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Thanks @blokey! i went with the Tsunehisa SRS with the wood handle. I've only done light work with it, but feels great going through onions, garlic, and scallions. In my memory, on par with the CCK 1303. Not sure if it's just my expectation, but I think I can feel the steel is harder as I make...

Yep, I've seen that review. I've already tried thinning, but put a pause on that project pending feedback here. This is a cleaver that I sold briefly with @kpham12 on reddit (presuming the similar user handles aren't a coincidence). He pointed out to me that it had a left hand bias (steering...

Sugi on the left, cck 1303 on the right Image from the front

Grind, not belly

I do not. My hope was general guidance from someone who was experienced with high end cleavers. To speak in experiential terms, I can slide through a whole kabocha squash or peel the skin off a butternut squash with a cck. The sugi wedges on a kabocha, so I need to go for it with a bigger...

Ok, what if I just want to optimize for pure slicing and effortless drop through food, ignoring the chicken bone aspect (I have other knives for that anyway)? Am I better off with a cleaver with thinner stock? Again, seeking guidance on if I just bought the wrong upgrade, and thinking through...

I bought the Sugi #6 as an upgrade path to my CCK 1303 a few years ago, but I found the Japanese interpretation to be thicker than I want. So I kind of want to thin the front to be extremely slicey, and maybe thicken the back to be choppy enough to handle cutting straight through chicken bones...

I am seeking a nakiri as a backup to the chinese cleavers that are the main driver in our home. The main use case will be as a vacation knife or guest knife: we often cook with friends and family, and try to do an annual get-together at an air-bnb/vacation house which may or may not have decent...

how about the sugimoto #1? size seems similar to the cck with a bit more heft. it's basically a short #6. It's about 100 grams heavier. http://japan-blades.com/chef-knives/2805.html

Thanks everyone. I'm leaning strongly towards the Suien now. I've decided at that price point that I can put it on our registry. And I can definitely see myself re-profiling over time to a 50/50 edge with less belly. I actually found at one point that I basically flattened my 1303 at one...

Thanks - the Dengshi is very interesting, as is the thai cleaver on BST. They're both similar to, but on on the smaller side of the 1303, it seems. I had kind of talked myself into the Suien. I've seen it's edge hardness quoted at 60 - 62, and guesses at the 1303 at 56 - 58? What does a...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chinese Chef's Knife, aka Chinese Cleaver or Chukabocho Are you right or left handed? Right...

I started with a gold dollar, but my favorite now is a vintage Eagle 6/8 and 4/8 union spike point. From the perspective of performance. None of my razors are really good looking.

Hi There, Occasional lurker joining up to say hello. Oddly enough, I got started sharpening because of straight razors, then started to apply my skills there to kitchen knives. Good to officially be a part of the group!