Georgina A. Rowell Blog

First impression We have been using cheap cleavers for awhile and now want to upgrade to a higher end one. After some research, we picked this one since it’s priced similar to high-end German knives but with better Damascus steel imported from Japan. Plus, we like to support our folks since we are Chinese and this is made in Taiwan. This is also my first Amazon review. I don’t have a Shun cleaver but do have two paring knives made by Shun. Putting this cleaver on the side of the Shun, you can see the devil is in the details. You can immediately notice: the Shun knives have flawless finishes throughout, the surface has higher gloss with even dragon pattern. The Zhen has less shine, the alternating pattern is also nice but appears not as evenly distributed. The craftsmanship: as another reviewer of the Zhen 8″ cleaver pointed out, the attachment of the handle to the rear of the bolster is not as smooth. There is even maybe a tiny gap on the bottom side. There are… Click to Editorial Rev...

First impression We have been using cheap cleavers for awhile and now want to upgrade to a higher end one. After some research, we picked this one since it’s priced similar to high-end German knives but with better Damascus steel imported from Japan. Plus, we like to support our folks since we are Chinese and this is made in Taiwan. This is also my first Amazon review. I don’t have a Shun cleaver but do have two paring knives made by Shun. Putting this cleaver on the side of the Shun, you can see the devil is in the details. You can immediately notice: the Shun knives have flawless finishes throughout, the surface has higher gloss with even dragon pattern. The Zhen has less shine, the alternating pattern is also nice but appears not as evenly distributed. The craftsmanship: as another reviewer of the Zhen 8″ cleaver pointed out, the attachment of the handle to the rear of the bolster is not as smooth. There is even maybe a tiny gap on the bottom side. There are… Click to Editorial Rev...

Best Chef’s Knife for under $200 This could be the best chef’s knife available for under $200. The grade of steel is excellent–VG-10 is considered one of the “super” steels, and only top-tier knives are made out of it (only the ultra-expensive industrial powdered steels like cowprie and SG-2 are rated higher). It sharpens well, holds an edge, holds up well to corrosives like tomato and onion juices, and generally performs across the range of properties: 60RC hardness, doesn’t chip easily, yet doesn’t fold easily… a super steel. It is made in the “san-mai” way, with layers of stainless steel over the VG-10, to help keep it free from rust or corrosion. It’s designed to be used by a real cook–someone using “the pinch” will be comfortable. Nothing sharp or rubbing or getting in the way. For amateurs the handle is nice, micarta, a good shape, non-slip, curved to fit most hands, and looks beautiful. The knife comes razor sharp, with a western style 50/50 edge, which makes it much… great sta...

Best Chef’s Knife for under $200 This could be the best chef’s knife available for under $200. The grade of steel is excellent–VG-10 is considered one of the “super” steels, and only top-tier knives are made out of it (only the ultra-expensive industrial powdered steels like cowprie and SG-2 are rated higher). It sharpens well, holds an edge, holds up well to corrosives like tomato and onion juices, and generally performs across the range of properties: 60RC hardness, doesn’t chip easily, yet doesn’t fold easily… a super steel. It is made in the “san-mai” way, with layers of stainless steel over the VG-10, to help keep it free from rust or corrosion. It’s designed to be used by a real cook–someone using “the pinch” will be comfortable. Nothing sharp or rubbing or getting in the way. For amateurs the handle is nice, micarta, a good shape, non-slip, curved to fit most hands, and looks beautiful. The knife comes razor sharp, with a western style 50/50 edge, which makes it much… great sta...

This knife has made me a better person. This is my first product review ever, so that makes it very meaningful or meaningless, depending upon your point of view. I love cooking, but have been haunted by the fun-sucking cloud that seems to hover over a kitchen when you have to use a crap knife. Most people don’t seem to respect the virtues of the ownership and use of a decent knife. That’s why, my friends, I’ve bought this particular knife; to treat her well and keep her hidden from careless hands. This knife has impressed me with it’s fit and finish, I was expecting much less for 60 bones. The vg-10 blade is ground nicely and evenly on both sides, and I appreciate the sandblasted satin finish… no annoying reflections from bright lights in your eyes like you get with mirror-polished blades. Surely they didn’t polish the full blade because of the extra labor required, but I personally like it. Makes the knife feel softer to the hand and eye, a little less intrusive I guess. The micarta ...