View Full Version : #11 cleaver?

10-13-2012, 10:12 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, 10:27 PM
Looks like it's for portioning large primal cuts of protein.

10-14-2012, 12:41 PM
that and scaring the excrement out of people.

10-14-2012, 12:44 PM
A CCK in that style of the largest available size is on my list mainly for the above reason.

10-14-2012, 12:54 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.

Noodle Soup
10-14-2012, 06:46 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.