Suien VG-10 220mm Chinese cleaver veg prep

Suien VG-10 220 mm Chinese cleaver after thinning

[@houstontx2436]

The dicing technique of the tomatoes was gorgeous! Gonna have to steal that technique lol!

[@jojojaykay]

Thanks Pham

[@caidaodreamer6221]

Very nice technique. I have the Suien but in carbon steel, a very nice blade but I don't love the handle as it is too flat. Really prefer the handle to be fat and round.

[@runoto]

Thanks, I also have the carbon version. The steel is excellent. I have smaller hands so the handles work for me, but they are definitely on the skinny side compared to some other cleavers out there.

[@rameshkothale9284]

I liked the knife. Where can be this is available and the cost of the same

[@maheshdas2815]

Nice knife

[@sdgfsgfd203]

拍蒜不错

[@khoa815]

you should put an iron tray for leftovers

[@judgetoogood1033]

What are dimensions of a new knife? What does it cost? Where can I buy one? Thank You…..

[@jonnachang]

Nice job! Did you take the belly down at all or was it not that bad? Thanks 🙏

[@runoto]

Took out a lot of the belly right in the middle while thinning. There’s still too much upsweep at the heel and tip, but at least the middle is flattish. Good value for the money, but the original profile is way too curvy.

[@anonymousperson4363]

Based on what I saw of the original, the curve would be too much for me too. I would want to flatting it too. Thanks for the demonstration of the cutting.

[@typerightseesight]

basically how i eat everyday. except that ones wayaaay nicer than the 40 bucks i paid for mine at gordons lol.

[@typerightseesight]

hey, used a cleaver for over a year and went back and now im afraid of losing my pointer finger. lol

[@GgGg-hi1su]

wrong way