I need help on making my mind on a Chinese Cleaver.
I've been on the fence for a while on a sturdy chinese cleaver. I've had a CCK small cleaver, a shun and others for some time and would like something higher end in high carbon, preferably #6.
Uses: Mainly Vegetables, sometimes proteins.
Important: nice keen edge, some level of nimble but a bit hefty.
I've narrowed it down to:
- Sugimoto #6 (220mm x 112mm x 4mm, 448g)
- Mizuno Tantero Hontaren Series Chinese #6 (225mm x 112mm x 3mm, 570g)
- Konosuke Chinese Cleaver #6 (220mm x 110mm x 3.5mm, 1lb 2 oz)
Maybe takeda Small Cleaver (218.5 x 105mm/111.5 x 4.05, 13.4oz) but the price point is at around $500? and I believe a shorter handle would work better for me at this point.
They are all on similar price point (Except the Takeda)... I would appreciate comments if anyone has first hand experience with these!
Anybody else I should be considering?