I’m new to Kitchen Knife Forum and was hoping to get some thoughts on a descent cleaver. I own a 10” Shun Ken Onion chef’s knife, a 12” Global chef’s knife, and a 6.75” Asai Enji nakiri, all of which I love!
I am looking for a cleaver of similar quality to these knives. I was thinking about going with another Global but wanted to try a new brand that would offer the same performance that I am used to.
Any thoughts on this would be greatly appreciated!
im a big fan of gesshin ginga cleavers, you might want to read this great thread for more ideas and some insight http://www.kitchenknifeforums.com/sh...eavers-re-post
Meat cleaver or slicing "Chinese" cleaver (or heavy "Chinese" chopper)?
Budget? Stainless or Carbon? are also particularly important questions here.
The Global is a western-style meat cleaver iirc.
Looking for a heavy Chinese chopper (i should have been more clear in my original post). Budget is ~$200. Carbon over stainless.
There aren't too many heavy Chinese knives out there. CCK chopper is an obvious choice, but not exactly high end. Sugimoto #22 is a high-end heavy cleaver, but closer to $400.
Originally Posted by morggr01
Here's a medium-heavy option (or #7 in cleaver parlance)
Very helpful. Thank you both for the feedback!
Discussions about cleavers are usually confusing because the term is used to cover a variety of knives. While most people think of a cleaver as a big heavy knife to chop through bone, there are cleavers that are meant for vegetables. People try to distinguish these knives, by calling them vegetable knifes, or Chinese chef knifes.
Cleavers come in all shapes and sizes, depending on what critter they are meant to break down. The common shape, the rectangle, generally are divided by three edge types, thin, medium, and thick. A thin edged cleaver is known as a slicing cleaver. A medium edge cleaver is known as a chopping cleaver. Both cleavers are intended for vegetables. To make matters even more confusing, some makers will call a slicing cleaver #6, while a chopping is #7. A chopping cleaver, has extra weight to assist with the chopping style cut. A chopping cleaver, can slice, and a slicing cleaver can chop.
Thick edged knives come in different versions, there is one for boning poultry and cleaning fish, to a heavy knife for chopping through poultry and fish bones. Even the thick edge knifes are designed with control and precision in mind. There are videos on YouTube, showing Chinese cooks breaking down critters into serving portions.
The question is do you want a cleaver to cut up vegetables or are you looking for one to chop bones? If you are looking to chop bones, how precise do you want to be? If you are looking to chop up chickens or pork ribs, then a western style cleaver might suit you.
Assuming you don't want a bone chopper, but a "normal" Chinese cleaver.
Tojiro pro F-632 for around $200 its stainless clad VG-10.http://tojiro.net/en/products/knives_c_pro.html Blueway can order one in
Ashi Hamono #7, White #2 around 225-250 http://www.ashihamono.com/en.html or http://www.jcrafts.com/eg/shop/shohi...shocd=W00016R1 , I got my Ashi #6 from Blueway but you can order straight from ashi.
JCK KAGAYAKI KG-30 $105. Not as tall as the other ones
Something interesting I found while looking around.
Moritaka ? Not sure about this one but its super blue for 270. Not many cleavers made from the blue steels.
Those are the 3 that come to mind. The rest are thin slicer cleavers.
Thanks, Mike. A lot of good options there and some are a lot less expensive than I would have thought. Just curious, have you owned any of the ones you suggested?