German Stainless Steel Universal Kitchen Knife Razor-sharp Blade Ergonomic Wooden Handle Multipurpose Chef Knife Over 300 Years of Brand(7inch, Silver)……
Condition: New
Buy Now, Pay Later
As low as
$7
/ mo
Learn more
- – 4-month term
- – No impact on credit
- – Instant approval decision
- – Secure and straightforward checkout
Ready to go? Add this product to your cart and select a plan during checkout.
Payment plans are offered through our trusted finance partners Klarna, PayTomorrow, Affirm, Afterpay, Apple Pay, and PayPal. No-credit-needed leasing options through Acima may also be available at checkout.
Learn more about financing & leasing here.
Selected Option
Free shipping on this product
30-day returns
Learn more
Eligible for Return, Refund or Replacement within 30 days of receipt
To qualify for a full refund, items must be returned in their original, unused condition. If an item is returned in a used, damaged, or materially different state, you may be granted a partial refund.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
Availability:
Only 9 left in stock, order soon!
Arrives
Wednesday, Sep 10
Recently Viewed
Color: Silver
Size: 7in-01
Features
- HIGH QUALITY STEEL: To use 50C stainless steel, a reasonable proportion of carbon and chromium elements, the anti-rust performance has been greatly improved, so that the knife can be used for a long time. The forging technology makes the steel structure of the knife more stable and longer life.
- SHARP DURABLE: Our self-developed cutting process creates a double V-shaped with a 15-degree edge, resulting in a sharper santoku knife that requires less force during cutting. This innovative design also extends the chef knife's sharpness, making it more durable.
- PROFESSIONAL SLICING KNIFE: Designed for professional chinese chef knife with a sharp blade and a nice handle, this slicing knife is 2.4 times sharper and 2.6 times more durable than other brands, making it easy to cope with the kitchen tasks.
- ERGONOMIC HANDLE:The handle is made of high quality rosewood handle and designed by professional ergonomics, it is gentle and round fitting the palm. And by our Vacuumed technology process, the wood is more stable, solving the problem of wood handle expansion and contraction due to heat, and easily dealing with the severe environment.
- WARRANTY & SERVICE: Our knife is made of hard steel and comfortable handle, we believe it will bring you a pleasant experience, if you have any question , please feel free to contact us anytime, we will deal with it immediately. We offer lifetime warranty and serve for 24hours per day.
Blade Material: High Carbon Stainless Steel
Brand: WANGMAZI
Color: Silver
Handle Material: Stainless Steel
Blade Edge: Plain
Blade Material: High Carbon Stainless Steel
Brand: WANGMAZI
Color: Silver
Handle Material: Stainless Steel
Blade Edge: Plain
Blade Length: 7 Inches
Construction Type: Forged
Blade Color: Silver
Is Dishwasher Safe: Yes
Item Length: 8 Inches
Manufacturer: WANGMAZI
UPC: 768447572824
Item Weight: 10.2 ounces
Date First Available: October 26, 2023
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Sep 10
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
- Klarna Financing
- Affirm Pay in 4
- Affirm Financing
- Afterpay Financing
- PayTomorrow Financing
- Financing through Apple Pay
Learn more about financing & leasing here.
Similar Products
Top Amazon Reviews
Color: Silver2
Size: 8Inch
A lot of people tend to think that all cleaver-shaped knives are heavy meat cleavers that can chop through bone, but that is not actually the case. There are many varieties (see below). This one, Cleaver8, color silver CN8, with 2# engraved at the top of the blade, is called a light slicing knife or a mulberry knife (that is the literal meaning of the characters after the 2#). Some say it got this name because it is capable of cutting slices as thin as mulberry leaves; others say it is because it was used to cut mulberry leaves into fine threads to feed to silk worms. Whatever the historical meaning, this knife style is quite thin and light compared to other cleavers and is designed to slice vegetables and boneless meat, fish, and cheese. The edge is too fine to chop thick bones, pits, hard stems, rinds, or solidly frozen foods – anything you wouldn’t be able to chew with your teeth. It excels at precision cutting, slicing, and mincing. It has the traditional wooden handle used for centuries by Chinese chefs, in this case made of a light rosewood. The blade is a single thickness of 40CR13 stainless steel. It comes in a nice box in a plastic sleeve with corner protectors on the blade and a general information sheet written in English. The product number on the box is KN200FS2. My initial impression of the knife is that it lives up to its name. As you can see in the photos, it is quite thin (about 2mm at the spine) and comes to a very fine edge. It was sharp enough to cut paper right out of the box. I wanted a slicing knife with a flat belly so that it wouldn’t leave any “accordion cuts”, where the slices end up joined together at the bottom. Mission accomplished. It glides through carrots, potatoes, mushrooms, eggplant and apples, making fine or thick slices without any splitting. Shred a head of cabbage into a fine slaw? No problem. Cube a sweet potato? Easy peasy. The more I use it, the more I'm starting to love it. I haven’t tried it on tomatoes yet, but I expect it to work fine with a gliding cut. If it doesn't, I'll update the review. There is a band on the blade where the metal is brushed at right angles to the rest, which may reduce (but not eliminate) sliced veggies sticking to the blade. I like shiny knives and natural wood, so I find it quite attractive. It also feels good in the hand. The spine and choil (the back of the blade next to the handle) are rounded and polished for comfort. The wood handle is smooth and appears to have a thin finish on it, which I plan to renew with oil from time to time. The handle has a stainless steel cap on the end. I haven’t had the knife long enough to tell how well it will hold its edge. 40CR13 stainless steel is not the hardest, but it is easy to hone and sharpen. The company claims their tempering process improves the hardness considerably. I have a good knife sharpener in my drawer (Spyderco Sharpmaker), so I don't mind if I have to use it occasionally. I also plan to touch up the edge every few days with some strokes on a ceramic honing rod. As a Chinese chef pointed out, the best knife is not necessarily the hardest one, but can be the one that is easiest to sharpen. Toughness (resistance to chipping) and hardness are tradeoffs in knife steel. A harder knife can be more brittle, and it takes much more effort to remove chips than to sharpen a less hard but tougher knife. It’s a big knife, of course, so if you haven’t used a cleaver-style knife before, take your time to learn how to handle it correctly and safely. Look for videos from expert chefs on the knife skills for using this kind of slicer. Push cuts and pull cuts work best with this knife, and the weight of the blade helps it to almost fall through food. Use a pinch grip on the blade to hold it for cutting. Avoid hammering the blade onto the cutting board, because that will dull the edge. The blade dimensions are 7.9 x 3.5 inches (20.1 x 9 cm). It weighs 10.8oz (306g), which by way of comparison is an ounce heavier than my Henkels 10-inch chef’s knife. For the $25 I paid for it, I consider it a great buy. If you want to chop meat with bones or cut solidly frozen foods, parmesan rinds, or a large, heavy squash, Wangmazi has other cleavers that are more suitable. Cleaver5 is a larger, thicker, and heavier meat and bone cleaver, as is Axe1. As far as I can tell, Cleaver1 and Cleaver2 are medium-weight knives meant for slicing and chopping (perhaps chicken and fish bones but not heavier bones?). Cleaver3 and the one called "8Inch Cleaver Knife" are combination chopping and slicing knives thickened at the heel of the blade closest to the handle for chopping and thinner at the other end for slicing -- in the listing photos you can see the line at bottom of the blade that divides these two zones. All are made of 40Cr13 stainless steel except for Cleaver2, Cleaver3, and Cleaver5, which are made of three-ply stainless steel with a harder, sharper center layer of 90Cr18MoV enclosed in outer layers of 30Cr13 for toughness. Of course, these are not the actual names of the knives but the Amazon designations, which could change over time, so take this with a grain of salt. In terms of caring for all of these knives, while the blades are stainless steel, the handles of most are rosewood. You wouldn’t want to put them in the dishwasher any more than you would put a rosewood guitar in there. Even with a waterproof handle, putting a sharp knife in the dishwasher is not recommended, since the food particles thrown at the blade will dull it, banging against other hard objects can damage the blade, and washing with aluminum objects can cause stainless steel to rust or pit. All sharp knives should be hand washed and dried. Occasionally rubbing the handle with oil will help to preserve the wood. No matter how sharp knives start out, they all dull eventually, but they stay sharp longer if you treat them well. One way to do that is to use an appropriate cutting board. Wood or plastic cutting boards are good (end-grain wood is best). Glass or bamboo cutting boards are too hard and will dull the blade. Lay the blade almost flat to scoop up sliced vegetables (a great feature of cleaver-style knives) – never scrape the edge sideways across the cutting board, which damages the edge. You can also use the spine or the unsharpened end of the knife to move the food on the cutting board. Don’t toss the knife into a drawer – protect the blade (and your fingers) by storing it in a knife block or on a magnetic knife holder. Use a ceramic honing rod and/or a leather strop from time to time to keep the blade sharp longer. For the right job and with reasonable care, this knife is a joy to use and should last for a very long time.
...
show more
Reviewed in the United States on January 23, 2024 by Tanager Tanager
Color: Silver
Size: 11inch
I like the length of the blade. It's long enough to cut boules, and it is clearly sharper than the knife it's replacing. I have it only four stars on ERgonomic and Easy to hold because the tang of the blade is a bit wider than the wooden handles, so that could be better. It doesn't stick out enough to hurt or anything, but it should be smooth. I'm not regretting the overall purchase though.
...
show more
Reviewed in the United States on June 10, 2024 by Keith R. Snyder
Color: Silver4
Size: 7in-01
Just to say, I love Japanese style knives. I have one I bought in Kappabashi for more than I want to admit, among two Globals and a hand full of good non Japanese brand "knock-offs". And a few decent Western knives. That's my knife resume, take it for what you will. I'm not a professional or a knife snob, but I do like good knives (especially for a good price). I've been learning to wok recently, and I've become enamored with Chinese knife skills I see on youtube, so I wanted a cleaver too. Turns out there are three: one for vegetables, one for meat, and one for chopping bones, but I digress. This one seems to be around vegetable/meat category. So, first thing to be aware of.... the wood on the handle was shrunken and the metal of the full tang handle felt uncomfortable out of the box. Knowing a bit about wood I thought it was meant to be moist, so I wet it about 3 times the first day, and once the wood swells the handle is comfortable to hold, and I should say fairly handsome (I'd say 'pretty,' but I'm a guy). I don't like to leave a review without first using a product, so I cut up some salami. It is fairly sharp out of the box. You won't shave with it any time soon, but razor sharp is a bit over rated. The product info says the blade is layered steel. There is a not much color difference between the cutting edge and the spine, but I'm not going to say it isn't layered. There is a slight color change in the grind along the blade between the cutting edge and the spine. It could be 'creative grinding' like etched 'Damascus.' But, I could be wrong. The blade sounds hard, so that's good sign. It seems like a good knife, and I expect it will last quite a while. And... after material quality, edge holding mostly comes down to how you treat your knife and cutting board material you choose. If you have a glass cutting board, just buy a $3 knife - it'll ruin anything you buy and you'll never be happy. Anyway, I think I will like this knife a lot. If you're considering a Chinese cleaver this one feels like a good one that will last a long time.
...
show more
Reviewed in the United States on June 16, 2024 by Just me
Pros: All knifes are quite sharp. This set of knifes, scissor, tool box is useful for all kinds of tasks in a kitchen. The price is low compared to other sets. Cons: The Chinese chef knife is a little bit thin for heavy tasks.
Reviewed in the United States on May 20, 2024 by SH Gao
Color: Silver
Size: 11inch
I’ve needed a decent bread knife and finally found one! Very very sharp
Reviewed in the United States on July 4, 2024 by robert loera
Color: Silver
Size: 11inch
Very sharp out of the box. Weighted well. Too soon to tell how it will hold an edge
Reviewed in the United States on June 24, 2024 by Amazon Customer
Color: Silver2
Size: 8Inch
IM NOT A PROFESSIONAL COOK BUT I KNOW HOW TO PREPARE MY FOOD AT HOME. THIS IS THE BEST KNIFE I'VE EVER HAD . I REGRET NOT HAVING BOUGHT IT SOONER , THE ONE I GOT IS FOR VEGETABLES AND BONELESS MEAT .
Reviewed in the United States on April 24, 2024 by Amazon Customer
Color: Silver2
Size: 8Inch
I like the fact that it’s sharp but not ideal to cut
Reviewed in the United States on April 19, 2024 by olamide Adedeji