KITORY Forged High Carbon Steel Chinese Chef Knife - Handmade Full Tang Vegetable Cleaver with Red Sandalwood Handle - Professional Kitchen Knife for Effortless Chopping - Perfect for Home Cooking & Restaurant Use - Ideal for Slicing, Dicing, and Preparing Vegetables, Meat & Herbs

i like itLike that it was Sharp right out the box the double side blade is a plus just wish it had more weight to it....Sharp butcher knife, but needs a sleeve or some type of holder when not in use.I haven’t found a need for the top bladeMy knife arrived with zero issues! No "rust". No "sharp handle". No "loose grips".It is quite sharp and with out defect. i have a few 300 dol Japan chef knives that are sharper that i bought from the swordsmith's inperson. this knife is not to that grade but is a very well-made attempt.it is NOT a BONE CLEVER. it is great for meat or veg and does the job well if used for that assigned task.I LOVE THE HANDLE DESIGN! it allows you to get handweight/pressue OVER the chopping, much like the inuit ULU, but with the advantage of sliding hand back on the wood handle for lighter chopping.id reject the neg reviews: either they don't know how to use a clever OR they recieved a rare dud.Es lo sufinete afilado cuesta mucho darle filo y se va muy rápido así no es muy funcionalThe QQHZ is a beautiful knife in very attractive packaging. At a very good price, it would make a great gift for anyone on your list that cooks.This blade has a wonderful, balanced feel in the hand. Nicely heavy, I'm sure it will do well cleaving bone when I am ready to butcher my steer. The upper blade will be very nice to do finishing cuts, as well.Both blades are already razor sharp and based on other reviews, I'm sure they will stay that way with frequent, minor touch-ups. The workmanship is excellent, making this cleaver a beautiful addition to my knife set. I look forward to being able to use it!I also bought the HHLCLEAVER for use on non-bone pieces of beef, bone-in chicken, vegetables, and the like. It is also a very well-balanced blade and has a good feel in the hand. The craftsmanship is very high quality and I can imagine passing both of these knives on to my grandchildren, if the day ever comes when I don't cook.Both cleavers are going to be great assets in the kitchen.I was impressed with the cleaver’s weight, balance and cutting ability.The cleaver looks aggressive but is very functional. The is a dual purpose blade with one grind most suited for heavy use - bones, tough cartilage. And a finer grind suited for more refined cuts - vegetables, meats.What I did not initially consider is storage. This is a double bladed knife - sharp on the normal blade side as well as part of the spine. I bought a sheath, but it required much finesse to get it in and out. Solution: a magnetic butcher board. Now I do not need to deal with the edges going in and out of a sheath and it has a great appearance along with my other chef knives on my kitchen counter.Highly recommended.Just opened it and first thing I noticed was rust by the name and just how dirty the shiny part was.The handle feels alright but the metal sticks up past the top and is really sharp. Depending who is using this knife it may slice the palm of their hand.Overall weight feels pretty good in my hand. Appears to be razor sharp.I’ll give it a good cleaning then see how it preforms after.The wood handle is not perfect and is warped a little as shown in the pictures. the metal part is a little bit bigger than the wood handle. And you can feel the metal part sticking out when holding it firmly. Not sharp either.A nice, sharp blade however, the tang protrudes from the wooden handle making a sharp, and uncomfortable grip that prevents actually using the knife.The carbon/black finish on the upper portion of the blade comes off as though it is paint, and ruins any cloths used to clean it.Luckily, I got it for a very reasonable sale price and have passed it on to someone that forges their own knives so that they could refinish the handle, clean up the blade and then make use of the knife.Very good for the price point, especially compared to similar knives. Very sharp, good weight, comfortable. I hand filed a slight edge off the bolster, but otherwise decent quality.Ignore negative reviews regarding losing its edge after cutting rib/chicken/whatever bones. It clearly says in the product description that it is a vegetable cleaver not intended for such use. Also regarding rust, it is a carbon steel blade. It will rust if you leave it out wet, that isn't a deficiency of the producer. Dry it properly, and oil it for longer storage.Recommended.brilliant idea to put both knife together! Good quality as well! However, It will be nice to come with a plastic/silicone cover to cover the upper knife while using the bottom side. Because I have the habit of putting the other hand on the top part sometime. I did get rid off that habit quickly after few cuts I got?