Mercer Culinary Asian Collection Chinese Chef’s Knife with Santoprene Handle Import To Shop ×Product customization General
- Razor sharp, high-carbon, stain-resistant German steel resists rust, corrosion, and discoloration
- Single-edge blade is taper ground with a fine stone finish
- Offered with an NSF certified slip-resistant Santoprene handle
- Limited Lifetime Warranty
- Hand wash knives for blade edge and surface care
$34
Mercer Culinary Asian Collection Chinese Chef’s Knife with Santoprene Handle
From the manufacturer
The rich tradition of fine Japanese cutlery is brought to life in our Asian Collection. Each style is crafted for unsurpassed performance, featuring razor sharp, high carbon German steel blades. Your choice of handles in traditional wood or slip resistant Santoprene.
Specification: Mercer Culinary Asian Collection Chinese Chef’s Knife with Santoprene Handle Import To Shop ×Product customization General
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10 reviews for Mercer Culinary Asian Collection Chinese Chef’s Knife with Santoprene Handle Import To Shop ×Product customization General
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gdw72 –
Excellent Vegetable CleaverI own and use a CCK 1303. However, it’s very reactive and I wanted something stainless that I could leave laying on the counter while doing other cooking related things. I almost picked up the CCK small stainless but was just not sure about the steel (and they have gotten costly). I don’t think anyone really knows what kind of carbon or stainless steel they use. Anyway, I narrowed the options to the Mercer and the Victorinox. The Victorinox was an inch shorter but looked to have a better blade profile (flatter). I decided to go with the Mercer because of the steel — it’s the same stuff used in Wusthof knives. Note: the wooden handle version of the Mercer use a cheaper Chinese steel. It came incredibly sharp out of the box. It has a nice thin blade too. But, I did not like how much belly it had. I prefer a flatter edge, similar to the CCK. So I took about 1/8 ” off of the belly and it is now relatively flat with slight curves at the front and the back. I put a new edge on it and it slices like a laser. I am very happy with it and now like it better than my CCK. By way of comparison, the CCK is the same 8″ length but is is about 3/8″ more width that the Mercer.
bling –
the best thin vegetable cleaver i’ve triedi don’t normally write reviews but i am so impressed with this knife i had to write it. i’ve always wanted a chinese chef’s knife due to its versatility and practicality. when i did my initial research my top choice was the dexter chinese cleaver, which was very popular. in the end, i opted to try the mercer primarily because of the rubber handle.i was very happy with the knife. over time i got more interested in knives, german vs japanese steel, and i decided to “upgrade” to the
ZHEN VG-10 Damascus Cleaver
. the steel was noticeably sharper when you touch it, and the damascus pattern was beautiful. however, when it came time to actually cut, the mercer was actually better. the secret here is that the mercer has a convex grind, while the zhen was a more conventional V-grind. this meant that vegetables did not stick to the blade nearly as much. with the mercer, i can half a cucumber, and slice into thin slices by draw cutting through the cucumber. i could not with the zhen — the cucumber would stick to the other side of the blade.next up, i tried the
Wusthof Chinese Cleaver
. i disliked it immediately — it was very heavy. in fairness, heavy is in the title, but i didn’t expect it to make that big of a difference. the fit and finish also wasn’t as good; the spine was not smooth, and neither was heel…which meant holding the knife properly by choking up to the heel was uncomfortable. the mercer’s spine and heel of the blade are smoothed. and speaking of weight, this is when i realized that the mercer is 8.8 ounces, which is super light. it’s also only 2mm thick at the spine.still wanting to find “the best” knife, i tried the other german brand,
Zwilling
. this one was slightly heavier than the mercer, slightly thicker, but the balance was off. i prefer the 7 inch size of the zwilling more, but the size of the handle relative to the blade was awkward and made for weird balance. if you’re holding a chinese chef’s knife properly, you’re pinching the blade, so in the zwilling half of the handle is sticking out the back of my hand. and this was when i realized that i really, really like the non-slip rubber handle of the mercer.next up, was the
Messermeister Asian Precision Chinese Knife, 8-Inch
. i don’t know why i didn’t try this one first before the others, since this is the knife that celebrity chef Martin Yan uses. it was the only knife that was competitive vs the mercer. it is a little bit heavier, which makes certain cutting tasks easier as the weight of the knife helps, but not so overwhelming like the wusthof. it’s thicker at the spine, but it actually gets even thinner than the mercer (which you can see in the picture, is already very thin). it’s full-tang, 3 rivet, with a nice “ping” when you tap on the blade vs a “thud” of the mercer, so it definitely feels like quality in your hand if you’re into that kind of thing. i still liked the rubber handle of the mercer more, so i eventually ended up wrapping the messermeister handle with rubber splicing tape.5 chinese chef’s knives later, the mercer and messermeister are my favorites. for the mercer, the only downsides i can think of are not really downsides at all, but personal preference. the tip is a bit more rounded than the others, not a 90 degree angle. this makes rocking and draw-cuts easier because it doesn’t dig into the cutting board as much, at the expense sacrificing ease of delicate tip work. it’s also 8 inches instead of 7, but i’ve gotten used to it.if you’re looking for a thin and light vegetable cleaver, this is incredible value at this price point.
Lisa from TX –
So Easy to Use!This knife is so versatile because it isn’t heavy and the handle is soft and grippy. Since I began using it, I rarely ever use any of my other far more expensive knives. The best part is using it to scoop up the vegetables that I had just sliced. Just keep in mind that this is mainly for slicing meat and veggies, not for chopping bones and other hard items.
Ruben Guerra –
This knife is lightweight and takes on a thirteen degree beveled edge without chipping.I bought one of these knives a while back and was so pleased with it that I bought a second one to have in my outdoor kitchen. The knife is lightweight, and fits very comfortably in my hand. I keep my knives razor sharp all the time and this knife takes on thirteen degree beveled edge without chipping. Nice! The handle is none slip and that’s a plus. This a great knife but it doesn’t come that way. While the spine of the blade nicely rounded off, the bolster and the front of the blade are not. When you use the pinch grip the square edge of the bolster digs in to your middle finger and makes for an uncomfortable experience. To solve this problem I took a few minutes to file down the bolster to smooth rounded edge and now it’s an awesome knife.
Amazon Customer –
Great thin vegetable chopper.I’m used to using a western chef knife when cooking, but I’ve noticed that 99% of the time I’m chopping vegetables. I find that a Japanese nakiri or Chinese vegetable knives are much better for slicing vegetables. I have the cheap carbon steel Wokshop cleaver. It’s thin and slices well, but it’s carbon steel, so it rusts. On top of that the handle is wooden, so it’s just not something you can leave in the sink. I was looking for a Chinese vegetable knife and ended up purchasing the Shibazi F208-2, a Winco KC-601, and a Daways knife (a Dexter 5198 knockoff that can be found in Asian groceries). The Winco and the Daways have a thicker blade. They are more of a heavy multipurpose knife that can be used to break down a chicken as well as slice vegetables. The thicker blade doesn’t glide through vegetables the way the Wokshop cleaver does. The Shibazi and the Mercer have lighter and thinner blades and slice through vegetables with little effort. I would not use these on meat with bones. The Shibazi has better fit and finish, as well as what appears to be harder steel. I also prefer the flatter blade profile of the Shibazi. The Mercer blade is somewhat flexible, and the shape of the blade is more rounded. However, the plastic handle of the Mercer really makes it a low maintenance knife. Between the plastic handle and stainless steel, I can let it sit in the sink and not worry about the blade rusting or a wooden handle soaking up water. The softer steel means it’ll require a honing steel and a sharpening stone more often, but so far the edge has really held up. It’s now my go to knife.
john g –
Love itLove this knife, use it to chop salad. I was going to go with a cheaper knife but chose better quality metal and handle for a bit more, very happy with my choice.
John Robie –
A Perfect Kitchen knifeI have so many brands (German, Japanese, etc.) of knives that I probably can get a diagnosis from a psychiatrist. After off loading many knives to family members, this is one knife that I would take with me if we have to evacuate our house in an emergency. It’s sharp, light, and has an excellent Santoprene rubber handle. I’ve spent thousands of dollars on knives and that should tell you how much I value this knife. If you are in need of a general purpose knife such as a chef knife, vegetable/meat clever, meat slicer, please do yourself a favor and give this knife a try.
gs –
It is sturdy, well-balanced, and sharp.Mercer’s Chinese chef knife is suitable for general kitchen cutting tasks. Although shaped like a cleaver, the blade is thin and will chip if used to cut through bones, stored improperly, or dropped in a ceramic sink.I purchased this knife because… It is the size I was looking for; It’s priced reasonably; And Mercer supplies cutlery to culinary schools, so they must know how to make a good blade.When the knife arrived, I immediately took it to the kitchen to play… cook something. At first, I was afraid of cutting myself while scooping up food. (A sharp knife is *not* a safe knife when the cutting edge is directed toward one’s self.) The fear subsided after a few days. The knife is sturdy, well-balanced, and sharp. The weight of the knife with a forward motion is enough to to slice through garlic, onions, carrots, celery, and all of the other foods I commonly cut. Butternut squash isn’t a problem, but takes a bit more effort. Kabocha (“Japanese Pumpkin”) is tougher — I use my guiding hand on top of the blade to apply pressure after embedding the knife with an initial cut.The edge does need to be maintained. It can be honed by stropping or steeling. For those who prefer steeling, use a high-quality steel to avoid damaging the edge with the steel. The blade is easily sharpened with a ceramic.
constance –
I didn’t know I needed this & now I’m in love.Very impressed with this cleaver. Herbs, meat & veggies are no match. I love it & have been using it exclusively since opening it on Christmas morning.
Newtoys –
Light weight knifeGave my first pair away and got me another one. Fantastic vegetable knife (can cut meat too but it’s a light knife) that has an abundant area surface to lift the cut veggies, much like the Chinese restaurant knife – one for all. Except the material feels solid quality, edge stays sharp and easy to handle. It’s light and not cleaver like so I’d recommend it for chopping vegetables. Much better than the other so call veggie knife that you can’t even cut flat to the cutting board surface (see my other review). Overall recommend if you want something similar to the Chinese style restaurant knife. The blade is thin enough to cut fine pieces of green onions or garlic and the handle feels comfortable to handle. Would recommend!