The late Craig Claiborne of the New York Times once observed that if you could only have one knife in your kitchen it should be a Chinese cleaver, and if you could only have one pan, it should be a wok. This is of course exactly how the overwhelming majority of Chinese kitchens have been equipped for the last 2500 years. I use this for just about everything. My brother carved some roast beef with mine and cried out, "I HAVE TO GET ONE OF THESE! He did, too.

AWESOME

Have bought 2 of these in the last 5 years for my wife,she works at a high end kitchen and loves this Clever. It is a fine knife at a good price point. I would recommend this knife for home or professional use.

Best knife out there

I almost never write reviews, let alone good ones. But having read the reviews under this knife I am hoping someone at WS sees this and brings back the Kaji version: The Kaji cleaver has replaced all of my knives in most situations - in addition to serving as a better ‘chef’s knife’, it gives me more control due to the fact that I’m not switching tools between tasks. Even though it’s been used multiple times a day for over a year in often less than ideal conditions, it’s still super sharp - so I assume there must be a marked difference between the Kaji version vs. the one here, although I used both and haven’t had a negative experience. It’s also possible that people are using these knives like cliche street food vendors use meat cleavers (thump! thump!)… please ... MoreI almost never write reviews, let alone good ones. But having read the reviews under this knife I am hoping someone at WS sees this and brings back the Kaji version: The Kaji cleaver has replaced all of my knives in most situations - in addition to serving as a better ‘chef’s knife’, it gives me more control due to the fact that I’m not switching tools between tasks. Even though it’s been used multiple times a day for over a year in often less than ideal conditions, it’s still super sharp - so I assume there must be a marked difference between the Kaji version vs. the one here, although I used both and haven’t had a negative experience. It’s also possible that people are using these knives like cliche street food vendors use meat cleavers (thump! thump!)… please don’t. Slice lightly while holding between thumb and index finger.By the way, this works great on steak and adds nice flare to your bbq setup.

Multipurpose tool

Really enjoying this cleaver. Beautiful but very useful. Size makes it perfect use as a bench scraper when gathering scallions or minced garlic. Smooth when cutting through large vegetables. And rounded tip helps with precision cuts.

Shun Classic Chinese style vegetable cleaver.

Easy online purchase and packaged well sent to NZ. House of Knives were great to deal with. Love my Shun classic vegetable cleaver so much lighter and better quality than my Shi Ba Zi P02 cleaver which is more of an all purpose cleaver.

Shun Kai Classic Vegetable Knife 18.7cm.

Very pleased with my purchase. Delivered promptly and very well packaged..Excellent communication thought the purchase. Even on a Sunday.Highly recommended House of knives for all your kitchen needs.I am already looking forward to my next purchase. Thank you for a excellent online experience.

Shun Kai Vegetable Knife

It's a pleasure buying from the House of Knives. You can rely on early delivery and very VERY safe packaging. Their delivery regime hasn't been beaten by any other of my numerous online purchases. The knife itself - I call it "my chopper" is by far the best of my knives and I have a few. I was dubious about buying it because I've never spent quite so much before but it was on special and I don't regret the impulse for a moment. It's just wonderful, a pleasure to use.

Shun Kai vegetable Knife

This is the one of the best vegetables knife out in the market. This knife is light and sharp so you don’t need force to cut any vegetables, specially if you do lots prepping this is the ONE because end of the day you arm and shoulder doesn’t feel sore. I strongly recommend this knife to all the people who does lots prepping in kitchen. I love high end SHUN knives. This is my third SHUN knifes.

The best knife out there

I almost never write reviews, let alone good ones. But I was back on the site to buy some knife storage and felt this needed to be said: This knife has replaced all of my knives in most situations - in addition to serving as a better ‘chef’s knife’, it gives me more control due to the fact that I’m not switching tools between tasks. Of course, like other Shun knives, even though it’s been used multiple times a day for over a year in often less than ideal conditions, it’s still super sharp.Shun: this knife really belongs in the chef’s section. It’s everything but a specialty knife.Note: I currently own the Kaji version but used and love both.

You Only Need One

Craig Clairourne once said that if he could only have one pan in his kitchen, it would be a wok, and if he could only have one knife, it would be the classic Chinese kitchen knife (or cleaver.) That, BTW, is exactly how the vast majority of Chinese home kitchens have been equipped for centuries.These knives are used for absolutely everything in Chinese cooking (which I have been doing a lot of over the last thirty-six years.) The Shun product is simply superb. By far the sharpest knife I've ever handled in the kitchen (and yes, it has already tasted my blood!) it is a true joy to use. The balance is quite precise, and the edge glides easily through just about anything. I haven't - yet - attempted any of the really demanding slicing jobs, such as yan ssu tofu, but ... MoreCraig Clairourne once said that if he could only have one pan in his kitchen, it would be a wok, and if he could only have one knife, it would be the classic Chinese kitchen knife (or cleaver.) That, BTW, is exactly how the vast majority of Chinese home kitchens have been equipped for centuries.These knives are used for absolutely everything in Chinese cooking (which I have been doing a lot of over the last thirty-six years.) The Shun product is simply superb. By far the sharpest knife I've ever handled in the kitchen (and yes, it has already tasted my blood!) it is a true joy to use. The balance is quite precise, and the edge glides easily through just about anything. I haven't - yet - attempted any of the really demanding slicing jobs, such as yan ssu tofu, but this is certainly the tool for them.