🛒S H O P:
I N F O: The Shi Ba Zi Zuo X-211 is currently only sold in China. This was a gift from a friend that went to China in 2018 (Just did not have the time to review it. The price was around ¥120/ ¥150, which is approx $15/$22 US).
My recommendation for a Slicer/Vegetable Cleaver from Shibazi:
The Shibazi Chinese vegetable cleaver can be bought here:
🛒 AliExpress (EU/NA) (Reseller store):
[ Ссылка ]
(This store offers more versions than Shibazi official stores; versions that only was sold in China now available trough this reseller)
🛒 Amazon (NA) (Official ShiBaZi Zuo store):
[ Ссылка ]
(they have 2 versions 8 and 9 inches)
Review of the F208: [ Ссылка ]
My Recommendation for a ''Dual'' or called ''all-purpose'' cleaver from Shi Ba Zi is P03 or P04.
(*Make sure you select the correct one since P01 and P02 is very heavy and big and mainly used in a Chinese restaurant):
[ Ссылка ]
Review of the P01 (I recommend the Po3 or P03 that has all the mentioned problems fixed): [ Ссылка ]
My recommendation for a vegetable/slicer/beater cleaver from Shi Ba Zi:
Version SD-2:
[ Ссылка ]
SD-2 Review: [ Ссылка ]
N O T E S: The F208-2 from ShiBaZi Zuo is still my preferred choice for a slicer/vegetable cleaver. The ShiBaZi Zuo P03 or P04 is my preferred choice as an ''dual''/''all-purpose'' cleaver over the X-211 ''Dual''/''all-purpose'' cleaver. Even when Shi Ba Zi Zuo decides to launch the X-211, I prefer the other versions over the X-211; the ShiBaZi Zuo SD-2 is also my favorite choice a vegtable/slicer/ beater knife.
FULL DISCLOSURE
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★ F O L L O W ChefPanko 😊
👍🏼 S U B S C R I B E: [ Ссылка ]
🔪 G E A R: [ Ссылка ]
📸 I N S TA G R A M: [ Ссылка ]
🌎 W E B S I T E: [ Ссылка ]
📬 B U S I N E S S: [ Ссылка ]
🍱 C O O K I N G: [ Ссылка ]
TIMESTAMP:
00:00 - Video introduction
00:14 - Disclosures
00:34 - X-211 Version information
00:52 - Rockwell Hardness and Edge retention + (HRC)
01:07 - Sharpened Angle
01:21 - Core Material
01:38 - Blade aesthetic and food release
01:45 - Blade profile
01:54 - Weight and Spine tapering
02:13 - Knife balance point
02:22 - Knife handle
02:41 - Fit and Finish
03:01 - Final Conclusion and my Recommendation
