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9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-Stick Coating Blade with Anti-Slip Wooden Handle

5.0 out of 5 stars 6 ratings
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Amazon's Choice for "chinese cleaver"

Price: $60.42
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Brand SHI BA ZI ZUO
Colour Sliver
Handle material Wood
Item dimensions L x W x H 33.3 x 9.4 x 2.3 centimetres
Item weight 0.77 Pounds

About this item

  • ● Stainless steel - 3-layer high quality clad stainless steel. 80Cr13 high carbon core steel performs excellent hardness, durability and sharpness maintaining. Outside layers of low carbon steel does well in toughness, corrosion resistance and plasticity. The combination of two steels makes the knife perfectly work
  • ● Handle - Ergonomically designed carving classic rosewood handle is anti-slip and anti-freezing and firm to grip avoiding harms to your hand
  • ● Blade craftsmanship - Vacuum heat treatment endows the steel with best mechanical property. Non-stick coating avoids food sticking on the blade. Wire-drawing integrated full tang blade is more stable and safer
  • ● Functions - Ultra sharp blade edge design and well balance of this knife make it perfectly for cutting, slicing, dicing and mincing meat, vegetable. Wide blade is able to smash garlic. It is suitable for homes and restaurants
  • ● Package - Gift box package makes the product looking more attractive and the box is strong enough to ensure that the knife is well protective

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Product Information

Technical Details

Additional Information


Frequently bought together

  • 9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-Stick Coating Blade with Anti-Slip Wooden Handle
  • +
  • SHI BA ZI ZUO Heavy Duty Cleaver Butcher Knife for Chopping Bones
Total Price: $126.54
Buy the selected items together

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Product Description

  1. Product Name: 9 inch Chinese Chef Knife
  2. Material: 3-Layer clad steel (core steel: 80Cr13, outer layers: low carbon steel), C: 0.70-0.80, Cromium: 13.00-14.50
  3. Hardness: 55-57 HRC
  4. Blade edge angle: 25-30°
  5. Blade: Non-stick coating on the edge, extended finger guard
  6. Handle: Circular patterm rosewood and full-length tang handle

  • This slicer is suitable slicing knife is suitable for slicing, dicing or mincing meat and vegetable
  • Please donot use it to chop hard bones or any hard materials.

  1. The knife should be washed and cleaned with running water after using. Then dry the knife with a towel and sotre it in a knife stand or block.
  2. The knife should be stored in a dry and airy place, better in a knife block.
  3. Keep the knife away from acidic, alkaline or any corrosive substance.
  4. To keep the blade edge sharp, the knife blade edge should be sharpened with a sharpening tool in an appropriate way after a period.
  5. The blade edge is extremely sharp. Keep the knife out of reach of children.

Poster

1
1 2 3 4
S2308-B F214-2 F208-2 S220-2
Steel 40Cr13 80Cr13 80Cr13 40Cr13
Tang Full-length Full-length Full-length Full-length
Function slicng meat, vegetable slicng meat, vegetable slicng meat, vegetable chopping bones
1

About SHI BA ZI ZUO


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Top reviews from Australia

Reviewed in Australia on 8 February 2021
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Reviewed in Australia on 24 February 2021
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Reviewed in Australia on 28 January 2021
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Reviewed in Australia on 1 April 2021
Reviewed in Australia on 16 October 2020
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5.0 out of 5 stars It's amazing!
By Frank on 16 October 2020
This chef”s knife is best of China!
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One person found this helpful
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Top reviews from other countries

Brian
5.0 out of 5 stars This knife is of the greatest quality. I am a sous chef at a ...
Reviewed in Canada on 6 June 2018
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4 people found this helpful
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Taro
3.0 out of 5 stars Not a knife for home kitchen
Reviewed in Canada on 8 January 2021
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FreeRider
5.0 out of 5 stars Perfect knife. Better than Shun. Tips to remove sticker residue.
Reviewed in the United States on 5 October 2019
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5.0 out of 5 stars Perfect knife. Better than Shun. Tips to remove sticker residue.
Reviewed in the United States on 5 October 2019
First of all, I tend to give more criticism than compliments because I want the things I own to be perfect for the job, no necessarily need to be expensive. I own a Shun vegetable cleaver and found some drawbacks that really annoy me. First of all Shun is too brittle for everyday use due to the steel hardness it has. Also the polished surface makes vegetable like potatoes very hard to be separated from the knife. Thirdly, the aggressive curve on Shun is designed so that you need to rock it back and forth to cut vegetable but in Chinese style knife technique, vertical strokes is the dominant style since it has superior speed and control, but it requires the knife has a very flat edge so an array of vegetable can be cut evenly and cleanly. With all that experience I had from my $200 Shun, I decided that I should give this knife try. Guess what? The drawbacks that Shun has are completely absent on this Shi Ba Zi Zuo knife. Before I bought this knife I was concerned about the sharpness of this knife comparing to Shun given that most people tend to believe that Shun and other top brands have the sharpest knifes. It turned out that I’m totally wrong. This knife is very sharp right out of the box and it can slice printing paper that I hold in the air into thin and delicate stripes. I feel the sharpness of this knife is very comparable to my Shun out of the box. Another thing I want to share with you guys is that, HRC hardness can elevate the price of a knife quickly, but it is not what you really need. I was convinced that the harder steel will retain sharpness longer. But my Shun had a nick in the blade within a week of normal and careful use. The harder the steel the more brittle it is. You are buying a knife to cut vegetable not carving your name on the glass. The steel on this knife is perfect for daily use and the most importantly it’s much much easier to sharpen. I don’t need to worry about breaking the edge any more and I feel comfortable smashing garlic like a pro Chinese chef without worrying if I can accidentally break the edge. Several strokes on the whetstone it’s sharp like new again. The size of this knife is on the larger side comparing to western and Japanese made Chinese vegetable cleavers. But this is what professional chefs prefer and it starts to grow on me. It’s so easy to process a lot of vegetable in a efficient and precise manner and it can transfer a lot of processed vegetable to the plate in a single move. The balance is great. The handle is solid and feels nice. Can’t ask for more. The brand is also well known in China and it has a good reputation to produce quality knives. You won’t regret buying this knife. Oh, most of the review complains about the sticker. Use alcohol prep pads or paper towel with cleaning grade alcohol to wipe it off with some pressure. All the residue will be completely gone. The GooGone liquid does not work. You are welcome.
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William Mellone
5.0 out of 5 stars Excellent Knife at a Great Price
Reviewed in the United States on 16 May 2019
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5.0 out of 5 stars Excellent Knife at a Great Price
Reviewed in the United States on 16 May 2019
I became interested in learning how to cook authentic Chinese cuisine. I soon learned that my very expensive German made knives were not a part of Chinese culinary practices. In addition to adding about 20 new food items to my kitchen, I also added a traditional Chinese cleaver. This functions as a traditional chef's knife in a European kitchen, and not as you would use a cleaver in the Western tradition, which would be used primary for processing bone-in meat. The rule of thumb in the kitchen is to use as big of a knife as your skills allow. The larger the knife, the faster and easier it is to do the work. As I lacked an understanding of traditional Chinese cutlery, I contacted Shi Ba Zi to ask about their cleavers. I received an immediate response and an excellent recommendation for this 9" clever. This is a beautiful, well-balanced knife that is very sharp. Due to its size and weight, you can perform functions with the cleaver that you cannot with a chef's knife. For example, you can effortlessly slice a ripe tomato with this cleaver, which is something that you would not be able to do with a chef's knife. This cleaver is also very good for julienne cuts, as well as chopping. I was delighted to learn that you could do these things easily with a Chinese cleaver. The Shi Ba Zi cleaver is not just sharp, it is also very well balanced, with a full tang and good, solid handle. I would offer one word of caution. This is a very large knife. If you cannot adroitly handle a good 10" or 12" chef's knife, you may want to consider starting with a smaller cleaver. Shi Ba Zi makes a very nice 7.5" cleaver which I also purchased, thinking that I may need it for finer cuts or smaller things. I was wrong. The big cleaver will do it all. If you are not familiar with high end German cutlery, I can tell you that you can't buy a small paring knife for what this knife costs. It is a bargain and I would highly recommend this particular knife and this particular company. It is a great knife for the money. If you enjoy fine cutlery, you will definitely appreciate the quality and functionality of this knife. I am very pleased to have it, as anyone who enjoys cooking would, too.
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29 people found this helpful
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A. C.
5.0 out of 5 stars So far a great deal and so useful
Reviewed in the United States on 16 October 2019
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5.0 out of 5 stars So far a great deal and so useful
Reviewed in the United States on 16 October 2019
Beautifully sharp and well-made right out of the box (which is recyclable cardboard).

After removing the stickers I treated the handle with three coats of Birchwood-Casey Tru Oil. I've used this on all my untreated wooden knife handles. (note: I did not sand before application as I wanted to retain some texture, but did use bronze wool on the first two coats.) I feel this will help preserve the wood and I have 30-yr old knives which still have the original treatment.

I wish the manufacturer would provide a similar treatment even if it cost a few more dollars. Also provide an end-cap. As it is, the rat-tail tang and end-grain are exposed. These would be performance improvements and not mere aesthetics.

The blade photo is after being used to chop veggies for a curry, chop a head of cabblage, butcher a chicken, and separate pork ribs from a rack. I ONLY cut joints and cartilage NOT bone (not counting the soft chicken ribcage). No signs of damage.

There is definitely a temper-line. I have yet to steel/polish the edge and I'm seeing how long it will go (I've only had it two days).

As far as the non-stick qualities...this has a brushed finish. I haven't noticed a difference from my "polished" cai dao.

So...at 13 oz./300g+ is this useful? I'd say yes BUT I have large hands (10" span) and have used cai daos my entire life. Whether you'll be comfortable with it will depend on your own experience, hand size, and how comfortable you are with larger blades.
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10 people found this helpful
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