7" Chinese Cleaver - Pin Series (X02O)

Reach for this when you've got half a napa cabbage to shred into ribbons, a block of firm tofu to slice clean through, or a whole daikon to break down in three minutes flat. The Chinese vegetable cleaver doesn't hack - it glides. The broad, thin blade is built for the kind of repetitive vertical chopping that leaves a chef knife feeling clumsy by comparison.

The Vegetable Cleaver Difference

Don't mistake this for a bone chopper. The 7-inch blade is thin-ground for food work: splitting spring onions lengthways, shredding wombok, crushing a garlic clove flat with the spine and then scooping the pieces straight onto the board with the wide face. The 10Cr15CoMoV core stays sharp through long sessions of repetitive chopping, and three layers of cladding keep the blade rigid without adding unnecessary weight behind the edge.

Olive Wood Handle, Balanced for the Draw Cut

The full-tang construction spreads the weight through the handle so the blade doesn't pull forward when you're mid-chop. Natural olive wood is dense enough that the handle holds its shape after years of kitchen moisture, and the riveted build doesn't loosen over time. It sits wide in the hand - exactly right for the kind of grip this style of knife uses.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Chinese vegetable cleaver
• Handle: Natural olive wood, full-tang, riveted
• Use: Shredding cabbage, slicing tofu, chopping spring onions, and any vegetable prep where the broad face is useful for transferring food to the wok.
• Series: Pin Series (X02O)
• Model: X02O-DC

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for proteins and round-edged chopping tasks, and the 7" Nakiri if you want a thinner, lighter vegetable blade for more delicate produce.