Shibazi Mulberry Slicing Cleaver 205mm

This specific cleaver, the F208-2 model, is officially named a ”桑刀“ which translates to a "Mulberry Knife". It is thought that the name comes from the fact that the knife is fine and sharp enough to slice through a thin mulberry leaf. It is suitable for most kitchen tasks except cutting through bones. Cutting soft bones and cartilage would be acceptable, however, anything tougher than that would not be recommended.

Most knives produced in Yangjiang are quite unremarkable. However, this cleaver is an exception due to this one feature: A Sabre Grind

Pretty much all blades start out thicker at the spine and thin out at the edge (otherwise it wouldn't be a knife). The gradual thinning from spine to edge is known as the a taper or grind. For most blades made in China, the taper is fully flat. You can test this by placing the face of the blade on a flat surface and observing any gaps between the blade and the surface. A flat taper is bad news for food sticking as the slices of food can easily travel up the face of the blade uninterrupted. Most Japanese blades have either a convex taper or a sabre grind (you can test this yourself!), which greatly aids in food release as the slices of food have a harder time sticking to a surface that is not fully flat.

The end result? Slices of food fall off this cleaver when they reach about halfway up the blade. This helps with the uninterrupted flow of chopping as you prep your meals!
 
Blade Type: Chinese Cleaver
Core: 80Cr13 Stainless Steel
Cladding: 10Cr17 Stainless Steel
Handle: Rosewood Handle
Spine Thickness at Heel: 3mm
HRC: 58
Weight: 340g
Blade Length: 205mm 
Overall Length: 310mm