Mercer Culinary Chinese Chef's Knife M21020 Stainless Steel, Black (Rubberized Handle), 8-Inch Chef's Knife

This is a review for the wooden handle version. Picking it up for the first time it's surprisingly substantial and good quality. I was expecting to be a little underwhelmed considering I only paid £20. This thing is pretty hefty. 14 ounces, +-400g, 2.8mm thick. That's on the heavier side for a Chinese cleaver according to my brief research on the topic. I tapped it on the flat side on the side of my head and it's stiff and solid as can be. It could definitely knock someone out just with a slap. Im not sure if it's intended for bone chopping. The other black version is a nimble 110 grams lighter and is definitely not intended for bones so this could be the tougher bone version perhaps? It seems more middle ground. It feels like it'll have no problems with smaller bones like chicken which is what you're most likely to chop on the odd occasion. I've personally never had to chop through large bones so this isn't a concern for me. I'll leave that sort of thing up to the butcher. Chopping vegetables with it doesn't feel difficult or clunky. I'm slightly above average in strength. Someone with weaker arms or a woman might find it a bit too much. Perhaps not. I suppose it depends on your vigor and enthusiasm. The balance point from the handle is 3/5 along the entire knife. So it's top heavy but doesn't feel overly so when you hold it. You don't hold it from the bottom of the handle though. Your first 2 fingers and your thumb hold the actual blade at the bottom of the metal blade. Keeps the blade nice and steady. The sharpness out of the box is very good but nothing to rave on about. It can easily do the paper cutting trick so long as it's fairly stiff. I noticed the way that blade edge is cut, one side is higher than the other so it's more of a one-sided edge and will need to be sharpened that way, probably on a whetstone. The higher side is on the writing side if that concerns you. The thickness of the blade though, does taper evenly on both sides right down to the cutting edge. It's not a flat 2.8 mm all the way through, only at the top. I particularly like the wooden handle and the Asian writing on the side. It gives it that authentic Chinese cleaver feel. I actually scorched the handle with a confectionery blow torch and buffed it down with fine sandpaper to give it a more expensive antique look. It was pretty intimidating because I was afraid the heat might split the wood but I did it gently and gave it time to cool, and it turned out nice.

I bought this because I wanted to try this style of knife before splashing out on anything more expensive. As others have pointed out, despite the shape, it's not a a 'cleaver' in the sense of something to bash bones with, it's a general purpose tool for cutting up relatively soft things like meat and veg. It's taken me a few cutting sessions to adapt to the geometry, but it is a very versatile tool when you get the hang of it. The wide blade seems to make cutting thin slices of stuff without wandering easier and being able to 'scoop' things from the cutting board to the pan in one go is a plus. Out of the box I found the 'factory edge' very sharp - good enough to score pork rind cleanly and with control, which needs a good edge. The edge has held up reasonably well for a stainless steel knife. After two cutting sessions it was noticeably dulled, but a few swipes with a ceramic rod restored it. This isn't unexpected for the steel - there is always a trade-off between corrosion resistance and edge quality/retention and the compromise here leans towards corrosion resistance. I've left it out wet on the draining board, and not a spot of rust. It's a very good knife for the price IMO. I'd recommend, but don't expect the edge to hold up like super-hard high end knives. Much easier to sharpen though!

Absolutely fantastic knife for the money. Good weight and well balanced, heavy enough for tackling tough root vegetables but light enough to use for more delicate prep work. Takes a good edge and holds it so long as you don't abuse it too much. I've used it for veg prep, breaking down chicken carcasses and larger joints of meat and for simple things like cutting my sandwiches. My only nitpick is that the handle is just a tad short for my liking but I do have large hands and find with an adjusted grip its still comfortable and easy to control. Will definitely be a part of my everyday set of knives for years to come.

Once again, if you are reading this, then you are looking at the Mercer chef's knife. my photo would be the same as the one you are looking at. Firstly, I took a good look around before buying this knife to fit my purpose, and in the process, i noted many reviews that were, well, not so much unfair but more "misplaced". A knife is a tool, and every tool is designed and built to serve a specific purpose…. Sorry, this is one of my pet peeves, as an erstwhile knife smith and engineer. This applies perhaps more to knives than for most forms of tool. The knife is in some ways the most primal of tools in that it has been with us since the first cave man broke a piece of flint and realised how sharp it was (probably cutting himself to the bone in the process - [the first lesson - treat knives with RESPECT!]. A good knife is almost a living thing and in fact for some of the deeper cultures [including me], it is considered to be exactly that - a living thing in it's own right. Certainly, that is the belief of many of the finest knife smiths. IF you are going to buy a knife, first make certain that you know what you want it to do, and have teh consideration to understand the various forms, shapes, behaviours and functions of knives so that you wont be disappointed. A Chinese / Japanese vegetable knife, for example is a fast, subtle, efficient tool that is totally fit for purpose, and while it might look like a cleaver, IT IS ABSOLUTELY NOT A CLEAVER and if you are crude enough to use it as cleaver, then you don’t deserve it! When you abuse such a tool, don’t be surprised if small bits of metal break off at high velocity and you get one in your eye, or do yourself some nasty damage! a vegetable knife is not a *****y axe. First learn, then choose and buy the most expensive, highest quality tool that is fit for your purpose. learn to look after and care for it, and it will serve you with honour for the rest of your life. Talk to the manufacturers. They will be delighted and honoured to help you. NOW; this Mercer Chinese chef's knife is a very nice piece. IT IS NOT A CLEAVER, AND IT IS NOT AN AXE!. IT has a very nice weight and balance that facilitates the most efficient movements for work with vegetables and meat. IF you master the techniques of cheese cookery, you will be surprised how quickly, safely and easily you can prepare food. Fine for veg; fine fore meat, but not of bones, if you really want to look after your investment. That said, it would chop light chicken bones, although i would not consider it, because i care for my knives. The blade was well sharpened for a factory edge, and i spent around 5 to ten minutes bringing it toe a satisfactory edge. Now it will happily slice paper form a magazine page to a cigarette paper with no effort or hesitation. A knife should be sharpened in the manner appropriate for the work you want it to do. A meat or bone cleaver requires a very different edge to that of a vegetable knife. The belly of this knife has a gently curve and efficient "belly" that is just nice for me, when cutting and preparing veg; filleting and preparing meat. good balance,; good steel with a nice temper. Not so hard it takes all day to hone, but hard enough to hold the edge i want for a good time. The handle has a nice brass bolster, smooth and comfy, although i do wonder if it is solid or sheet brass. which doesn’t really matter much except for a little greater strength and personal satisfaction and just possibly a tiny vulnerability for food and other deleterious mater to collect where the tang, bolster and heel meet. A very minor point but i am fussy, THE brass is nicely finished, and the heel reasonably comfortable for control and accuracy, although – if anyone is listening, the corner edges of the heel would benefit from a light rounding. Over time, they get a little abrasive. It doesn’t need much, just enough to remove the angularity of the edges that could conceivably chafe hands that have soft skin. The steel gives a very satisfactory ring when i take it off the rack. Nice tone. Good balance. It has a round wood handle that looks like it might be rosewood, and is varnished. This is the most significant design flaw in the knife. the round handle with varnish on a blade of this design can make problems if your hands get wet, and make it unwieldy. IT would benefit form a more ergonomic shape of handle with a more tangible grip for fine control, especially at speed. I think i will probably sand the varnish off and perhaps apply a LIGHT wipe of linseed oil - if the wood will absorb it rather than remain on the surface. Or i might fit a better shaped handle - perhaps linen Micarta, well shaped to the hand and nice to look at, or possibly a shaped wood laminate.. either way definitely a round handle detracts from it's utility as from time to time it is inevitable that the handle or hands will get wet and it s not inconceivable that oil can also get on to one\s hands. Over all, I am very pleased with it in all other respects. Money well spent and good value for the money.

Amazing value for money! Incredible knife! Great asset to my kitchen! Many thanks!

I have a number of Mercer products which are always exceptional in their price to quality ratio. I'm as happy to use their equipment as I am the Wusthof equipment that makes up the rest of my collection. The quality of their steel I have yet to see replicated in similarly priced products during nearly 20 years of cooking at home and professionally. This is a very sharp knife that holds it's edge well with it's carbon steel blade and is very comfortable to use. Be aware this is NOT a cleaver. Cleavers have much thicker heavier blades/edges. Do not use it as one or you will end up with a damaged edge like has been shown by people in these review. This is designed for slicing, mincing and chopping hence it's very thin width which is also what allows for the quality of steel in this size and price range.

Great value for money, light and quick in the hand and a good finish. The ideal knife to see if you can get on with Chinese cutting techniques. The edge was pretty good but a few minutes on a Japanese waterstone had it shaving sharp and it has kept it's edge for a good hour of cutting (NB, this is NOT a cleaver, it is for slicing and chopping but not for cutting bone). Some confusion as to what it's made of, the blade is etched saying that it is both "High Carbon Steel" AND "Stainless Steel" at the same time, which is impossible because knives are either one or the other, but it seems to be decent quality stainless. Recommended.

Outstanding weight and sharpness