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Dexter-Russell S5198 Chinese Chef's Cleaver 8-in. | 
 enlarge | Brand: Dexter-Russell
Category: Kitchen
List Price: $43.50
Buy New: $43.00
You Save: $0.50 (1%)
New (3) from $43.00
Rating:  1 reviews
Sales Rank: 78233
Number Of Items: 1
Shipping Weight (lbs): 0.2
Dimensions (in): 12.3 x 1.5 x 0.8
MPN: S5198
Model: 08040
UPC: 192187080408
EAN: 0192187080408
ASIN: B00004RFR9
Availability: Usually ships in 1-2 business days
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| Features:
| • | Material: High Carbon Stainless Steel | | • | Size: 8 x 3.25-in. | | • | Weight: .65-lbs. | | • | Origin: USA | | • | Cleaning & Care: Handwash in Mild Cleanser |
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| Editorial Reviews:
Product Description
Walk into the kitchen of any Szechuan or Cantonese restaurant in America and you're likely to find this American-made knife. An excellent lightweight tool, its 8"-by-3??" blade is beautifully manageable. It minces and slices--and can it shred lettuce! Use it to crush garlic, tenderize meat, and slice scallions, carrots, and anything else that might find its way into your next stir-fry.
Amazon.com Review
There isn't really a good substitute for a cleaver when cutting through bones or thick cuts of beef. They tend to work best when they're extremely heavy--half the work is done by the weight of the knife, rather than the cook's upper body strength. The blade here is a full 8 inches long, and the knife weighs about 1 pound, which is hefty enough to tackle most bones, yet still manageable. The handle is solidly crafted and comfortable, and the weight falls right in the center of the blade--a place many chefs prefer. Hand wash this knife, and be careful--when wet, it gets very slippery and a bit difficult to handle safely. --Jill Lightner
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| Customer Reviews:
The Only Knife a Cook Really Needs August 14, 2007
Lynn Hoffman, author:The New Short Course in Wine
5 out of 5 found this review helpful
Calling this a 'cleaver' is a bit off. Cleavers
are usually thought of as heavy, axe-like blades
ground to a convex profile and used with a swinging
motion to break or separate bones. This knife, on
the other hand is intended for all the cutting
tasks that one does in a kitchen with other knives.
What makes this the almost perfect knife is the width
of the blade. At over three inches, it provides a lot of
control surface in relationship to its edge. So the
cook who has learned to chop by guiding the knife
with his or her knuckles is almost immune from accidents.
The wide blade also makes this great for whacking
a clove of garlic before mincing it and for scooping
up chopped food from the cutting board.
The edge is easy to maintain-not too hard or too soft.
I use a chef's choice sharpener and keep the knife
on a magnetic tool bar to avoid knicking the blade.
The only thing wrong with this knife is the handle,
which is in a barrel shape and uncomfortable and
insecure in the hand. I modified mine with a bit
of coarse sandpaper, making grooves where my fingers
wanted to land.
This is my most frequently-used tool and one that I
recommend to students and friends.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the novel bang BANG. ISBN 9781601640005
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