HEZHEN FU Series 8″ Chinese Cleaver Knife (Caidao) San-Mai–9Cr18MoV Steel Core

9Cr18MoV stainless core 3-layer san-mai HRC 59 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: Hezhen FU Series
• Blade style & length: Chinese vegetable cleaver (caidao), 8.0″ / 200 mm
• Construction: 3-layer san-mai (9Cr18MoV core, SUS410 stainless cladding)
• Hardness: HRC 59 1
• Edge geometry: ~15 per side (30 inclusive)
• Blade thickness: ~2.4 mm at spine (tapered)
• Handle: Padauk + black buffalo-horn ferrule, ambidextrous
• Finish: Satin/mirror hybrid with fine micro-texture for food release
• Use: Vegetables, herbs, aromatics, and boneless proteins
• Care: Hand-wash, wipe dry; hone as needed (stainless, not stain-proof)

Why youll love it

• Real performance steel: 9Cr18MoV stainless core (~0.9% C, 1719% Cr) for strong edge life and corrosion resistance.
• Built right: 3-layer san-mai with SUS410 stainless cladding for added toughness without excess weight.
• Heat-treat that matters: Vacuum + deep-cooling (sub-zero) targets HRC 59 1 so the edge stays keener, longer.
• Cutting feel: Thin stock (~2.4 mm spine) with a crisp ~15 per side V-edge for effortless push-cuts and slicing.
• Comfort & control: Ergonomic, octagonal-inspired padauk handle with smooth choil/spine transitions.
• Kitchen-ready: Stainless convenience and food-release finish. This is a vegetable cleavernot a bone chopper.
• Quality control: 12-step manufacturing & inspection.

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