Cleaver Love

Japanese Knives - by Tokushu Knife
Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
M

mhenry

Senior Member
Joined
Mar 17, 2011
Messages
1,780
Reaction score
93
Cleavers and I got off to a rocky start. I tried a bunch and just could not find one that agreed with me.
I however persevered, and this showed up on my doorstep. It is perfect, the blade length to height could not be better for me. I have been getting so much enjoyment from this thing, makes me wonder about spending literally thousands on gyuto's. I should have given the Takeda a better chance before I shelved it, and sold it. I even enjoyed sharpening this monster it's the 240mm version of the 1303. Let's see your cleavers, and what do ya'll think I should try next?
240mm long
100mm Tall
385 grams

IMG_4247.jpg


IMG_4277.jpg
 
Now that looks like a cleaver I could get into. That was the one problem I had with the 1303 was the length, I'm used to 270mm gyutos, and the handle, which has obviously been remedied. What is the number code for that one?
 
I have been thinking about getting a cleaver or nakiri for my next knife. My Mother is Filipino and used to use one similar to that one when I was a child.
 
I used that cleaver at work one of my favorites,it is the 1301 longer version.Very efficient cutter alot of edge on the board.I gave it to a coworker when I retired.
 
Don't have a clue when it comes to cleavers. Could you enlighten me to what brand that is mike as well as what a 1303 is?
 
Love that handle. I've been looking to replace the factory slab on my 1103 with something else. Where did you source that one?
 
I'm down to two cleavers -
Ashi Ginga #6
Sugimoto #30 (190mm x 95mm)

I think that's it for me. I always wanted a Takeda, but this is home-use, and these two cleavers serve me just fine. I use the Sugimoto so much for home prepping that the #6 cleaver is ignored. I really love the asymmetric grinds. And I feel badly for left-handers when I examine the grinds on the face. The grind on the Sugimoto one-sided. It is dead flat on the left (except for the bevel) and convex on the right.
 
bkdc said:
I'm down to two cleavers -
Ashi Ginga #6
Sugimoto #30 (190mm x 95mm)

I think that's it for me. I always wanted a Takeda, but this is home-use, and these two cleavers serve me just fine. I use the Sugimoto so much for home prepping that the #6 cleaver is ignored. I really love the asymmetric grinds. And I feel badly for left-handers when I examine the grinds on the face. The grind on the Sugimoto one-sided. It is dead flat on the left (except for the bevel) and convex on the right.
Click to expand...

Not surprised to hear that the #30 performs. I have a CM gyuto with the same dead-flat geometry (and same steel), and I really like it.
 
K-Fed said:
Now that looks like a cleaver I could get into. That was the one problem I had with the 1303 was the length, I'm used to 270mm gyutos, and the handle, which has obviously been remedied. What is the number code for that one?
Click to expand...

bkdc said:
Is that a Fish handle?
Click to expand...

K-Fed it's a KF1301L
Yes guys it is a Fish handle
 
You must log in or register to reply here.

Latest posts

Back
Top