The Shibazi Zu New Fei Qiu (新飞球) Series cleavers are constructed using 40Cr13 stainless steel Key Details & Specs • Brand: Shibazi (十八子作 - Shibazi Zu), based in Yangjiang, China. • Knife Type: Xinfei Qiucai Dao (新飞球菜刀). These are standard dual-purpose cleavers (斩切刀 - Zhanqiedao), meaning they have a versatile edge geometry capable of both slicing vegetables/meat and chopping light bones. • The Scale: The boxes are sequentially numbered 1, 2, 3, and 4 (visible in large green digits on the front panels). • Number 1: The largest, heaviest, and thickest blade version in this specific lineup. • Number 4: The smallest, lightest, and thinnest blade version in this lineup. Dual-purpose cleavers (斩切刀) like the Shibazi Zu New Fei Qiu Series are incredibly popular because they blend two distinct functionalities into a single blade profile. The way these hybrid cleavers work breaks down as follows: The "Front Slices, Back Chops" Design (前切后斩) If you look closely at the edge profile of a standard Chinese dual-purpose cleaver, it is ground at two subtly different angles: • The Front 2/3 of the Blade: This section is ground thin and sharp at an acute angle. It is designed purely for fine slicing, mincing, and dicing vegetables, boneless meats, and herbs. • The Rear 1/3 of the Blade (closest to the handle): This section is ground thicker with a wider angle. It provides a sturdier, more durable edge meant to absorb high impact when hacking down through small bones or cartilage. What They Can and Cannot Do • Perfect For: Slicing soft meats, julienning vegetables, smashing garlic (thanks to the wide, all-metal flat blade), and chopping light poultry or rib bones (like chicken wings, duck, or pork spare ribs). • Avoid Using For: Hard, dense bones (like beef leg bones, pork trotters, or large frozen food blocks). Attempting to chop heavy bones with a hybrid cleaver will chip or roll the thinner front half of the edge. For those heavy tasks, a dedicated, thick-backed bone chopper (斩骨刀) is required.