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  • Traditional S5198 8" x 3-1/4" Chinese Chefs Knife with Wooden Handle
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Traditional S5198 8" x 3-1/4" Chinese Chefs Knife with Wooden Handle

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Price: $40.34 & FREE Shipping. Details
In Stock.
Ships from and sold by Amazon.com.
17 new from $33.60

Specifications for this item
Brand Name Traditional
Color Name Brown
EAN 0092187080401 , 0192187080408
Import Designation Made in USA
Item Weight 0.75 pounds
Material Type Carbon Steel
Number of Items 1
Part Number S5198
Size Name 37.45 Inch
UNSPSC Code 41122406
UPC 192187080408 , 092187080401

Chinese chefs knife. For those who prefer the warmth and feel of a real wood handle. Features eit... Read full product description



Product Features

  • Model: Item #08040 Product #S5198
  • Blade has Individually Ground and Honed Edge
  • Stainless High-Carbon Steel Blade
  • Made in USA
  • Hardwood Handle with Brass Ferrule


Product Details

  • Item Weight: 12 ounces
  • Shipping Weight: 3.1 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B004NG9B52
  • Item model number: S5198
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #5,108 in Industrial & Scientific (See Top 100 in Industrial & Scientific)
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Frequently Bought Together

Traditional S5198 8" x 3-1/4" Chinese Chefs Knife with Wooden Handle + KitchenIQ 50009 Edge Grip 2 Stage Knife Sharpener
Price for both: $46.33

Buy the selected items together

Product Description

Chinese chefs knife. For those who prefer the warmth and feel of a real wood handle. Features either stain-free, high-carbon steel or classic high-carbon steel blade with an individually ground and honed edge. Handle is secured to the blade with brass compression rivets. Made in USA.

Customer Questions & Answers

Customer Reviews

This is a great cleaver for vegetables and meat (not for hacking through bone).
Ant
It also seems to retain its edge very well, because I sharpened it about a week and a half ago and it's still shaving sharp.
DriftingArchaeo
This is my most frequently-used tool and one that I recommend to students and friends.
Lynn Hoffman, author:Radiation Days: A Comedy

Most Helpful Customer Reviews

55 of 57 people found the following review helpful By Richard Wong VINE VOICE on September 2, 2009
Chinese chef's cleavers are somewhat a mistranslation, as they are not true cleavers. It is actually used for as a slicer and chopper. Much like a French chef's knife or a Japanese Santoku bocho, a Chinese chef's cleaver is an all-purpose knife with a medium blade. It is known as "vegetable knife" to Chinese. This is not a thin blade slicer, nor a thick blade meat cleaver. Chinese chef's knife sits between the Chinese slicer and the Chinese cleaver. It is not designed for hacking through big bones, though thin chicken bones are acceptable.

I bought this knife on March 2009. Dexter-Russell Chinese chef's knives are highly regarded among Chinese chefs in America. This particular model S5198 is the best selling of them. Its blade is 8 inch in length and 3.25 inch in width. It spine is 3/32 inch thick, which is 1/32 inch thicker than my previous Sekizo Chinese chef's cleaver. The thicker spine gives the knife a sturdier feel and a heavier chop. The 3-1/4 inch walnut wood handle is nice. A wood handle is warmer to hold and allows a non-slip grip compared to a steel or plastic handle. I oiled the handle with tung oil to prevent it from absorbing too much water. The tang extends 40% into the walnut wood handle and can stand up to 500 pounds of pull. According to customer service, this Dexter-Russell S5198 is constructed out of 420 stainless steel and harden to Rockwell 54-56 HRC. Because normal 420 cannot be harden much above 50 HRC, this knife must be made of 420HC and not the normal 420. 55 HRC is normal for kitchen knives, but soft comparing to hard steel Japanese knives, like Shun or Hattori cutlery. For a given steel, there is a trade-off between strength and toughness. A very hard knife is resistance to low level impact, but will chip/crack when the force is great.
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31 of 34 people found the following review helpful By Sammy Pie on July 20, 2012
Verified Purchase
This "Chinese Cleaver" (as per Amazon's INCORRECT description, see below for explanation) popped up in the search for "meat clever" - the type I wanted to get. I saw 5/5 rating based on 10 reviews. One review actually describes this as 'a heavier "meat" type cleaver, not a veggie one'. I guess this is why it popped up in my search. So I went ahead and ordered it.

Now I am creating this review to spare others this mistake: the packaging says "Traditional Chinese Chef's Knife", not "Chinese Cleaver". There is actually a label on the blade that says "this is a traditional style Chinese chef's knife! do not use as a cleaver! Avoid hitting hard materials and surfaces or the blade will chip and nick".

This is actually true: this knife is the type that has the blade that is about 2-3 mm on the spine, that is narrowed with straight sides to razor sharp edge. Due to this, it will be an excellent knife for slicing, but it is not for chopping chicken bones!!! If you want a meat cleaver, look elsewhere. If you know, master, and enjoy traditional Chinese slicing/dicing techniques, this is a great chef's knife choice!

Again, this is not a veggie cleaver (although can be used as one), this is not a meat cleaver, this is a Chinese style CHEF'S KNIFE - it is a replacement for your normal chef's knife, a primary knife for those who know how to use it.

A review is not a review without some feedback about the product. :) So here goes some more.

The knife is GREAT - razor sharp, high quality, precision-crafted, and it looks great. It is made in the USA! I am contemplating keeping it as a spare chef's knife and veggie cleaver.
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15 of 16 people found the following review helpful By Lynn Hoffman, author:Radiation Days: A Comedy VINE VOICE on August 13, 2007
Calling this a 'cleaver' is a bit off. Cleavers
are usually thought of as heavy, axe-like blades
ground to a convex profile and used with a swinging
motion to break or separate bones. This knife, on
the other hand is intended for all the cutting
tasks that one does in a kitchen with other knives.

What makes this the almost perfect knife is the width
of the blade. At over three inches, it provides a lot of
control surface in relationship to its edge. So the
cook who has learned to chop by guiding the knife
with his or her knuckles is almost immune from accidents.
The wide blade also makes this great for whacking
a clove of garlic before mincing it and for scooping
up chopped food from the cutting board.

The edge is easy to maintain-not too hard or too soft.
I use a chef's choice sharpener and keep the knife
on a magnetic tool bar to avoid knicking the blade.

The only thing wrong with this knife is the handle,
which is in a barrel shape and uncomfortable and
insecure in the hand. I modified mine with a bit
of coarse sandpaper, making grooves where my fingers
wanted to land.

This is my most frequently-used tool and one that I
recommend to students and friends.

--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the novel bang BANG. ISBN 9781601640005
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9 of 9 people found the following review helpful By David Eddings on July 29, 2012
Verified Purchase
This knife is big and heavy, which is a good thing when you're cutting all sorts of prep for a busy restaurant day or a large banquet. The knife is fairly inexpensive, so when it wears out, I'll just replace with another one or something similar; you can put a real good edge on it if you know what you're doing with sharpening and the weight allows me to carry on with a momentum and rhythm while prepping; you let the knife do most of the work and you just guide it along as you cut stuff up.

So yeah, I was using really light Japanese knives for a while, but they're expensive and, well, light, so I keep them at home and bring big honker knives like this Dexter cleaver to work; the added plus is that you aren't nearly as worried about them being stolen because they aren't all that pricey. Some people might have problems with the handle, but if you hold it in a proper pinch-grip, there should be no issues.

So yeah, this is my go-to knife. It also seems to make the servers more polite, which is a huge plus. Just kidding.
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