View Full Version : #11 cleaver?
10-13-2012, 11:12 PM
Just curious if anyone knows if this style of cleaver is made for a certain task or just a difference style intended for the same purpose (regional perhaps?)
here's a pic of the Konosuke:
CCK make them in heaps of sizes and Sugimoto make one too.
Cheers in advance,
10-13-2012, 11:27 PM
Looks like it's for portioning large primal cuts of protein.
10-14-2012, 01:41 PM
that and scaring the excrement out of people.
10-14-2012, 01:44 PM
A CCK in that style of the largest available size is on my list mainly for the above reason.
10-14-2012, 01:54 PM
iirc I saw a similar thing in Aritsugu (Kyoto), it was massive, had (a really black) kuro-uchi finish and polished edge. To say it looked menacing would be an understatement.
10-14-2012, 07:46 PM
There are several variations in China but basically it is used as a larger butcher knife. Mostly pork but also large fish, some beef, goats, sheep etc. Brought a Chinese model home from my last trip there.
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