out of curiousity, has anybody here picked up the new wa gesshin ginga cleaver???
Probably not, for me. Handle looks a bit too short and too stubby for my liking. Rivet handle version looks much better.
After reading through this thread I was inspired to give a cleaver a shot. Went to the CCK shop in Pacific mall just north of Toronto and picked up a 1303. Mt current favorite knife for veg prep is a beater usuba. I'm still trying to get used to the control of the blade due to the height of the blade, but I think with time and practice I will grow to enjoy using it.
For the last 3 weeks I've been using a Dexter that I've thinned. Found on ebay for $9 new. I've really come to enjoy using it and am probably going to pick up the suien vc next.
Looks fugly, but I reckon Ashi might be on to something. I reckon a d handle would probably be more comfortable on a cleaver but the dimensions look nice, much better than Moritakas and Takedas IMO. I'll fly the flag for barrel style handles on cleavers though. Absolutely smitten with the Sugimoto #7 I recently added to my kit, it's heavy but feels perfect in hand....the fat spine helps with that too though.
I can't really remember what the #6 was like out of the box, but it seems like the F+F on the #7 is a little better, perhaps Sugimoto are upping their game a bit; engraving is neater, spine and choil are nicely rounded. Cladding and steel seems to be very reactive on Sugimoto cleavers and they take an ugly patina, had a touch more belly than I recall the #6 as having too.
Steel and geometry is amazing though. I've heard they use white 2 and if so they should get props for their HT cause I reckon it's better than any white 2 I've used. Sharpens incredibly easy, gets piss-take sharp and the retention is surprisingly good. For comparison's sake, I think it ***** all over the Konosuke Fujiyama #6 in all those aspects, and the Konosuke is certainly no slouch.
I'll try to get some pics that work with some other cleavers for comparison and post a review later.