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Cleaver

7" Chinese Cleaver - Pin Series (X02O)

★ ★ ★ ★ ★ 4.0 Stars (1 reviews)

A 7-inch Chinese cleaver (cai dao) built for the home cook who wants one wide blade that handles most prep. The tall face is made for slicing vegetables, mincing herbs and aromatics, scooping the lot off the board, and portioning boneless meat. This is a slicer-chopper, not a bone cleaver — keep it off poultry joints and bones and it stays scary sharp. Three-layer composite-clad blade with a hardened 10Cr15CoMoV core, set in an olive wood handle.

$145.95

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Lifetime warranty

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Veg + Boneless Meat

Slicer-Chopper, Not Bones

15° Per Side

Factory 12-15°

60±2 HRC

10Cr15CoMoV Core

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.

All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)

Knife type: Chinese vegetable/meat cleaver (cai dao) — slicer-chopper, not a bone chopper
Blade length: 7.0 in
Blade construction: 3-layer composite clad — 10Cr15CoMoV core, SUS410 stainless cladding
Hardness: 60±2 HRC
Edge angle: 15° per side (factory 12-15° per side)
Heat treatment: vacuum heat treatment
Blade finish: stonewash
Handle: olive wood
Tang: hidden tang, stainless steel pins/rivets
Care: hand wash only; oil the olive wood occasionally; not dishwasher safe
Made in: Yangjiang, Guangdong, China
Warranty: lifetime against manufacturing defects via xinzuo.com.au

PIN SERIES

One Wide Blade, Most of Your Prep

The Pin Series 7" Chinese cleaver is the workhorse of the range — a tall, flat-profiled cai dao that does the job of three knives. Slice vegetables thin, rock through herbs and garlic, then turn the blade flat to scoop everything into the pan. The 10Cr15CoMoV core runs at 60±2 HRC, so the edge holds through a full prep session. A confident, no-nonsense blade for cooks who want to reach for one knife and get on with it.

Add to cart — $145.95

In stock. Ships from Australia. Hand-wash only.

WHAT IT'S FOR

Vegetables First, Boneless Meat Second

Read the label before you swing: this is a vegetable and boneless-meat cleaver, not a bone chopper. The tall, light blade is ground for clean slicing and chopping — vegetables, herbs, aromatics, boneless cuts, fish fillets. The broad face doubles as a bench scraper to ferry prep off the board. Take it to chicken joints, pork bones or frozen food and you risk chipping the thin 15° edge. Keep it to soft work and it stays razor sharp far longer.

Vegetables + herbs
Boneless meat + fish
Scoop off the board
Not for bones

BLADE

Three-Layer Clad, Hardened Core

The blade is a three-layer composite build: a hardened 10Cr15CoMoV core clad between two SUS410 stainless layers. The core takes the edge and holds it at 60±2 HRC; the stainless cladding adds corrosion resistance and a bit of give. Vacuum heat treatment keeps the hardness consistent through the blade. Finished in a low-glare stonewash and ground to 15° per side (factory spec 12-15°) for a keen, easy-to-maintain edge.

Specification

The details.

TypeCleaver Knife

Blade length1787.0mm

Weight300g

Steel10Cr15CoMoV

Cladding3-layer Damascus

Hardness60±2 HRC

Edge angle15° (degrees per side; factory 12-15 deg/side)

ConstructionHidden Tang

HandleOlive Wood

Made inChina (Yangjiang, Guangdong)

Hand-wash only — not dishwasher safe.

HANDLE

Olive Wood, Hidden Tang

The handle is turned from olive wood — dense, warm-grained and comfortable for the longer grip a cleaver wants. It's a hidden-tang build secured with stainless steel pins. Olive wood is a natural material, so hand wash only and give it an occasional wipe of food-safe oil to keep it from drying out. No dishwasher.

The difference

Why this knife

Pin Series Chinese Cleaver

Tall cai dao blade for slice-chop-scoop prep
Hardened 10Cr15CoMoV core at 60±2 HRC
15° per side for clean, keen cutting
Olive wood handle, stainless pins
Lifetime warranty against manufacturing defects

Generic supermarket cleaver

Heavy single-piece stamped steel
Soft edge that dulls in weeks
Thick wedge grind, crushes more than slices
Moulded plastic handle
No meaningful warranty

In the box

Everything it comes with.

7" Pin Series Chinese cleaver
Eco-friendly recyclable gift box with custom interior
Lifetime warranty (manufacturing defects) via xinzuo.com.au

Arrives ready to gift.

Pin Series

Ready when you are.

PIN SERIES

Add to cart — $145.95

30-day returns
Regular Post $14.95 - 2-5 business days
Lifetime warranty

FAQs

Can this cleaver chop through bone?

No. It is a vegetable and boneless-meat cleaver (cai dao), built as a slicer-chopper. The thin 15° edge can chip on bone, joints or frozen food — keep it to soft work.

Is this a meat cleaver or a vegetable cleaver?

It's a Chinese all-rounder leaning toward vegetables. Use it for veg, herbs, aromatics, fish and boneless meat — slice, mince and scoop. Just not bones.

What steel is the blade?

A three-layer composite build with a hardened 10Cr15CoMoV core clad between two SUS410 stainless layers, run at 60±2 HRC.

Is the blade a true Damascus pattern?

No. It's a three-layer composite-clad blade, not a patterned multi-layer Damascus. The core does the cutting; the stainless cladding adds corrosion resistance.

How do I look after the olive wood handle?

Hand wash and dry it straight away, and wipe it with a little food-safe oil now and then so the wood doesn't dry out. It is not dishwasher safe.

What's the edge angle?

Ground to roughly 15° per side, within the factory spec of 12-15° per side — keen and straightforward to maintain on a whetstone.

Is there a warranty?

Yes, a lifetime warranty against manufacturing defects through xinzuo.com.au.