Dengjia Vegetable Cleaver TM9080 Stainless Steel - 9Cr18MoV

Dengjia or also known as Deng is a manufacturer since 1898. They are still using traditional forging methods but has figured out how to reduce labor cost by using 3 different materials to make their Chinese cleavers. TM-9080 is Dengjia's high-end Chinese Vegetable Cleaver that is highly catered for the home cooks that seeks longer edge retention while having a sharper performance. They achieved this by using a san-mai cladding and a very nice profile tapering (Thick spine but very thin edge). 🛒S H O P: TM-9080 (180mm): https://bit.ly/36pOg2c Dengjia Amazon Store: NA: https://amzn.to/2KxzYoC Manufacturer Dengjia Official Store: https://bit.ly/2JT239G N O T E S: This is an updated review of the Mijia version that is made by Dengjia but instead of Mijia, we are reviewing the original TM-9080. I did a review of the Mijia cleaver which Dengjia made for Xioami that is based on their TM9080. After that video, Dengjia contacted me with a surprise gift of the original TM-9080 and they also added 2 other cleavers as a gift. They did not ask me to make a video and wanted to thank me for making a review video about the Mijia cleaver. The other Dengja cleaver that I received and will review are JCD904 (Vegetable Cleaver/Slicer) and BZ4401 (Bone Cleaver). Mijia Cleaver Review can be found here:    • Deng - Dengjia Vegetable Cleaver Stainless...   FULL DISCLOSURE If you purchase from these links, I get a small commission that goes towards supporting the channel. Thank you for your support :) ★ F O L L O W ChefPanko 😊 👍🏼 S U B S C R I B E: http://bit.ly/chefpanko 🔪 G E A R: https://kit.co/ChefPanko 📸 I N S TA G R A M:   / chefpanko   🌎 W E B S I T E: https://www.chefpanko.com/ 📬 B U S I N E S S: https://www.chefpanko.com/contact/ 🍱 C O O K I N G: https://www.chefpanko.com/cooking-guide/ T I M E S T A M P S 00:00 - Video introduction 00:16 - Disclosures 00:47 - Packaging 01:10 - Aesthetic 01:27 - Knife Rockwell Hardness and Edge retention 01:59 - Core Material 02:25 - Dengjia 3 steel-types 02:59 - Blade profile 03:05 - Weight and Spine tapering 03:33 - Knife balance point 03:43 - Knife handle 04:05 - Fit and Finish 04:24 - Final Conclusion and my Recommendation