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Thread: I'd like to try a cleaver. What about one of these?

  1. #1

    I'd like to try a cleaver. What about one of these?

    I'm missing a cleaver. I'd like a very thin one for light chopping and slicing of veggies. Haven't yet tried one so the large ones are a bit intimidating.

    The budget is around 100USD or below, just so I won't blow some money on a knife I might even not like that much. I'd also rather not buy a cleaver which has so poor steel that if I do like it, I'd have to get a better one.

    So I was reading about the famous CCK 1303 which is not expensive but my only concern is the steel? Is it an inferior steel to my Japanese knives so far? Will it need frequent sharpening in my home kitchen environment?

    Then I stumbled upon these two:
    http://www.ebay.com.au/itm/Handmade-...item3a9075fc04
    http://www.ebay.com.au/itm/ZP-MT7-Pe...item3cdbf04342

    From what I gather they are VG10 clad and made in Taiwan. If the heat treat is any good it should be a fine blade, right? I really like how thin these are if the measurements are correct: under 2mm for a good size cleaver. If that's true it should slide through food nicely. But I haven't seen too many reviews, whereas there are lots and lots of positive reviews on the CCK cleaver.

    Any other suggestions?
    Thanks for your help!

  2. #2
    Senior Member chinacats's Avatar
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    I'd choose the known quality of the cck. The steel is not as nice as your J-knives, but will get extremely sharp. You can bring the edge back rather easily with a few light swipes on a steel.
    once in a while you get shown the light, in the strangest of places if you look at it right

  3. #3
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    I don't have any experience with the first (Zhen) brand, but I have seen the second one locally, and it seems to be a good knife with a fairly nice geometry--similar to some knives that I use (mine are stainless-clad with hard carbon core). However, I think the markup is pretty high, since similar knives here in Taiwan are half that price or less, I believe.

    Actually the first one looks kind of intriguing, though I'm not a fan of the handle.

  4. #4
    ive had this one and would definitely recommend it. steel is good, heattreat is good, geometry is good. handle is crap. but for the price you cant go wrong. here are some pictures of it.

  5. #5
    berko, what cleaver is that full tang one with the super thin grind. I like the choil (?) shot of the two side by side and the extra thin one looks nice. The patina'd one looks good too, are they the same brand?

  6. #6
    Quote Originally Posted by KitchenCommander View Post
    berko, what cleaver is that full tang one with the super thin grind. I like the choil (?) shot of the two side by side and the extra thin one looks nice. The patina'd one looks good too, are they the same brand?
    afaik http://i1363.photobucket.com/albums/...psb17e767b.jpg <= both ashi hamono, according to his messages one is a 225mm white 2 ashi hamono, the other one is a extra hardened swedish stainless.

  7. #7
    The patina'd one looks good too, are they the same brand?
    no, the thinnest one might be my "schanz" cleaver in niolox/sb1, which is a copy of an ashi cleaver (the patinad one). the schanz is fullsize 220x110 and weights 380g. the ashis weight is 400g.

  8. #8
    there is the schanz

  9. #9
    Quote Originally Posted by berko View Post
    there is the schanz
    well, given the pictures, weight and dimensions I now fully understand why you like it so much... damn, I guess I may need one too (but more likely in 200x100). What wood did Juergen use for the handle?

  10. #10
    I did have the first one. No complaints with it as a thin, slicing, light duty cleaver. Not an all purpose chicken bone chopper type though.

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