Review of the ENOKING Serbian Chef Knife 6.7 Inch, Handmade Professional Meat Cleaver Knife with Leather Sheath

I bought an ENOKING Serbian Chef Knife 6.7 Inch out of curiosity. I'm unaware there is such a knife as a Serbian knife.

The origin of the Serbian chef's knife is highly debated. While it's generally associated with Serbia, the precise details of its creation and development are not well-documented. 

I was shopping for a Chinese cleaver on Amazon when I came across this Serbian Knife. I was intrigued by its shape and overall size.

It features a broad blade with a unique curved and chopped-off tip. This allows the chef to use the knife differently, whether a rocking motion for chopping or a hard, solid cut for thick stuff. Most Serbian knives tend to be heavier than the usual Chinese cleaver because the blade is usually thicker and tougher than most cleaver knives.

Also, they often come with a handle made of wood or Micarta for a more secure and comfortable grip.  A Micarta is made by layering various fabrics or papers.

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The ENOKING Serbian Chef Knife comes well packaged in a nice black box, and surprisingly, it also comes with a nice leather knife sheath to protect the blade.  I also like that the leather knife sheath can be worn on my belt to carry anywhere. This meat cleaver knife looks and feels heavy-duty; it's thicker than a traditional Chinese cleaver, and it is on the heavy side compared to a traditional cleaver.

The knife also features a full tang design with a reinforced riveted grip for superior heat and moisture resistance I appreciate it so much that it is so easy to clean. I have been using this knife cleaver daily, and I can say that it can be used for any cutting job, whether vegetables, meat, poultry, or fish.

Features I like:

• 6.7-inch high-quality blade with a 15-degree edge design for a sharper, durable, and pleasant cutting experience.
• It has a Full Tang, an ergonomically designed wood handle, and a reinforced riveted grip that provides superior heat and moisture resistance, making it easy to maintain.
• Comes with a nice leather knife sheath for storage and belt carry
• I like the weight, not too heavy and not too light,
• Great for bones and large pieces of  meat
• Sharp out of the box and lasted longer than expected
• Seems to be made of 5Cr15Mov, similar to high-carbon stainless steel
• I find it easy to use with my Zwilling JA Henckels honing steel

What I don't like:

• May rust if not well washed after using

The Verdict:

This ENOKING Serbian Chef Knife is an excellent addition to my knife tools. After having used it regularly for more than a year now, I can highly recommend it to anyone looking for a reliable multi-purpose chef's knife.

Ka Tato's Corner May 25, 2025

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What's in my Magnetic Knife Block?

 

My Wall Mounted Magnetic Knife Block from Harbour Freight

So what's in my magnetic knife block. The knives you see in my knife block are my go-to knife in my day-to-day work in my restaurant. I remove all the other knives that we don't use. We still have a other knives that are not in my knife block, like pairing knives with a couple of 8-inch chef knives and a santoku knife that other workers use.

From left to right :

1. Tramontina Bolo Machete: This 14" Bolo style Tramontina machete with 1070 carbon steel and a hardwood handle is made in Brazil. It is a really simple machete and to be honest, it looked rough and unfinished when I saw it the first time. I use sandpaper to smoothen the wood handle and everything looks great, it is sharp and really fun to use to chop some leg quarters and pork meat. I don't use it every day because it's to big and too long to use as a chef's knife.
2. 8-inch Vintage EKCO Eterna CHef's Knife with wooden handle, Made in Japan: I don't have a lot of info about this knife, except that is made from High Carbon Steel, keeps its edge nice and it's nice to use, and is well balanced. 
3. 5-inch Vintage Chef's Knife with wooden handle, Made in Taiwan : I also don't have a lot of information about this knife, but like my 8-inch it is made of High Carbon Steel, also keep the edge and easy to sharpen, a really nice backup to the Chef's Knife.
4. Guanfeng Chinese Cleaver : You can read my post here regarding this Cleaver.
5. Zwelling J.A. Henckels Honing Rod
6. Kiwi Brand Cleaver from Thailand,
7. Another Heavy Duty Meat/Bone Cleaver from our Local Asian Store.
8. Dexter-Russell 9" Heavy Duty Cleaver 

Ka Tato's Corner March 17, 2024

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My First Chinese Cleaver, Became my Favorite Knife

When I started working in the kitchen, I was introduced to a chef knife probably bought from a grocery store. I then moved up to a DALSTRONG Chef Knife - 8-inch Blade - Gladiator Series ELITE, I really liked this knife and used it daily for months until I found a used but really nice 8-inch Vintage EKCO Eterna Chef's Knife with a wooden handle. I started to use the EKCO knife daily and reserve the Dalstrong knife for catering jobs together with Dalstrong Meat Cleaver which I carry on my Knife Roll Chef Bag together with my other catering knives.

 I used this old knife daily for months together with it's smaller 5inch brother, they are great knives and still two of my favorites and the ones that are in my magnetic knife block.

One day, while shopping in a local Asian grocery store, I saw this Chinese Cleaver, sold for only $9.99, I immediately bought it. The next day, I was really excited to use it, being a first timer on using Chinese Cleaver, I was not expecting it to replace my Chef Knife, but it did. I use this Chinese Cleaver to cut anything, from onions to chicken leg quarters to slicing beef. The only cutting job I won't use it for is to chop really thick big beef or pork shanks and hocks. That is a job specifically assigned to my Dexter-Russell 9" Heavy Duty Cleaver.

So what did I like about the Chinese Cleaver:

• First is the Distinctive Blade Shape: Unlike the pointed tip of Western knives, a Chinese cleaver boasts a rectangular, broad blade with a flat profile. This shape makes it perfect for forceful chopping motions and scooping up ingredients. The Chinese cleaver makes it really easy and fast.
• Versatility: While some might think cleavers are just for heavy-duty tasks, Chinese cleavers excel at various jobs. Their sharp, thin blade allows for precise slicing of vegetables, meat, and even fish alongside chopping and minc
• Balance and Technique: Chinese cleavers tend to be front-heavy due to the blade weight. This necessitates a different chopping technique compared to the rocking motion used with Western knives. A cleaver uses an up-and-down motion for powerful cuts.
• Efficiency: The broad, thin blade of the Chinese cleaver allows for more surface area contact with the cutting board, making it more efficient for chopping and slicing. This can help speed up food preparation, which is crucial in busy kitchen environments.
• Material and Construction: Traditionally, Chinese cleavers are crafted from high-carbon steel, known for its exceptional sharpness. However, stainless steel versions are becoming increasingly popular for their lower maintenance needs. They typically feature wooden handles for a comfortable grip.
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I really liked using the Chinese Cleaver compared to a chef knife, it's just so easy to use because of the reasons above. I didn't expect to like it but I did, and its the knife I use every day for almost all cutting jobs in my kitchen.

Leg Quarters for Chicken Adobo

Preparing Pork Butt for Pork Adobo

Preparing Fish

I wanted to buy another one exactly like this, but I cannot find it anymore. The inscription on the knife is Guanfeng. I was hoping to find one online, but none, nothing like it. The second cleaver I bought at the local Asian store is a Kiwi Brand Cleaver from Thailand, which I bought for something like $7 at that time, It is not as good as the Guanfeng when it comes to handling, the Guanfeng is more balanced, but they work equally the same. I like to use two knife when I'm cutting and preparing so that I can switch faster when I need to wash the other one.

I don't think I can ever go back to using a Chef Knife in my day-to-day work. I just like using the Cleaver so much and for me, it makes everything easy and faster. 

Ultimately, the best knife for you depends on your cooking style and preferences.  If you do a lot of chopping like me and enjoy a forceful cutting technique, a cleaver might be a great addition to your knife collection.

Ka Tato's Corner March 16, 2024

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The Gladiator in the Kitchen: My Experience with the Dalstrong 9-inch Meat Cleaver

Sometimes referred to as the "RAVAGER" which means destructive or violent, due to its size, shape, and appearance. I bought my Dalstrong 9-inch Meat Cleaver back in 2018 together with my Dalstrong 8-inch Gladiator Series ELITE Knife. The Cleaver boasts exceptional craftsmanship with a sharp edge that makes cutting or chopping easy, even with the toughest bones and meats. The high-quality German ThyssenKrupp stainless steel is heat treated to 56 Rockwell hardness and is resistant to rust and corrosion, and it has a sharp edge that can easily slice throughmeat and bone. The cleaver is also well-balanced and comfortable to hold. However I find this  heavier compared to my other cleaver which are traditional Chinese Cleaver.

What sets it apart is not just its performance but also its aesthetics. The knife features a striking design, meticulously polished spine, and luxurious Pakkawood handle. The Dalstrong Gladiator Series 9" Meat Cleaver comes with a lifetime warranty. 

Pros::

• The "Ravager" boasts NSF certification, meaning it meets health and sanitation standards for professional kitchens. This signifies its suitability for commercial use in terms of hygiene and material safety.
• I'm impressed by the sharpness, durability, and craftsmanship of the blade.
• I appreciate the ergonomic and ambidextrous handle, which is made of G10 Garolite and has a mosaic and engraving design.
• I find the knife versatile and effective for chopping and slicing different types of meats and bones.
• The shape of the Cleaver makes cutting really easy, it feels like gliding through the meat even though it's heavy.

Cons:

• I find this Cleaver quite heavy. After using it to cut chicken leg quarters and meat bones for long periods my arms start to hurt.
• The cleaver's hefty weight can be tiring for some users, those with weaker grip strength or who prefer lighter knives. Because of this, I still prefer to use my traditional Chinese Cleavers.

Overall Verdict:

     Whether you're a professional chef or a home cook, the Dalstrong Meat Cleaver Knife is a solid investment. It combines functionality with style, making every culinary task a pleasure. Overall, a top-notch choice for those who appreciate quality cutlery.  However, its premium price, weight, and size might deter some budget-conscious cooks or those with limited kitchen space or strength. 

    Like me for example, I no longer use it regularly, I only use it when I really need something to cut through big bony parts like beef /pork shin, hocks, or feet.  My favorite do it all knife is a not so expensive chinese cleaver very much like the Winco Chinese cleaver that you can find on Amazon.

    I still like this Dalstrong Ravager, it's just too heavy for me. I use it for catering jobs together with my Dalstrong 8-inch Gladiator Series ELITE Knife which I carry on my Knife Roll Chef Bag together with my other catering tools.

If you're a serious home cook or professional chef seeking a top-tier cleaver for tackling tough meat cuts and a variety of hard to cut veggies, like those Kalabasa, the "Ravager" could be a worthwhile investment. Just be prepared for its hefty price tag and consider its size and maintenance requirements before diving in.

You can buy the Dalstrong 9-inch Meat Cleaver "The RAVAGER" here.

Ka Tato's Corner March 12, 2024

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