Description:
Xinzuo 7Cr17MoV stainless core 3-layer san-mai HRC 58 1 Vacuum deep-cooling heat-treat Padauk & buffalo-horn handle
If youre after the best Chinese cleaver for bigger batches, this 8-inch Chinese cleaver knife gives you more reach for long, clean draw-cuts and a larger blade face for scooping. Its the stainless Chinese vegetable cleaver you grab when prep gets seriousstill thin and agile, now with extra length for efficiency.
Specifications
- Brand / Series: Xinzuo YM3L FU Series
- Blade style & length: Chinese Cleaver (caidao), 7.0" / 180 mm
- Construction: 3-layer san-mai (7Cr17MoV core, SUS410 stainless cladding)
- Heat Treatment: Vacuum Deep-Cooling Heat Treatment
- Hardness: HRC 58 1 allows for better edge retention
- Spine thickness: ~2.6 mm (tapered)
- Edge geometry: ~15 per side (30 inclusive)
- Blade thickness: ~2.4 mm at spine (tapered)
- Handle: Padauk wood + black buffalo-horn ferrule, ambidextrous
- Finish: Satin/mirror hybrid with fine micro-texture for food release
- Use: Vegetables, herbs, aromatics, and boneless proteins (no bone chopping)
- Care: add wash, wipe dry; Hon as needed; stainless, not stain proof
- Quality Control: 12 Processes of Manufacturing and Quality Control
- Includes: Chinese Cleaver 8
Why youll love it
- Real performance steel: 7Cr17MoV stainless core blade exhibits high hardness, anti-corrosion properties, and wear resistance, maintaining durable sharpness.
- Built right: A 3-layer san-mai construction with SUS410 stainless steel cladding adds toughness and stain resistance without adding weight.
- Heat-treat that matters: Vacuum + deep-cooling (sub-zero) processing targets HRC 58 1, stabilizing the microstructure so the edge stays keener, longer.
- Cutting feel: Thin stock (~2.4 mm spine) and a crisp ~15 per side V-edge for effortless push-cuts and fine slicing.
- Comfort & control: Ergonomic, octagonal inspired padauk handle with smooth choil/spine transitions.
- Kitchen-ready: Stainless steel convenience and food-release finish; hand wash and wipe dry. (Not a bone cleaver.)
Steel & Heat-Treat
The best Chinese cleaver is steel + process. The 7Cr17MoV core brings the chemistry for stainless performance; the vacuum deep-cooling heat-treat locks in that performanceminimizing retained austenite and delivering the hardness/toughness balance you feel on the board.
SUS410 claddinga martensitic stainless steel used in high-quality knivesprovides a polishable jacket with good corrosion resistance and reliable san-mai bonding, protecting the hard core and maintaining the blade's true shape during preparation.
7 vs 8": what you gain (and trade)
- 8" gains: Longer draw-cuts, bigger scoops from board to pan, more reach across large boards and bulky veg (cabbage, squash).
- Trade-offs: Slightly more blade to manage; a touch less nimble in tight spaces.
- Choose 8 if you have smaller boards/hands or prioritize maximum agility.
- Choose 8" if you batch-prep and want speed and board-to-pan efficiency.
Chinese Cleaver Sharpening Angle (What to use and why)
If youre googling Chinese cleaver sharpening angle, aim for ~15 per side on this (our factory spec). For extra durability on dense veg, add a light micro-bevel at +23 per side. A true Chinese meat cleaver (bone chopper) typically has a thicker blade with a 2025 per-side edge, but thats a different tool.
Chinese Vegetable Cleaver vs. Chinese Meat Cleaver
This model is a Chinese vegetable cleaverthin, fast, and precise for produce and boneless proteins. A Chinese meat cleaver is heavier and thicker for splitting small bones or cartilage. Choosing the right cleaver keeps your edge sharper and your prep safer.
Robs note: Ive had this 7-inch model in my kitchen for over six months. The surprise wasnt just how easily it chews through veggies and meatits the control you get with a blade this sharp & this tall. Rob, The Bamboo Guy
How a Chinese Cleaver (Caiado) Replaces a Chefs Knife (and Then Some)
Caidao () literally means vegetable knife, but in most Chinese home and restaurant kitchens, its the do-everything chefs knife. Unlike a Western meat cleaver, the Caidao is thin, keen, and precise
- All your chef-knife tasks: dice onions, julienne carrots, mince garlic/ginger, slice boneless meats and fish, chiffonade herbs, smash aromatics, portion tofu its all in a days work.
- Bigger board presence: The tall blade acts as a mobile bench scraperscoop and transfer large piles of prep in one pass.
- Straight, laser cuts: The flatter edge is brilliant for stir-fry prep, where uniform matchsticks and slices cook evenly and quickly.
- Built-in multitool:
- Flat face: smash garlic/ginger, crack cucumbers, press herbs.
- Spine: bruise lemongrass, crack peppercorns (on a pad).
- Front corner: scoring mushrooms, trimming silver skin, delicate tip work.
- What its not for: Bones, frozen foods, or prying. For bones, use a dedicated bone cleaver ( / )thicker, heavier, and designed for impact.
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