Thank you :)

Glad you like it :)

Don't worry man, we've seen worse :)

@@orlandolzr got an email from a viewer, I definitely butchered the name (one of the most terrible pronunciation he heard but he didn't mind just wanted to tell me how to pronounce it). Apparently, it is called: Shíbā zǐ (Zuo is not spoken) so Shíbā zǐ is the company brand. But in order to make it simpler, he told me to just say ''Shibazi'' and the zi = ''shi''. So will pronounce that instead of trying to speak mandarin :)

Haha, it's my pleasure to share this.

The cleaver is on the heavier side. While the Rockwell rating is close to that, the edge will be impacted by the blade's weight and reducing-edge retention. The interesting part is that the 1/3th heel area has a slightly higher sharpened angle and a thicker profile. So suitable for small bones. Glad it was helpful :)

You can also use an edge guard to protect the edge they cost around $7/10 Dollars. (it only protects the edge)

I also have this cleaver and use it when I cut big cuts and bone. Never thought I would see this knife on here. Great review

Out of all the 3, the wooden one is the best, so you made a great decision. One of the restaurants we traded food with during our staff meal (Sushi for Chinese food) had an interesting cleaver it was from the same brand, unfortunately, a lot of the versions and models of this brand is currently exclusively sold in China. It was pretty much the same as the wooden one but then a handle and blade design similar to a CCK cleaver. 206mm blade, 90mm width, and 300gram? (not sure about weight but it was lighter). However, the version I have is F208-1 which is 384grams F208-2 = 340 ish grams The version they had at the restaurant was probably around 310 grams and similar to the F208-2. I liked the handle of that one over the current one, but could not test the knife since I only looked at it and hold it during our 10 min food trade :) (Sushi for Chinese food)

lol

I have this one

I will be covering more Chinese cleavers and a video in what I look for before buying one. I won't be traveling currently but when I do I want to pick up a CCK cleaver in Hong Kong and see why everyone likes it so much. thank you for the comment :)

You are welcome! After watching your videos I've got a good idea of what knives do I need, was totally different of what I wanted :) Now I will be waiting for videos of how to sharpen the knives.

Those will come too :) I have a generall idea of how I want to explain everything. Since it is hard to learn someone a techniuq or sharpening style over a video. So I plan to do a explaination video explaining why I do sharpen on a certain whetstone and on a certain way and why it is nessesarily to get the best result for your purpose. SO hope that my explainations will give you all a generall idea so that you can improve the techniques yourself since you understand how and why.

Will do! Thank you for watching :)

I'm considering to buy the smaller version too.

@@chefpanko Great, looking forward to that. Mine seems to be stuck in delivery with AliExpress due to Corona, so it might take a while till I have it.

@@ShadyIIV I'm having the same problem with one of my knife orders. It has not even left the warehouse (3 weeks now), but they did give me a tracking number. After contacting the seller he indeed gave me the same reason because of the pandemic which is understandable. But all other orders I placed on the same day already arrived, so I will keep a close eye on my buyer's protection timer.

Спасибо за просмотр и комментарий

Different sizes higher number smaller knife

Completely flat is great for forwarding chopping, but you still want a gently curve for it otherwise the contact from the profile to the board will bounce too much. In the example of this cleaver, they have a curve in the middle, since it is a dual/all-purpose cleaver it is used as 2 parts. The front part has a 90-degree flat front and curves gently in the middle. This helps with the forward chopping motion and less bounce (also because of the front-heavy balance point you don't want bouncy feedback but smooth-rolling feedback). The heel area is a copy of the front but is used for though food, better to split food open with the heel or to go through small bones. (like breaking down a duck, In China they include the bones while breaking down a complete duck) So the heel part is used to go from up and down motion and the last curve gives you the extra force that you sometimes want to go through something hard. Because of the curve in the middle, you can also use it like a Mezzaluna knife, to rock on herbs. And of course with all the other benefits of a Chinese Cleaver, scooping up food, meat tenderizer with the spine, crushing garlic with the blade width, etc.

haha if you are one a budget one is good enough and switch hands from time to time. If you have the money buy 2 and forget the supermarket minced meat you now can do it yourself and train both of your forarm at the same time!

Sharpness out of the box is subjective; one thing to note is the knife steel and intended use. When you talk about the most used Chinese cleavers for home use: 1. Slicer /Vegetable Cleaver - to slice vegetable and boneless meat . This will have the best out-of-the-box sharpness, but in return, it is less durable not suitable for small bones or semi-frozen food, etc. But it has or most likely has longer edge retention compared to the Dual-Purpose Cleaver. 2. Chopper / Dual Purpose/ All-purpose like this version in the video. - to cut everything in meal preparing including chicken and fish bone it is more durable but loses sharpness. In return, the knife is a lot more durable but needs frequent sharpening. 3. Bone Cleaver To cut harder things like pork rib bone, anything bigger than a chicken or duck bone is suitable for the bone cleaver, but it is not suitable for veggies since it is a dedicated bone cleaver. It will split and tear the veggies fibers. The reason for this is because of the thickness and different steel-type and heat treatment. The Vegetable Cleaver is sharpened on a lower angle resulting in a sharper performing knife, and usually has higher heat-treatment. Dual-Purpose cleaver has a sharper front (2/3th front) but a thicker and softer heel (1/3th heel). Some manufacturers give them 2 different angles. Bone Cleavers have a very high angle of 30+ since it is a dedicated cleaver for bigger bones. This will result in 3 different sharpness levels out of the box, and of course, other factors play a role in how the final sharpening step was at the manufacturing process. For this reason alone, I never talk about the out-of-the-box sharpness. In Japan, for example, the knives come unsharpened if you buy them in a specialized knife shop. This is because many chefs there likes to add their own angle. But all shops offer free sharpening service after you have decided to buy a knife, which includes free service to change the handle design or with an additional fee depending on what handle you choose. So, in short, if you feel like it needs a sharpening session out of the box, then you should. For the suggested angle, you can find it here on my website: www.chefpanko.com/best-sharpening-angle-for-kitchen-knives/ For dual-purpose cleavers, I like to add 2 angles. Hope that this helps. Feel free to ask more questions :) For example: out of the box sharpness: kzfaq.info/get/bejne/d7OdlK5lr6qmm5s.html Dengjia TM-9080 was the best so far in the vegetable cleaver category. Shibazi F208: kzfaq.info/get/bejne/nMuRi6uFmd_ZfIE.html Not as sharp as the DengjiaTM-9080 SD-2 from Shibazi: kzfaq.info/get/bejne/mdqgg6xeu9ecmZ8.html Less sharp out of the box than F208 and TM-9080, but this cleaver is a budget cleaver and used as a beater knife. While all 3 are categorized as ''Vegetable cleavers'', they all are different in usage and caters to a person's preference. Dengjai TM-9080: for those that want sharpness and longer edge retention but loses durability. (someone that seeks sharpness and edge retention over durability) Shibazi F208: Less sharp but also slightly more durable than TM-9080. (someone that needs a bit more durability since they know they will chip a knife) Shibazi SD-2: Less sharp or in many eyes the out of box sharpness can be said it is quite dull but in return a very durable vegetable cleaver. (a beater knife cheap, but extremely durable)

The handle was extremely big and because of the weight, I was gripping it way harder than necessary. (probably of the insecure feeling because of the complete steel structure like you said) Wich is a shame the overall quility is good, only the handle needs a design change. But I'm not sure if that will ease the heavyweight of this knife but on the positive side, you get a great forearm workout :) The smaller version witch western handle weights 403 grams. The Wooden handle version 384 grams. Both lighter than the 432 grams but the smaller version and the handle is a lot more comfortable over this one. The best feeling I got is the F208-1 version wooden handle and therefore the only one I will recommend.

If you don't need to go through bone the Vegetable cleavers will do fine and even better. Since they are thinner and lighter and more enjoyable to use. If you think that the Chinese Vegetable knife is a bit big the Nakiri is a good alternative. A chef's knife is good too but if you are going to use it at home and don't need the longer length of a Chef's knife. You might want to consider a Bunka (Basically a Santoku, Nakiri-styled knife with the added tip). As for the Chinese vegetable knife recommendation if money is not a problem CCK KF1912 is a good option: kzfaq.info/get/bejne/rdaShsVlzpy2j4U.html (review here) More Budget-friendly the Shibazi F208: kzfaq.info/get/bejne/nMuRi6uFmd_ZfIE.html (review here) I prefer the wooden handle as it slips less but needs some maintenance like adding mineral oil when the handle feels dry. But wood is a great handle material as it gives a grip that stainless handles simply can't provide. In terms of Chinese Cleaver styled knives make sure you get the correct versions as they may look the same but they function entirely differently: 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (菜刀) (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat (Workhorse knife but do not slice through bones) 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. (片刀 = Slicing Knife (known as CaiDao) 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as they will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, and pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 slicer #2 Mulberry Knife #3 Chopper #4 Cleaver Hope that this helps.

@@chefpanko thanks for your help, I will buy the shibazi vegetable cleaver.

No worries thanks :) Got to work on my mandarin.

@@chefpanko Ye so what i said applies to i after zh sh ch s and z i might be forgetting some

This knife is heavier than the F208-2 but is sturdier and more durable, and suitable to go through smaller bones, not larger than a chicken bone. (wings, legs, the carcass of a chicken is all fine with the reinforced 1/3th heel area). With smashing garlic, you meant the sides of the spine? Both versions, the P0X, and F208 should handle garlic smashing with the side of the blade.

@@chefpanko wow - thanks for this blazing fast reply. I meant the backside of the handle, like holding the knife vertical. But sre - why not smash with the flat blade... I'm vegetarian, so I'm wondering what's the best veg. cleaver out there. Just seeing you checked Dengjia as well. How would you rate them against the SBZ? And - have you heard of/checked on Shuoji/Xharp? They're in a similar league on aliexpress and seem popular according to sales. Don't want to link them here, but maybe you want to have a look at their veg. cleavers? Not very familiar with the metal typology, there seems to be quite a variety, even within veg. cleavers from those manufacturers - from 4Cr13mov like the SBZ to 4Cr14, 9Cr15, 9Cr18... Thanks!

@@GermanBadGuy I like Dengjia. They are doing a unique thing; not the complete blade is made of the harder core, but that should not be an issue and reinforced the upper. This means that the actual core is around 2/3cm due to the Warikomi forging process (core material is placed in between a closed-back sandwich of softer stainless steel). They give their knives a good heat treatment and should last you a long time with regular maintenance. They are sharper than Shibazi and has a slightly harder core. But this depends on the knife version. As for main vegetables, I recommend lighter knives over any heavy knife if you don't go through bones or meat. Something like the JCD904 or Shibazi F208-2. But if you want a Japanese style knife, something like a Nakiri, Bunka should be interesting too. I did not try or heard of Shuoji/Xharp, so I have no opinions about them. Metal/ steel type differs from manufacturers. Something like 9cr from brand ''A'' might be less good than 9cr from brand ''B''. while not containing the Chinese steel-types yet, I plan to update it, but here is a list of popular steel types on my website: www.chefpanko.com/kitchen-knives-steel-type-overview/ Hope that this helps.

@@chefpanko Sure - helps lots! Thanks! I guess It'll be the SBZ then, just wanted to double check what else is out there as it looked rather rough.

@@GermanBadGuy I heard a lot of good things about the CCK (Chan Chi Kee) too, but I haven't tested them yet so hope to test one of them soon.

Sharpening guide is coming soon. But all reviews are filmed new out of the box but I test them (In a restaurant but currently not since the social distancing and the restaurant is closed) before I edit the videos, this always includes a touch up on a sharpening stone. Since out of the box sharpness varies and is highly dependent on the factory angle. The Rockwell hardness is based on my experience and the feel I developed over time after using so many different knives. I got a feeling for Zwilling 57 HRC, Wusthof 58HRC, Shun 61, Sakai Takayuki 60, Ryusen Hamano 60, and more. Those are knives I have used for years in a restaurant and I know what a certain knife should feel like. (Of course, this is not 100% accurate but a testing kit is quite expensive to get an exact number). Out of all the Chinese knives only one I had some problems, after 15 sharpening sessions I could not get the normal sharpness back. This continued after I did another 5 extra sharpening sessions on it and then it started to be better so it seems like they could not keep the consistent heat treatment right. (only on 1 Chinese made knife from all the other 30+ I tried).

not sure what you are referring to. Profile sides both the front and heel are curved. Front area the grind is a bit inconsistent in the finish. The spine side is probably due to reflections and the handle shape. however, I have encountered that some knives have bend blades.

@@chefpanko I meant curved upwards along the spine of the knife, but sounds like that's not the case?

@@oneduelist not that I can see, on camera, it might seem like it is due to some reflections as this depends on how they finished the spine polishing. But there are cases that have a significant bent that will affect the overall usage/performance of the knife. One thing to note is buying from AliExpress the return policy might not be beneficial, most of the time I get to send a new one, or they give you a partial refund (depending on the seller and if they agree with your case otherwise AliExpress will step in and review the dispute), since sending it back to a Chinese warehouse is a hassle and on your behalf for the return shipment cost (Mostly not worth it as it can be more expensive than the knife itself). Buying from Amazon for example, if it is dispatched from an Amazon warehouse they create a return label for you so there is no return shipping cost.

@@chefpanko Good things to consider. Thank you!

What is your opinion about it? I'm very curious, for home use I suggest the smaller versions like the P03 or P04 over this one mainly because of the weight and big handle on the P01.

I’m pretty sure this one is for cutting fresh meat and cartilage tissue food.

I have seen it but keep in mind that that version is similar to F208-2 (a vegetable cleaver as the P03 is a dual purpose so they are designed to do different things) Which one is the better pick depends on what you prefer if you don't need to go through small bones the TP01 is a better choice. Chinese Cleavers: 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer.'' - to slice vegetable and boneless meat 2. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (Chopper) - the 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. 3. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as it will split rather than cut. Hope that this helps a bit :)

@@chefpanko on Amazon they actually describe it as a dual purpose with the back 1/3 to be used for going through bones. I wanted to compare it to the p03 you recommend but it's really hard to find comparable specs for shibazi knives

@@tofucube0 that makes it interesting I just searched it they have a wider angle according to their amazon page

@@chefpanko Thanks for your replys, Do you recall what the angle is on the P01? My only concern I see with the TP01 on the amazon page is the listed shipping weight of around 526 grams. the f208 is only listed at 326 grams, so unless the box is super heavy the knife is heavier than the P01 by a fair margin.

Depends on the size of the knife. the biggest size o is P01 which will cost around: INR. 1,900 P04 the smallest version is INR. 1,662 You can click the link in the description for the latest prices.

On Aliexpress, you have buyer protection, do not close the order but open a dispute. These are the steps to open a dispute: ''Log in'' go to your account profile and then ''my orders'' find your orders click on ''View Details''. Once you clicked that, click on ''open dispute''. Click on ''Refund Only'' follow the steps; write your ''request and problems''. First, the seller will find a solution for you. If you and the seller can't get an agreement, AliExpress will step in and find a solution that suits you and the seller. Keep in mind that Aliexpress will do a full investigation with you and the seller. This means they will ask the seller if they shipped the items and what the tracking number is. AliExpress will follow up based on the delivered information and either ask you to wait a bit longer since the order might be stuck at import customs. They give you a timeframe, and once that timeframe passed, reopen the dispute. And AliExpress will refund you the money within a few business days. Keep in mind that the dispute process may take a few days because of the global timeframe and working hours. Also, keep in mind that buyers protection is for 60 days, so you are protected by 60 days. Hope that this helps, and I hope you and the seller can come to a solution.

optimistic !

Usually at the Asian grocery stores, but I have no idea if they have them in the UK. But the Shibazi can be bought online with worldwide shipping. (but usually, when a local took has them it is most likely cheaper than ordering online).

1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (菜刀) (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat (Workhorse knife but do not slice through bones) 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. (片刀 = Slicing Knife (known as CaiDao) 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as they will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, and pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 slicer #2 Mulberry Knife #3 Chopper #4 Cleaver

@@chefpanko tnx

O que você quer saber fique à vontade para perguntar :)

@@chefpanko Eu queria era ter como comprar mas a entrega para meu pais é complicada

@@marciogaroupa9110 Ouvi dizer que para o Brasil e o México é difícil conseguir facas do exterior. Não posso fazer muito a respeito, mas você pode entrar em contato com o vendedor e perguntar se há uma solução.

lol

Haha I think their smaller version would be a better fit for me. But definetly a good all purpose indeed!

@@chefpanko I don't know how you hold it, but I recommande you can put the point finger on the side of blade, point food you are cutting, not hold the handle. It well help you control the banlance, my father taught me this when I was a boy. And you can follow KZfaq Channel 美食作家王刚, look how he using Chinese chief knife.He is a very famous native Chinese food Chief youtuber, his video has English CC sub. He used to be a real chief in China. And now he is recording Chinese food video in his hometown a village in Sichuan Province-where the hometown of Hotpot and Sichuan food. Sichuan food is my favourite Chinese food style.

And I don't think they have smaller version. But I think the weight is disvantage and also it's a advantage. Like "The force" , you need fell it and control it. Hahaha

@@chefpanko they have P01 all the way down to P04 (plus extra large PD1). P02 they call universal, P03 for home, P04 for ladies....

Дай мне знать, когда получишь, хотел бы узнать твое мнение

@@chefpanko Хорошо. Только он еще месяц будет ехать. Но в любом случае, спасибо т.,к. Я сам несколько недель изучал Алиэкспресс и хотел взять из vg-10, но потом решил попробовать ваш вариант.

Thank you for the link! love those types of docu/educational videos.

Home use P03 or P04 they are the same as P01 but they are smaller in size. And they are all dual-purpose. If you don't need the bone cutting ability get a cai-dao (Chinese vegetable slicer like thier F208 version: kzfaq.info/get/bejne/nMuRi6uFmd_ZfIE.html)

@@chefpanko thnx man

Approx 23/30 USD dependent on the size, links to the store are in the description.

ഇത് വാങ്ങൻ ആരോട് ചോദിക്ക

For small bones it is fine this is categorized as an all-purpose/dual/multi-purpose cleaver or in the example below #3. #1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (片刀 = Slicing Knife (known as CaiDao) - to slice vegetable and boneless meat (Workhorse knife but do not slice through bones) #2. Mulberry Knife 桑刀 (Also seen as a CaiDao but than 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 it 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

@@chefpanko Thanks! I have the f208-2 on order, just because... What I lack is something for the rough stuff. I might be roasting a whole lamb soon. I could use my honesuki to get in between the bones, but a cleaver could be helpful too. It's for the occasional stuff anyway... got any other suggestions?

@@admirallongstash8056 If you need to go through bones thicker than chicken/duck bones, the Bone Cleaver (骨刀) is something that is suitable for it. But it entirely depends on how you want to break down the lamb. If you need to go through the spine, a saw may be a better option.

@@chefpankoIf roasted you don't need the saw. I was going for the S220-2 but it seem unavailable...

@@admirallongstash8056 The Amazon USA has them in stock, but they don't ship them to other countries. You may look at the Dengjia TM-1013 which is in a similar style as the Shibazi S220. The store in the description sells them, click on the store name, then at the navigation bar: Products>Stainless Steel> Bone Knife. Or you may want to contact the seller where it is unavailable now maybe they can give you an indication when they restock them.

我不知道

SBZZ 国内会有人买？

വിവരണത്തിൽ ഒരു ലിങ്ക് ഉണ്ട്, പക്ഷേ അവർ നിങ്ങളുടെ രാജ്യത്തേക്ക് ഷിപ്പ് ചെയ്യുമോ എന്ന് എനിക്കറിയില്ല.

I completely agree, everytime I see Shibazi it will remember me how anoyying it was to remove the stickers, especially the one with the QR code that was the hardest to remove. I used WD-40 but heard that Nail polish works too (but best thing is not to put them on the metal in the first place).

they are listening and improving now, heard that the stickers are removed and they have a new version without the letters on the handle. The ''®'' may be removed when they read your comment :)

വിവരണത്തിൽ ഒരു ലിങ്ക് ഉണ്ട്, പക്ഷേ അവർ നിങ്ങളുടെ രാജ്യത്തേക്ക് ഷിപ്പ് ചെയ്യുമോ എന്ന് എനിക്കറിയില്ല.