chinese cleaver vs busse sar4

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1kimo4u

1kimo4u

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so any way, with all these "vs threads", i thought i'd do my own.:D

my $5 chinese stainless cleaver vs my $275 busse sar4.

this cleaver was made in china, shipped to a swapmeet seller and sold to me for $5 even.

my busse sar4dc was made in the USA. retailed for $275, cost $20 to ship to me for a total of $295.

chopped some 2-3" diameter halekoa. both did okay.:thumbup:

did some kitchen prep. nod goes to the cleaver.:eek: you know those thick obtuse busse grinds!;)

edc for hiking goes to the sar4. the cleaver was a biaaaatch to carry around! :D

wood working (wittling and such for wss) was clearly in the sar4's corner!:thumbup:

well, although i love my busse sar4, is it worth 59 times the cleaver?:confused: heck, i could have baught 58 more cleavers!!!:D

i don't know what kind of stainless those chinese use, but the price point/value is crazy good!!!

some pics!
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hope this thread helps those sitting on the fence for a $5 chinese cleaver! these are the bomb!!! what value! i know, i know, you can get 5 pakistani knives for the price of my chinese! get a chinese cleaver, you'll love it!

ps-i love my busse too!!
 

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yeah, i asked the chinese swapmeet seller what kind of heat treat was given.

all he said was," ancient chinese secret!"

must be proprietary info or something!:D
 
How does the cleaver hold an edge, and how thick is it? I really like the cleaver, although I'm not wild about the handle.
 
Lycosa said:
Wait till you see the Chinese chef knife in INFI!! :eek:
:D
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*drools* Now that would be pretty good... Albeit you could get real japanese handmade knives that are made same principle as they made Katana's for centuries in that price I presume...

But still, Cookie Knife set in infi... I would buy one ^^
 
dawsonbob said:
How does the cleaver hold an edge, and how thick is it? I really like the cleaver, although I'm not wild about the handle.
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when i first got the cleaver, the edge was toooooo thick! so i reprofiled it the way i like it, 30 degrees inclusive. every few days i steel her with a butchers steel. slices suuweeeeeeet!

i know, i know, i was gonna have her be a safe queen, but i use all my expensive chinese stuff!!:D

the handle is kinda like the crk one piece design. just no more hollow handle?!?:thumbup:

maybe noss will put one of these through the "tests"!:D
 
i must say, this "ancient chinese secret" heat treat is crazy good! must have some kinda cryogenic super dooper nitrogen enhancement or something.
 
I don't know, Kimo. You're chancing a lot letting that high-dollar cleaver out of your safe and actually — gasp — using it. I'm going to have to investigate some of the Asian markets here in San Diego to see if I can find one. I can always tape the handle.
 
dawsonbob said:
I don't know, Kimo. You're chancing a lot letting that high-dollar cleaver out of your safe and actually — gasp — using it. I'm going to have to investigate some of the Asian markets here in San Diego to see if I can find one. I can always tape the handle.
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make sure to haggle and get a good deal! chinese cleaver collectors are known for buying all the inventory, then reselling on the secondary market!:eek: damn flippers!

might reconsider taping the handle. you don't want to copy the rambo 4 handle by hibben. patent infringement and such.:D
 
Looks like the 4 year old that made that at gunpoint nailed the heat treat!:thumbup:

;)
 
dawsonbob said:
I don't know, Kimo. You're chancing a lot letting that high-dollar cleaver out of your safe and actually — gasp — using it. I'm going to have to investigate some of the Asian markets here in San Diego to see if I can find one. I can always tape the handle.
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99 Ranch Market on Clairemont Mesa sells some nice Chinese cleavers for cheap. They are made from plain carbon steel, though. Great camping knives.
 
cotdt said:
99 Ranch Market on Clairemont Mesa sells some nice Chinese cleavers for cheap. They are made from plain carbon steel, though. Great camping knives.
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hey, all good wss guy's know that 1095 is da bread an butter for bushcraft!!!:D
 
Kimo, I'm a haggling fool. Some people forget the word "haggling" when referring to me, although I don't know why. I will reconsider taping the handle: I wouldn't want to be associated with anything Ramboish if I can help it. Incidentally, 8654 in my youth (Nam).

Thanks, cotdt, I know exactly where that is. There's also a place out on University around 40th that I'll check, too.
 
dawsonbob said:
Kimo, I'm a haggling fool. Some people forget the word "haggling" when referring to me, although I don't know why. I will reconsider taping the handle: I wouldn't want to be associated with anything Ramboish if I can help it. Incidentally, 8654 in my youth (Nam).

Thanks, cotdt, I know exactly where that is. There's also a place out on University around 40th that I'll check, too.
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8654=scuba/jump recon marine!!! oohrah!:thumbup:
 
as far as edc, i'll try contact buybrown to get a iwb open back kydex. gonna love ccw carry at 4 oclock.:D
 
1kimo4u said:
hey, all good wss guy's know that 1095 is da bread an butter for bushcraft!!!:D
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Oh yeah! I used the cleaver to chop a hard coconut in half, without any chips! Coconut meat tastes good but the shell is much harder than wood. Actually I'm not sure what steel they use but it quickly develops a patina, anything from 1060 to 1095 are used.

My family (we're Chinese) uses only a cleaver and a paring knife for all kitchen cutting. The cleaver is kept razor sharp at 13 degrees per side and cuts through bone like butter. It is of the heavier, thicker type and I beleived it costed $1 about 20 years ago in Chinatown.
 
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