Shi Ba Zi Zuo Chinese Cleaver Review - Chinese Vegetable Cleaver (F208) - Rosewood Handle

ShiBaZi Zuo Chinese Cleaver F208 Review
In this video, I'm reviewing the Chinese Cleaver from Shi Ba Zi Zuo. It is a Chinese manufacturer and is China's #1 selling brand, according to the manufacturer. They offer a wide variety of kitchen knives and cleavers. The P01 Shi Ba Zi Zuo Cleaver is an all-purpose Cleaver and can also be used on small bones like chicken or a duck.
🛒 AliExpress (EU/NA) (Reseller store):
The store I bought the Shi Ba Zi Zuo Chinese Cleaver F208 (They have 2 sizes):
bit.ly/38NonfB
Above stores is a reseller store, Shi Ba Zi Zuo has closed their official AliExpress store and opened an official Amazon.com store:
🛒 Amazon (NA) (Official ShiBaZi Zuo store):
amzn.to/3aVqStm (Note: I heard they replaced their batches and now send knives without stickers).
Shi Ba Shi Zou F208-1 (9 inches):
amzn.to/3aUarhd
Shi Ba Shi Zou F208-2 (8 inches):
amzn.to/2SsamKW
Complete Stainless Steel welded handle:
🛒 AliExpress (EU/NA) (Reseller store): bit.ly/2IrMple
Specifications of the Shi Ba Zi Zuo Chinese Cleaver F208-1:
Weight: 382g
Handle: Hidden ''Wires'' Full-Tang (not the same as a standard western full-tang and also not as durable)
Rivets: 0
Handle length: 115mm
Blade length: 228mm
Blade width: 95mm
Thickness: 2.3mm
(measurements might be off by 0.1mm)
Core Material: 80Cr13
Cladding: 10Cr17
Rockwell Hardness: 55 - 57 according to the seller (58 during my testing)
For more information about the steel-types and choosing your knife, you can visit my website:
bit.ly/2JT0zsM
If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.
If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.
Thank you all for your support and feedback.
Click on the link below if you want to search for other Chinese knives:
bit.ly/31Z5sXP
▶ Check out my gear: kit.co/ChefPanko
FULL DISCLOSURE
If you purchase from these links, I get a small commission that goes towards supporting the channel.
As an Amazon Associate, I earn from qualifying purchases
Thank you for your support :)
★ F O L L O W ChefPanko 😊
👍🏼 S U B S C R I B E: bit.ly/chefpanko
🔪 G E A R: kit.co/ChefPanko
📸 I N S TA G R A M: / chefpanko (currently not active but I do reply to PM)
🌎 W E B S I T E: www.chefpanko.com/
📬 B U S I N E S S: www.chefpanko.com/contact/
🍱 C O O K I N G: www.chefpanko.com/cooking-guide/

[@chefpanko]

The Shibazi Chinese vegetable cleaver can be bought here: 🛒 AliExpress (EU/NA) (Reseller store): bit.ly/38PZ21K (This store offers more versions than Shibazi official stores, versions that only was sold in China now available trough this reseller) 🛒 Amazon (NA) (Official ShiBaZi Zuo store): amzn.to/2SsamKW (they have 2 versions 8 and 9 inches) Note: By oiling the handle I only meant oiling the outer layer, you don't soak the handle just use a kitchen paper to apply a thin layer. Warning: Do not oil/ put oil in the exposed wired full-tang steel at the endcap. You don't want it to come to lose and putting oil inside can make it lose. (This is just a theory, by myself but I'm not willing to test this out so that I can confirm or deny my own theory). Complete Stainless Steel welded handle: 🛒 AliExpress (EU/NA) (Reseller store): bit.ly/3mZM0Gn Tip: Your local oriental grocery store probably offers the Shibazi knives too (I have seen the P01 and P02 but have not found an F208 at an oriental store yet). Info: " 公司主导产品“十八子作”被认定为"中国出口名牌"、“广东省著名商标”、“广东省名牌产品”。" Translation:" The company's leading product "Eighteen Masters" has been recognized as "China Export Famous Brand", "Guangdong Famous Brand", "Guangdong Famous Brand Product"" Special thanks to ''Vincent from the BladeForums also known as UnknownVT' for giving me the extra information. Go see his Forum thread: bit.ly/3fYbQpC FULL DISCLOSURE If you purchase from these links I get a small commission that goes towards supporting the channel. Thank you for your support :) ★ F O L L O W ChefPanko 😊 👍🏼 S U B S C R I B E: bit.ly/chefpanko 📸 I N S TA G R A M: instagram.com/chefpanko 🌎 W E B S I T E: www.chefpanko.com/ 📬 B U S I N E S S: www.chefpanko.com/contact/ 🍱 G O O K I N G: www.chefpanko.com/cooking-guide/

[@ShadyIIV]

AliExpress closing has nothing to do with Amazon I think? It was sold on Amazon for a long time already. I messaged the AliExpresss Store, when I saw they took their products off, and they said: "Due to our adjustment of company we will suspend sales for a while. We will open up a new store in a few months".

[@chefpanko]

@@ShadyIIV Thank you for the information will include the official AliExpress store in the comment too just in case they reopen the store again. (A lot of stores are replying back to me where I bought a knife and told me the same that they currently have problems with delivery because of the current situation so products may arrive later than normal, not only because of them even the local delivery company here told us they have a 2-week delay and longer delay for orders outside the country).

[@GeoBallas]

I will buy this knife from your AliExpress link to use as a workhorse. I think I will get the F208-1 since I am also planning buying a shorter Japanese 180mm Bunka, so I could take advantage of the longer cleaver's blade for cabbage, water melons and such bigger veggies / fruits. What do you suggest?

[@chefpanko]

@@GeoBallas I just ordered the S-D2 as a workhorse, I don't know how good it will be but will do a review once I have tested it (not shipped yet just ordered): bit.ly/2LeCDRy It is from the same store this is a 4cr13, it is a steel-type that can take a beating but edge retention is not the best. As for the bigger version for watermelons, it is better. (but those are seasonal). Things like cabbage if you plan to julienne a lot the Chinese cleaver will shine over the Bunka because of the extra knuckle guide width. However, you can just cut the cabbage in sections, with your Bunka and that shouldn't be a problem. The reason why I said that the bigger version is probably better for Chinese restaurants is that they do a lot of whole food like a complete squid to score. (longer knife the faster you can score). But the shorter version is probably best since it is just lighter and you won't be tired as fast (but this is on my experience since Japanese knives are like 130 - 150 grams and I only worked in a Japanese restaurant and used Japanese knives so the heavier Chinese cleaver is something I need to get used to especially with the weight). You should be fine with just the Bunka since you will probably cut the veggies in section to accommodate your knife length first like a cabbage. As a workhorse (which is like you don't care and won't actually maintain it and will do semi-frozen food since you can't wait and after washing you don't have to wipe it dry and just leave it air dry etc) I would say get the S-D2 over the F208.

[@GeoBallas]

​@@chefpanko Thanks for the recommendation. I was placing the order, but I thought to ask you first. So the SD-2 could stand more abuse due to the steel type. But wouldn't the F208 handle every-day, home environment tasks, like smashing ginger/garlic, tenderizing meat equally, more or less? I won't be cutting through frozen food, or hard bones anyway. Does the F208 require special handling like wiping dry after use (like to carbon knives do)? Cost is minimal to buy both, but since my kitchen space is a bit limited I am balancing the pros and cons to get the right tool. I guess I can wait for your review video as soon as you get it hehe!!

[@ChineseCookingDemystified]

Hey, that's the brand we use! :) Nice video. Shibazi makes a very good mid-range Chinese vegetable cleaver. You're obviously much more knowledgeable about knives than I - my only comment on it would be that it does need quite frequent sharpening.

[@chefpanko]

It is a great cleaver easy to resharpen too. The weight does indeed impact the edge retention hence the frequent sharpening. Currently exploring more and more Chinese manufacturers that make those Chinese cleavers. And it is fascinating to see the different cleavers made in different Chinese regions like Chongqing, Leshan, Guangdong, and Yangjiang, and more. (some are over 130+ years in the knife making business) After talking to them directly, I understand their decision of not releasing some of their knives outside of China and how they are altering the design for each region to suit a specific cuisine style in China. (despite the language barrier, they were very friendly in explaining things to me, and I had to download WeChat to communicate with most of them since a lot of them are not active outside China. Some offered me to come to visit their factory). PS: love your channel have been subscribed for a long time and learning a lot about Chinese cuisine. Started this channel after meeting Mikey Chen from strictly dumpling in Japan.

[@janthegood]

ok when even you say the knive is good, its good. gonna buy it.

[@Gedoensael]

What sharpening angle do you apply to a knife like this? 20 degrees per side?

[@FrugalShave]

@@Gedoensael no 15 or less

[@AzNeo]

Great to see another person reviewing more chinese chef knives on here. While I currently don't have a cleaver from this particular company, I'll definitely keep it on my radar :)

[@chefpanko]

Definitely need to do more Chinese cleavers review and work more with them to get more comfortable :)

[@67zeki1992]

Hello Chef, I ordered the cleaver. It is really a nice choice for the price range. I paid 27,5€ and got the knife yesterday. The out of the box sharpness and workmanship is very good. Looking forward to use it. Thank you for the nice video, without your video would not buy the knife. Keep on doing the videos. There are helping really before buying knives especially made in china knives where the quality can differ from manufacturer to manufacturer very much.

[@my9221]

Thank you chef Panko & I always love your reviews!

[@infinitebeing5884]

Just got this knife from Amazon in Canada (June 2020) and there are no more stickers on the knife. Great purchase I'm very happy with it :-) Thanks Chef Panko! Great review as I've come to expect from all your videos. - I click like first then I watch!

[@chefpanko]

haha thank you for the like and support :), Good to hear that you are happy with the purchase and great to hear that they finally removed the stickers (they probably need to sell the old inventory first so it probably won't be the same yet for all amazon fulfillment centers).

[@impactodelsurenterprise2440]

I just bought one today unfortunately it had those evil stickers and I cut my finger removing it. Still it's such a joy to use it.

[@foxtrot_oscar]

I just got mine from AliExpress, it came with 3 small stickers

[@cw6082]

I got a cheap one of these at Walmart and I can't see myself going back now, I love it.

[@TheHendrikMue]

I bought the smaller one with rosewood handle just after your last cleaver Video a week ago. It’s my first cleaver and I’m really excited to try it out. Thank you for you recommendation & stay healthy.

[@chefpanko]

Hope it arrives soon, currently I heard that shipments are delayed especially on Aliexpress. Stay healthy too.

[@TheHendrikMue]

​@@chefpanko Finally i got it today! And yes there were a few problems with the shipment and the tracking information was really confusing a constant back and forth at Guangzhou over two weeks. But im really impressed by this knife except for the price. Its a huge difference to my zwilling german chefknife and i have to change my technique from slicing to chopping but it will be better in a few weeks :D

[@chefpanko]

@@TheHendrikMue Good to hear that you got it delivered, it is indeed completely different compared to the German knives. I still need some more time with the knives but I'm getting more and more comfortable with it :)

[@slam854]

I purchased this knife based on 2 parts: A) I already had a Shi Ba Zi Zou from Chinatown Supermarket in SLC and love the knife. It is similar to f208-2 but has upcurved blade at the tip. Has very good balance and control. B) Have a Shi Ba Zi Zou f214 which I also love using. It has more rocker and a more pointed tip for delicate cutting. Took all 3 to local chef/knife sharpener who also sells high end Japanese and German knives. He stated blades were of nice quality, bring them back when they need sharpening.

[@slam854]

Manufacturer is listening and eliminated all stickers. I used Danish oil on the handle and it looks beautiful. Thanks for the tip.

[@chefpanko]

Thank you for the comment and your experience and good to hear that they are going to remove the stickers :) Some were easy to remove but the one with the QR code sticker was harder to remove.

[@DAVIDMILLER-nc9vo]

Thank you Chef Panko.I appreciate this video because I am considering buying one of these knives discussed; the F208-1; 9-inches/228.6mm, and the F208-2; 8-inches/203.2mm. Chef's Panko's warning about the magnet being so strong that the handle might become dislodged from the knife is appreciated. However, there are two solutions for using a magnetic hanger without using the knife's handle for leverage. 1. The knife is almost four inches wide so cover up four inches of the magnets with tape; just enough tape where you wish this clever to rest. Tape will insulate the magnet and knife. You might have to experiment with different kinds of tape and multiple layers for this solution. 2. Use your fingers to dislocate the knife from the magnets. The knife is wide enough for the leverage needed to force the knife off of the magnets. Placing the knife on the ends of the magnets, and not in the middle will aid the dislocation by sliding the knife along the magnets. At 2:43 Chef Panko notes that the seller rated the Rockwell hardness of 55 to 57. Perhaps the seller was measuring the softer out layers of the steel and not the harder core. Thank you Chef Panko for this detailed video.

[@maggiejetson7904]

I have a cheap cleaver from the same town (Yang Jiang) at home, it was some cheap stuff but works well. Good to know they finally got the reputation and started going upscale.

[@chefpanko]

I still need to explore more Chinese brand that has been in the business for decades. I was surprised by Shibazi, Dengjia. And currently testing another budget brand Leung Tim. So many unknown brands but the price/quality ratio they are good! Shibazi does make a lot of OEM's/white labels under various names and brands that is what I know now including scissors etc.

[@tlsia]

I have the smaller version of this that I picked up on a whim. Having used it for a while, I'd say that its edge retention isn't very good, needing frequent sharpening. It will take a very fine edge but unfortunately, it just doesn't hold well enough though that can be mitigated with a honing rod between uses. Also this may be personal but IMO they took the rough surfacing too far, YMMV... And as you pointed out, the steel is quite reactive, picking up stains and patina quite easily. It's cheap but not great... I prefer the CCK1912 over this as a daily beater. Appreciate your channel and reviews... Keep them coming! TQ!

[@Beliserius1]

oh dang, I might consider buying a shibazi knife then. I love that taper.

[@chefpanko]

I love it too but using it is a different factor, I definitely need to work on my Chinese Cleaver skills! Still not entirely comfortable (not used to it is probably a better word) after so many years using different styles of knives.

[@Gomilend]

Great review as always! :) Really thinking about getting a cleaver after watching this ahaha

[@chefpanko]

hahaha thank you :) (a new cleaver review will be uploaded tomorrow)

[@Madkent94]

I'm really happy that you made this video. I've had my eye on this cleaver for a while but I couldn't find pictures showing how thin it was, I already have a Winco KC101 which is great for the price but it's MUCH thicker than I expected, I was worried I'd make the same mistake again but this video shows it to be very thin. I also already have the shibazi S210-2 which is excellent although it is ground for right hand use so I had to spend some time grinding it to 50/50

[@chefpanko]

Most knife sellers specify the max spine thickness. Glad I could help Hope you receive yours soon :) Shibazi S210-2 is not a double bevel knife? interesting.

[@Madkent94]

@@chefpanko I could see that the F208 was 2.3mm at the spine. But the winco KC101 I have stays at the same thickness until half way down then it tapers to the edge. I was worried maybe the shibazi would be the same but I can see in this video that it tapers down all the way nice and thin. The shibazi S210-2 is interesting. It is actually a standard double bevel knife however the very edge itself is only put on the right side. It worked amazingly in my right hand but too bad I'm left handed so I had to make the edge even.

[@chopsddy3]

I’m happy to report that I just received my new F208-2 and there are NO stickers on the blade. Also, I will fashion a protective sleeve to protect the edge during storage. I have the materials on hand. Blade protectors are available on Amazon also. It takes a superlative edge. The finish is ,purposely, rough enough to keep food from sticking. It works great and I’m well pleased. Thanks for this video chef. It was very helpful when making my decision to buy.

[@chefpanko]

Glad you like it, the rough finish on the side helps with reducing the suction effect on certain food like potatoes. It may still stick but it won't have an extremely strong suction effect due to the rough surface.

[@emeukal7683]

You should do a collaboration with some of the more popular knife KZbin to add some actual expertise to their shows. Great as always and now I want to have it.

[@chefpanko]

haha don't think that they want collab with a small youtube channel sadly.

[@drewlott9046]

Great review...I just got my cleaver. It feels great. I agree with you.I wish they would make a stronger handle to blade situation.thanks again.

[@chefpanko]

Currently not sold on their Amazon page but this seller on Ali has the different version same blade different handle TP03 (2 versions small and large): bit.ly/3mZM0Gn But since you already have the F208 I don't think that buying the TP03 is worth it. (I personally would not order TP03 since I already have the F208).

[@papercutpostman1660]

Its quite a nice knife! Great video work

[@chefpanko]

Thank you :)

[@lihanou]

This knife is among the most popular knives in China, and costs about 20 dollars. The most popular ones are from the same manufacturer but cost about 8 dollars. Another popular brand is called Zhang Xiao Quan.

[@chefpanko]

I have seen their multiple knife series, they have quite a wide selection of cleavers and western chef's knives including Japanese style knives. Glad that I discovered them, and thank you for the other brand ''Zhang Xiao Quan'' I will add it to my wishlist! Unfortunately for us the prices outside of China will be higher but it is expected different country, import tax, and economy. I did some research by ordering one from Taobao, but it was quite complex you need a third party company that orders the product on your behalf and sends them to you (this will make the prices the same if not even more expensive than ordering from AliExpress the western version of the original Chinese Taobao). The biggest advantage of Taobao is that everything from China is on that website while on AliExpress just a select few :(

[@camdenhale7118]

Great review just bought one

[@stvdmc2011]

Great detail and info.

[@chefpanko]

Thank you for leaving a comment behind :) I really appreciate it.

[@sebakrol3433]

Came to me today and im amazed. Thanks Ponko for recomendation, i have order this one and F214-2 also

[@chefpanko]

Enjoy! how is the F214-2? Do you like the profile and shape?

[@sebakrol3433]

Not arrived yet, for some reason they sent them separately

[@chefpanko]

@@sebakrol3433 Ah hope it arrives soon, they usually do it to get under a certain weight limit it is cheaper to send a lighter package.

[@sebakrol3433]

@@chefpanko F214-2 shape is fine, it is much lighter and more handy than f208. You can feal the tip of a blade and be more precise with a cut. I have medium/small hands and it fit me perfecly. If I had to choose one, I would probably pick f214 because its more versatile for me. If I had to chop large amounts of food, I would probably choose f208 anyway. So they complement each other and make a nice set . My only problem with f214 is its thickness for a smaller blade like this it should be thinner.

[@impactodelsurenterprise2440]

Just bought an SD-1 today oh boy what a joy to use

[@chefpanko]

I have the SD-2 still testing it, so far I'm happy with it. F208 is the nicer version but the SD-2 is exactly what I expected for my intended use.

[@linyuying359]

I found that the SHI BA ZI ZUO knife has been released on Amazon Europe! now available for purchase😍😍😘

[@chefpanko]

I was not aware of that thanks for sharing :)

[@byaialele5916]

Wow, Chinese Cooking Demystified and Kenji Lopez Alt both use this knife/brand. Only 50 bucks for a Chinese cleaver? Buying one right now lol

[@chefpanko]

I was aware that Chinese Cooking Demystified uses this brand, but was not aware that Kenji Lopez uses it too. Now I know :)

[@tronglieu3931]

I got the stainless handle 8” version at my local Asian market in PA for $15.

[@chefpanko]

@@tronglieu3931 that is a very good price!

[@jxmai7687]

@@tronglieu3931 That is very right price, it is even lower in China local.

[@joedi]

I bought my knife based on this review two year ago. I have a shun nakiri but my go to is still this one. Had to buy another one coz an idiotic friend used it on bone. 😢 mistook it for my wusthof meat cleaver. So here's me rewatching this video in 2024. Thanks Chef Panko.

[@chefpanko]

Thank you for watching and for the comment. Happy New Year!! The prices on the F208 have doubled since the review tho so from a value perspective it is less recommended now. (Maybe when there is a good sale going on not sure if the have a New Year sale as most sales has been gone with the holidays period).

[@tagontag]

Very detailed! Thank you, Chef!

[@chefpanko]

You are very welcome

[@tagontag]

@@chefpanko Anyway, Chef, as for 18CR13 core, did you find it similar to AUS8 steel?

[@chefpanko]

The 80cr13 is slightly better in terms of edge retention so that is one of the reasons I find it strange that Shibazi specified the knife Rockwell at 55-57 (feels like 58 at the minimum). But this is compared to an AUS8 knife that is made in Japan. When it comes to AUS8 made in china (even when the AUS8 is imported from Japan), I haven't found an AUS8 that performs as the knife that uses AUS8 and was manufactured in Japan. When it comes to imported Japanese AUS8 made in China they perform pretty much the same as 7cr17. I can't confirm this but I have a suspicion that the sellers that claim to sell you an imported Japanese AUS8 actually sell you a 7Cr17 steel. Or they simply can't heat treat that knife as the Japanese knife manufacturers can. (But personally, I think that they just sell you a 7cr17 and name it AUS8 and charge you more money which is IMHO misleading).

[@tagontag]

@@chefpanko Thank you for the explanation! Indeed, the market for Chinese knives is susceptible to imitation and false description. Unlike the more established knives market like Japan and Germany, buying Chinese knives can be a gamble sometimes. Thank you for the kind effort to help us choose the right knives!

[@chefpanko]

@@tagontag It is indeed a gamble no matter how good I got by reading the description and asking the right questions I sometimes still get one that is less than what I expected. One of the brands is Huiwill on AliExpress, the knives themselves are not bad however the core material, etc is not what they say it is, and they do sell those knives at a slightly higher price than others. And all3 knives I got from them is simply not balanced correctly or is not comfortable for extended use beside the false core material description.

[@GeoBallas]

Big thumps up to ChefPanko for the most interesting, analytical & in-depth knife reviews in KZbin!

[@chefpanko]

Thank you for the nice comment :)

[@brokenspine66]

I have a F208-1 for over a year now, I use it every day and I love it, it's just awesome best kitchen knive I ever bought and it doesn't cost you an arm or leg - And yes the stickers are really nasty ;-)

[@chefpanko]

I couldn't agree more! I heard that the stickers are removed from their latest batch of shipment to Amazon Canada (hope that the rest will follow, but they say that it is an authentication sticker since they also are an OEM).

[@lennaertsih7434]

Great video! You also have the s2308-b, it's like this one, but full tang.

[@chefpanko]

Thanks for the info! I ordered a diffrent one S-D2, similar handle as this one but than with a 4cr steel wich I plan to use as a beater knife.

[@gv8343]

It is a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?

[@arjun._.bbC6]

That is a stunning knife! Very clean finish! If I was in the market for a cleaver, I'd have unhesitatingly taken it! And great review, as always!

[@chefpanko]

Thank you :)

[@gv8343]

It a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?

[@zazio5535]

The through tang version of cleavers are mostly budget products for restaurants. These designs will cought dirt and foods and water between handle and steel. For household uses, just get their full tang stuffs. Saves lots of time to clean the knife itself and doesnot cost the whole world..

[@yangshijian5347]

Nice review! Shibazi also has this knife with a one piece metal handle, just like your the knife in your previous review, but in clad 80cr just like this knife. It's called the tp-03, and comes in sizes 1 and 2 just like this one.

[@chefpanko]

Very interesting thank you for naming the version, will keep an eye out on that version I have seen more interesting versions from them that I'm very curious about. I was also interested in their high carbon option and the durable 4cr13 version (looking at a beater knife) called SD-D2, the same steel as the other version I reviewed the P01 but than lighter and with a wooden handle. Glad that I tested this knife brand while I wasn't happy with the design of the P01 this one has a significant positive difference.

[@yangshijian5347]

@@chefpanko Out of the Chinese knife brands, Shibazi is the most established brand out there. They make a huge range of chinese chef knives for all segments of the chinese market, from 3cr13s to damascus VG knives.

[@chefpanko]

@@yangshijian5347 thank you for the extra information, I can see the differences in their material choice and design across the different knife they have. They are catering to home cooks and professional chefs or students. They basically have a version for everyone from cheap to more quality. And based on this version F208 I'm certain that they have more of a wide range of the same quility, the tapering on this knife made me fall in love with this knife, how they thinned it out at the front and still maintained the same spine thickness and keeping the heel taper thicker than the front is amazing! I really loved to see that! And then the price which was $30 when I bought it, they basically delivered more than you can expect for a $30 knife. I have been looking at the version you mentioned all day..... I want to buy it, but I got to constrain myself for not buying too many knives (especially when restaurants are closed and I have no job since the restaurant/catering industry kinda stopped).

[@yangshijian5347]

​@@chefpanko Chinese knives are really weird, wonderful, and cheap. The shibazi knives you are reviewing all cost around 15USD off taobao in China. The 4cr13 knife is like 10USD. I even managed to find the glitzy 7cr17 western chef's knife that you reviewed before- it's literally 10 USD. You will be amazed if you can read chinese and go on taobao. I mean there is strong price competition in the Chinese knife market, and Shibazi makes millions of knives yearly, so they do have really good quality control despite the mass production. item.jd.com/1130881.html This is a link to the knife on a chinese website, i don't think it is available in the USA yet. Good luck weathering through the current crisis, I do hope that the restaurant industry can recover and you can make even more reviews!

[@chefpanko]

@@yangshijian5347 Yeah that was the fun thing when I worked at the Japanese restaurant we had a Chinese restaurant next door. We exchanged our staff meal Japanese sushi for Chinese food. That is also how I got to know this brand but they used bulk order with no logo but it was this brand (Pretty sure they all used the 4cr13 version S-D2). Also when I asked about AliExpress nobody likes it they prefer Taobao, unfortunately ordering there is hard for me (can't read and don't understand the payment options). They told me that I need a third party shipment & handling company in China and then pay them the item price and shipment & handling and they will forward it to me in Europe and if lucky import tax will not be calculated. But with all that cost added it was pretty much the same price as on AliExpress however, Taobao offers so many items that AliExpress doesn't offer :( So I will stick to AliExpress just because it is easier without all the third-party shipment companies in between. They are really hardworking when I had my shift they are already in the restaurant prepping when I'm done working they are still working extremely long hours (I don't think that that is allowed here those long hours). But I always enjoyed talking to them despite the language barrier, I also installed WeChat so that we could communicate (the knife skills they have with those cleavers is amazing!). But they want everything from Taobao and if I'm correct they use a special Taobao coin/currency or something to get more discount. They had to transfer money from Wechat to Taobao no idea how that works. Very hard working and lovely guys, But in the end, I did not understand and I did not bother to ask them to order something for me. They don't like AliExpress for some reason, when I show them AliExpress they say ''no'' or ''bu hao'' and show me Taobao got to learn some words even tho they are not pronounced correctly :) JD in Europe only offers sportswear and shoes, but I hope that they be as big as in China and offer the rest too even if it is pricier. Thank you, the current plan is June 1st, 2020 for reopening restaurants but you can only have 30 people..... and that includes staff. And the restaurant I work at/used to work at has seating for 250 guests so hope that they can survive.

[@lighteningwawa]

AFAIK Shi ba zi zuo is probably the most famous brand in China. It's been around for many years, not expensive, performs pretty well. That makes it great for most home cooks. They can be found almost everywhere, even in supermarkets, etc.

[@chefpanko]

Thank you for the information :) I also heard that they sponsor a lot of Chinese cooking shows and cooking classes and restaurant. I only wish that they release some of the knife versions outside of China too. I'm not sure if this was the name (Taobao), when I worked at this Japanese restaurant we had a Chinese restaurant next to us, we always shared our staff (fish & Sushi) in return for Chinese. I sometimes speak with the chef's there (those knife skills on these cleavers are amazing!), but I asked them about this brand he sends me to Taobao. unfortunately, I can't read Chinese but they swear by it they don't want to order anything from AliExpress they only order from Taobao (even when they need a third party to ship it to Europe). But they were using unbranded knives which looks exactly like the Shibazi SD-D2 version. And he told me they do bulk orders without labeling too and also sell the steel to other knife manufacturers. The only one they offer here at the oriental supermarket is the P01 and P02. So many interesting designs from them but I'm happy that they released this one globally and on Amazon/AliExpress. But looking at Taobao, I wish they start selling some of those on Amazon and AliExpress too.

[@lighteningwawa]

@@chefpanko Given so many knives they are selling, having some OEM/bulk purchase options doesn't surprise me much. I know, there are many things I wish they will sell on Aliexpress instead of taobao only :-)

[@chefpanko]

@@lighteningwawa I had no idea about this brand at first but the Chinese restaurant next to the Japanese one helped me a lot in understanding the differences. Always fun to talk to them but language barrier was still there ''as you may have seen in the other Shibazi knife review video''. I completely butchered the pronunciation, and in order to speak and talk to the chef's there (they are all from China), I was forced to download WeChat in order to be able to understand some things (the build-in translate options works great). I also remember a colleague of mine that asked the chef at the Chinese restaurant to order something for him on Taobao (they used a different payment app or something with digital coins), the import customs took the product and send him a letter with uncertified batteries. So they destroyed the product for him and his money won't be returned either. He was not happy but that was a moment when he also gave up on trying to order something on Taobao (Product cost and the third party shipping & handling cost all gone lucky for him is was just approx $30).

[@mikefisc9989]

I recently picked up the Shi Ba Zi Zuo F208-2 Chinese Chef's Cleaver about a week ago during a large online sale. ChefPanko's review is spot on for this knife. The first thing I did was to use cutting board oil and cream to treat the handle. Next, where the wire tang is bent over on the end of the handle I applied some bees wax to seal it up. This was done to prevent moisture from entering the interior of the handle. I also did the same for where the collar meets the wood handle, which can be a bit tricky. I am very pleased with my purchase, even more so after watching this review. This was a reasonably priced cleaver, which should last many years with proper care and maintenance.

[@robohippy]

Vegetable oil on handles, or wood bowls, my specialty, can go rancid. A walnut oil is preferred because it will cure and harden. There are specialty walnut oils for wood ware. Tung oil is another nut oil that will cure and harden.

[@Layput]

The Wusthof Chinese Chef knife also has a tapering blade from a thicker spine.

[@chefpanko]

Good to know thank you for sharing :)

[@theworldbrain]

Amazing video and amazing channel! So happy I found your content. I had a few questions. Like why do you recommend the 8inch for home cooks and the 9 inch for professional cooks? Is it mostly a question of space or are there other functional or practical concerns that make you say that? Also, have you ever considered doing a review of the cleavers from Hezhen or Xinzuo? I've been considering buying one lately but don't know if I should just go for a Shibazi or a CCK.

[@chefpanko]

Good Question it all comes down to personal preference. Those working in a restaurant or at a specialized part of the restaurant ie; only doing one task at a particular station will know what kind of knife will work the best for them at that particular station. This also is true for street vendors some knives are better for them at their street food carts. (choosing the correct knife style, weight, and comfort is extremely important in this case as it helps you through the hours-long shift) For everyday home use, it is mostly the weight and then comes the size. As the bigger you go the more weight the knife will have this can hinder overall comfort for everyday use for example. And the question will be do you really need a longer knife for your everyday home cooking task? So general recommendation is to go for the smaller version for home use. I do have the Hezhen Cleaver planned for review most of the reviews are finished but need to edit them and upload them. I have the Hezhen X9cr Chinese Cai Dao if you have any questions about that feel free to leave a question. Hope that this explains my general recommendation, the final decision depends on the end user in the end.

[@theworldbrain]

@@chefpanko, thank you so much for your reply and all the helpful info. So grateful to you for the channel and all the work you put into it! I’m basically trying to decide on a cleaver but don’t know how to decide between the ones I am looking at. I am pretty sure I want stainless steel (at least for my first cleaver) and I want it to be on the thinner side. I don’t eat meat so the most intense thing I’d be cutting would be squashes etc. So I’ve been looking at the Shi Ba Zi Zuo, the Mahogany handle Dengjia, the Dongsun Cleaver, and also looking at two Hezhen cleavers. But it’s been hard to find specs on the thickness of each knife and I also just don’t know exactly how to compare them or evaluate. I am leaning away from the Shi Ba Zi because I will likely use magnetic storage but would still get it if it was the best option. I don’t know the names of the Hezhen or Dongsun models so here are examples: Hezhen 1: www.aliexpress.us/item/3256801296750979.html?spm=a2g0o.cart.0.0.7e5438daOoFvKh&mp=1&gatewayAdapt=glo2usa Hezhen 2: www.aliexpress.us/item/3256801647554317.html?spm=a2g0o.cart.0.0.7e5438daOoFvKh&mp=1&gatewayAdapt=glo2usa Dongsun: www.aliexpress.us/item/2251832639993778.html?spm=a2g0o.cart.0.0.7e5438daOoFvKh&mp=1&gatewayAdapt=glo2usa Dengjia: www.aliexpress.us/item/2251832786378570.html?gatewayAdapt=glo2usa4itemAdapt Trying to hold out until 11/11 in case there is a sale but in the meantime trying to decide on which I’d want to buy.

[@jeffreyjbyron]

The one with the metal handle, is it otherwise the same knife? Is there a benefit to the wood handle?

[@tomminou]

I would love to have this one in my kitchen, but for some reason Amazon wouldn't deliver it in Belgium where I live, so instead I bought the Hezhen Basic serie. What do you think about this one? Next time I'll buy it from AliExpress. Chinese cleavers were not the type of knives I was used to use a lot, but the more I do and the more I love it!

[@Zucchi487]

Great video! Do you have any recommendations on heavier cleavers for bones? Thanks!

[@chefpanko]

There is one that I do recommend, but I only have tried one bone cleaver so far, so I can't recommend any other at the moment. It is a bone cleaver from Dengjia, a Chinese brand, and manufacturer for a long time since 1898. The review can be found here: kzbin.info/www/bejne/sJ3WoWmbZZejgrc

[@Zucchi487]

@@chefpanko I think I just watched your video on it haha I'm binging your reviews nonstop Thank you for the fast answer!

[@javiaz8747]

hey great vid! you say that this knife is fine for cutting chicken, so this is like an all purpouse cleaver? I am doubting between this one and the Leshan all purpouse cleaver 4cr13... I mainly cook chinese food, stir fries etc. mainly use chicken as meat, so I need somthing to cut through those bones too.

[@CrosswindApproach]

Hi Panko, any chance you had the S210-1/2 in your hands to compare?

[@srixongolfer3706]

Just bought the exact knife from Amazon.. Still in the mail though.. Priced @ 52 dollars, but payed only 10,40 dollars on flash sale with extra coupon, feels like a steal..😎 **the smaller 8 inch version to be exact**

[@chefpanko]

It is a steal! $10.40 is the lowest I have heard someone buy them for. The cheaper versions (not the one in the video and versions not sold online yet but at the local stores in Hong Kong) I have seen in HK are sold for $8+/- (around 70+/- HKD price was a few years ago I have no idea if they are increased in HK).

[@srixongolfer3706]

@@chefpanko Thanks for your feedback and great videos!👏👏

[@julianmichaels9140]

This knife looks awesome, thanks for the review. Any advice for someone who wants this knife but uses a magnetic block?

[@chefpanko]

The magnetic block is just a concern that I have since there is a lot of magnetic force even on a knife block that has weak magnets. (or you can pinch the spine area instead of twisting at the handle) It all depends on personal situations you can store it in a drawer with an edge guard or a knife organizer in the drawer or a special non-magnetic knife block (that has a slit in it).

[@julianmichaels9140]

@@chefpanko thanks! It's pretty affordable so I think I'll try it and if it warps in a year or two, maybe they'll have a new version.

[@jiaxinli8811]

you can probably find Shi Ba Zi's knife in your local Chinese market, and it should be cheaper than buying it online

[@chefpanko]

Already added the local Asian supermarket in the pinned comment :), thank you for adding this tip. The local Asian supermarket here sells the P01/P02 that was around $3USD cheaper than from AliExpress, unfortunately, the F208-1 or 2 they didn't offer. They only offered one version, Amazon offers a bit more, AliExpress is the best option and offers the most (while they are just a reseller). The best option is Taobao that offers the widest line-up of Shi Ba Zi's unfortunately for everyone outside of China, we can't order unless we have a third party company that is willing to buy and ship to us (which will make the cost pretty much the same as AliExpress).

[@JohnSmith-oe5kx]

Excellent review. Maybe get into the habit of grabbing the cleaver by the spine when removing from the bar?

[@RD-qz1fm]

Bought the knife partially because of this review, in addition to some others. Been quite happy with it so thank you! I would probably prefer slightly shorter, but it is not heavy and balance is good. Unfortunately price has increased so it's not the great buy it once was any longer

[@chefpanko]

Yeah unfortunately for the price indeed I have seen it doubling since I reviewed it, to a point where it gets harder to recommend since the price is twice as much where it now competes with other knives for that price range. A good knife but harder to recommend with the price increase.

[@Ignatius_C]

@@chefpanko Could I ask what the old price was? Been debating getting one, they seem to be $30 on Amazon and Ali at the moment. (for the shorter version)

[@chefpanko]

@@Ignatius_C $20 to $30 USD so if they are currently $30 then you have a good deal but beware of the changes they released a similar product that is pretty much identical with cheaper core steel.

[@chefpanko]

If I remember they used a 40Cr13 instead of the 80Cr but they might have changed that or discontinued that as it seems like they removed the 40Cr version from the amazon store.

[@Ignatius_C]

@@chefpanko Thanks for the warning. The Amazon one does specify 80Cr, so I think I'll give it a shot.

[@exploreraa983]

FYI: I bought this 9" knife in the US from Amazon in Jan 2023, the blade had no stickers!

[@chefpanko]

Good to hear, as I was aware that Amazon Canada had the stickers removed too, so good to see that they updated the stock without stickers. On AliExpress they are still with stickers (the last time I heard from someone recently).

[@tauceti8341]

That's a GIGANTIC watermelon holy cow

[@sdaiwepm]

Tempting! Except for the very end. How to store this if not on a magnetic bar?

[@chefpanko]

I have no problems with magnetic bars, but I do twist it from the spine and avoid a twist from the handle. They also have a complete steel welded handle version. Exact same knife but then a different handle. The link is in the description.

[@rustyshaklferd1897]

Question for everyone and anyone. I want to make than change the handle. I’ve done this many times with assorted knives, but this is my first encounter with a wire tang. Does anyone have any experience with this or a link with some explanation or better yet a video demonstration on the method used. I don’t know if the wire is straight, twisted, glued etc. do you drill out a small whole and Jan the wire through? Any help greatly appreciated. Thanks in advance.

[@ShadyIIV]

My F208-2 arrived today. Interestingly it came with protective padding inside the box (bubble wrap). I really love how it feels and it is really sharp. Definitely a quality product. Now I just need to learn how to cut with it. The hairdryer trick didn't seem to do much for me and I don't have WD40. Some nailpolish remover worked very well, too. It is so beautiful. Excellent video! Btw: Where are you from? Your accent sounds unlike anything that I usually hear. Sounds kinda Dutch, but you wrote with Cyrillic characters somewhere.

[@chefpanko]

Good to hear that you got your knife, I heard that there was some delay in delivery because of the current situation and increase in online orders in some countries. Hairdryer only worked on the transparent one for me the authentic sticker that confirms the knife is real (with QR code was the harder one to remove for me). Good to know that nail polish works too wasn't aware of that :), as for bubble plastic mine was bought at the official Shi Ba Zi AliExpress store before they completely closed the AliExpress store. The Reseller ''Only You Store'' has plastic bubble wrap inside indeed that is what I noticed on the P01 version of this knife that was bought at the reseller store. I'm indeed born in the Netherlands :) and heard a lot of others that noticed that I was dutch haha, the Cyrillic characters were from google translate since he commented in Russian.

[@danielzhu9243]

@@chefpankoHi Chef Panko. This is Anju from SHI BA ZI ZUO in Amazon.com. We have removed all stickers from the knife and keep it clean. Thank you so much for the review.

[@impactodelsurenterprise2440]

I used a razor blade to remove the stickers and then scrub the gunk off with a steel wool. The blade will not scratch because it is pretty hard relative to the wool.

[@aioliconviction]

Thanks for this video ! I'm hesitating between this one and a Xinzuo YM3L which is in the same price range. I think you haven't reviewed any Chinese cleaver from Xinzuo but given your experience with their knives, would you try it if you were in my positiion or would you stick with the Shi Ba Zi ?

[@chefpanko]

I have the Xinzuo YM3L a review will probably be uploaded next year since it has been packed with Christmas and New Year so I did not have the time to finish editing/filming for most of the knives that were planned to be finished for this year. It now comes down to price I do find the Xinzuo YM3L better than the Shibazi in terms of finishing and steel. That being said the Shibazi was a long-time favorite due to its price however the rice has been doubled since I reviewed it making it a harder choice to recommend due to the price point perspective. If priced the same I would go for Xinzuo YM3L the handle is a tad bigger compared to the Shibazi F208 but once adjusting and getting used to it no longer bothered me.

[@aioliconviction]

@@chefpanko Thanks for the answer, I'm looking forward to seeing that review next year. At the moment I can find the Xinzuo for 3/4 of the price of the Shi Ba Zi so I think I am going to go with it. I don't mind the bigger handle either. Thanks again !

[@chefpanko]

@@aioliconviction yeah definitely see if a sale is going on I will say around $30/40 is a good deal for the Hezhen one. Just looked at it and it is the Hezhen Cleaver (sub-brand of Xinzuo). But it will probably go up in price once it gets more popular. If the Shibazi F208-2 can be bought for around $25 I think you have yourself a great deal (pretty much the same deal as when I bought it for). But seeing them on sale at around $40 now most of the time.

[@Kakarottcn]

I'm a Chinese, I will say actually this cleaver is not just only for vegatable, we use it for almost cutting everything. But many people usually have an extra one for raw meat only. It's not just a knive, it's kind like all in 1 tool in Chinese kitchen.

[@Kakarottcn]

And there is a interest thing, Shibazi in Chinese is 十八子, Put them tegether is Li 李 a Family name, So Shibazi Zuo means "Made by Li".

[@chefpanko]

Yeah, I'm aware of it :), You have the ''Vegetable'' Cleaver wich is used for veggies and boneless meat and fish. You also have a ''All Purpose'' or ''Dual Purpose'' Cleaver which has a thicker reinforced heel are wich is not heat-treated to reach a higher Rockwell but a lower Rockwell so that you can go through smaller bones with the heel area. Did a Review for te ''All Purpose''/''Dual Purpose'' here: kzbin.info/www/bejne/Y4LQoaJulLGpZ5Y And then you have the ''bone'' cleaver, they are front heavy and the front part is used to go through bones. They are heavier and thicker than the above 2. And you have a classic ''beater''/''which is basically the ''vegetable'' cleaver knife, which I heard that many chefs in China prefer those beater knives since they are extremely durable. If I'm correct many have the ''vegetable''/''beater'' cleaver and a separate ''bone'' cleaver for dishes like spare ribs (SICHUAN BBQ RIBS). It is definitely an all in 1 tool and I like it a lot just need to get used to it :)

[@chefpanko]

@@Kakarottcn that is very interesting to know thank you for sharing. This makes a lot more sense since google translate confused me. 十八子作 = Shíbā zǐ zuò wich google says was ''18'' made'' I found that that was a very strange translation. But ''Made by Li'' makes a lot more sense thank you for the information :) (will add it in the pinned comment)

[@Kakarottcn]

@@chefpanko It's my pleasure to share this. For most Chinese Family, I think they have 3 kind of knives, 1 cleaver like this video, 1 bone cutter and 1 fruit knife. But I believe most people just like me don't need bone cutter in years, because most meat shop offer free pre cut service now, people are happy to use this service. :-) So not too much normal family really need a bone cutter now. And the cleaver in this video, I believe is OK to cut some small bones, like chicken and duck. I'm not sure about turkey, we don't have turkey. I'm not sure how strong a turkey bone is. :-) But some people have a same extra cleaver for raw meat only ,to cut raw meat into small piece or strip, And the other one for vegetables, delicatessen, and fruit. Alt ChefPanko It's my pleasure to share this. For most Chinese Family, I think they have 3 kind of knives, 1 cleaver like this video, 1 bone cutter and 1 fruit knife. But I believe most people just like me don't need bone cutter in years, because most meat shop offer free pre cut service now, people are happy to use this service. :-) So not too much normal family really need a bone cutter now. And the cleaver in this video, I believe is OK to cut some small bones, like chicken and duck. I'm not sure about turkey, we don't have turkey. I'm not sure how strong a turkey bone is. :-) But some people have a same extra cleaver for raw meat only ,to cut raw meat into small piece or strip, And the other one for vegetables, delicatessen, and fruit. Although we have fruit knife, I still like use cleaver for fruit, because the weight are helpful for cutting some thing. For the brand name 十八 means 18 it's true, 子 means son, 作 means made. But combinate 十八子 together is 李. That's funny function about Chinese character. Before I know the story about the brand name, I thought it's means 18th son made, what a such great mother ;-)

[@Kakarottcn]

Oh, and for the multifunction cleaver with metal handle in another video, you can smash or tamp things with the bottom of the handle, like garlic or nut. Sharing another tip for garlic skin(I don't know the actually name in english, but you know what I mean). You can use side surface of cleaver to smash garlic with skin. And after smach, the skin garlic skin will very easy for peelling. That's my favorite function.

[@TheMightySt0nE]

Make a video comparison of all cleaver knifes. All purpose and vegetables both.

[@chefpanko]

Noted will see what I can do for a video, great idea!

[@damiancanteros]

Price seems reasonable. I have no idea how I would sharpen this knife, it looks so big

[@chefpanko]

Compared to a CCK cleaver that costs around $80 to $120 is definitely reasonable, I have no idea why CCK is that expensive but it seems like that the name and word of mouth are the primary reason for that price. I use shorter strokes on it, but in the end, is pretty much the same technique on all knives. Going to make the sharpening guide this week, I have a lot of pre-recorded footage but will ask some questions soon in the community tab so that I can still change the video based on what people want to know in more detail.

[@HGGBLBR]

Chefpanko, what all purpose Chinese cleaver do you recommend? I want something that can chop vegetables and small bones and joints well.

[@chefpanko]

For a real dual/ all-purpose: kzbin.info/www/bejne/Y4LQoaJulLGpZ5Y I used the P01 in that video which is the biggest version, the smallest version will be lighter. But that kind of knives is designed to go through small bones since the heel area is softer/thicker. However, P01 was too heavy and I did not like the feel of the debossed logo. So for aa true All-purpose, I haven't found one yet that I can recommend and I don't know how well/comfortable the smaller version is.

[@GnomaticReverie]

I am looking for a Chinese cleaver for super thin slicing. How does this model handle that task or would you have other suggestion(s) instead? Chefs in China have cleavers that specialize in mandolin style slicing but the selection is much more limited in the West. Thank you in advance!

[@chefpanko]

For those kinds of tasks, I would use a lighter Chinese cleaver that is also thin, the one in the video is up for the task (I recommend the smaller version). They also have a light in weight, but the edge retention is not as good as the one in this video F208. That version is called DS-2, which is light, but the steel is soft, so you need to sharpen it more often. Mandoline style of slicing is a vegetable cleaver, but I recommend something light you can also look at Dengjia with the 9cr15mov steel; they are light, durable, and thin (something like the TM-9050: bit.ly/36YNJWj). I did a review of a heavier Dengja cleaver: kzbin.info/www/bejne/d37Qkn5qf6l1ock That knife is quite heavy and more suitable for home use, but things off the cutting board like a horizontal cut sideways are harder due to the weight, but a straight down cut is fine with this knife. When it comes to the most used Chinese cleaver styles, you need to look at the Vegetable Cleaver for the task you describe: 1. Vegetable Cleaver/ Slicer - to slice vegetable and boneless meat 2. Dual-Purpose Cleaver/Chopper - to cut everything in meal preparing including chicken and fish bone 3. Bone Cleaver - to cut harder thing like a pork rib bone Hope that this helps, feel free to ask more. There are more Chinese cleavers and brands but I can only recommend something I personally tried (currently looking at the CCK cleavers but have not bought or tested them yet but heard good things about it but the prices online are steep so I recommend looking at a Chinese supermarket that often sells them for a lot cheaper).

[@GnomaticReverie]

@@chefpanko Amazongly thorough and wonderfully helpful. Thank you so much for the insights!

[@coreys3424]

If I were to buy a manual or electric sharpener for this cleaver, what angle sharpener? 15 or 20 degree? The cleaver info says it's 25-30 degree. So am I to assume that a sharpener goes by half that?

[@chefpanko]

Great question, I have a complete sharpening angle explanation on my website: www.chefpanko.com/best-sharpening-angle-for-kitchen-knives/ You will see a complete chart including the reasoning why I go for a certain angle. You will see home cooks and professional cooks angle. As for the Chinese cleaver it depends, if you have the F208-2 (smaller version) I suggest 20 up to 25 degrees. F208-1 is the bigger version and usually used in a Chinese restaurant for that knife I suggest 25 degrees. Since F208-1 is bigger the weight has an impact on the edge, therefore, I suggest going for 25 degrees. Keep in mind that it is a Double bevel, this means you do not go by half of what it says. This means 20 to 25 degrees on both sides. F208-2 = 40 degrees total 20 on each side. F208-1 = 50 degrees total 25 on each side.

[@silverazorx]

Im very curious about using a cleaver and this might be the way to go, i lke to scoop things with the blade so this will be really nice when chopping onions

[@chefpanko]

I like the knife but keep in mind that you have to get used to a heavier cleaver especially when you come from a chef's knife etc. But I have seen the Chinese chef's working on it and looking at them it looks so easy, but it really requires time to get used too (I would go for the smaller version tho, F208-2 or on AliExpress specified as F208B since it is light compared to the chef's knife quite heavy). Also thanks to my old neighbors (Chinese restaurant next to the Japanese and exchange in staff meal Japanese for Chinese) I got introduced to this brand, but they were ordering it in bulk without the logo but it is from Shibazi, this company is according to them the biggest company that provides knives and other tools they also sell the steel to other manufacturers from China. (wasn't aware of that untill I spoke to the chef's at that restaurant during staff meal exchange but this brand sells a lot of versions unfortunately only limited to China they were using the beater version called SD-2:bit.ly/2LeCDRy). I was told that they already had an exact same version as F208 with an updated handle too, called: TP-03, but could not find it yet on AliExpress it has a complete stainless steel welded handle with the exact same blade.

[@silverazorx]

@@chefpanko well i can't buy it from aliexpress they dont mail them to mexico and looks like from amazon its the same

[@chefpanko]

that is unfortunate, they have an official AliExpress store too but currently, they closed all product listings because of the current situation around the world. I'm not sure if they ship to Mexico or not, but you can always ask, and if they say yes you have to wait untill they reopen the official AliExpress store again. (shop name has been changed too so not sure if they actually plan to come back on AliExpress or not: bit.ly/2RIMRNl )

[@vincentngai7863]

What do you think is the best way to store this cleaver if its used everyday? Its too magnetic for a bar while not fitting in most knife blocks available in the US.

[@chefpanko]

That is a very good question since each household and person like a different storage solution depending on the kitchen layout and person preferences and safety. - A cut above the knife bar (non-magnetic just a slit in the bar same solution as the hollow knife blocks but then in the form of a bar/rack). We have a select few brands that sell those for around $60/70 USD, I don't know if they sell it in the US but Etsy is a solution: www.etsy.com/ca/listing/495819279/kitchen-knife-holder-wood-knife-rack (Example of the slit/ cut above knife bar) - You can use an edge guard and have a dedicated drawer for the knife or use a drawer organizer/knife drawer organizer. (some drawer organizers are magnetic but it is only for the cutting core so that the knife won't slide around). - A hollow knife block solution, a counter knife block, or one that you can hang up (but like you mentioned not fitting in most blocks).

[@ivanteo1973]

I use a bamboo knife block that has a Chinese cleaver opening.

[@blagor07]

Hello! Thanks for the video. You say that Shibazi is your favorite knife. Do you think if I already have a HEZHEN YM3L Cleaver Chinese Vegetable Knife, do I need to think about buying a Shibazi F208-1 or that knife like in your video? I've heard a lot of good reviews about Shibazi, but I haven't heard much about HEZHEN, what do you say? I want to improve my user experience in the kitchen.

[@chefpanko]

Hi, good question the reason for the F208-2 was mainly also due to the price but the price has doubled since I reviewed them so it is no longer an easy knife to recommend due to the price increase. compared to 3 years ago. I bought mine for around $25/30 now they are sold for around $50/70. The Hezhen YM3L is a solid knife better fit and finish than the Shibazi F208-2 and just like Shibazi, they have 2 sizes I personally prefer the smaller size. The other difference is that the handle on the Hezhen is a tad bigger in circumference. If Hezhen YM3L is priced the same as Shibazi F208 I would go for the Hezhen one. However, if the Shibazi was priced at $25/$30 like when I reviewed the knife then it would be an easy choice/recommendation from a price perspective. But since you already have the Hezhen version there is no need for an upgrade for the Shibazi as the fit and finish on the Hezhen is better and the edge lasts longer.

[@blagor07]

@@chefpanko Everyone writes about the Shibazi that it is good at work and lasts for many years. Do you have the feeling that HEZHEN is also good to use?

[@ainzooalgown7589]

instead of WD40 to remove sticker use 70% alcohol since it doesnt leave behind a oily residue

[@Lobo47478]

I am planning on purchasing my first Chinese cleaver.do I need to have 2? One for vegetables and one for meats? Any advice would be appreciated! Liked and subbed

[@jxmai7687]

One for vegetables and one for bone, meat same as Vegetables.

[@DarianDT]

I've been searching and bought many chinese cleaver in the past. None feel right in my hand, this SHIBAZIZUO seem legit based on your review. I also found a similar one but only sold by AliExpress, SHIBAZIZUO S210-2, it's a full carbon steel knife. I want to know your thought on this F208-2 vs S210-2. Thanks in advance.

[@chefpanko]

I did not try the S210 carbon so I can't give you my opinions about it or compare it with the F208. Currently, the F208 is my favorite one. The only thing I can see by the pictures is that there are different grinds on the blade and carbon steel will probably rust if you expose it to water for a longer period of time. But other than that I can't give you more insight since I did not personally try the S210.

[@Madkent94]

I have both the S210-2 and the F208-2. I would say that overall they both feel very similar, thicknesses and tapers and balance points seem the same to me. The overall finish of the F208-2 is better. But the carbon steel S210-2 has its own "hand made" kind of charm. One big difference is that the carbon S210-2 had an edge ground on the right side only while the F208-2 had a 50/50 grind. Not a problem if you're right handed, but me being left handed, I had to spend some time sharpening the S210-2 back to a 50/50 edge

[@danjjon]

@@Madkent94 Thanks for this! I recently bought f208, and was so impressed that I just purchased the s210. After 2 years, does your conclusion stay the same?

[@panzerkiller13]

FYI guys: I got one of these off of Amazon recently and there were NO stickers on the blade anymore!

[@chefpanko]

Is it on Amazon US? I was told that they were replacing the old batches with new batches without the stickers. So good to know that the old batches at a specific warehouse have been replaced :) (I only knew that Amazon Canada had the new batches without stickers).

[@panzerkiller13]

@@chefpanko Yes, this was from the US store!

[@chefpanko]

@@panzerkiller13 Good to know I will update the description thanks for the heads up :)

[@jimmywai86]

for handle issue for magnetic bar, F208-1 = wooden handle TP03-1 = hollow stainless steel handle same knife blade different handle. TP03-1 weight 400g.

[@chefpanko]

I saw that that one was only available on Taobao, I wonder if they released it on their amazon or if a reseller listed it on AliExpress (Edit: found a reseller on ALi, unfortunately, can't be shipped to my country). I'm happy with the F208-1 I may plan to get an F208-2 but if TP03 has a ''2'' version I really want them to list it!. I also got in contact with Dengjia, and they are sending me a few knives as a gift since I made a video of the Mijia cleaver which Dengjia was manufacturing. Can't wait to test that out so many unknown Chinese brands to try. I heard that Dengjia or also known as Deng was also one of the well-known brands in China besides ShiBaZi.

[@jimmywai86]

@@chefpanko Yes, TP03 indeed has the smaller version TP03-2 like S208-2. If you not able to get TP03-2 from AliExpress, i would suggest look for other brand, i guess they are same knife made by Shibazi but just put their own logo. Here you can find the TP03-2 in a brand called "LittleCook" Slicer 200x85x2 mm m.aliexpress.com/item/33016107365.html They even have the same knife but in different style of wooden handle, i couldn't find it online but i found it in my local market. pictr.com/images/2020/09/18/7GSfIc.jpg pictr.com/images/2020/09/18/7GSokG.jpg Deng is from Chongqing and Shibazi is from Yangjiang. Some said Shibazi has better heat treatment so their 8cr13mov knife has same HRC like Deng's 9cr18mov. I am not sure about this but maybe you could find out. For slicer knife i think the difference is negligible, what makes the difference is the way and the angle they sharpen the knife.

[@chefpanko]

@@jimmywai86 Thank you so much for the links and information. I also heard of ZSZ/Ritenife, made in Taiwan. Yeah, ShiBaZi, I know for sure that a lot of knives are made by them under a different logo. Since the Chinese restaurant here in the Netherlands orders in bulk from them directly without a logo and they use the SD-2 version for pretty much everything and a few meat cleavers. We used to share staff meals, so I sometimes talk to the chefs there despite some language barriers. (Chinese staff meal for Japanese staff meal). As for Deng I only tested one knife from them, but that one (Mijia but basically a TM9080) against F208 the sharpened angle is different. F208 is sharpened on 20/25 degrees, Deng 15 degrees, when I resharpened both to 20 degrees I saw a slight difference the Deng knife could take a sharper edge while the F208 was more durable. In terms of edge retention, they were quite the same Deng was slightly better. In terms of rust resistance F208 is lacking a bit compared to other stainless steel knives, one of the less performing knives in terms of rust resistance. It is still stainless steel, but X50crmov15 has far better stainless properties, VG10 and AUS10 also had better Rust resistance properties the same for Deng 9cr18mov. But that is the only difference, but 9cr18mov stainless properties are amazing even better than X50crmov15 despite the higher carbon. But that being said ShiBaZi offers other steel that is very fun to play with like their 40cr, great stainless properties, and extremely durable.

[@jimmywai86]

@@chefpanko Thanks for the info, never know that the 9cr18mov stainless property is comparable to x50crmov15. Yes, for home cook stainless property, handle ergonomic, shape and weight of blade are more important than the type of steel used. I notice that people who replied here mainly from western country, if one is looking for chinese slicer a.k.a vegetable cleaver, can have a look on these knives as well, they have more belly curve, so you will feel more comfortable to adapt push cut technique hybrid with rock chop technique. 1. Mercer Culinary M21020 (or Taiwan brand Atlantic Chef 8321T89) [weight 244g] pictr.com/images/2020/09/18/7G1xjZ.jpg pictr.com/images/2020/09/18/7G1H2J.jpg 2. Kiwi 813P [weight 236g] (too much curve for me, i am not sure if western chef knife user will like it, but i recommend Kiwi 21 more than this Kiwi 813P) pictr.com/images/2020/09/18/7G1NaG.jpg or maybe someone is looking something like Shibazi SD2, but in even compact size, take a look on Ikea 365+ Chinese Chopper (weight 290g). pictr.com/images/2020/09/18/7G1S7l.jpg

[@chefpanko]

@@jimmywai86 I personally look for Chinese made Cleaver mainly because it is called ''Chinese'' and it is from China so why not buy from the source? (also how I got interested and discovered Dengjia and ShiBaZi otherwise I would have never heard of them). That is one of the reasons for me to try, test, and discover the Chinese well-known brands in China but less or not known in the west. We also tend to mix up the differences, like a ''slicer'' or also known as a ''vegetable'' cleaver. Since translations do not justify the usage of that knife sure ''Cai Dao'' direct translation is ''vegetable knife''. But that does not mean it is only for veggies, boneless meat is absolutely fine too. A dual-purpose or also known as an all-purpose cleaver, very durable, and heel area can be used to go through small bones and rib cages like a duck (since western cuisine usually doesn't include bones Chinese cuisine has rib cages around the meat and more). And a Bone Cleaver mainly for bigger bones like spare ribs, pig feet, etc. (and most likely never used in a western household since our dishes and cultural differences do not include Chinese traditional food and we buy pre-cut meat from to butcher or supermarket). There are more versions in China but those are mainly used in the countryside/ farmers of China. But those 3 cleavers are totally different and it seems like many of us in the west can't tell them apart especially the dual purpose vs vegetables. But also because of the lack of information about the bone cleaver people tend to make the mistake by buying and using a bone-cleaver as a vegetable cleaver or all-purpose cleaver. Really want to test more Chinese cleavers so that I can make a video and article explaining them and why we should not compare it to other knives. (Since I can't read or speak Chinese the mentioned brands by my viewers is definitely a welcome so that I can discover the well-known brands, thank you for all the pictures and links)

[@KGisthename]

Maxace is another knife maker from China that makes very high quality folders and balisongs. So its important to remember that China also has quality smiths and companies that make a world class product. Sadly, Chinas giant copy and decrease quality industry casts a shadow over these great companies there doing business the right way.

[@chefpanko]

I agree. It was quite a journey to find a brand/knife that delivered on what they promised. Since the brands are unknown (probably well-known in China, but I can't read Chinese, so hard for me to find them online), it is hard to pinpoint them or differentiate them from others/copycats. Brands like Shibazi, Dengjia, etc., also offer OEM's orders. And if some of the knives had some quality issues, they resell them unbranded (identical knife but with a different logo or no logo at all). Both brands could deliver a spec sheet.

[@wkaibigan]

Have to say that having to remove those stickers would turn me off from that knife. What were they thinking by putting them on???

[@ElAgaveGuy]

If I may offer another solution to remove the stickers, essential oil of lemon works wonderfully. Thank you.

[@chefpanko]

thank you for the tip will try it if I ever get one with stickers again. Also heard that nail polish remover works.

[@KhoraTV]

Is there anything I shouldn't cut with this knife? Like cheese or chocolate? Thanks for the video :)

[@chefpanko]

This knife ShiBaZI ''F208'' is quite sturdy, but I would not go through bones more intended for boneless meat. Cheese (cheese blocks) is inadvisable, and due to the width of this blade, the cheese will cling too much on the blade. (that is why cheese knife has a hole in the blade.) Splitting a ''slice'' of cheese in two is fine since it is thin, it is mainly for cheese blocks. The knife should be able to go through chocolate, but I would advise against it. Using the spine to tenderize meat is fine. If you are looking for a sturdier knife, then ShiBaZi has a P0X version: kzbin.info/www/bejne/Y4LQoaJulLGpZ5Y This version has a reinforced heel that can go through small bones not larger than chicken bones or duck bones/rib cage. P01 reviewed in the video is not intended for home use. It is more for restaurants (which I failed to mention in the video). Therefore I did not recommend the P01; however, the smaller version P03 and P04 are great for home use and a lot smaller. P0X has 4cr13 or the new name called 40Cr13 steel, this steel-type is a lot softer therefore losing the edge retention faster. But in return you get a knife thaat is build like a tank, small bones, chocolate, nuts etc are all fine without problems or worries. Even semi frozen food is fine for the knife edge, it won't chip, the ''spine'' can be used to denderize meat or to split chocolate or even ice cubes in two.

[@slingshotshooter7536]

please do videos of you cutting food with the cleaver !!!

[@chefpanko]

will see what I can do in future videos thanks for the suggestion :)

[@under18fearless]

You just have to rub the sticker with vegetable oil and it can be easily removed.

[@Cpmnk]

Dayum really, if true good advice 🙂

[@cbijames7]

I'm new to chef clevers

[@chefpanko]

Just answered your other comment with some extra details hope that helps :)

[@slingshotshooter7536]

4:30 I have the f208 why is the heel thicker? wouldn't it be better if it wasn't like in the cck ? what does the thickness of the heel matter for using the cleaver spine as a meat tenderizer? the thickness of the spine is 2.3 mm and doesn't change there is no spine distal taper

[@chefpanko]

The front is thinner so that you can do the more precise cutting tasks. Make thinner slices. Heel thicker to do more rougher tasks like splitting tasks where you need a bit more force. This can be on things like cooked protein etc. It depends on what version of CCK you are talking about since each Chinese Cleaver has a different purpose despite looking very similar. The one in this video is categorized as a Mullberry Knife: 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 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 #2 Mulberry Knife #3 Chopper #4 Cleaver Hope that this explains it a bit as there are also duck knives, Duck slicing knives, and Dumpling knives with all similar looks but function entirely differently. Even the Sharpening angle differs for many knives the bone cleavers are usually sharpened at 40+ degrees angle per side. Dual Purpose sometimes comes with 2 sharpening angles etc.(front and heel).

[@slingshotshooter7536]

@@chefpanko interesting from what i knew there are 3 types of cleavers #1 bone cleaver #2 multipurpose cleaver #3 a vegetable cleaver note when i asked about the heel area i am asking about the cck vegetable cleaver compared to the shibazi f208 CCK Vegetable Cleaver / Slicer - KF1912 VS shibazi f208 in the cck vegetable cleaver the heel is not thicker hance why i ask wasnt it better if the shibazi heel was like the rest of the blade and not thicker? because thinner blade is always better for cutting hard veggetable like root vegetables the shibazi f208 is a vegetable cleaver and now you tell me it is anoter catagory of cleavers called "Mulberry Knife" Mulberry is a tree "Morus, a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries" now you say that there is another type of cleaver called a "Mulberry Knife" what is the difference between a "Mulberry Knife" and a vegetable cleaver ? are they both considered a cai dao ? which one of them is thinner at the edge and behind it ? which knife is better for cutting only vegetables a"Mulberry Knife" or a slicer/vegetable cleaver ?

[@chefpanko]

@@slingshotshooter7536 Each knife manufacturer and brand has its own take on the knife. In my opinion, there is no real benefit of having a thicker heel when it comes to ''vegetable'' cleaver. While a thicker heel makes the knife a bit heavier, but this depends on the knife maker and style. In terms of performance, the CCK Vegetable Cleaver KF1912 is better than the F208. There is no doubt about that, it is thinner but also lighter. In terms of fit and finish better, more rounded vs the sharper areas of the F208. In terms of Mullberry knives (桑刀), each manufacturer has its own take. After talking to the manufacturer, they told me that it simply differs per manufacturer, but all came with the same goal of the ''mulberry'' it is supposed to be thinner to do delicate slicing work. But this had more meaning many years back when technology did not catch up or replaced most of the traditional knife-making methods. So in general, without the modifications and shift in demand, the CaiDao (菜刀) ''Vegetable'' Cleaver was named CaiDao but was more than capable of going through smaller bones. This CaiDao (菜刀) is usually thicker and heavier than the Slicing knife (片刀 ) or also known as the Mulberry knife (桑刀). By having the Mulberry knife (桑刀) on the F208 makes the decision of having a thicker heel confusing but as spoken to the direct manufacturers of those cleavers, they told me it is always better to look at the knife yourself. ie; which is thicker, which is heavier, which has a thicker heel. And then you have the chopper (Dual-Purpose) (文武刀) where the difference is a lot more clear. Specialized knives usually used by professionals only: Kau Kong Chopper (九江刀) with an extra heavy front. Dumpling/DimSum knife (拍皮刀) no cutting core basically unsharpens more used as a flattened/scraper. Roast Duck BBQ Knife (燒腊刀) - basically what the names say for BBQ like Roast Duck, etc. Bone Chopper (骨刀) - well what we call bone cleaver is good for thick bones like spare ribs, etc. Specialized knives for professional use have more meaning than the ones used at home and are more clear as to what the knife's purpose is by just having one in your hand rather than looking at pictures with the exception of Kau Kong Chopper ((九江刀)) the rest will look as the squared/rectangular CaiDao. Then you have knives with a different look like a Butcher knife (豬肉刀) etc. Hope that this explains a lot more about the Chinese ''Cleaver'' styled knives, there are a lot of similar-looking knives and each manufacturer/brand has its own take. Whether they target the home cooks, but when it comes to professional cooks the differences per knife is a lot more clear.

[@slingshotshooter7536]

@@chefpanko thank you for the explanations but i still do not understand for only cutting vegetables which is better a vegetable cleaver or a "Mulberry Knife"? "but all came with the same goal of the ''mulberry'' it is supposed to be thinner to do delicate slicing work" the mulberry is supposed to be thinner than a regular vegetable cleaver? or what is it supposed to be thinner than ?

[@chefpanko]

@@slingshotshooter7536 yes, in short, it depends on the manufacturer. CaiDao (菜刀) Mulberry Knife (桑刀) also known as (片刀 = Slicing Knife) However, this CaiDao (菜刀) is known as a Slicing knife (片刀) by most home cooks but the manufacturers are playing on the demand of the home cooks. Therefore the Caidao vs Mullberry difference is so confusing. In short CaiDao (菜刀) is thicker and heavier than Mulberry Knife (桑刀) also known as (片刀 = Slicing Knife). CaiDao (菜刀) was supposed to do more than vegetables (capable of going through small bones in the past). But now the difference has changed so much that it starts looking like the Mulberry Knife (桑刀) also known as (片刀 = Slicing Knife). And now we have a heavy-duty dual-purpose cleaver: ''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 Also more useful for Chinese households (very heavy duty, build like a tank). The gap between CaiDao (菜刀) and Mulberry Knife (桑刀) also known as (片刀 = Slicing Knife) differs so much per manufacturer that it is hard to categorize them. So again both knives, the CCK Vegetable Cleaver KF1912 (片刀) and the F208 (桑刀) are supposed to be what the manufacturer intended to make. The KF1912 is simply better in what they do in terms of categorization. But at the same time, both are essentially what we know in the west as CaiDao (菜刀). It has been changed so much that some boxes of the F208 say (CaiDao 菜刀, and some Mulberry knife 桑刀) but in the box is the exact same knife as the F208 (depending on the reseller/seller). But in the end, the Mulberry Knife (桑刀) also known as (片刀 = Slicing Knife) is supposed to be thinner lighter, and sharper than the CaiDao (菜刀). But as I have said this differs so much per manufacturer (with some even using both namings for the exact same knife). CCK is one of the select few that is the most consistent in categorizing their knives. Shibazi on the other hand is more confusing since they have so many versions and steel types (and even they themself are not consistent with the naming of their own product mainly due to the requests from the resellers).

[@larry5178]

I have read that the core steel is high carbon, are there any issues with acidic ingredients oxidizing

[@chefpanko]

This knife 80Cr13 also has 13% Chromium, which makes it a stainless steel-type. I personally don't have any problems with acidic food; however, despite the 13% Chromium, the higher Carbon makes it ''less'' stain less than other core materials compared to something like a German Steel X50crmov15. It would not rust if you leave it for a few minutes in the water, but I would not leave it exposed to water for hours, or it will rust while the german X50crmov15 can be exposed in water for hours. 80cr13 (less stainless properties than other stainless steel): 0.8 carbon 13 Chromium Wusthof X50crmov15 (less Carbon and higher Chromium make the stainless properties better than 80Cr13 core): 0.5 carbon 14 Chromium VG10 (even the VG10 has better stainless properties than the 80cr13): 0.95 Carbon 15 Chromium High Carbon Like Aogami Super: 1.4 Carbon 0.3 Chromium Aogami super will patina extremely fast and react to acidic food, and it will be rusty by the humidity of the room even when you think your knife was dry. Room humidity can cause that 1.4 carbon to rust. What I consider High Carbon are the following 0.9+ Carbon: Shirogami White #1/#2 Aogami #1/#2 Aogami Super It is the combination of steel that gives a certain knife it hardness, purity, and rust resistance layers: Carbon (C): Increase edge retention (the more ”C,” the higher the Rockwell). Chromium (Cr): Corrosion resistance (minimal 13% so that we can call it ”stainless”) Molybdenum (Mo): Preventing brittleness Vanadium (V): A combination of wear, toughness, strength, and allows the blade to take a sharp edge. Cobalt (Co): Increase strength and hardness (and good for quenching in higher temp) (There are more, but they all compliment each other or do the same thing) So let’s say AUS10 60HRC: C: 0.96 Cr: 14.9 Mo: 0.9 V: 0.10 Now VG10 60HRC: C: 0.95 Cr: 14.5 Mo: 0.8 V: 0.20 Co: 1.3 Despite the lower C in the VG10 is has similar edge retention and sharpness and most likely even sharper than AU10. Because the added Co in the VG10 which allows for higher quenching. Cr in VG10 is lower than AUS10, but both are above 13, so both have excellent rust resistance. The AUS10 has a higher Mo than the VG10 making the knife stronger against chipping vs. VG10. Due to the less V, the VG10 can take a sharper edge than the AUS10 despite the higher Carbon in AUS10. Despite having a higher C, the rest is what makes a knife steel composition important. In the above scenario, the VG10 will take a sharper edge while having similar edge retention. The AUS10, on the other hand, will be more durable while having a Similar Rockwell as the VG10. Of course, how the manufacturer heat treat plays a role in overall quility while both (AUS10 and VG10) have a higher carbon content than 0.9. They are both excellent in rust resistance and therefore are still considered stainless.

[@larry5178]

@@chefpanko thank you for the insight, a lotta good technical information here, I do a lot of prep at work, a lot of my knife work include mincing a lot or garlic and onions, so my real question is, would the garlic and/or onions turn color if I use this cleaver, the cleaver I use now, is the ever so popular CCK 1303, with a very nice forced patina all around and it turns the garlic and onions every time I use it, obviously I switched to a stainless steel chef knife, but I do prefer a cleaver when it comes to heavy veg prep

[@chefpanko]

@@larry5178 That should be fine, you may want to look at SD-2 from ShiBaZi, which is the one that is being used a lot in the Chinese restaurants here in the Netherlands. When I worked a few years back in the Japanese restaurant with a Chinese restaurant next to us we exchanged staff meals so I talked to the chef there. SD-2 may not have the best edge retention but it is very sturdy, excellent rust resistance on par or even better than the german X50 steel and takes a sharp edge very easy. The food release is something I learned from them too, they batch order them directly from the OEM from ShiBaZi without a logo and the price for batch orders are very low but import and shipment is on your behalf (if I'm correct they contact them directly from the ''Taobao'' website/app). For individual order, AliExpress or Amazon is the best. I did a review here: kzbin.info/www/bejne/maXTgXxji9Zrn80

[@ciphra9740]

Does this come with a saya or knife cover?

[@chefpanko]

No, it does not. I don't think there is any Saya for it since the blade width is so wide. If you want something to protect the cutting edge, you should look for a ''Edge Guard'' they are around $7.

[@PlebiasFate1609]

what do you think of the difference between the CCK chan chi kee knife vs this shi ba zi zuo knife?

[@chefpanko]

I find Shibazi more of a budget to mid-tier knife. CCK is in most case scenarios better. However, CCK prices have increased a lot and I just don't find the price to be justified for what you get. $100/130 CCK vs a $30 Shibazi, I will get the Shibazi the prices of the CCK have been going through the roof here in Europe and I have no update on what the price is in the CCK store in HK the last time I went there they were around $450HKD (approx $60US). CCK KF1912 better finish (rounded edges of spine and choil less sharp) and better steel, but the price difference is not justified in terms of function they perform similarly. I do find the CCK steel a bit more durable than the Shibazi but again the current pricing of $100/130 is not recommended. If it was $60US it would be an easier recommendation. (Shibazi pricing has been increased too but not as much as the CCK knives which basically doubled the original prices at least here in Europe ''The Netherlands'').

[@PlebiasFate1609]

@@chefpanko in malaysia its $67 so maybe its worth it?

[@chefpanko]

@@PlebiasFate1609 $67 is quite decent but for Malaysia, it is quite a steep price. I have no idea if sales tax is included or not. For CCK you kinda pay for the brand name/nostalgia. Basically, CCK is mostly an iconic brand that is widely used in Hong Kong. It got famous overseas due to the show called the layover with Anthony Bourdain (Famous Chef). If you want a budget-friendly option try to see if Malaysia sells the ''Leung Tim'' brand. This is a budget-friendly knife and stays budget friendly since it does not have the same popularity as CCK. Leung Tim is in business for a long time too. A review of it can be found here: kzbin.info/www/bejne/oWnXn4BngJ6XarM

[@PlebiasFate1609]

@@chefpanko ahh i see thank you very much for the info but i will sticl to the cck i guess

[@PlebiasFate1609]

​@@chefpanko btw are you going to do a local brand cleaver the jaya mata cleaver?

[@Madkent94]

Are you able to confirm if your F208 is a single bevel or a double bevel? Everything about my F208 is absolutely perfect apart from the fact that the left side is flat and the right side has the bevel on it which is fine if you're right handed but me being left handed it throws me off using it, i wonder if it's just mine like that or if they're all like that, such a shame because this is the best cleaver I've ever found apart from that

[@chefpanko]

It is a double bevel knife suitable for both hands. You can see it here: kzbin.info/www/bejne/nJbEiXuKad6ogq8 The left side is better visible since the camera angle on the right side is blocking the view a bit. I'm not sure what knife you got since all the Shi Ba Zi I have tested are all 100% double bevel knives. That yours is Single bevel sound strange to me if you want you can send me a picture of your knife you: kzbin.infoabout click view email and send me a pic if you want.

[@Madkent94]

@@chefpanko I've just uploaded to imgur so you can see, on my cleaver they've kept the left side flat and only bevelled the right side, which is interesting because I have a different model of shibazi which is ground both sides. It doesn't look like much but being left handed i have to angle the knife inwards when i chop otherwise it will slide sideways as it cuts. I just wonder if all F208's are made this way or if mine is just weird Single bevel F208-2 imgur.com/a/EAkoeAW

[@chefpanko]

@@Madkent94 Thank you for the pictures it looks indeed strange it also looks like it is slightly bent the left (can be because of the angle of the picture). I would contact the seller and see if they have a solution for you since that does not look normal or maybe even bend during shipping due to another product laying on it from your postal service. Is the choil/heel area the same? if you don't mind can you take a picture of the choils area as well thanks?.

[@Madkent94]

@@chefpanko here's some choil pics. So your F208 is not like this? It's a 50/50 V shape? imgur.com/a/DmuWcho

[@chefpanko]

@@Madkent94 they are indeed 50/50 the choil shot (first pic) looks more normal than the front area which is clearly not normal and even looks bend to me. The second pic shows a bend/flat side indeed but if you look at the edge it is a double bevel but the bend/ deforming is in this case affecting your performance/ usage so that is in my eyes not acceptable. I would contact the seller and see if they have a proper solution for you or they may ask you to send it back if bought on Amazon, AliExpress, they may come to a partial refund or full refund depends on the seller or AliExpress is you and the seller can't come with a solution. It is indeed V-shape and the sharpened area ''face'' should be visible on both sides. If it was a single bevel they would never add a shaped face on the flat side and only have a sharpened face area on the other side.

[@rocksdxebec3406]

I would change the handle

[@johanndaart7326]

Do you really think that the handle is so weak? I'm using the magnetic strip, but this knife seems so nice for its price...

[@ezrahann3438]

Yes. The tang is very thin like rod shape that hooks outside through the wooden handle followed by adding metal bolster at the front of the handle.

[@ezrahann3438]

And if you want to rehandle, you need to pry the hook so that you can pull the wooden handle out and insert a new handle that is similar.

[@YuriyVoziy]

Chef Panko. Is it smthg in Ukrainian?

[@pavaruremontas6100]

Is this the same knife on ALIEXPRESS? Because in ES it is sold out everywere

[@chefpanko]

I bought mine on AliExpress

[@cbijames7]

What would be good for cutting chicken bones??

[@chefpanko]

The dual purpose or also called all-purpose cleavers would be a good option for small bones like chicken/duck etc. You will be looking at *文武刀 = Chopping and Slicing knife* - The front 2/3th part is for slicing the heel 1/3th part is for bone chopping usually the front is thinner than the back which is thicker (varies per manufacturer). The overall knife is also heavier and thicker than the Vegtable CaiDao knife for the added ability to go through bones. The CCK versions are my personal favorites in that aspect. Shibazi ranges would be the P01 (P0X). CCK range would be 1902/1802 (190X/180X) (while CCK adds 菜刀 for this range the English naming is called a Chopper but as I was told in the CCK store in Hong Kong it would be no problem to go through smaller bones with it the knife is also thicker and heavier than their 片刀 slicer knife). But it always will do good to understand the naming of the Chinese cleaver-styled knives as the purpose of each differs despite looking quite similar. *Long Answer:* After speaking to multiple Chinese manufacturers there is a slightly different understanding in terms of knife purposes and the naming of it (many of the knives have been modified so much that it does not carry the specific name that the Chinese history says about the specific name). As I discovered there are simply a lot of different naming and knife styles while looking similar despite having the name, thin slicer, vegetable knife, and mulberry knife. The manufacturers rather go by their purpose (depending on who they market to in which part of the world) since they are multi-purpose but in order to market to the masses they needed a specific name to educate the consumers. And due to the long history of the knives and why the Mulberry knife was changed in name due to some empress in the Qing Dynasty. So some will use a *片刀-slicer* some will use a *菜刀-vegetable knife known as Caidao*, and some will use the *桑刀-Mullbery knife* in the name. As explained by the manufacturers they also make region-specific knives as China is big with different cultures in terms of how and what they cook per specific region and what dialect they speak. However, when they sold it to resellers it was quite hard to market those knives to the masses so they generalized a lot of knives under a specific name. Understanding the characters is quite important to know the specific knife but each manufacturer has a slightly different take on them. The Mulberry knife was not called the *'' Mulberry knife'' (''桑刀'' -''sāng dāo'')* in the Qing Dynasty. As it was called a *'' Leaf Knife'' (''叶刀'' - ''Yè dāo”)*. Since *'叶刀'' - ''Yè dāo” had the ''叶'' -' 'Yè''* which was the name of the empress at that time - *“yè nà lā shì” - “叶那拉氏”*. They changed it to *Mulberry Knife - ''桑刀'' -''sāng dāo''*. However, for the Chinese market, the manufacturers do have quite a specific name per the purpose of the knives for better categorization. *桑刀 / 叶刀'' - Mulberry Knife* - Supposed to be thinner, lighter, and sharper (steeper sharpening angle) long and narrow (according to the majority of the manufacturers this was supposed to be high carbon non-stainless but some have changed the same idea to a stainless version). *片刀 - Slicing Knife* - wider than the Mullbery knife however as I was told by manufacturers they also make 小片刀 small slicing knife which is almost no longer distinguishable from the 桑刀 Mullberry knife other than the knife being stainless. *文武刀 - Chopping and Slicing knife* *斩骨刀 - Bone Chopping Knife* *九江刀 - Kau Kong Knives (River knives)* are the ones with an extra front part so not entirely rectangular wider front. *烧腊刀 - Roast Meat Knife* *拍皮刀 - Dumpling knife* *鸭片刀 - Duck-slicing knife* *菜刀 Vegtable Knife (CaiDao)* - This specific knife is not specified as a knife since they are multi-purpose the naming may confuse people. But some manufacturers use *菜刀 vegtable knife CaiDao* which is a *片刀-slicer knife*. Hope that this explains it a bit, as I do not find Mullberry, CaiDao, Slicing knives, or Small Slicing knives to differ a lot and it highly depends on the manufacturers. However, the history and principles have been set for the *桑刀 Mullberry knife*, that kind of version has been modernized to modern standards with the stainless steel versions being better than what they sold in that period of time ''Qing dynasty''. I know it is a long answer as I'm trying to get an article out about this subject and a potential video as I'm working with some of the manufacturers to get the facts right and what their take is. General consensus: *桑刀 - Mulberry Knife, 片刀 - Slicing Knife, 小片刀 - Small Slicing Knife, 菜刀 - CaiDao Vegtable knife* can be categorized into one type of knife that we in the west know as *Vegtable knife 菜刀*, but this type of naming is rarely used by the manufacturers when they market it for the Chinese market but rather use *片刀 - slicing knife*.

[@skimark8275]

Wish I saw this an hour ago, Chef John just suckered me into a $110 CCKI.

[@matino717]

The law of physics say youʼll always get screwed... ( i didnʼt get so Iʼm extra cautious....)

[@eediot69]

Just ordered this, then I realised it's marketed as a vegetable cleaver. Is it ok as an all purpose or should I cancel and reorder the all purpose? Thanks

[@chefpanko]

You can use it on fish and meat too, just don't go through bones or frozen food with it. If you want a version that is more durable and you can be as rough as you want S-D2 is the better option: bit.ly/2LeCDRy

[@eediot69]

@@chefpanko Thank you for your help. I rewatched your video after I asked the question and felt so silly, you mentioned all this at the two minute mark. I had a look at the SD-2, but the F208 looks more nimble. I get the feeling from the video you really like the F208 so I'll stick with that. What angle do you recommend sharpening these at?

[@chefpanko]

@@eediot69 Out of the box they came with an angle of 25, I usually keep the factory angle unless I want it sharper.

[@SabotPottery]

the Chinese text on the side translation through google is "Self-made steel making good knives can be done". Interpretation is a bit dodgie, but you get the drift.

[@vj-cs6ql]

Which oil for the handle?

[@chefpanko]

I use mineral oil that is odorless, colorless, tasteless, and won't go rancid.

[@hallowedmoth638]

Use Google lens, you'll be able to read...(just a suggestion).

[@swapnilmule3922]

Please compare this with CCK Chinese cleaver

[@chefpanko]

I was planning to buy it at my Asian supermarket, unfortunately the person with the key to the display was not there. But the price seemed a lot cheaper than you can find them online. Once the stricter lockdown has been eased off a bit I will go back and hope that the person with the key is present so that I can buy it. I looked to good to be true too since the price of a CCK was just 30 Euro's approx $35.

[@swapnilmule3922]

@@chefpanko thats actually great price for CCK...at that price CCk will be a king of the veg cleavers...no match with others

[@chefpanko]

@@swapnilmule3922 I could not believe it too and was about to buy 2 versions, but unfortunately, nobody had the keys. It is also a supermarket that previously only sold Shibazi and now also offering CCK. But will revisit it once the stricter lockdown is over and hope they still offer them since online prices for CCK are quite steep.

[@swapnilmule3922]

@@chefpanko lockdowns are forced and planned..all these has been done by Rothschild and Rockefeller family.

[@saxpy]

were you sponsered directly from shibazi by chance?

[@chefpanko]

This knife was not sponsored or sent over by Shibazi for review, the knife was bought with my own money. All knife reviews on my channel have a disclosure at the beginning of the video indicating how I got the knife for full transparency. (at the 0:14 mark you can see the disclosure part for this video). If the knife was sent over by the brand it will have been stated in the disclosure however no one gets to see or preview the footage before it gets uploaded on youtube. (the brand has no say in what will be in the video and what my opinion about their knife will be). Hope that this answers your question. Feel free to ask more I would love to answer them.

[@saxpy]

@@chefpanko thanks. I was watching some work training at the same time so I must have missed it. I appreciate the work to make an honest review, great to know the disclosure + information.

[@jjdeleon624]

what do you think about the f214 version?

[@chefpanko]

I think quility it will be the same as this version in the video. Performance I think it will sit between a Chef's knife in terms of profile performance, but with the width of a Chinese cleaver.

[@jjdeleon624]

@@chefpanko Thank you chef

[@jjdeleon624]

Thank you Chef, finally got mine. the f214-2 version. i.imgur.com/dO9n80m.jpg

[@chefpanko]

@@jjdeleon624 looks good enjoy :)

[@jjdeleon624]

will do, more power to your channel chef panko!

[@typerightseesight]

Is this what they use to cut ramen noodle?

[@chefpanko]

You may want to search for a ''Menkiri'' (Noodle Cutter)

[@typerightseesight]

@@chefpanko Tyvm! I have looked into them but they are very expensive and I would have to have one shipped. I make ramen by hand a lot and am hoping the vegetable cleaver works for now until I can save up for one! I wasn't sure because every search result says those are for soba noodles but I am assuming a noodles a noodle when it comes to that type of knife!

[@CrosswindApproach]

Hi, I have a question. You are recommending the smaller version for home use and the larger one for professional use. I read this a lot also with other cleavers when different sizes are available. I wonder why this is so. So for which particular reasons do you personally recommend the smaller version for home use?

[@chefpanko]

The main reason is that at the restaurant, they need to do prep work for 200+ guests. They have more to do, and stacking them reduces prep time, so they are faster done. The other reason is that they have larger produce (complete beef tenderloin not pre cut and still needs to be trimmed) where the home cooks buy pre-cut meat. At the restaurant, they need to butcher the meat themselves or make portion sizes. We prep most likely for 10 min of actual cutting at home, so a smaller knife is advisable. They most likely prep for 4+ hours in a restaurant, depending on how many guests they have booked. It is only a suggestion if a longer or larger knife is suitable for your home cooking situation is something only you can decide. Hope that this explains why I advise smaller knives, feel free to ask more :)

[@CrosswindApproach]

@@chefpanko thank you for sharing your opinion. So would you say smaller gives you more precision whereas bigger of course makes it easier to cut in bulks or slicing e.g. a huge pumpkin compared to a butternut at home? It would be nice to try out a bunch of different sizes of course to make my own picture. But I'm ordering from China so I can't really put hands on it before buying. I ordered the smaller version yesterday, among other after reviewing your video.

[@chefpanko]

@@CrosswindApproach yes, that is correct since, at home, we usually deal with larger produce when we have a special family gathering event (Thanksgiving, etc.). But for the most part, we cook for a small family where the smaller version would be more beneficial. But on special occasions, a larger knife would be useful (worth it or not for special occasions is something they have to decide).

[@KGisthename]

Ay yes it will bring death to many tomatoes. Good!

[@reformedsoteriology]

ooze it :P