Hezhen Master 6.8" Cleaver
A compact slicing cleaver from Hezhen's Master series — powder-metallurgy 14Cr14MoVNb core, 73-layer Damascus cladding, and a tall blade ground thin enough to actually slice, not just chop.
Pros
- +14Cr14MoVNb powder steel core — fine grain, excellent edge stability
- +73-layer Damascus cladding over a hard core
- +Tall 173 mm blade for generous knuckle clearance and long slicing strokes
- +Master-series fit and finish — polished spine, rounded choil
Cons
- −Factory grind is on the thick side behind the edge — benefits from thinning
- −Slicing-cleaver profile, not a general chef knife substitute
- −Powder steel + Damascus = hand wash only, dry immediately
Full review
Design
This is Hezhen's Master-series take on a Chinese slicer — a 173 mm tall blade with a flat belly and a slightly rounded tip, built around a 14Cr14MoVNb powder steel core clad in 73 layers of Damascus. The cladding pattern is tight and even, not the exaggerated ripple you see on cheaper Damascus. The bolster is machined, the choil is rounded, and the stabilized wood handle is properly seated — this is finished at a level most sub-$200 knives don't reach.
Edge retention
14Cr14MoVNb is a Chinese powder-metallurgy stainless in the same family as Takefu SG2 — fine-grained, high in vanadium and niobium carbides, and happy at HRC 61–62. Edge holding is genuinely excellent: expect months between sharpenings with normal home use, and the fine grain lets you push it to a very keen finish on a 3000+ grit stone. Stropping brings it back easily; pull-through sharpeners will chew the geometry.
Ergonomics
The tall blade shifts the balance forward, which suits a slicer — you let the weight do the work through the stroke. Handle length is comfortable in a full grip and the rounded spine/choil means no hot spots even during long prep. It's heavier than a nakiri but lighter than a full Chinese chef cleaver, which is the whole point: a slicer you can use one-handed all day.
Value
At $165 you're paying Master-series prices, and the steel and finish justify it. Comparable Japanese powder-steel knives (SG2, R2) with this level of finish start around $220–$280. The one caveat is the factory grind — Hezhen ships it a little thick behind the edge, and 20 minutes on a stone taking it down transforms the knife. Do that once and it competes with knives at twice the price.
Specifications
| Brand | Hezhen |
|---|---|
| Series | Master |
| Type | Slicing cleaver |
| Blade Material | 73-layer Damascus |
| Core Steel | 14Cr14MoVNb powder steel |
| Blade Length | 6.8 in / 173 mm |
| Handle Length | 5.6 in / 143 mm |
| Handle Material | Stabilized wood |
| Blade Angle | >60° inclusive (factory) |
| Feature | Eco-Friendly, Stocked |
| Origin | Mainland China |
| Price | $165 |
The best sub-$200 slicing cleaver we've handled — powder steel, Master-series finish, and a profile that actually slices. Thin the edge once and it punches well above its price.
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