HEZHEN FU Series 7″ Chinese Cleaver Knife 3-layer San-Mai–9Cr18MoV Steel Core

9Cr18MoV stainless core 3-layer san-mai HRC 59 1 Vacuum deep-cooling heat-treat Padauk & buffalo-horn handle

Bring pro-level control to big prep days. This slim, stainless Chinese cleaver (caidao) effortlessly slices through piles of greens, roots, and boneless proteins, featuring a hand-finished 15-per-side edge that cuts cleanly and retains sharpness. A stabilized padauk handle with a black buffalo-horn ferrule provides a confident, ambidextrous grip and balance for extended sessions.

Specifications

• Brand / Series: Hezhen YM3L FU Series
• Blade style & length: Chinese Cleaver (caidao), 7.0″ / 180 mm
• Construction: 3-layer san-mai (9Cr18MoV core, SUS410 stainless cladding)
• Heat Treatment: Vacuum Deep-Cooling Heat Treatment
• Hardness: HRC 59 1 allows for better edge retention
• 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 7

Why youll love it

• Real performance steel: 9Cr18MoV 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 59 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 9Cr18MoV 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 7″ 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