The Bone Cleaver from Dengjia comes with a debossed logo on both sides of the blade. The knife also has unique striped hammered patterns and a blacksmith finish to prevent corrosion. The handle is a full-tang handle made from wood.
The 5cr13 from Dengjia sits between 55 to 57 on the Rockwell scale. It is an excellent hardness for bone cleavers. It adds extra durability and greatly reduces the knife’s stress fractures while giving the knife decent edge retention.
Edge durability & sharpened angle
The knife is sharpened at a 45 to 50-degree angle per side. This angle drastically increases the knife’s edge durability. There will be less bending and chipping while you cleave through thick bones. Dengjia’s choice for a high angle of 45 to 50 degrees is to accommodate the bone cleaver for home use.
Weight and Spine tapering
To cleave through thick bones, you need a knife with a hefty weight, and the Dengjia with a weight of 700grams has it. They manage to make the cleaver compact but still heavy due to a very thick spine of 5.4mm. The spine can also be used as a hammer to break very thick bones for your bone broth.
Knife balance point
For the optimal grip, you grip the knife at the handle, and the balance point will be front heavy. The handle grip provides enough grip and generates enough force to go through thicker bones.
Dengjia also thought about the blade profile. The front area has an aggressive curve that prevents the tip from digging into your cutting board. It also keeps the front area sharp since there is no impact.
The knife handle is nice and thick for comfort and grip even when you reverse the blade to use the spine like a hammer.
Final Conclusion and my Recommendation
The Dengjia Bone Cleaver has my recommendation; it has everything I expect from a bone cleaver for home use. It is compact, heavy, and very durable. However, you must know that this is a dedicated cleaver to chop through thick bones or to cut through thick skin. It is not suitable for vegetables since it will split and tear the fibers. To maximize the usage and minimize any damage, you also need a dedicated thick cutting board. While this bone cleaver is sturdy, you should never use it to cleave through frozen bones.
N O T E S:
Since these knives are handmade, they will differ in weight and thickness, but they will be close to what they specified.
▶ If you want to know what knife you should buy you can read the following article ''Choosing your knife''. ▶ On my youtube channel, I have reviewed a lot of different knives. You can watch the playlist by clicking here. ▶ Click here, if you want to search for other kitchen knives on: Amazon. ▶ Click here, if you want to search for other Chinese knives on AliExpress. ▶ Check out my gear on Kit: https://kit.co/ChefPanko ▶ Check out my recommendation on Amazon: https://www.amazon.com/shop/chefpanko Full Disclosure: If you purchase from these links I get a small commission that goes towards supporting the channel and website. As an Amazon Associate, I earn from qualifying purchases ▶ If you have any questions about Japanese knives made in China or about some of the brands feel free to ask it in the comment section below. Thank you for your support and feedback. ▶ Want to work with me? Please use the contact form by clicking here.