---
product_id: 1341017
title: "8\" Heavy Duty Chinese Cleaver with Wooden Handle, 3-1/2″"
brand: "winco"
price: "256 kr"
currency: DKK
in_stock: true
reviews_count: 8
category: "Winco"
url: https://www.desertcart.dk/products/1341017-8-heavy-duty-chinese-cleaver-with-wooden-handle-3-1
store_origin: DK
region: Denmark
---

# 8" razor-sharp blade 5" ergonomic wooden handle corrosion-resistant stainless steel 8" Heavy Duty Chinese Cleaver with Wooden Handle, 3-1/2″

**Brand:** winco
**Price:** 256 kr
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice like a pro, chop like a chef — your kitchen’s new MVP!

## Quick Answers

- **What is this?** 8" Heavy Duty Chinese Cleaver with Wooden Handle, 3-1/2″ by winco
- **How much does it cost?** 256 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.dk](https://www.desertcart.dk/products/1341017-8-heavy-duty-chinese-cleaver-with-wooden-handle-3-1)

## Best For

- winco enthusiasts

## Why This Product

- Trusted winco brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last:** Highly corrosion-resistant stainless steel blade ensures durability and longevity, resisting rust with proper care.
- • **Comfort Meets Control:** 5-inch wooden handle crafted for a secure, ergonomic grip that keeps you chopping confidently through every meal prep.
- • **Precision Cutting Power:** 8-inch wide blade designed for effortless slicing and dicing, perfect for mastering professional knife skills.
- • **Versatile Kitchen Essential:** Ideal for vegetables and garnishing, this cleaver doubles as a multi-functional tool that elevates your culinary game.
- • **Low Maintenance, High Performance:** Dishwasher-safe yet recommended hand wash to maintain that wicked edge and pristine blade condition.

## Overview

The Winco 8" Heavy Duty Chinese Cleaver features a razor-sharp, corrosion-resistant stainless steel blade paired with a comfortable 5" wooden handle. Designed primarily for vegetable prep, this versatile cleaver offers professional-grade precision and durability. Its robust construction and ergonomic design make it a must-have for millennials seeking to elevate their cooking skills and kitchen efficiency.

## Description

Winco heavy-duty cleaver with 3.5 inch wide x 8" long blade and wooden handle. Made of highly corrosion resistant stainless steel. KC-301.

Review: "Cut" Rate Gem, A Great Kitchen Tool - [NOTE: This identical cleaver is sold with several different descriptions and prices, by several sellers. I chose this one because despite a higher initial price, when you figure in my desertcart Prime shipping versus the shipping charges for the lower priced offerings, this one came out the cheapest. Other than that, they all seem to be the same identical Winco cleaver.] Now the review - As a Taiwanese member of our extended family said, there is one of these in every Asian kitchen. It doesn't take a culinary genius to realize the parallels between the functionality of this tool and that of a western professional chef's knife. It is also clear that the large rectangular blade will go the chef's knife one better in the "scooping up" role. It is important to point out that this tool has some significant differences from the tougher but less satisfactory kitchen knives that many of us are used to working with. Many kitchen knives are made from alloys which are less than ideal for knife-making, but which are selected to survive the abuse that the average home user will inflict. This is not one of those knives. It is made from high carbon steel. It is somewhat brittle. It will rust in the blink of an eye. It will also take (and keep) an absolutely wicked edge. It is also worth mentioning that this is a "vegetable cleaver", not a meat cleaver. Do not use this on anything other than a wooden cutting board. Ever. Before you use it on a glass "board", save yourself some trouble and just throw it in the trash. Do not use this to try and whack your way through frozen foods, bones, ice, firewood, or iron pipe. That wonderfully sharp but brittle edge will chip and be ruined if you ignore this advice. Do wipe the blade as you use it. Rinse clean, then wipe dry, as soon as you are done. Ordinary steel rusts faster than I will be able to get you to believe, especially when damp. Rust occurring at a microscopic level can quickly degrade your edge, so this is not just an aesthetic concern. I should mention that the blade did not come in the blister pack pictured above, but it was well protected. It was razor sharp, and yes, I was able to shave my arm with it. Examination with a light microscope at 100x revealed a blade edge that was sharp if a little irregular. Given the price, I felt it was acceptably good. Having mentioned price, let me take a moment to compare this to the overly expensive German brand "me too" putative Chinese Cleavers. They are pretty. They are nicely made and well finished. They are pleasing to hold. And they are not Chinese Cleavers. The ones I have examined are made from the same sort of indestructible stainless steel used in so many western style knives. They believe that we are idiots, unable to care properly for our knives, and satisfied with something that looks trendy without actually functioning like the object being emulated. After all, the important thing is how it looks sitting in your kitchen, right ? Sadly, there are enough customers for this sort of thing that I don't see these products being improved. Too bad, because there are some stainless steel alloys that would do a credible job of improving on the traditional product, but only a few knife makers are using them, because (horrors) they will stain, chip, and rust if not properly cared for. I'm not a cheapskate, I cook with All-Clad Copper Core, Le Creuset, and Mauviel. But I also use Lodge, and Victorinox - both great bargains. I enjoy finding an inexpensive tool that will meet or exceed the performance of the high priced brand. I'm not going to tell you this is the ultimate Chinese Vegetable Cleaver. It is simply made, not fancy, and typical of what you are likely to find in many homes. I believe it is a great buy for someone wishing to give them a try, and that properly cared for, there is no reason that it could not serve you well in years to come. Two "leftover" details I'd like to mention, the blade is slightly rockered, not square, and care should be taken to keep moisture from getting between the wooden handle and the tang. Personally, I never immerse any knife, but simply wash the blade under cold running water, then dry it by hand before putting it away. Handles clean up nicely with a damp cloth. Given the price, you can hardly go wrong - you can always keep it on your desk as a paperweight. But, if what you receive is anything like what I received, I believe you will be pleased.
Review: If yan can cook so can you - So i have alwats loved watching martin yan of tge show Yan can cook and always wanted knife skills like his. That man can chopp at a hundred miles an hour and nit even look at what he's cutting. Well i found out the clever he uses is a chinese chef's knife and this one had great reviews and was dirt cheap so i pupled the trigger. Glad i did to! Yeah it came a tad dull but a few minutes on a soft arkansas stone with some soapy water fixed that. The spine was too square as was the part directly below the handle, but some sandpaper fixed that! I'm chopping carrots super fast, getting dozens of wafer this slices without any special effort and you can kind of see through them. With little effort I'm mincing onions so small that they mostly melt into whatever I'm cooking. They're smaller than the minced onions McDonald's uses. Plus I'm chopping them fast! Just using this thing has made my knife skills improve all the way around. This is not a butcher's cleaver! It is not meant to go through bones! The chinese name for tgis knife is "cai dao" which means vegetable cutter, or vegetable knife. This knife is the exact same function as a traditional chef's knife or santoku knife. It does however do more than those. This is the all purpose knife of a chinese restaurant and professional chinese chefs. From cutting, to garnishing, to tenderizing this knife does SOOOO MUCH! It does take a keen edge. If you don't know how to sharpen a knife with a stones then you need to learn. A butcher steel isn't for sharpening or honing, it's for edge aligning. Gonna buy a second one and give this one away as this was a knife i got just to try. I abused it as i was learning it so it's scratched up pretty good. This really is a premium piece of kit. I also have a mercer chinese chef knife with a santoprene handle. The blade stock is thinner so it's a touch flexible and this one is not. This is a good, stout knife, manufactured for years of use. Do not put it in the dishwasher! Good knives should never go in a dishwasher. Nor should they ever be submerged in water. Once done they shoukd be hand washed and cleaned. They'll last decades that way. The mercer has a more premium steel but a cheaper feeling handle. I love both but this one is a bit heavier and i enjoy it. I put them in the same category of quality and love them both equally but for different reasons.

## Features

- Highly corrosion resistant stainless steel
- Wooden handle
- Handle length measures 5"
- Blade length measures 8" long and 3.5" wide
- Dishwasher-safe

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #39,393 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #52 in Meat Cleavers |
| Blade Edge | Plain |
| Blade Length | 8 Inches |
| Blade Material | Stainless Steel |
| Brand | Winco |
| Color | Stainless Steel |
| Customer Reviews | 4.5 out of 5 stars 6,152 Reviews |
| Handle Material | Wood |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** Stainless Steel
- **Brand:** Winco
- **Color:** Stainless Steel
- **Handle Material:** Wood

## Images

![8" Heavy Duty Chinese Cleaver with Wooden Handle, 3-1/2″ - Image 1](https://m.media-amazon.com/images/I/61jpioX+pQL.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Questions & Answers

**Q: Can this chopper be used to cut beef bones & joints**
A: I wouldn't use this to chop through heavy bones. It's a chinese cleaver, basically for vegetables and chicken at most. You need a regular German or American heavy butchers cleaver to process beef, pork etc. Dexter makes a heavy cleaver which will chop heavier bones etc.

**Q: Is this cleaver made in the USA? If not, where?**
A: Lol a heavy chunk of stainless steel, let alone created into a meat cleaver, would cost a lot more than $10 if made in USA

**Q: How much does this cleaver weigh?**
A: Just weighed it on kitchen scale (14.5 ounces).  I would have guessed twice that.  I use it for breaking up chicken carcasses for stock.....about 20 a week.  Plenty heavy for that job.  Hope that helps.

**Q: How to sharpen**
A: You can sharpen like a regular knife. You can use a file or a stone to sharpen. I use a belt sander but even a universal sharpener will work

## Customer Reviews

### ⭐⭐⭐⭐⭐ "Cut" Rate Gem, A Great Kitchen Tool
*by R***D on July 17, 2010*

[NOTE: This identical cleaver is sold with several different descriptions and prices, by several sellers. I chose this one because despite a higher initial price, when you figure in my Amazon Prime shipping versus the shipping charges for the lower priced offerings, this one came out the cheapest. Other than that, they all seem to be the same identical Winco cleaver.] Now the review - As a Taiwanese member of our extended family said, there is one of these in every Asian kitchen. It doesn't take a culinary genius to realize the parallels between the functionality of this tool and that of a western professional chef's knife. It is also clear that the large rectangular blade will go the chef's knife one better in the "scooping up" role. It is important to point out that this tool has some significant differences from the tougher but less satisfactory kitchen knives that many of us are used to working with. Many kitchen knives are made from alloys which are less than ideal for knife-making, but which are selected to survive the abuse that the average home user will inflict. This is not one of those knives. It is made from high carbon steel. It is somewhat brittle. It will rust in the blink of an eye. It will also take (and keep) an absolutely wicked edge. It is also worth mentioning that this is a "vegetable cleaver", not a meat cleaver. Do not use this on anything other than a wooden cutting board. Ever. Before you use it on a glass "board", save yourself some trouble and just throw it in the trash. Do not use this to try and whack your way through frozen foods, bones, ice, firewood, or iron pipe. That wonderfully sharp but brittle edge will chip and be ruined if you ignore this advice. Do wipe the blade as you use it. Rinse clean, then wipe dry, as soon as you are done. Ordinary steel rusts faster than I will be able to get you to believe, especially when damp. Rust occurring at a microscopic level can quickly degrade your edge, so this is not just an aesthetic concern. I should mention that the blade did not come in the blister pack pictured above, but it was well protected. It was razor sharp, and yes, I was able to shave my arm with it. Examination with a light microscope at 100x revealed a blade edge that was sharp if a little irregular. Given the price, I felt it was acceptably good. Having mentioned price, let me take a moment to compare this to the overly expensive German brand "me too" putative Chinese Cleavers. They are pretty. They are nicely made and well finished. They are pleasing to hold. And they are not Chinese Cleavers. The ones I have examined are made from the same sort of indestructible stainless steel used in so many western style knives. They believe that we are idiots, unable to care properly for our knives, and satisfied with something that looks trendy without actually functioning like the object being emulated. After all, the important thing is how it looks sitting in your kitchen, right ? Sadly, there are enough customers for this sort of thing that I don't see these products being improved. Too bad, because there are some stainless steel alloys that would do a credible job of improving on the traditional product, but only a few knife makers are using them, because (horrors) they will stain, chip, and rust if not properly cared for. I'm not a cheapskate, I cook with All-Clad Copper Core, Le Creuset, and Mauviel. But I also use Lodge, and Victorinox - both great bargains. I enjoy finding an inexpensive tool that will meet or exceed the performance of the high priced brand. I'm not going to tell you this is the ultimate Chinese Vegetable Cleaver. It is simply made, not fancy, and typical of what you are likely to find in many homes. I believe it is a great buy for someone wishing to give them a try, and that properly cared for, there is no reason that it could not serve you well in years to come. Two "leftover" details I'd like to mention, the blade is slightly rockered, not square, and care should be taken to keep moisture from getting between the wooden handle and the tang. Personally, I never immerse any knife, but simply wash the blade under cold running water, then dry it by hand before putting it away. Handles clean up nicely with a damp cloth. Given the price, you can hardly go wrong - you can always keep it on your desk as a paperweight. But, if what you receive is anything like what I received, I believe you will be pleased.

### ⭐⭐⭐⭐⭐ If yan can cook so can you
*by C***S on January 21, 2023*

So i have alwats loved watching martin yan of tge show Yan can cook and always wanted knife skills like his. That man can chopp at a hundred miles an hour and nit even look at what he's cutting. Well i found out the clever he uses is a chinese chef's knife and this one had great reviews and was dirt cheap so i pupled the trigger. Glad i did to! Yeah it came a tad dull but a few minutes on a soft arkansas stone with some soapy water fixed that. The spine was too square as was the part directly below the handle, but some sandpaper fixed that! I'm chopping carrots super fast, getting dozens of wafer this slices without any special effort and you can kind of see through them. With little effort I'm mincing onions so small that they mostly melt into whatever I'm cooking. They're smaller than the minced onions McDonald's uses. Plus I'm chopping them fast! Just using this thing has made my knife skills improve all the way around. This is not a butcher's cleaver! It is not meant to go through bones! The chinese name for tgis knife is "cai dao" which means vegetable cutter, or vegetable knife. This knife is the exact same function as a traditional chef's knife or santoku knife. It does however do more than those. This is the all purpose knife of a chinese restaurant and professional chinese chefs. From cutting, to garnishing, to tenderizing this knife does SOOOO MUCH! It does take a keen edge. If you don't know how to sharpen a knife with a stones then you need to learn. A butcher steel isn't for sharpening or honing, it's for edge aligning. Gonna buy a second one and give this one away as this was a knife i got just to try. I abused it as i was learning it so it's scratched up pretty good. This really is a premium piece of kit. I also have a mercer chinese chef knife with a santoprene handle. The blade stock is thinner so it's a touch flexible and this one is not. This is a good, stout knife, manufactured for years of use. Do not put it in the dishwasher! Good knives should never go in a dishwasher. Nor should they ever be submerged in water. Once done they shoukd be hand washed and cleaned. They'll last decades that way. The mercer has a more premium steel but a cheaper feeling handle. I love both but this one is a bit heavier and i enjoy it. I put them in the same category of quality and love them both equally but for different reasons.

### ⭐⭐⭐⭐ So-So
*by D***X on December 26, 2013*

I didn't expect too much for what I paid. What I received has surprised me. I have a serviceable piece of steel here. It came fairly sharp by my standards but some honing and stropping placed it just shy of razor sharp with little effort. It is quite light and thin which is making it very easy to use. I dice a lot of the time and this type of blade allows me to scoop up large amounts of food and keep on cutting. The fit and finish were lacking a bit. I expected a stamped steel blade with a welded on handle. I got that. I expected rough edges. I got those. I expected an uneven grind and that the blade "sweep" would not be a nice uniform arc. That, too, was received. What I did not expect was to have a relatively large chip/defect in the blade. It is serviceable because it is wide and not deep, otherwise, this would be a return. This was an obvious defect. I possess the skills to fix it and it will be fixed in my profiling the blade further to my needs anyway so it doesn't bother me as much as it might someone expecting to just use this knife with some minor honing. My rating is based on cost/benefit analysis. Unless I find that this blade dulls after every 5 cuts, I can consider this a 4 star purchase with one star deducted for the chip that should not be. I do not believe that many will be able to be that generous if the quality fails in that respect. I spent maybe 25 minutes on this blade and it can shave paper and already weighed almost nothing in my hand compared to some other knives I use. This would be an excellent product to try out and see if you like a chinese chef's knife without breaking the bank. This is about the thickness you need to glide through cuts like all the videos you may have seen. Update 15Jan2016: I took a dremel, file, diamond sharpener, stone and hone to the knife a long time ago now. It's one of the sharper knives in my set, not the sharpest yet but I haven't given it years of care like my sharpest. I still say if you can get a good one up front you won't be disappointed as long as you can sharpen the knife yourself. Otherwise, keep shopping. I might come back in a bit and report on edge retention, I really haven't payed attention to that much and I sharpen my knives a lot as a past time.

## Frequently Bought Together

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*Product available on Desertcart Denmark*
*Store origin: DK*
*Last updated: 2026-03-02*