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Thread: Looking for High end Chinese Cleaver

  1. #1

    Looking for High end Chinese Cleaver

    I have made my rounds to every site known to me worth checking out(JKI,CKTG,JCK,EE,Toshi,Aframes,Blueway,JNS,JWW, Jpan-tool) but haven't been able to uncover anything available that I like. If theres anywhere i missed, please let me know.

    would really like the YOSHIKANE Chinese Cleaver 210mm Tamamoku Wood Pattern V2 Blade on aframes but its currently sold out, or the ginga on JKI wa which is also sold out.

    Looking for:
    -Wa-Handled
    -210mm in length and fairly thin
    -stainless or semi if at all possible but carbon works aswell
    -not iron clad or KU finished

    thanks and would appreciate any help,
    Mike

  2. #2
    Senior Member labor of love's Avatar
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    If i were you i would wait for the gesshin ginga wa cleaver restock. Blueway is supposed to get some ashi cleavers soon in swedish stainless, not sure if theyll have wa handles though. There doesn't seem to be alot of wa handle cleavers in production, you might want to consider placing a special order with a maker.

  3. #3
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    Most cleavers are in the 220-225mm length, including the Geshhin Ginga. If you are willing to go larger then 210mm, then I'd suggest either the Tadatsuna Inox or the Mizuno Swedish Stainless. The Hattori Forum cleaver at 215mm is another good choice. It is very thin behind the edge. Plus it has one of the best handles.

    A common design on Chinese cleavers, is a spindle, where it is thick at the middle and tapers down to the the heel. The taper is important, it allows the fingers to rest comfortably on the handle. The short rectangle style handle that Sugimoto uses, is also very comfortable. The style seen on most cleavers is usable, such as the Tadatsuna and the Mizuno work but are not overly comfortable. Wa handles, I find to be too long for a comfortable handle. It does work, but it would be my last choice.

    Except for the Hattori forum cleaver, all high cleavers have a rough finish. It makes a huge difference to have them cleaned up or given the so called spa treatment. Andy777 knows cleavers inside and out. He redid a Mizuno carbon cleaver, and it was like getting a whole new knife.

    Jay

  4. #4
    thank you labor and jay for your imput! the tadatsuna Inox has def caught my eye at aframes. I prefer wa due to the fact i can customize the handle to my liking. If i could find someone willing to tackle a western cleaver handle for me and round the spine and choil, I think I would change my handle preference. Any takers?

  5. #5
    Quote Originally Posted by jaybett View Post
    Most cleavers are in the 220-225mm length, including the Geshhin Ginga. If you are willing to go larger then 210mm, then I'd suggest either the Tadatsuna Inox or the Mizuno Swedish Stainless.

    Jay
    You can´t go wrong with any of those two cleavers. Both are really amazing. If I could only have one only cleaver I´d choose one of those for sure (I can´t speak of the Ashi or the Ginga cleavers although I suppose they are excellent as well).

    I haven´t seen many cleavers under 22 cms so I guess it won´t be easy for you to find shorter high ends cleavers unless you go custom.

    Good luck with your search

    Regards

  6. #6
    i vote for the ashi claever. i own one in white #2 and dont think it could be any better except for beeing stainless. i guess you can order it in any size and weight you like.

  7. #7
    Senior Member Jmadams13's Avatar
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    Have you used a cleaver before? I not, I'd suggest a cheapo Asian market one or a CCK first. Cleavers are not for everyone and it would suck to spend that much on something that won't get used
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #8
    Senior Member labor of love's Avatar
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    Jaybett, what kind of steel is in the tad inox, swedish stainless or something similar? I would also like to add that gesshin ginga cleavers have nice fit&finish. The spines and choils were infact nicely rounded and the rosewood was comfortable although a little on the heavy side.

  9. #9
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    I am getting one like this made at the moment: sugimoto #7 size in semi stainless with octagonal handle and saya.


  10. #10
    Quote Originally Posted by Jmadams13 View Post
    Have you used a cleaver before? I not, I'd suggest a cheapo Asian market one or a CCK first. Cleavers are not for everyone and it would suck to spend that much on something that won't get used
    I've been rotating my cck with my shige and yoshi in a professional kitchen 70+ hours a week for the past year and a half. That baby has done some work.. time for an upgrade.

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