Fook Kee Model #3 Stainless Steel 180mm Chinese Cleaver for Vegetables

From the maker

Overview

The Fook Kee Model #3 Stainless Steel 180mm Chinese Cleaver is a tall, nimble vegetable cleaver built for fast prep, clean push cuts, and confident chopping on produce. With a 74mm blade height, this cleaver gives you excellent knuckle clearance and a broad blade face for scooping sliced vegetables, herbs, garlic, onions, cabbage, and aromatics from the board to the pan.

This version is upgraded with a custom wa handle with buffalo horn accents, giving the knife a more refined feel than a standard production cleaver handle. At 222g, it has enough forward weight to help the knife fall through vegetables without feeling like a heavy bone chopper. The stainless steel blade makes it easier to maintain than reactive carbon steel, making it a practical choice for cooks who want the utility of a Chinese vegetable cleaver with lower maintenance.

This is a vegetable cleaver, not a butcher cleaver. It is best used for vegetables, boneless proteins, herbs, fruits, and general kitchen prep. Do not use it for cutting through bones, frozen foods, hard squash stems, or other dense materials that can damage a fine kitchen edge.

Common Questions

Q: Is the Fook Kee Model #3 Chinese cleaver good for home cooks?

A: Yes. This is a strong choice for home cooks who want one tall, versatile knife for vegetable prep. The broad blade makes it easy to guide food with your knuckles, transfer ingredients, crush garlic, and handle large piles of produce quickly.

Q: Is this cleaver for meat or vegetables?

A: This Fook Kee Model #3 is best treated as a vegetable and general prep cleaver. It can handle boneless proteins, but it should not be used as a bone cleaver. For best performance, use it on a knife-friendly cutting board such as a Hasegawa Pro Cutting Board.

Q: How do I care for a stainless Chinese vegetable cleaver?

A: Hand wash and dry the knife after use, avoid the dishwasher, and store it safely. Stainless steel is easier to maintain than carbon steel, but the edge will still benefit from careful cutting technique and occasional maintenance. For edge upkeep, light stropping on the Tokushu Knife leather strop can help keep the knife performing between sharpening sessions.