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Dengjia Bone Cleaver Review BZ-4401 – 5Cr13 Stainless Steel

The 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.  

Core Material

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. 

Dengjia Bone Cleaver

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. choice for a high angle of 45 to 50 degrees is to accommodate the bone cleaver for home use.   

Sharpened angle 45 to 50-degree angle

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.  

Front Heavy
Front Heavy

Blade profile

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. 

Knife handle

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 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 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. 

Use a dedicated bone cleaver cutting board
Use a dedicated bone cleaver cutting board

🛒S H O P:

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.

Other Dengjia knife review TM-9080 (Slicer, Vegetable Cleaver)

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Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

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