I started with a Wok Shop carbon cleaver and liked it, despite the lousy handle. Gave it away and splurged on a Sugimoto #6. It's an impressive blade but too big for my taste so I'm selling it. Was thinking of the small CCK everyone raves about but the price has nearly doubled so it's no longer a bargain and has a mediocre handle.
Now I'm considering the Zhen light slicer (https://www.amazon.com/gp/product/B00E0EF7PA/?tag=skimlinks_replacement-20). Seems to have a nice handle and decent steel for only $50. Perhaps a bit more belly than I want but assume I can take it down to flat.
There's also a Masahiro on eBay for $77 with a nice handle but I'm not familiar with the steel. (http://www.ebay.com/itm/222079024366?_trksid=p2060353.m1438.l2649&ssPageName=STRK:MEBIDX:IT)
But I'm open to other options too. Don't mind caring for carbon but don't object to decent stainless either. Cosmetics unimportant but feel in the hand very important. I'll always round a choil if it's too sharp. Don't want to go over $100 and less is better.
I only use the cleaver for cutting veggies when I'm prepping a lot; sure handy for slicing then scooping a big pile. Most other tasks are handled by my 210 or 240 gyuto. Or a burly little santoku if I need something stiff and heavy. Cutting bones is something I don't do so no need for a meat cleaver.
Now I'm considering the Zhen light slicer (https://www.amazon.com/gp/product/B00E0EF7PA/?tag=skimlinks_replacement-20). Seems to have a nice handle and decent steel for only $50. Perhaps a bit more belly than I want but assume I can take it down to flat.
There's also a Masahiro on eBay for $77 with a nice handle but I'm not familiar with the steel. (http://www.ebay.com/itm/222079024366?_trksid=p2060353.m1438.l2649&ssPageName=STRK:MEBIDX:IT)
But I'm open to other options too. Don't mind caring for carbon but don't object to decent stainless either. Cosmetics unimportant but feel in the hand very important. I'll always round a choil if it's too sharp. Don't want to go over $100 and less is better.
I only use the cleaver for cutting veggies when I'm prepping a lot; sure handy for slicing then scooping a big pile. Most other tasks are handled by my 210 or 240 gyuto. Or a burly little santoku if I need something stiff and heavy. Cutting bones is something I don't do so no need for a meat cleaver.
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