people complain about a totally cracked handle. It could be SO awesome with a review

[@chefpanko]

Those are one of the websites that overcharge you for a knife. (they overcharge you 4 to 6 times the original price) For example, this knife that they also sell: kzbin.info/www/bejne/fJrYn4mPrLSohsk I reviewed them, and I was not happy about it. And it is a knife that they use mostly because of the aesthetic. And then comes their refund policy, ''sale items are not eligible for a refund, exchange or credit note unless faulty'' (Every single item they offer is on a discount). You can read the full ''dropshipping'' scam and how it works on my website: www.chefpanko.com/ Type in the search box ''Japanese knife scam''. I hope you can cancel your order. Those complaining reviews will be censored and deleted very soon by the person behind the website.

[@tauceti8341]

Gimmie a meat cleaver(review) Senpai!