Our Review/Thoughts

Just compare to the prices on most of the Japanese cleavers

It's not for hard stuff like that, it's for quick chopping, dicing and mincing of vegetables and boneless meat

Long straight cuts are a breeze and there is weight and tip enough to get some detail work in as well

The form is easier to hold and requires less movement to slice and chop than a Santoku and much less than a chief's knife

This knife is very good and its Japanese steel holds an edge much longer than any German steel I have used

It will rust spot if you put it in a dishwasher or leave it wet for a long time

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