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Discourse on why I love Chinese Cleavers re-post - Page 3
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Thread: Discourse on why I love Chinese Cleavers re-post

  1. #21
    Senior Member Andy777's Avatar
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    Thanks for the kind words everyone. It's kind of a trip to read these a bunch of years later I have to say. They could probably use a little updating but oh well.

    Suien VC was one of my earlier j-knives a few years ago after reading through this and your cleaver rating posts.

    Just a shame that I could never get into them like I wanted to...even tried the Kagayaki later on for the same length but with a shorter blade height, but I just seem to like a gyuto or suji much better--I'm sorry to disappoint both Andy and JoeC
    I'll forgive you, it may take a while but I'll get there.

    Thanks for the articles Andy. I found them few years ago and it was extremely useful.

    I started cooking ten or more years ago and by that time I became interested in good cooking knives too. I firstly got myself a nice chef´s knife, then a Henckels and after that a Shun. Few years later I started watching Martin Yan cooking programs and I wanted to try a chinese cleaver, and when I did... bloody hell, after a few days using it I got hooked. I started reading kitchen knife forums just to know more about cleavers and it is then when I knew of Andy777 and his valuable posts. I have ended giving away all my chef knives and buying cleavers. Nowadays I have a bunch of cleavers and two pettys, and that´s it. And I can´t be happier.
    I'm glad you have fully embraced the dark side. I have a Tadatsuna, the carbon version and love it. I know we've discussed your stainless Tadatsuna before. I'd like to hear more about it though. I can't remember, have you posted pics of it before? What are you waiting for???

    As far as other stainless ones go, other than those mentioned there are quite a few here:

    Ichimonji

    Sakai Takayuki

    I'm pretty sure someone on here has ordered from ichimonji before.

  2. #22
    Dave Martell's Avatar
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    Thanks for posting this again Andy

  3. #23
    Senior Member mpukas's Avatar
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    No thread about cleavers is complete without a clip of Martin Yan.

    Shibui - simplicity devoid of unnecessary elements

  4. #24
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    Anyone know where to find one of his cleavers?

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  5. #25
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by hax9215 View Post
    Anyone know where to find one of his cleavers?

    Hax the Cook CLEAVERS RULE!!!
    Currently
    Ebay starting bid at $50.99 Martin Yan's Signature Knife.Autographed.Package Never Opened!

    That is a copy paste hope it helps.

  6. #26
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    I went to a cooking class with Martin Yan a couple of years ago at my Central Market. It was really great seeing him use a cleaver.

    He was selling his cleaver and latest book at the class. Looked like his current cleaver that he was selling was a little odd in shape. It had a lot of curve starting midway up the blade. It also seemed a little short and had a rounded corner.

    He demoed the knife for about 5 minutes then promptly went back to using a more traditionaly shaped cleaver to teach the class.

  7. #27
    Senior Member mpukas's Avatar
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    Yan Can Cook

    Quote Originally Posted by hax9215 View Post
    Anyone know where to find one of his cleavers?

    Hax the Cook CLEAVERS RULE!!!
    He sells them directly on his website - http://yancancook.com/store/knives01.htm - "Made with high-carbon stainless steel blade. "
    I've been considering getting one for some time just to check it out. I like the little design tweaks like the slightly flared ends. Looks to be a different knife design than the one he's using the above vid which is quite old now. Not a bad price and it's made in Germoney.

    Uh-oh - I just realized I may have let the cat outta the bag, and if I wanna get one I should get one soon!
    Shibui - simplicity devoid of unnecessary elements

  8. #28
    Senior Member mpukas's Avatar
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    Looking at his cleaver at his on-line store more, it appears it's got more belly than an authentic chinese chef's knife. I now think that the deisgn is more marketing driven than function driven. Been quite a while since I looked at it am I'm getting spoiled around here...
    Shibui - simplicity devoid of unnecessary elements

  9. #29
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    I started to buy one of his cleavers several years ago, but balked at the $199.00 (Funny how 10 years will change your perspective!) It was a full size traditional shape. I will get one of these, if for no other reason than that he went to culinary school at Sullivan where I am currently pursuing a PhD. Thanks for the info! CLEAVER NATION ARISE!!!!

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  10. #30
    Senior Member quantumcloud509's Avatar
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    Ok so whats the story w/ nakiris? Kinda like a cleaver but not really. Anyone here have experience on the line with them?

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