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Thread: Which do-it-all cleaver for my wife?

  1. #11
    Senior Member Benuser's Avatar
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    You might consider the small nakiri by Global, GS-5. One of their best models with the G-2 IMHO. Excellent geometry, and quite forgiving.

  2. #12
    Quote Originally Posted by MikeHL View Post
    Hmm looking at the ronco chop & serve it looks like a scraper with a handle.
    Have you looked in to the Zhen cleavers? they are VG10 clad with stainless.

    I got my mom the light slicer, it is what it says it is a thin light slicing cleaver. Will tend to dent if used for any hard chopping. The knife is all metal with a rubber warped handle (the black stuff). Personally I'm not a big fan of the long thin handles on cleavers, so I think the handle is so so, but my mom likes it.


    http://www.amazon.com/ZHEN-Japanese-...pd_sim_sbs_k_1
    Quote Originally Posted by MrBoogs View Post
    I have had that Zhen's bigger brother for a couple years now and I find it very comfortable and capable. And if you're already familiar sharpening VG-10 as evidenced by your Tojiro, it seems like a natural fit.
    Thanks guys. The Zhen looks like the best option so far. I don't see a 440C option for the cleaver, which would probably be a bit more forgiving of occasional mistreatment than VG-10, but it's not a big deal.
    Quote Originally Posted by Dave Martell View Post
    Veg cleavers are thin but VERY tall and VERY long and I've never met a woman who owned one but I've seen thousands of nakiris from women users/owners which makes this seem like a much safer bet. Unless your wife specifically asked for, or showed interest in, a cleaver I'd steer away from that choice and look towards a nakiri.
    As I mentioned in the OP, the knife she currently uses most is a (poor excuse for a) cleaver. A nakiri might be just as easy for her to use, but is it as versatile? I thought it was most suited for veggies whereas a cleaver can do much more.

  3. #13
    Senior Member brainsausage's Avatar
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    It depends on the nakiri. I've used ones I've had in the past to cut proteins with as well as veg. It's basically just a shorter cleaver.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  4. #14
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    The Chop & serve is not that nakiri like. Its like a short cleaver with a downward handle.

    #9 in the image

  5. #15
    Senior Member zitangy's Avatar
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    Hmnn...
    Sugimoto makes a stainless steel chinese veg cleaver ( model 4030) abt 300Grams.

    They have recently released a shorter height version in the range of 230 grams. Prior to this it was high carbon steel

    Balance point forward of the choil perfect for a forward pinch grip.

    As for nakiris.. do be aware that some makers make it slightly taller blade height and fits the bill. A standard nakiri has a lower blade height which does give some knuckle clearance issue for some people

    In my quest for a custom knife for me to use, I custom order two "Super Nakiri" (for want of a better name description) in 180mm and 210mm from Ashi Hamono ( maker of Ginga series) with taller blade height, perfect balance point at the choil with a western handle. both with a weight of in the region of 225 adn 240grams respectively in Swedish steel; around the weight of a standard german chef knife ard 220 grams.


    IF you know exactly what you desire and can specify the dimensions , weight and materials that you really desire, custom made is the a good route as it should last for the next 20 years... Other than that, you will have to make do and adjust to the specifications that's available.

    Have fun in your quest.

    rgds D

  6. #16
    Quote Originally Posted by MikeHL View Post
    The Chop & serve is not that nakiri like. Its like a short cleaver with a downward handle.

    #9 in the image...
    Mike, thanks for posting the pick. I was having trouble finding one to illustrate that it's clearly not a nakiri.

  7. #17
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    Quote Originally Posted by hardline_42 View Post
    Mike, thanks for posting the pick. I was having trouble finding one to illustrate that it's clearly not a nakiri.
    No worries, took a while to find that pic lol.

    Back on the topic at hand, how about a german ? A Henkels vegi cleaver. I have never tried one my self, but they have a lifetime warranty on their knives. So any major damage due to the rough environment (thinking cracked blades) can be sent for warranty. Best of all ..... "Dishwasher-safe; hand washing recommended"

    http://www.amazon.com/Zwilling-J-A-H...7079858&sr=1-9


  8. #18
    Senior Member brainsausage's Avatar
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    Was fully aware that it wasn't a nakiri(saw the infomercial in question plenty times during late night tv viewing years back), but it didn't sound like you wanted to go full chuka bocho, so a nakiri seemed the best bet after getting a highly customized knife made. Some nakiri's are much taller than others, as was stated above. It's gonna take a lot of digging and trial and error to find anything other than the exact knife that she already likes. Maybe just get another one?
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  9. #19
    Senior Member cclin's Avatar
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    nakiri & Chinese cleaver are two very different knives! nakiri is lightweight with very thin(weak) edge; narrow & straight blade profile has limitations some type of cutting task. all-purpose Chinese cleaver is heaver with wider, curve blade profile & tougher edge.


    5"~7" all- purpose Chinese cleaver with tip is very popular for home cook; very nimble but still have plenty of chop power, tip and the curvature of the blade work extreme well with fish, chicken etc.....check this one out, made by Zhen, very good F/F http://www.ebay.com/itm/New-Chinese-...item3388a00410
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

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