CangshanS/S1 Series German Steel Forged Chinese Cleaver Set (White)

I grew up in the kitchen (family business) and love to own good kitchen tools. I have about 40 different knives in my kitchen. I've been using Cangshan brand for about 5 years now. I have several different knives from Cangshan and none of them had disappointed me in terms of price/quality ratio. With that being said, I won't hesitate to recommend Cangshan knives because of their consistent quality and more bang for the buck.I whetstones my knives at least every six months if not quarterly, and the main word is whetstones when it comes to quality knives.Lastly, with the hardness (hrc) level b/t 57 - 59, it's easy enough to sharpen and generally hard enough for your most daily use in our home cooking. Again, it's just a personal preference.Btw, the Chinese cleaver is one of the most versatile knives that you will find. Once you know how to use it properly, it will become your go-to knife.Enjoy & happy cooking!

Great quality!

Solid and heavy cleaver, very sharp. Wish it came with a cover

i like this brand kitchen knives, but this time I received that it have minor issue. See the photo, the blade is not perfect, it is not smooth. However, material is good, it is not effect on the performance.

knives came in nice packaging and were well protected. Extremely sharp out of the box and ready to use. Have been using for almost a year now and extremely happy with the purchase

Good quality knives at reasonable price

I collect knives and have some quality kitchen knives. I leaned about these at a neighbors house, and was impressed by the quality, aesthetics, and balance of these. I got them for my wife as a Christmas present. She is Chinese and cuts a lot of meat and vegetables daily. She loved it.

I am picky about knives. However, I got this set for $25 due to a cyber-Monday deal, so figured what-tha-heck. Out of the box, they were OK quality. The meat cleaver had a minor defect in the edge and it didn't look like a continuous grind. Not a deal breaker.They slice paper easily out of the box, so satisfactorily sharp. However, good isn't good enough with my knife-focused OCD. I pulled out my whetstones (1000 and 6000 grit) and strop and got a nice shiny professional edge onto the knives. Cuts everything like butter. Even semi-frozen chicken with the meat cleaver. The steel is good quality, but not great. Takes an edge easily so it is fairly soft. After about a week of use for dinners, I notice a bit of dulling. Enough that I need to sharpen them monthly. I also only use each knife for its respective purpose. The Chinese vegetable cleaver is a semi-flat edge SLICING knife people. Try to cut through bone with it and you're going to have a bad time. Not built for that.The first photo is the box they come in. I use it to store them. It's nice enough. 3rd photo shows the slight defect and the edge quality out of the box. Not noticeable to a layman, but visible to an enthusiast. The last photo is the edge after I put them to the stones. That's my very high expectation of what edge development looks like.4/5 is pretty good in my book. A bargain at $12.50 per; Worth it at $25 per knife.