![]() ![]() It is a softer type of steel so it needs more frequent honing sessions/maintenance sessions. Prices have been increased now I have no idea what the current prices are I got mine at around 20/25 Euro but I think prices are now around 30+ Euro.Īnother dual purpose: The Shibazi (P0X) is a good choice that is affordable, I prefer the smaller size. The Leung Tim in this article can mostly be found at a local Asian supermarket (I have not found any Leung Tim’s online, and I have no idea if they sell it in Romania but your best bet is to find an Asian/Chinese Supermarket/shop). ▶ Want to work with me? Please use the contact form by clicking here. Or about some of the brands feel free to ask it in the comment section below. ▶ If you have any questions about Japanese knives made in China That goes towards supporting the channel and website.Īs an Amazon Associate, I earn from qualifying purchases If you purchase from these links I get a small commission ▶ Click here, if you want to search for other You can watch the playlist by clicking here. ▶ On my youtube channel, I have reviewed a lot of different knives. The following article '' Choosing your knife''. Logo: Stamped ▶ If you want to know what knife you should buy you can read Handle/Lenght: Stainless Steel handle/10.5cm Thickness: 5.5mm heel, 5.4mm middle, 5.3mm front Hong Kong, Sham Shui Po, Cheung Sha Wan Rd, 221 ![]() I highly recommend buying from your local Asian supermarket as they tend to be a lot cheaper there than ordering online. I don’t recommend this version for professional use since this version is highly focused on the home cooks with a smaller form factor. A great knife that I can recommend to any home cook that needs the small bone chopping ability or need to go through a lot of meat and that for a very budget-friendly price of around $20 to $25. You most likely need to hone the knife every 3 to 5 days and add a sharpening session every month or two if used at home. If you want a knife for the more delicate slicing job the Chinese Vegetable Slicer is the better option. A ”Chopper”,” Dual Purpose” Chinese knife is great for small bones not larger than a duck or chicken bone. This knife is not designed to be sharp but designed to go through small bones and meat. Don’t use a ”Chopper”, a ”Dual Purpose” knife to chop on dense, hard, and thick bones like spare ribs. A very sturdy, thick chopper that can be abused without consequences unless you are going to chop through a lot of bones thicker than a chicken bone. The Leung Tim Dual Purpose Chopper is a budget-friendly knife that is built like a tank. The edge retention will last you around 1 or 2 months with regular honing sessions in between if used at home. The out-of-the-box sharpened angle was around 25 degrees on this review sample. Most of us won’t notice it but on things like meat, the toothier edge and the added weight of the knife will be more beneficial on meat. ![]() Leung Tim ”Chopper” has a toothier finish on the cutting edge The sharpness out of the box was inconsistent and more on the toothier side. Leung Tim ”Chopper” blade profile Sharpness & Edge Retention The curves also give you the ability to rock with the blade. The blade profile is quite flat, but the heel and the front have a slight curve to prevent you from digging into your cutting board. You can also pinch with 3 fingers so that you avoid touching the choil. The choil is rounded so there are no sharp edges. With this gripping style, the knife will be, front-heavy. I recommend a pinch grip for a Chinese Dual Purpose Knife where the thumb and index finger determine the balance point. Leung Tim ”Chopper” handle 10.5cm Gripping Style & Balance Point The handle length is 10.5cm, keep in mind that the Chinese characters and Leung Tim’s logo need extra attention while cleaning. The debossed patterns on the handle add extra grip. The handle shape is well designed and very comfortable to hold for small to large hand sizes.
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