7” Chinese Cleaver Knife San-Mai 7Cr17MoV Steel Core – Chinese Vegetable Cleaver

Xinzuo 7Cr17MoV stainless core • 3-layer san-mai • HRC 59 ± 1 • Vacuum deep-cooling heat-treat • Padauk & buffalo-horn handle

Bring pro-level control to big prep days. This slim, stainless Chinese cleaver (caidao) effortlessly slices through piles of greens, roots, and boneless proteins, featuring a hand-finished 15°-per-side edge that cuts cleanly and retains sharpness. A stabilized padauk handle with a black buffalo-horn ferrule provides a confident, ambidextrous grip and balance for extended sessions.

Specifications

• Brand / Series: Hezhen • YM3L FU Series
• Blade style & length: Chinese Cleaver (caidao), 7.0" / 180 mm
• Construction: 3-layer san-mai (7Cr17MoV core, SUS410 stainless cladding)
• Heat Treatment: Vacuum Deep-Cooling Heat Treatment
• Hardness: HRC 59 ± 1 allows for better edge retention
• Spine thickness: ~2.6 mm (tapered)
• Edge geometry: ~15° per side (30° inclusive)
• Blade thickness: ~2.4 mm at spine (tapered)
• Handle: Padauk wood + black buffalo-horn ferrule, ambidextrous
• Finish: Satin/mirror hybrid with fine micro-texture for food release
• Use: Vegetables, herbs, aromatics, and boneless proteins (no bone chopping)
• Care:  add wash, wipe dry; Hon as needed; stainless, not stain proof
• Quality Control: 12 Processes of Manufacturing and Quality Control
• Includes: Chinese Cleaver 7”

Why you’ll love it

• Real performance steel: 7Cr17MoV stainless core— blade exhibits high hardness, anti-corrosion properties, and wear resistance, maintaining durable sharpness.
• Built right: A 3-layer san-mai construction with SUS410 stainless steel cladding adds toughness and stain resistance without adding weight.
• Heat-treat that matters: Vacuum + deep-cooling (sub-zero) processing targets HRC 59 ± 1, stabilizing the microstructure so the edge stays keener, longer.
• Cutting feel: Thin stock (~2.4 mm spine) and a crisp ~15° per side V-edge for effortless push-cuts and fine slicing.
• Comfort & control: Ergonomic, “octagonal inspired” padauk handle with smooth choil/spine transitions.
• Kitchen-ready: Stainless steel convenience and food-release finish; hand wash and wipe dry. (Not a bone cleaver.)

Steel & Heat-Treat

The best Chinese cleaver is steel + process. The 7Cr17MoV core brings the chemistry for stainless performance; the vacuum deep-cooling heat-treat locks in that performance—minimizing retained austenite and delivering the hardness/toughness balance you feel on the board.

SUS410 cladding—a martensitic stainless steel used in high-quality knives—provides a polishable jacket with good corrosion resistance and reliable san-mai bonding, protecting the hard core and maintaining the blade's true shape during preparation.

7" vs 8": what you gain (and trade)

• 8" gains: Longer draw-cuts, bigger scoops from board to pan, more reach across large boards and bulky veg (cabbage, squash).
• Trade-offs: Slightly more blade to manage; a touch less nimble in tight spaces.
• Choose 7" if you have smaller boards/hands or prioritize maximum agility.
• Choose 8" if you batch-prep and want speed and board-to-pan efficiency.

Chinese Cleaver Sharpening Angle (What to use and why)

If you’re googling Chinese cleaver sharpening angle, aim for ~15° per side on this (our factory spec). For extra durability on dense veg, add a light micro-bevel at +2–3° per side. A true Chinese meat cleaver (bone chopper) typically has a thicker blade with a 20–25° per-side edge, but that’s a different tool.

Chinese Vegetable Cleaver vs. Chinese Meat Cleaver

This model is a Chinese vegetable cleaver—thin, fast, and precise for produce and boneless proteins. A Chinese meat cleaver is heavier and thicker for splitting small bones or cartilage. Choosing the right cleaver keeps your edge sharper and your prep safer.

Rob’s note: “I’ve had this 7-inch model in my kitchen for over six months. The surprise wasn’t just how easily it chews through veggies and meat—it’s the control you get with a blade this sharp & this tall.” — Rob, The Bamboo Guy

How a Chinese Cleaver (Caiado) Replaces a Chef’s Knife (and Then Some)

Caidao (菜刀) literally means “vegetable knife,” but in most Chinese home and restaurant kitchens, it’s the do-everything chef’s knife. Unlike a Western meat “cleaver,” the Caidao is thin, keen, and precise

• All your chef-knife tasks: dice onions, julienne carrots, mince garlic/ginger, slice boneless meats and fish, chiffonade herbs, smash aromatics, portion tofu… it’s all in a day’s work.
• Bigger “board presence”: The tall blade acts as a mobile bench scraper—scoop and transfer large piles of prep in one pass.
• Straight, laser cuts: The flatter edge is brilliant for stir-fry prep, where uniform matchsticks and slices cook evenly and quickly.
• Built-in multitool:
• Flat face: smash garlic/ginger, crack cucumbers, press herbs.
• Spine: bruise lemongrass, crack peppercorns (on a pad).
• Front corner: scoring mushrooms, trimming silver skin, delicate tip work.
• What it’s not for: Bones, frozen foods, or prying. For bones, use a dedicated bone cleaver (砍刀 / 骨刀)—thicker, heavier, and designed for impact.