Tojiro DP Cobalt Alloy Steel by 3 Layers Chinese Knife (Thin Blade) 225mm F-921

Serious Chinese-type cleaver (neither bone-cracking heavy, nor flimsy - its weight is just right for slicing meat, chopping veggies, etc.). Mine came directly from Japan, and arrived "scary sharp" out of the box (I was able to shave off arm hairs with no difficulty - a first for me). Handle is a bit short for my large hands, but not a problem if I use a blade grip. I give it 4.5 stars (taking off 1/2 star for the handle) and rounded up to 5. It is more costly than the cheap Winco type clones, but the metal used is the best all-around blade material, imo (takes a better edge, holds the edge longer, stain resistant, etc.).

The Tojiro F-921 is a 3-layer VG10 core traditional Chinese vegetable cleaver. It measures about 2mm along the spine tapering to a very fine edge. The core steel is the same used in Shun knives of twice the price. The fit and finish is utilitarian and of high quality. Overall, this has to be up there for best value.Note that coming from a Japanese manufacturer, this knife doesn't come sharpened to its potential. A few minutes on a whet stone is needed to bring it up to the scary sharp level.

This is much better finished and balanced than the Zhen. The thickness feels more like a typical Chinese chefs unitility knife, the kind that most people will have at home. The Zhen is super thin and fragile. I broken my zhen in two places, returned it and bought this for an extra 40 dollars or so. That is including EMS 3 day shipping from Japan.

Just love this knife!!

YouTubeで中華料理動画を見ていると、ついつい刺激されてしまった。流石に重い中華包丁は使いこなせないと思ったため、薄刃の包丁を購入。軽いほど使いやすいと考えていたが、それが全てではなかった。背の高いキャベツがザクザク切れ、長ねぎのみじん切りもどんどんでき、切ったあとに包丁に乗せて大量に運べる。肉に関しても、重さと刃の薄さでしっかり切れる。まな板も厚さ5センチあるともっと安定します。ネックは包丁とまな板の保管場所です。それ以外は最高でしかない。