Vegetable Cleaver Recommendations

Hi All,

I have decided I want something more substantial than my Takeda Classic Nakiri to finely chop a variety of vegetables I use for both my Sushi parties and the Soups I make. None of the veggies are super tough but I am thinking I need at about 5 -10 more ounces of weight over the TCN. I know I can use my heavier Gyutos but there is something about the shape and potential performance of a Cleaver that I am starting to think might be excellent for my needs. It took me a while to begin to appreciate what the TCN can do as at first I did not care for it at all. But now, I really love it for smaller tasks but I want something heavier, as the TCN often times does not have the weight to fully get thru a large pile of already diced product without some real effort as I go to the fine mince finale..

I would love to purchase the Large Takeda Classic Cleaver but it is just too far out of my price range for this particular and specific use tool as I really do enjoy my Gyuto's, of various weights and hefts, for many of my cutting chores. However, the weight, handle, height and thin-ness of the Takeda really seem to be an almost perfect combination for what I am looking for... Being fiscally responsible, at least to a point, really, really sucks. I have also read about the Large CCK 1103 but, for some reason, the look of it does not resonate with me. No doubt I may be wrong on this visual aspect as perhaps the performance overshadows that issue but I do like a nicer looking handle (No assume, perhaps wrongly, I can order a semi custom handle from the site for this item if that is the right thing to do).

So, with that in mind, I am right handed, am willing to pay a reasonable price (Whatever the hell that means but well under $600) and have plenty of room for any size Cleaver both in my kitchen and on my boards for a quality Vegetable Cleaver. I am not looking to chop any bones, just Veggies. No gourds will be attempted, harmed or even seen by this blade.

If it is okay with the Moderators I will also be placing this in the Classifieds as a great condition, good quality, used Cleaver, will be fine as well.

Thank you all, as always, for any help you can provide.

Respectfully,

Jamie

If you want a big hunking ***** heavy sexy as ol f u c k cleaver ittinommon from japanese natural stones is epic. And 15% off. If you just want a well performing inexpensive cleaver. Suien from japanese chef knives is a commonly recommended brand. Sugimoto from james at knives and stones is also good. The ittinomonn has(at least mine) can do most hard veges no issue. The suien is stainless, I believe sujimoto is mystery carbon and so is the ittinomonn

Godslayer said:

If you want a big hunking ***** heavy sexy as ol f u c k cleaver ittinommon from japanese natural stones is epic. And 15% off. If you just want a well performing inexpensive cleaver. Suien from japanese chef knives is a commonly recommended brand. Sugimoto from james at knives and stones is also good. The ittinomonn has(at least mine) can do most hard veges no issue. The suien is stainless, I believe sujimoto is mystery carbon and so is the ittinomonn

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Thank you G.S. I took a look at the site but heavy does not begin to describe that thing... Not enough Viagra to keep that tool up for an extended period of time.. LOL. But I like the way you are thinking as far as value and price. Thank you again.

Jamie

I am approaching cleavers since two years, not cooking as much as I would like. Following this forum´s advice I bought a carbon from asian grocery to check out which size, weight and belly would fit. Getting used to cleavers the next one with a bit more weight and length and less height felt comfortable. On a budget this is a great way to check out cleavers.

Don´t know whether this is about the first cleaver, but if so, china got my vote.

I use chuka exclusively outside of very specific butchery tasks. I have CCK1103, Suien VC, and Sugimoto #6 in my block right now.

Suien VC all day over the other two. Suien is NOT stainless.. It is virgin carbon monosteel. Suien VC does have too much belly but you will adjust your technique to avoid accordions. Sorry Sugimoto is fat and I hate the handle. CCK edge retention is no bueno.

An Ashi Hamono #6 might be a good option, if you can find one. I've got a custom one (in white #2) that I love that weighs around 400 grams at 225 x 110mm, but the stocks ones run around 480 grams. Blueway Japan isn't listing them on ebay right now, but maybe they could get one for you. Jon at JKI has his Ginga version in Swedish stainless with either wa or western handle (western out of stock, wa in stock). I know if somebody stole my Ashi, I'd be on the phone with Jon the same day... but I'd probably be begging for a carbon one! Not that there is anything wrong with the stainless...

I would not spend big bucks for a cleaver get a cheaper one & see if you like it. The Chinese CCK carbons are a good starting point. The 1303 is a capable small size carbon vegetable cleaver. If getting Chinese stick to carbon most of their stainless are low quality hard to sharpen crappy edge retention. Our Chinatown sells the 1303 for 48.00

The Japanese make some good quality stainless cleavers but they can get expensive. The Sujimoto 3040 has a nice grind & good stainless you can find them around 100.00. I do not mind the handles at all , I have large hands.

I agree with keithsaltydog. I really enjoy using my CCK 1303. It's has heft without overpowering. When I make gong bao ji ding (Kung Pao chicken), I like to use it just for old times' sake, even though I have some sgnificantly more expensive gyutos.

Good luck with your choices!

keithsaltydog said:

I would not spend big bucks for a cleaver get a cheaper one & see if you like it. The Chinese CCK carbons are a good starting point. The 1303 is a capable small size carbon vegetable cleaver. If getting Chinese stick to carbon most of their stainless are low quality hard to sharpen crappy edge retention. Our Chinatown sells the 1303 for 48.00

The Japanese make some good quality stainless cleavers but they can get expensive. The Sujimoto 3040 has a nice grind & good stainless you can find them around 100.00. I do not mind the handles at all , I have large hands.

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Any thoughts on how the Sugimoto 3040 grind compares to the #6? I've read around and haven't found anything conclusive.

P.S. Of course, I use the CCK 1303 for straight vegetable prep too.

mikedtran said:

Any thoughts on how the Sugimoto 3040 grind compares to the #6? I've read around and haven't found anything conclusive.

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The Sugi #6 is a full size vegetable cleaver 220X110 - 448g carbon steel and expensive. The Sugi 3040 is a compact veg. 190X95 - 320g quality stainless with good heat treatment. 2.25mm at spine. .17mm near the edge on mine so it drops quite a bit with the grind. I find it a nice cutter compact stainless cleaver. Know several people on this forum & in Hawaii that use them at work. Over priced in some places up to 180.00. As little as 100.00 at Ratukan Global Market good buy.

I prefer smaller veg. cleavers for first time users even the compact size much larger than a nilkiri.

Thank you guys so much of the advice. Everyone has been great. I am still considering which ones I am interested in. Price varies drastically from customs to CCK's. I am seriously considering the CCK 1103 and maybe put a semi custom handle on it as I display my knives. However, there are a few P.M. offerings I am considering. Really tough call... Gee JK choices being tough... go figure...first world problems here. Any more input would be fantastic. Thank you all.

Jamie

keithsaltydog said:

The Sugi #6 is a full size vegetable cleaver 220X110 - 448g carbon steel and expensive. The Sugi 3040 is a compact veg. 190X95 - 320g quality stainless with good heat treatment. 2.25mm at spine. .17mm near the edge on mine so it drops quite a bit with the grind. I find it a nice cutter compact stainless cleaver. Know several people on this forum & in Hawaii that use them at work. Over priced in some places up to 180.00. As little as 100.00 at Ratukan Global Market good buy.

I prefer smaller veg. cleavers for first time users even the compact size much larger than a nilkiri.

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Thanks! I'm at a struggle as I have been eyeing someone of the ones around $100 on Rakuten, but also had a member reach out about the #6...

I'm now thinking I might go with the compact...

Thank you to all who replied. Each and every response was a big help and allowed me to do the usual ridiculous amount of research into finding which cleaver would give me the best chance of success in the Cleaver endeavor. With that said, I visited Jon at Japanese Knife Imports (JKI) today and was treated to a lesson in Cleavers whereby Jon fully explained the various choices made available to me and rather quickly the Cleaver I would choose made itself clear to me. I chose the Ginga (Stainless) version of the Gesshin #6 with a really nicely done Wa Handle. Though I expected to walk out with a Carbon Steel Cleaver the great choice of the Ginga version was made clear to me at home in a blazing 1 hour veggie cutting/mincing session. The flatter edge profile vs. the greater edge curves of some of the other choices, fit perfectly with my style and need for mincing. Though I expected to have a steep learning curve, as this was my first foray into relatively hefty and tall Chinese style Cleavers, the ease of use of this Geshin blade was remarkable. I suppose much is to be credited to the many responders to this post, both in thread form and P.M. which prepared me for the relatively simple techniques used with a cleaver but of more importance was the balance and quality of the blade of choice.

Though this Cleaver is just under a pound in weight (Aproximately 420+ grams), the balance was fantastic using the upside down Trojan (V) pinch grip. I cannot quite explain the feeling based on a more tactile sense of quality, but I never felt this tool was at all heavy or intrusive on any part of my body due to this great balance and sophisticated feel imbued into this knife by it's creator. No doubt the Wa handle looks very large in person the handle nestles perfectly in the back of my palm as most of the grip is taken up on the blade pinch grip. The entire hour was spent effortlessly chopping large piles of soft veggies to be used in a variety of Middle Eastern style dips and spreads. Since this was my first experience with these amazing tools I have to admit I did set the edge into my board just a few times perhaps due my not just letting the heft/weight of the blade do the work. I admit I might have given a bit of additional impetus that may not have been necessary while going through piles of Cilantro, but just once or twice...well, no more than 3 times before I figured it out. Even so, I was only required to strop a couple/3 times during the hour of heavy use in order to keep the fresh stoned 10K, razor sharp, edge that Jon sent me home with... I guess I am spoiled as I just hate even a micro amount of roll over or even the slightest impediment to the blade simply falling through product as I am not a line chef and have plenty of room for my stropping station. Now, this does not mean the Geshin is a super robust, clydesdale cleaving beast to be used on bone and sinew as this Geshin is not that blade. To the contrary this is a thin blade with a great distal taper leading into a delightfully thin tip, with thoroughbred qualities ready to take on more reasonable and less daunting slicing, chopping and mincing tasks but will do so with grace, speed and elegance. I cannot say this was no stick-age blade when used on the usual wetter culprits such as green onions and cucumber, perhaps due to the thin-ness of the blade, but certainly well within the realm of reason. Carrots.. No problem. I am really curious to see how the stick-age is on other product but for now I am more than satisfied and actually super excited about my purchase. No doubt, as my technique improves with this cleaver I hope to reduce the number of intermediate stropping steps I take but look out product cuz this Cleaver thing is really, really, fun, fast and easy.

I had no idea a Cleaver could be so easily wielded. I have been open to purchasing Semi Stainless blades (HD2) used on my Kono 210 Gyuto and 300 Suji, due to their laser qualities and simplicity of use and maintenance. Like many folks on these forum sites, we are treading into waters reserved for the heathens who chose outside of the carbon steel box. I for one am enjoying my foray into the dark side. The ease of Maintenance of the Ginga blade along with what is clearly a wonderfully heat treat blade/edge (Estimated at Rc 61-62) and fine grain feel, made the wiping and cleaning portion of the session so simple and worry free both during the session and at finish. Some warm soap and water and a drying towel leading to a last strop and blade inspection was followed by my usual wipe down with a Microfiber towel before placing back into the box. No concern at all about oxidation or rust. I will be obtaining a Saya for transporting from Jon in the future. My knife rack cannot handle this sized tool so for now it has a plastic edge protector as it sits next to my display stand. I do not doubt the blade will be a daily use tool for me as it is so fun, ridiculously sharp and surprisingly easy to use. Regardless if i dragged the tip, using mostly the weight of the tool to cut across product, chopped straight up and down or used a draw or push cut, this blade performed beautifully and flawlessly. For those looking at a #6 type Cleaver, vegetable chopping/mincing machine. I think you may have a hard time beating this amazing Geshin Ginga version from JKI which blends a precision feel, incredible performance, wonderful balance, flatter edge profile and quality craftsmanship into one great tool. At the very least, this tool has to be on your must check out list regardless if you have ever thought about purchasing a Cleaver or not.

Thank You Jon. It was an absolute pleasure.

Jamie

good choice! i love mine.

Jamie welcome to the world of cleavers enjoy:biggrin:

Thanks Guys,

Like after having the Lasics surgery on my eyes... The world looks a whole lot sharper now that I have a high quality cleaver in my arsenal. I can already see my other knives are going to have to sit and wait as the first cutting tool I pick up and the last one I put down, for now, is this Geshin #6 Ginga Cleaver.....

Nice thread, and the follow up is very helpful to read. Glad you're enjoying your new blade.

You should ask Jon for a discount after a writeup like that.

XooMG said:

You should ask Jon for a discount after a writeup like that.

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LOL

Fishordie...I have a vintage cleaver...Chinese 40's era. There were two...one mega hefty and the other for veggies ...chin kee lee. They became project knives and for someone who sought under 7 ounce j knives I became impressed with the merits of tall and heavy. Having said that, and just when I thought that I didn't want or need another knife...like your cleaver selection, tell me again how your Takeda fell short?

Good morning WP,

The 165 Takeda Nakiri is fantastic on smaller quantities of product but when I have larger parties it takes longer to mince big piles of soft veggies. I found myself consistently wishing for something bigger and heavier. Leafy items such as Cilantro I can now do in multiple bunches in a fraction of the time. I love thin knives including several laser Gyutos and Sujis I own but when it comes down to it, the heavier knives and especially this cleaver, can wreck some serious havoc when the amount of product increases and time becomes a factor. I also believe the quality of this cleaver may be a difference maker as I did hear from others who responded by P.M. that some of the knives which were either suggested to me or I had asked about had really poor edge retention and the quality of the steel was poor. Having a balanced Cleaver like this that has the heft behind it, a fine grain stainless with an excellent temper all the while allowing the user to feel completely in control is just a joy to experience. Hope that answers the question.

Jamie

Jamie...Yes, that helps. Boils down, I suppose, of having the right tool for the job at hand. And,of course, there's personal preference.
Once a week at home, I'm assigned the job of mincing up about four quarts of vegetables for both soup and salad. Whatever looks
good is what we get. Mostly soft produce, like bok choy, cucumbers, onion, and dill. But, occasionally there's something denser
like jicama. I had a similar feeling that I needed something bigger, as the TF nakiri and the r-2 bunka are only 165m and the gyutos
that I have, TFand Yusuki, are awesome but only 210mm. Going to a 240 was an option but the height of a classic small Takeda gyuto with its look
and cutting power won out. I have a thread on this, so I won't babble on. I've wondered what technique pro's use for mincing.
Personally, I find it both satisfying and demanding. I try to touch the board as little and gently as possible with zero lateral
pressure to the edge. The r-2 steel is the most vulnerable, particularly as you implied it's nice to start with large amounts each time.
Conceivably, a good cleaver is going to have a more forgiving edge. The trade off is weight though I suspect that cleaver lovers
learn to adapt with good technique as well as selecting a good one to start with. Knowing how to let the heft do the work is
a good feeling. The Takeda will have close to 220m of blade. Luxury enough to just have this one. Congrats on your cleaver choice.
It does have a great write up and Jon always does a great job of listening to the needs of his customers.

Hi WP,

Very best of luck. By the way, I am using this cleaver as my everyday knife for 95% of the products I cut. In addition to veggies I have added all sorts of fruits to the equation along with slicing and chopping meats while staying away from bones. Even on small quantities of product or individual celery or carrot sticks I am finding myself reaching for the cleaver. I am now eating two apples a day instead of one because I want to cut the suckers up with the Cleaver. Maybe it is because this Geshin is the pretty new girl in town or maybe I just dig the way this thing cuts so easily thru most anything and is so easy to clean up and put back on the rack. As of now it is the later... Enjoy your new knife... New is always good.

Jamie

The more you use a cleaver your skills will increase. They really are great cutting tools.