One Knife to Rule them All - The ShiBaZi Meat Cleaver

the Chinese text on the side translation through google is "Self-made steel making good knives can be done". Interpretation is a bit dodgie, but you get the drift.

FYI guys: I got one of these off of Amazon recently and there were NO stickers on the blade anymore!

I have the smaller version of this that I picked up on a whim. Having used it for a while, I'd say that its edge retention isn't very good, needing frequent sharpening. It will take a very fine edge but unfortunately, it just doesn't hold well enough though that can be mitigated with a honing rod between uses. Also this may be personal but IMO they took the rough surfacing too far, YMMV... And as you pointed out, the steel is quite reactive, picking up stains and patina quite easily. It's cheap but not great... I prefer the CCK1912 over this as a daily beater.

Appreciate your channel and reviews... Keep them coming! TQ!

Is this what they use to cut ramen noodle?

please do videos of you cutting food with the cleaver !!!

were you sponsered directly from shibazi by chance?

I have a cheap cleaver from the same town (Yang Jiang) at home, it was some cheap stuff but works well. Good to know they finally got the reputation and started going upscale.

I’m happy to report that I just received my new F208-2 and there are NO stickers on the blade. Also, I will fashion a protective sleeve to protect the edge during storage. I have the materials on hand. Blade protectors are available on Amazon also. It takes a superlative edge. The finish is ,purposely, rough enough to keep food from sticking. It works great and I’m well pleased. Thanks for this video chef. It was very helpful when making my decision to buy.

instead of WD40 to remove sticker use 70% alcohol since it doesnt leave behind a oily residue

I sure want to know more about knifes and cocaine

The through tang version of cleavers are mostly budget products for restaurants. These designs will cought dirt and foods and water between handle and steel. For household uses, just get their full tang stuffs. Saves lots of time to clean the knife itself and doesnot cost the whole world..

I would love to have this one in my kitchen, but for some reason Amazon wouldn't deliver it in Belgium where I live, so instead I bought the Hezhen Basic serie. What do you think about this one?
Next time I'll buy it from AliExpress. Chinese cleavers were not the type of knives I was used to use a lot, but the more I do and the more I love it!

over priced as fk, you can find better quality(3 times) one easily at wholesale saling market or website with 20 times less money. Just don't have that dark wood(normal yellow one) handle and the handle would be a bit rough not so polished and of course no fancy box but just paper wrapping it.

It a really good review, as usual.
Thank you very much.
What is the best vegetable chinese cleaver for around $100?

It a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?

It is a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?

I've seen this knife in several "unsponsored" videos and now I'm getting suspicious.

If I may offer another solution to remove the stickers, essential oil of lemon works wonderfully. Thank you.

Question for everyone and anyone. I want to make than change the handle. I’ve done this many times with assorted knives, but this is my first encounter with a wire tang. Does anyone have any experience with this or a link with some explanation or better yet a video demonstration on the method used. I don’t know if the wire is straight, twisted, glued etc. do you drill out a small whole and Jan the wire through? Any help greatly appreciated. Thanks in advance.

Vegetable oil on handles, or wood bowls, my specialty, can go rancid. A walnut oil is preferred because it will cure and harden. There are specialty walnut oils for wood ware. Tung oil is another nut oil that will cure and harden.

Excellent review. Maybe get into the habit of grabbing the cleaver by the spine when removing from the bar?

Chef Panko. Is it smthg in Ukrainian?

FYI: I bought this 9" knife in the US from Amazon in Jan 2023, the blade had no stickers!

what’s ur favorite Chinese cleaver chef?

If the handle loosens, and they always do, all you need to do to fix it is hit it with a hammer 🔨, no joke 🤣. Hammering the folded tang will tighten the fold enough to remove any looseness.

I found that the SHI BA ZI ZUO knife has been released on Amazon Europe! now available for purchase😍😍😘

what do you think of the difference between the CCK chan chi kee knife vs this shi ba zi zuo knife?

What would be good for cutting chicken bones??

I'm new to chef clevers

The one with the metal handle, is it otherwise the same knife? Is there a benefit to the wood handle?

Just bought the exact knife from Amazon.. Still in the mail though.. Priced @ 52 dollars, but payed only 10,40 dollars on flash sale with extra coupon, feels like a steal..😎
*the smaller 8 inch version to be exact*

I recently picked up the Shi Ba Zi Zuo F208-2 Chinese Chef's Cleaver about a week ago during a large online sale. ChefPanko's review is spot on for this knife. The first thing I did was to use cutting board oil and cream to treat the handle. Next, where the wire tang is bent over on the end of the handle I applied some bees wax to seal it up. This was done to prevent moisture from entering the interior of the handle. I also did the same for where the collar meets the wood handle, which can be a bit tricky. I am very pleased with my purchase, even more so after watching this review. This was a reasonably priced cleaver, which should last many years with proper care and maintenance.

The Wusthof Chinese Chef knife also has a tapering blade from a thicker spine.

Amazing video and amazing channel! So happy I found your content.

I had a few questions. Like why do you recommend the 8inch for home cooks and the 9 inch for professional cooks? Is it mostly a question of space or are there other functional or practical concerns that make you say that?

Also, have you ever considered doing a review of the cleavers from Hezhen or Xinzuo? I've been considering buying one lately but don't know if I should just go for a Shibazi or a CCK.

I got a cheap one of these at Walmart and I can't see myself going back now, I love it.

Is this the same knife on ALIEXPRESS? Because in ES it is sold out everywere

Thanks for this video !
I'm hesitating between this one and a Xinzuo YM3L which is in the same price range. I think you haven't reviewed any Chinese cleaver from Xinzuo but given your experience with their knives, would you try it if you were in my positiion or would you stick with the Shi Ba Zi ?

I bought my knife based on this review two year ago. I have a shun nakiri but my go to is still this one. Had to buy another one coz an idiotic friend used it on bone. 😢 mistook it for my wusthof meat cleaver. So here's me rewatching this video in 2024. Thanks Chef Panko.

WD-40 can do everything, I swear.

Hello! Thanks for the video. You say that Shibazi is your favorite knife.
Do you think if I already have a HEZHEN YM3L Cleaver Chinese Vegetable Knife, do I need to think about buying a Shibazi F208-1 or that knife like in your video?
I've heard a lot of good reviews about Shibazi, but I haven't heard much about HEZHEN, what do you say? I want to improve my user experience in the kitchen.

Have to say that having to remove those stickers would turn me off from that knife. What were they thinking by putting them on???

ooze it :P

knives and WHAT

Trash

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Hi ChefPanko, thank you so much in doing these reviews and helping me (and others :) ) in avoiding buying the wrong knife. You really changed my initial view on what I needed. Great job.