We got 8 categories to talk about in this knife review.
- Dual Purpose Cleaver vs Vegetable Cleaver
- Leung Tim Aesthetic & Specifications
- Knife Handle & Comfort
- Gripping Style & Balance Point
- Knife Profile
- Sharpness & Edge retention
- Key Takeaways
- Key Takeaways & Recommendations
We start with the differences between a Dual Purpose Cleaver vs a Vegetable Cleaver.
Dual Purpose vs Vegetable Cleaver?
When we talk about a Chinese Cleaver we all think about a Chinese Chef’s knife that can do it all. However each of those so-called ‘’Cleavers’’ is actually not a cleaver, both the Chinese Vegetable and Dual-Purpose knife look like a cleaver but perform very differently.
The most bought Cleaver should be the Chinese Vegetable ‘’Slicer’’ but that knife is not a knife that can do it all, and as stated in the Chinese name it is a ‘’Slicer’’ or mostly knows as a Chinese ‘’Vegetable’’ Knife or Cleaver for those that can’t read Chinese.
It is ideally used to slice through vegetables or boneless meat. The knife is thinner, lighter, and has a sharper feel than a Dual Purpose Chopper.
A Dual Purpose Chopper is a knife for Chopping and slicing, it is also known as the do it all, Chinese Chef’s knife where the front 2/3th part is used to slice and the thicker 1/3th heel area is used to chop through small bones not larger than a chicken bone.
The Dual-purpose, ‘’Chopping and Slicing’’ knife is thicker and heavier than a Chinese Vegetable Slicer.
The added weight helps to go through small bones and meat, the thicker spine and the added weight is ideal to tenderize meat.
Leung Tim Aesthetic & Specifications
The Leung Tim Dual Purpose Chopper is entirely made with stainless steel. There was no information about the steel type that they used, but it is a workhorse knife so you don’t have to worry about chipping or rusting.
The blade length is 200mm. While Leung Tim did not specify the Rockwell hardness, the Rockwell on my review sample is around 56. The knife thickness is 5.5mm at the heel area, 5.4mm in the middle, and 5.3mm at the front.
The knife weight of my review sample is 490 grams. The embossed markings on the blade tell you that it is a stainless steel knife, Leung Tim brand name and logo, and the location of their store.
Knife Handle & Comfort
The handle is a stainless steel handle that is welded onto the blade. The left side of the handle has Chinese characters stating the knife brand and version.
On the right side of the handle, you can see the Leung Tim Trademark with the Globe and two tigers.
The handle shape is well designed and very comfortable to hold for small to large hand sizes. The debossed patterns on the handle add extra grip. The handle length is 10.5cm, keep in mind that the Chinese characters and Leung Tim’s logo need extra attention while cleaning.
Gripping Style & Balance Point
I recommend a pinch grip for a Chinese Dual Purpose Knife where the thumb and index finger determine the balance point. With this gripping style, the knife will be, front-heavy. The choil is rounded so there are no sharp edges.
You can also pinch with 3 fingers so that you avoid touching the choil.
The blade profile is quite flat, but the heel and the front have a slight curve to prevent you from digging into your cutting board. The curves also give you the ability to rock with the blade.
Sharpness & Edge retention
The sharpness out of the box was inconsistent and more on the toothier side.
Most of us won’t notice it but on things like meat, the toothier edge and the added weight of the knife will be more beneficial on meat.
The out-of-the-box sharpened angle was around 25 degrees on this review sample. The edge retention will last you around 1 or 2 months with regular honing sessions in between if used at home.
Key Takeaway & Recommendation
The Leung Tim Dual Purpose Chopper is a budget-friendly knife that is built like a tank. A very sturdy, thick chopper that can be abused without consequences unless you are going to chop through a lot of bones thicker than a chicken bone.
This knife is not designed to be sharp but designed to go through small bones and meat.
If you want a knife for the more delicate slicing job the Chinese Vegetable Slicer is the better option.
You most likely need to hone the knife every 3 to 5 days and add a sharpening session every month or two if used at home. A great knife that I can recommend to any home cook that needs the small bone chopping ability or need to go through a lot of meat and that for a very budget-friendly price of around $20 to $25. I don’t recommend this version for professional use since this version is highly focused on the home cooks with a smaller form factor.
🛒S H O P:
I highly recommend buying from your local Asian supermarket as they tend to be a lot cheaper there than ordering online.
Hong Kong, Sham Shui Po, Cheung Sha Wan Rd, 221
Width: Front 8.2cm, Rear 9.2cm
Thickness: 5.5mm heel, 5.4mm middle, 5.3mm front
Handle/Lenght: Stainless Steel handle/10.5cm
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