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Thread: Chukabocho options...

  1. #1
    Senior Member brainsausage's Avatar
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    Chukabocho options...

    So, I'm currently in the market for a new slicer. I've been playing with my 270 Gesshin Ino Hon-Kasumi gyuto for the last few months. Great knife. Love the white #2. But I picked up my CCK the other day and realized that my heart belongs to cleavers. That being said- I'd love some suggestions. I've only ever played with the lower end of the Chinese cleaver spectrum, and I'd like to upgrade. My preferences are as follows:

    220-240 mm
    400 grams or less
    Thicker spine towards choil, thiiiin blade.
    $500 budget

    I keep eyeballing takeda's stuff. Especially the menkiri, but I don't have a lot of experience with aogami. I like my Mioroshi deba by him, but I barely ever use it, and have never sharpened. So I'd love some steel advice as well. I checked out Andy's original cleaver lineup on Knifeforums again today(for about the 20th time!) and my only concern is that the review is now six years old, and I wonder how well some of those makers are still performing. As I said- any advice would be greatly welcomed

  2. #2
    Senior Member labor of love's Avatar
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    im close to pulling the trigger on an ashi ginga cleaver swedish steel that jon has at jki. I think its around 225mm....if you want a white 2 steel check out bluewayjapan @ebay. i think they have the same cleaver in carbon there. both of these cleavers have great profiles which is why im attracted to them in the first place. Takedas are out of my price range as far as cleavers are concerned. however, i do enjoy augami steel.

  3. #3
    Senior Member brainsausage's Avatar
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    Takeda attracts me do to the thinness and light weight. I really would prefer a pretty thick spine that tapers pretty quickly down to a stupid thin edge. My biggest gripe with CCK(besides the weird steel), is how thin the spines are. Nothing to grab, and it punishes my knife callous. But I do enjoy the overall blade geometry. Gentle rock- to flat belly. And wonderfully thin. The ginga's seem a little heavy and thick honestly. And I really don't care for stainless. Feels awful. No offense to anyone who might feel otherwise. I like how responsive the white#2 is to sharpen, but as I said I've no experience with the aogami...

  4. #4
    Senior Member labor of love's Avatar
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    good swedish steel is the exception to the rule when it comes to stainless. as far as number 6 sized cleavers go the gingas are on the light side actually...just look at the sujimotos, theyre about 100 grams heavier depending on which website youre looking at. Takedas can take an edge and hold it for some time...cant help you with thick spine recommendations that taper. good luck!

  5. #5
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    The best knife I've seen for how the spine tapers from the choil to the tip is Sugimoto #6. Enough of the spine is left at the choil so it easy to grab. With a comfortable handle, the Sugimoto feels very natural in the hand. After that the Tadatasuna has a thicker spine that quickly thins out. I've got the white steel version, which they unfortunately stopped production. They do have an inox version. A forum member owns one. Hopefully he will post and let us know about the spine. The same forum member, I can't recall his name, but as soon as a I post it will come to me, owns a CCK. He picked up the Swedish steel Mizuno and says that it's as thin or thinner then his CCK. If I ever pick up another cleaver it will be that one.

    The Takeda probably meets most of your requirements. It is a light knife, for a cleaver, thin, and takes a very keen edge. The spine is also thin. Takeda's have a rustic finish. On mine the heel curves up, quite a ways. Most Takedas have have some unique about them. The hammer marks in sides of the blade, can be distracting at times, rubbing over the knuckles, as one chops. The cost of a Takeda, has risen dramatically over the years. Andy got his Takeda for around $250, now their selling for over $500. Some people will say they are worth every penny.

    I'd run your idea by Jon at JKI. He has a lot going on behind the scenes. He might have already found a maker that can meet your needs.

    As I mentioned earlier if I were to buy again. It would be the Mizuno Swedish steel model, but I'd dress it up with a handle. Andy has become an accomplished handle maker. I was talking to him about getting a handle done, instead he sold me one of his knives.

    Jay

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    First, you have read Andys recap, right?

    Tadatsuna comes out really nice in Andys reviews, and if you can convince him, Butch harner makes a mean cleaver. Although i am not sure it's within the reach of your budget.

  7. #7
    Senior Member labor of love's Avatar
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    Tadatsunas website is down last I checked. Anybody know where you can order tad cleaver these days?

  8. #8
    Senior Member brainsausage's Avatar
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    Butch is about double what I'm looking to spend unfortunately. I hadn't really thought of contacting John. I purchased my Ino from him, and he was incredibly helpful. I was checking out the Sugimotos last night, but they seem a little on the heavy side. The tads are a nice option, I just checked out an old post on Knifeforums, and they appear to match a lot of my needs. That menkiri is still whispering in my ear though...

  9. #9
    RE: Tad's....check with A-Frames. He's out of stock on Tad's, but he may know what the story is. Menkiri doesn't get talked about much, but make sure you know - it's NOT a chuka...more shaped like an extra long nakiri with a super flat edge. I know somebody in the past (maybe Andy?) had one reprofiled more like a chuka, and it still ended up on the B-S-T forum. As for takeda in general, my Takeda (now sold) was one of the earlier versions, and was the best quality of the Takedas I owned. Three subsequent Takedas all had waves from choil to tip and spine to edge...all at the same time.
    PM Sent

  10. #10
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm not sure what Pierre charges for a cleaver, but I'm pretty sure there's an O1 available from him.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

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