5 Best Chinese Chef Knife: Updated Buying Guide In 2022

A knife has been a vital tool for your day-to-day life from ancient times. Moreover, for a chef, it is like oxygen for all living beings.

But buying a perfect knife with quality and long-lasting features seems hard. I have faced many problems while using knives in my early days. I have used cheap knives and expensive ones. From them, I have come with 5 knives which seem perfect in my view.

If you are confused before buying other knives, please consider reading the buying guide. So let’s see which the best Chinese chef knife is.

5 Best Chinese Chef Knife

SHI BA ZI ZUO 7 Inch Chinese Chef Knife

This knife is the ultimate package to use in home and restaurant. Chefs worldwide like it because of its versatility, sharpness, durability, weight distribution, and beauty. For me, it is one of the best Chinese chef’s knives for all purposes whether you use it for vegetables, meat, or fish. Let’s take a look at some features of SHI BA ZI ZUO knife.

Material

It is made from 50Cr15MoV high-quality stainless steel. The material is made by Shibazi Steel. This material is very strong and flexible, allowing you to do your hard jobs without breaking or chipping.

This high chromium steel is absolutely water-resistant and corrosion-free. That means the knife would remain shiny for a long time, and rust wouldn’t damage your blade. It makes it healthier to use also.

Handle

The handle is American Blacksmith Society endows. The handle is perfectly fixed with a rivet, which means it would be very rigid and strong. There will be no chance of slipping the blade from the handle. The handle is also repeatedly finished for an extra bit of comfortable grip.

Blade

The blade is 191 mm long. Wet sharpening craftsmanship makes the blade razor-like sharp. The high chromium steel makes the edge tough, and it will hold its sharpness for a long time. It is also easy to Sharpe again.

The blade is divided into 2 parts. 2/3 of the blade is made for slicing, and the rest is made for dicing. The blade has music tones drawn on it that give the user aesthetic feelings.

Usability

This knife can effortlessly cut everything unless it is a hard bone-like cow. It can smoothly cut vegetables and meats. Moreover, it can cut chicken bones easily. Hard bones like cows or pigs may be a bit hard to cut with this knife.

Safety

The weight distribution of this knife is pretty great. The handle is very comfortable. Stabilization with the handle makes it safer and sounder. But as it is extremely sharp, it must be kept out of children’s reach and only used by an expert.

Andame Sharp Chinese Chef’s Knife

This sharp Chinese knife has a charming look to it. Ultra-thin edge offers to slice and dice effortlessly, making this an ideal knife for both home and restaurant use. Let’s Look at some of its features.

Material

The knife is made from high-carbon steel. High carbon makes the blade more flexible, and strong but not brittle. That means it won’t break doing your heavy jobs. Some knives tend to break while chopping hard bones. You wouldn’t have to worry about this problem with this knife.

The high carbon steel is corrosion-free, dust resistant, and non-sticky. So, washing your blade is quite simple. On the other hand, it will last for a long time.

Handle

The handle is 12 cm long and rounded. The handle is wooden and firmly fixed. As it is round in shape, there is a chance of rotating in your hand, but the grip is quite fine.

Holding the knife gives you much comfort to move, and the weight distribution is also moderate. The blade piece thickness is 8.5 cm, so the edge stays away from the hand, ensuring safety.

Blade

The specialty of this knife is its edge. The edge is ultra-thin and razor-sharp. High carbon steel keeps the edge tight, and there will be no problem with the edge chipping off. Lastly, this blade has strips that give a charming vibe to the user.

Usability

The blade is also curved. So, the cutting area is far more and will give you a smooth feeling. It is perfect for cutting vegetables, meat, and light bones. It is an ideal friend of a chef who can cut, chop, slice, debone, and all other work.

Safety

The weight of this blade is distributed perfectly. The handle is firmly fit. Moreover, the edge stays far from the hand, so it is safe for the hand. But the rounded handle sometimes rotates in your hand. Overall, the safety is moderate with this knife.

KITORY Chinese Chef’s Knife

Like other knife blades above, this blade does not have patterns on the blade, but it works pretty well. With its solid and sharp edge, this knife makes the work of a chef for less. Have a look at its features.

Material

The body of the blade is made from German steel with a high percentage of chromium. The steel is heated and cooled in a vacuum. This process makes the blade stronger, which holds its shape and sharpness for a long time.

Moreover, German steel is corrosion-free and rust-resistant. It is very much annoying to see a rusty blade and also harmful to your health. With this blade, you don’t have to worry about this kind of situation. The shiny finish also makes cleaning effortless.

Handle

The handle is made from pakkawood. Pakkawood is very good for various kinds of colors and patterns. It is water-resistant and does not grow in size in contact with water. Also, you can hold it comfortably and control the blade easily.

The handle is firmly connected with the body, and there is not a chance of slipping out from your hand. So the handle also gives you safety.

Blade

The blade is razor-sharp and thin. The chromium steel holds the edge perfectly. Oppositely when the blade is dull, you can sharpen it fast. With its sharpness, it can cut vegetables, meat easily. But try not to cut bones with it.

Safety

The thickness of the body is 3.26 inch which means it stays far from the fingers in which you are holding the knife. The handle is not round and fits in your palm, so there is no chance of slipping or rotating. The weight distribution is also perfect. So, at last, we can say the safety of this blade is pretty good.

TUO Chinese Chopping Knife

This is a simple-looking knife but works amazing. The overall performance of it is satisfying, and a chef wouldn’t be disappointed using TOU’s this knife.

Material

The body is made from high chromium German steel. It is heat and cold treated, making it strong and durable. It is very hard to break. The edge remains very sharp for a long time and does not chip off.

Blade

The blade is razor-sharp and does not get dull quickly. The sharpness stays because of the heat-treated HC steel and ensures you are less resistant while cutting. Vegetables and meat are an easy job for it.

The thickness of the body allows you to use it as a scoop also. The front side is made for cutting vegetables, and the back side is made for cutting meat.

Handle

The handle is made from pakkawood and firmly connected with the body. For better grip, the handle is curved and so holding the knife is very comfortable. You can control it with precision. It has no chance of slipping out of your hand.

Safety

The body of the blade is firmly attached to the handle. The handle is also curved to fit just right in your hand. The edge of the blade stays away from your cutting hand. Overall the blade is quite safe, but as it is razor-sharp, keep away from kids.

Winco Blade Chinese Cleaver

Extremely simple knife with no designs on and wooden handle but does the job like a master. This is the specialty of this knife.

Material

The body of this blade is made from high carbon steel. The body is very hard and solid. There is no chance of warping. But extreme force may break the body as carbon steel is not that flexible. HC steel makes the body rust-proof and corrosion-resistant.

Blade

The blade is very sharp and lasts much longer. It is also easy to sharpen this blade, and the cutting area is pretty good. It does chop, slicing, dicing and peel with less resistance. Also, hold the sharpness. It is also dishwasher safe.

Handle

It has a wooden handle attached to it. The handle is rigid, and there is no chance of detaching. The wood is round in shape and could be twisting in your hand. Also, it may deform when exposed to water or moisture.

Safety

the blade is pretty good, but there are some safety issues that can be risky to a new user. The rounded handle could twist in your hand. On the other hand, the thick handle gives less control. Those who have sweaty hands may feel the blade slipping out from their hand. So, use this knife with extra care.

Buying Guide [Important Tips: Read Before You Buy]

Before buying a Chinese chef’s knife, there are some things to look for. If you are new to this buying guide will make your buying choice easy.

Material

This is a very important thing to look for before buying your blade. If the material from which the blade is made is not good, the blade will perform less. Good material will give you experience with long-lasting performance. High carbon steel and high chromium steel are very good options in this regard.

Blade

The size of the blade, the position, and the curve are also very important. A larger size means a deeper cut. The curve allows you to have more area for cutting. Also, the edge is major. A sharp edge will give you less resistance while cutting and a long-lasting edge will give you ease.

Handle

The handle of the blade has to be connected with the blade is very important for safety issues. Curved handles are good. The handle must be comfortable and non-slippery. Try to buy full tank blades where the handle is attached with rivets.

These 3 things are the main ones for a knife. You can’t ignore their 3 major features. There are also some things that can be neglected but should consider. These things are weight distribution and price.

How Often Do We Need to Sharpen Our Chef’s Knife?

Ans: It is better to sharpen your knife every 2-3 months. It will give the same performance, and the edge will be perfectly shaped. But if you do not have the materials to sharpen your blade in your home, try to sharpen your knife at least once a year.

Does a Chef’s Knife Need to be Heavy?

Ans: It depends on the person who is using the blade. Some chefs like heavy knives; some don’t. But if it is only for cutting vegetables and meats, lightweight knives are better. Cutting bones need heavy knives.

Are Wooden Handles Good for a Chef’s Knife?

Ans: Hardwood handles are pretty good. They are resistant to water and corrosion. They also do not tend to wear off. But Aluminum is the best handle as it is light, strong, durable, water-resistant, and corrosion-free.

Conclusion

From my experience and after using various brands and models, I have come to a list of 5 knives that are best in my view. But I assure you if you have seen a knife and are thinking about whether to buy it or not, then read the buying guide and try to match the features with them. I hope this article was some kind of help for you.

Read Next: What knife does salt bae use?

Joshua Eberly

I Eat and Review Products.

Joshua is one of the best product reviewers. He reviews products in such a way a lawyer asks a question to an accused. You can find him doing machinery work in his little lab. His dad was a machinist in Toronto. Probably Joshua gets his affection for the gadgets from his dad. Joshua’s mother was a home cook. She made him really tasty food. Joshua once said in an interview, ” I probably fall in love with cooking when i was just 12 years old.”

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