Xinzuo 7.2" Ji Cleaver
A tall Ji-series vegetable cleaver — 67-layer Damascus over a hard 12Cr18MoV core, with enough blade height to scoop a whole board of prep in one pass.
Pros
- +Huge board clearance — the tallest blade in the Ji line
- +12Cr18MoV core at HRC 60±2 holds a fine edge through heavy veg prep
- +Ebony scales and a stainless bolster, properly fitted
- +Thin behind the edge for a cleaver — it slices, it doesn't wedge
Cons
- −Not a bone cleaver — this is a Chinese-style vegetable knife only
- −$138 is a real step up from the entry Xinzuo lines
- −Wide blade takes practice if you've only used a chef knife
Full review
Design
This is a caidao — a Chinese vegetable cleaver — not a chopper. The 183 mm blade is tall and light, with a 12Cr18MoV core clad in 67 layers of patterned Damascus. Xinzuo grinds it noticeably thinner behind the edge than the bone cleavers in their catalogue, which is the whole point: the height is there for knuckle clearance and for scooping, not for hacking through joints. The ebony handle and stainless bolster match the rest of the Ji series and give it a balanced, slightly blade-forward feel.
Edge retention
12Cr18MoV at HRC 60±2 is the same core used across the Ji line, and it behaves the same way here: it takes a keen edge quickly and holds it through weeks of onions, cabbage, squash and herbs. A ceramic rod or a few strops keep it going; a 1000/6000 stone every few months brings it back to new. Because the blade is thin, avoid twisting it in dense root veg — cut straight down and it will not chip.
Ergonomics
The tall face is the feature. You get full knuckle clearance, a flat edge that stays in board contact for the whole stroke, and a broad side you can use to scoop and transfer prep straight to the pan. Balance sits at the bolster so a pinch grip feels neutral rather than nose-heavy. If you've only used Western chef knives there's a short adjustment period — push cuts instead of rocking — but most cooks adapt within a session.
Value
At $138 this sits at the top of the Ji range and competes with mid-tier Japanese stainless. What you get for the money is real Damascus cladding, an ebony handle, and a grind thin enough that the knife earns its size. If you already own a chef knife and do a lot of vegetable work, this is the more interesting second knife. If you're after something that can go through bone, buy a dedicated bone cleaver instead.
Specifications
| Brand | Xinzuo |
|---|---|
| Series | Ji |
| Type | Vegetable cleaver (caidao) |
| Blade Material | 67-layer Damascus |
| Core Steel | 12Cr18MoV |
| Core Hardness | HRC 60±2 |
| Blade Length | 7.2 in / 183 mm |
| Handle Material | Ebony wood + stainless steel |
| Certification | CE/EU, CIQ, LFGB |
| Origin | Mainland China |
| Price | $138 |
The best vegetable knife in the Ji series if you have the board space — tall, thin, and genuinely fast through prep.
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