The Dengjia Dual Purpose Cleaver comes in a nice box with enough protection to protect the knife’s edge. It has a full-tang handle and a different surface finish for better food release.
Edge durability & sharpened angle
The knife is sharpened at a 25-degree angle per side. The core material is durable, so you don’t have to worry about chipping.
The higher angle gives the knife enough durability to go through smaller bones like a duck, chicken, or fish spine. While the 2/3th front part will do fine to go through the fish pin bones, the heel is used to go through small bones not larger than a duck or chicken bone.
Dengjia has no Rockwell hardness rating on the sales page, but the Rockwell hardness is 57 on my review sample during my testing. Combined with the knife 25 degrees sharpened angle and a Rockwell of 57, the knife-edge can last around two to three months with regular honing sessions before needing whetstone maintenance.
Weight and Spine tapering
The weight of around 350 grams is surprisingly light for a dual-purpose cleaver of this size. The thickness across the spine is 2.8 mm.
The knife has a full-tang wooden handle that is nicely buffed. The handle has some nice contours and provides enough grip.
Knife balance point
The balance point of this knife is at the front. If you pinch grip at the blade or the handle, the knife will be front-heavy, which you want for a cleaver-style knife.
The blade profile is what you expect from a Chinese cleaver. The blade has a gently curved belly.
Final Conclusion and my Recommendation
The fit and finish are good, and there is no noticeable protrusion around the handle. I like the different surface finish for the added food release. The angle of 25 degrees on a knife with a Rockwell of 57 is a good decision since it is also suitable to go through small bones not larger than a chicken bone with the knife’s heel area. Keep in mind that this is a dual-purpose cleaver and not a slicer or vegetable cleaver. Therefore the knife is less sharp than a Chinese vegetable cleaver since it is made for durability and not sharpness.
N O T E S:
The Dengjia review sample has been provided by Dengjia. However, I’m not getting paid to make this article/video or to include their knife in a video. No one will get a chance to preview my footage or thoughts before the video/article goes up on youtube/website.
▶ 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.