Singles Day 11.11 AliExpress Sales Day: Kitchen Knives 2023 (Black Friday Deals) 

It was something to get used to for me even tho I have a large hand size. But after a while of getting adjusted to it, it was not bad! I do find the Jiang (5:45) series handle a lot more comfortable due to the rounding. But those with small to medium hand sizes found the handle on the bigger side (something to consider as they are not cheap).

Hopefully, they continue the improvements! (which at this rate I'm sure they will).

🤣🤣🤣🤣 Funny and sad at the same time! Happy Singles Day!!!

Currently, I find the Xinzuo series on the bigger side for smaller hands, they said they will work on it in the newer collection which will probably be released in 2024. So far for smaller hands, the Japanese-made knives will be the only option for now especially when you look at the Santoku-styled knives. They made the western-styled handles smaller so great for smaller hands (but not great for those with bigger hands). I find the traditional octagonal handles fit the best for most small to even large hand sizes. Hopefully, we see more knives from Chinese manufacturers/brands that focus more on small/medium hand sizes. (currently besides the octagonal handles I find the other handle styles a tad too big to recommend to those with smaller hands).

I have not tried them I think will have to take a look at it. Thanks :)

yeah, the Hezhen is a bit smaller 4:07 (when it comes to these knives I tend to like the smaller version more for my use case).

I have the 7-inch version as well, while the F208-2 was a long-time favorite the price has pretty much doubled they used to be around $25/30, but now I see them for $40/60. I find the Hezhen version better in terms of finishing, and the 7-inch is a tad shorter making it more nimble and easier to handle for everyday home use. The 7-inch has a similar width compared to the F208-2. The mold of box of the Hezhen one is molded for the 8-inch version so you can see how big the 8-inch will be compared to the 7-inch Other than that I found the 9cr core better than the F208 similar to the 9cr from Denjia (another Chinese Cleaver brand that has a longer history than Hezhen so basically a brand with a long history as the Shibazi). In terms of the handle, the F208-2 has a few updates since I reviewed them years back. They now have removed the stickers on the blade and also added some coating on the handle (or added some buffing). In terms of handle feel the Shibazi has a bit more grip due to the grooves/lines and the handle is a bit smaller in circumference. (it took me some time to adjust to get used to the Hezhen one).

@@chefpanko That's reassuring! I was hoping for something more nimble, so I think I made the right choice with the 7". Going off on a bit of a tangent, I noticed you didn't include the recently reviewed Zhen VG10 knives in your 11.11 recommendations. Could you elaborate on why they missed the cut?

I actually don't recommend buying a whetstone on AliExpress. The reason for that is that it is better to buy some of the Japanese-branded ceramic ones. They are costly upfront but last a lot longer and for most home users can last decades. Also soaking stones while it is a friendly price you need experience to get good with those and from a value perspective, I think you will end up. being more expensive due to the faster wearing-out rate (and not beginner-friendly, so you also save up frustration in the long run). The one I personally like and wish I had an entire set of is the Naniwa Professional Stone (Also sold as Chosera Professional). For grit size, if you pair it with a brand new knife #2000 or #3000 is great. However, if you neglect your knife for too long you need a bit more time on the #3000 grit for example, or go lower to save time but that means you need an extra stone. I have also tested the Shapton Glass and Shapton Pro stones. While they are both good too, I find the Naniwa Professional the better one (but you won't go wrong with the Shapton Pro). As for honing rods, I recommend a ceramic honing rod (they are an easy tool for when you are lazy, but if you are not lazy you can just use the whetstone). No particular brand I like with the rods as long as they are ceramic and around #2000 - #3000 grit. Hope that this helps feel free to ask any questions. (Black Friday is coming next week or so so there might be a discount for those whetstones on Amazon or other local/webshops shops). For more info, you can visit my website: ''Knives & More tab then ''Maintenance & Sharpening. (I need to update that page as I tend to do an entirely new video including sharpening basics). There is no need to watch 300x videos as it all comes down to basic knowledge and applying that basic knowledge and with practice and applying the basics you eventually will be better and better.

YEAHHHHHH 🤛

*Short Answer:* Yes, #1 ''Cai Dao'' and #2 are the ones that can be appointed to the Shibazi F208 despite it being sold as the #2 ''Mulberry Knife'' by Shibazi. F208 and the TP01 (Stainless steel handle) are sold as #2 ''Mulberry Knife 桑刀'' on the list below (However this all depends on how the manufacturer sees the #2 as they are similar to #1 nowadays as spoken to multiple manufacturers most of them use #1 when they sell overseas and in China, they often still use #2 as it all dates to the history and principles of why it was named after #2): 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (菜刀) (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. (片刀 = Slicing Knife (known as CaiDao) 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing, and the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. It is not ideal for cutting vegetables as they will split rather than cut. *Long Answer:* After speaking to multiple Chinese manufacturers there is a slightly different understanding in terms of knife purposes and the naming of it (many of the knives have been modified so much that it does not carry the specific name that the Chinese history says about the specific name). As I discovered there are simply a lot of different naming and knife styles while looking similar despite having the name, thin slicer, vegetable knife, and mulberry knife. The manufacturers rather go by their purpose (depending on who they market to in which part of the world) since they are multi-purpose but to market to the masses they needed a specific name to educate the consumers. Due to the long history of the knives and why the Mulberry knife was changed in name due to some empress in the Qing Dynasty. So some will use a *片刀-slicer* some will use a *菜刀-vegetable knife known as Caidao*, and some will use the *桑刀-Mullbery knife* in the name. As explained by the manufacturers they also make region-specific knives as China is big with different cultures in terms of how and what they cook per specific region and what dialect they speak. However, when they sold it to resellers it was quite hard to market those knives to the masses so they generalized a lot of knives under a specific name. Understanding the characters is quite important to know the specific knife but each manufacturer has a slightly different take on them. The Mulberry knife was not called the *'' Mulberry knife'' (''桑刀'' -''sāng dāo'')* in the Qing Dynasty. It was called a *'' Leaf Knife'' (''叶刀'' - ''Yè dāo”)*. Since *'叶刀'' - ''Yè dāo” had the ''叶'' -' 'Yè''* which was the name of the empress at that time - *“yè nà lā shì” - “叶那拉氏”*. They changed it to *Mulberry Knife - ''桑刀'' -''sāng dāo''*. However, for the Chinese market, the manufacturers do have quite a specific name per the purpose of the knives for better categorization. *桑刀 / 叶刀'' - Mulberry Knife* - Supposed to be thinner, lighter, and sharper (steeper sharpening angle) long and narrow (according to the majority of the manufacturers this was supposed to be high carbon non-stainless but some have changed the same idea to a stainless version). *片刀 - Slicing Knife* - wider than the Mullbery knife however as I was told by manufacturers they also make 小片刀 small slicing knife which is almost no longer distinguishable from the 桑刀 Mullberry knife other than the knife being stainless. *文武刀 - Chopping and Slicing knife* *斩骨刀 - Bone Chopping Knife* *九江刀 - Kau Kong Knives (River knives)* are the ones with an extra front part so not entirely rectangular wider front. *烧腊刀 - Roast Meat Knife* *拍皮刀 - Dumpling knife* *鸭片刀 - Duck-slicing knife* *菜刀 Vegtable Knife (CaiDao)* - This specific knife is not specified as a knife since they are multi-purpose the naming may confuse people. But some manufacturers use *菜刀 vegtable knife CaiDao* which is a *片刀-slicer knife*. Hope that this explains it a bit, as I do not find Mullberry, CaiDao, Slicing knives, or Small Slicing knives to differ a lot and it highly depends on the manufacturers. However, the history and principles have been set for the *桑刀 Mullberry knife*, that kind of version has been modernized to modern standards with the stainless steel versions being better than what they sold in that period ''Qing dynasty''. I know it is a long answer as I'm trying to get an article out about this subject and a potential video as I'm working with some of the manufacturers to get the facts right and what their take is. General consensus: *桑刀 - Mulberry Knife, 片刀 - Slicing Knife, 小片刀 - Small Slicing Knife, 菜刀 - CaiDao Vegtable knife* can be categorized into one type of knife that we in the west know as *Vegtable knife 菜刀*, but this type of naming is rarely used by the manufacturers when they market it for the Chinese market but rather use *片刀 - slicing knife*.

unfortunately not for 2023, I mostly did not include the Chinese VG10 10Cr15CoMoV due to the Chinese Powdered steel equivalent to the SG2/R2 called 14Cr14MoVNb. I was hesitant to include the Japanese AUS10 Jiang series from Xinzuo since 14Cr14MoVNb is available for around the same price without the event. But the form, comfort, and the pebble look made me want to mention it but I did not include any price recommendations since I have not fully tested it yet. The same for Shibazi they are sold for $40/$45, but if the sales event puts them at around $25 (which is approximately the price I paid for before they increased the prices a few years back). But I have to say the Hezhen is looking great in comparison, better finished overall and smaller and lighter making it more convenient to use as your daily driver. Prices are an indication of what I personally think is a good value and great deal, I have no idea if they get to that price point when the 11.11 sales event starts. (we will find out very soon).

@@chefpanko ​ Yeah I am more looking for some budget options around 40-50 for a santoku or similar thats why I asked so 14cr14movnb is better then the chinees vg10 I got one from like 2 years back from xinzuo pretty good still

I need more testing to be sure, which I will do once the reviews for the others have been finished with the editing (mostly finished with the testing). But so far I would say at least on par with the VG10.

Unfortunately I currently don't have the information I will ask them about it once I get to the final review. I do know that they work with steel manufacturers and their own R&D to get their own modified steel.