Sato Forged Heavy-Duty Meat Cleaver Chopping Butcher Knife (Bone Chopper), 8" 1.6 lbs

I’ve had & USED my H.D. kitchen knife as my main kitchen knife for over 4 years! & it LOOKS just as show-worthy & GLOSSY as the day it came! Indeed mine came butter-knife DULL!, but after SHARPENING it has loyally cut meat, to onions, cabbage, potatoes, and all my kitchen needs. I PREFER having that huge SHARP BLADE against my fingers, keeping them as FAR away from that RAZOR SHARP EDGE and safe as possible!I NEVER SOAK a wood-handled knife. Nor will I ever wash in a dishwasher. Wood handles get DESTROYED by SOAKING or dishwashers!I have never used mine as a AXE! I have always TREATED mine with CARE. It however, is TREATED as my daily kitchen scalpel to retain its beauty & that RAZOR-sharp-edge for slicing!An impressive KNIFE!, at a frugal price.

I own a budding BBQ business sort of by default. I seem to have a knack for creating some awesome pulled pork to the point that I started selling. Now the tedious part, at least to me, after smoking it for 12 hours, is "pulling" the pork. The volume has gotten to the point that I just can't do it anymore. So somewhere along the way I came up with the idea to start chopping it - I know not very original. Keep in mind I started this path because I loved smoked food and didn't like what I could buy.I read several reviews and ultimately ended up getting this one due to the weight. You need the weight of the knife to do the work, similar to a hammer, and this one does a great job. It's sharp and heavy so there's minimal amount of effort in chopping up a pork shoulderUnderstand this one pretty heavy. It's a lot heavier then most of the one I looked at locally.

This is an awesome knife meant to do some heavy-handed damage.The bad though:1. the blade came relatively dull. Lucky for me, I was able to sharpen it very nicely on a whetstone but it would have been nice for it to come sharper. I get that it is a cleaver but let's put that blade to some use.2. The handle is a little wobbly. At least it feels not 100% sturdy, I would say 85-90% sturdy. This one is a bit hard to explain but it just feels a little lose and like I have to be "careful" with it. Which to me is something you do not want to hear in the same word as a cleaver. I should be able to throw this thing into a tree from 10yds away without concern that the handles will come off....I cannot confidently say that about this blade.Those are really my only two complaints. I have used this blade to cut through meat, hard fruits and veg and everything in between. Plus, the shape and character of it just draw the eyes of people who look at it. I will say, though, that it is not meant for tiny hands.

I love this cleaver! Hasn't failed me yet. Use it almost every day. Nice heavy weight and good steel. Keeps an edge for a long time.

I bought this to chop up chicken quarters when I prepare raw-meat dog food to feed through a grinder. I just used this yesterday, I processed 75lbs of chicken. This used to take so long with a chef's knife and shears...but this cleaver made quick work of it. Its got real heft, and it is damn sharp. The edge stayed sharp after whacking through many bones. I even split my composite cutting board and one particular chop...I it would eat up a wood cutting board too if you aren't careful. Its a great knife for my needs at a very reasonable price.

Wow! This is one heck of a knife. Handle looks, and feels great! One chop, salmon head discarded. Be cautious though, your cutting board may need to be a tree stump! I already love this cleaver and only took if to work once. I have no doubts this will handle any bones you put in front of it, including your own. Recommended!UPDATE: One month of salmon heads, panchetta, and some skirt steak...still as pretty as the day I got it. A few little scratches but otherwise, the polished edge I put on it first day is still good. Love it!

Let me start by saying I cut meat for living, so I have a knife in my hand for at least 8 hours a day...thought I'd pick this up to help us out at work (we have a lot of customers that want us to chop stuff up with the bones, chickens mostly, pork ribs late at night and we don't want to use the saw, etc). it works really well for chicken curry. if that's all you want it for than definitely pick it up! but if you ever need to chop through some actual bones, like pork or beef (haven't tried beef because of how poorly it reacts to pork bones), then you might want to spend some more money. I mean it works...but it takes effort and it isn't a very clean cut because you need to put quite a bit of force into it and you're likely to miss the cut before it. The blade has A LOT of chips and bends in it now (uh I'd say maybe...4 months of being at work? and not every day use), The steel is extremely hard so you cant just use a steel to get the edge back. I mean unless you have a diamond steel...but only two people have diamond steels...people that don't know anything about knives but want to look like they do, or people that are knife guru's. (I've only ever met one person who was good enough that I'd trust him with a diamond steel), but chances are you'll probably just rip the edge completely off your knife if you use one. anyway back on to this cleaver, its ok. I'd buy it again, but I wont use it on pork again. honestly if we use it for much more pork its gonna be easier to get through those bones with a rock than this knife. oh almost forgot to mention...when the knife came in, it was actually pretty freaking sharp. buy it if your cutting up chicken, buy it if you're only going to cut up a few bones that are harder than chicken (pork, beef, deer, etc), but if you need it for more than a couple bones, just get a bone saw, it'll save you some effort and a completely unusable knife. I mean it'll last long enough to get a deer or two, then sharpen it with a stone, but the more you sharpen a knife (not talking about honing with a steel obviously) the quicker it dulls.