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Been a while since we had a Cleaver chat.
- Thread starter Danzo
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Anyone tried this one here?
https://sugicutlery.com/collections/nakiri/products/tsunehisa-sk4-chuka-bocho-blade-only
https://sugicutlery.com/collections/nakiri/products/tsunehisa-sk4-chuka-bocho-blade-only
More of a tall nakiri
Not all cleavers are wide even Billy likes them wide…
It is a defining feature though, 90mm and below don't handle like cleavers.
Plenty of cleaver is 90mm, especially the Sangdao and Xiaopian Dao profile, most if not all home use cleaver in China are 90mm and below
【淘宝】https://m.tb.cn/h.5yhP2p1?tk=akDFWLfhRDa
【淘宝】https://m.tb.cn/h.5B1PyNIduCevjtP?tk=JVupWLf7uNi
【淘宝】https://m.tb.cn/h.5B1OSp7f28yJC3b?tk=SLFeWLfi8Nh
I know, but when you drop below 90mm it stops cutting like a cleaver. 80mm is definitely just a tall nakiri.
I'm not trying to be confrontational, just mentioning it doesn't look very tall. Hopefully no hard feelings.
nipsy
Well-Known Member
Those colours! Is he blind or something.
Toyama is said to be reaching semi-retired age. For the first time.
Jville
I used to work in a Mexican restaurant
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I agree. 90 mm can definitely be a cleaver. Yes they will handle differently than the taller one more in the 110 mm range, but they definitely can feel differently than even tall nakiris. It has to do with the overall blade whether it’s a cleaver or not. I think they are just different types of cleavers shorter style or taller style. Nakiris are something different.
In that case a lot of chuka bochos are nakiris then as they definitely follow that shape rather than a Chinese chef knife?
I wrote a whole thing about Chinese cleavers, bottom line like it or not 90mm and below is extremely common for Chinese cleavers
https://www.kitchenknifeforums.com/threads/write-up-on-chinese-cleavers.61571/
https://www.kitchenknifeforums.com/threads/write-up-on-chinese-cleavers.61571/
And you said
"They also vary greatly in size, from just a little smaller than a large slicer to what basically is just a taller nakiri."
Yeah that’s the point, taller Nakiri and small cleaver can be similar fairly close in dimension, and the definition is not rigid, Chinese would call it cleaver and Japanese might call it Nakiri, however that’s extreme example, the one I posted is no doubt a Chinese cleaver, close to a classic Cantonese 小片刀 than any nakiri
Jville
I used to work in a Mexican restaurant
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It’s not just about profile. Profiles can vary on both cleavers and nakiris.
Place of origin and whatever manufacturer or makers decide to call it, unless it is way out of the norm. If Nakumura call this a Nakiri who am I to argue with him, Nakiri in the first place is used quite liberally by Japanese makers
https://knifejapan.com/nojiyama-marunaka-stainless-togari-nakiri-180mm/
https://knifejapan.com/nojiyama-marunaka-stainless-togari-nakiri-180mm/
MowgFace
Senior Member
Kamagata Nakiri
First picture of my rectangle from @Knot Handcrafted, 230x115mm. Can't wait to see the finished knife. Its getting a bog oak and brass handle.
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Ok I am officially ready to use all my butcher cleavers. Picked up this bad boy from the flea market.
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Nice! So which of the two possible directions are you going with it?
1) Belt sander, flatten it, make the world's coolest cutting board
2) Obligated to buy a whole cow (and two sawhorses to support it for the initial division)
I guess there are other possibilities, but these are the ones that stick in my mind when I see it.
aporigine
The slow blade penetrates the winter squash
When Wabi met Sabi
aporigine
The slow blade penetrates the winter squash
I think that, once sanded flat, it would make a magnificent turntable stand.
Take that bad boy to the pavement, likes it's a dished sharpening stone?
I might flatten it a little eventually, but gonna try it out dished to start. It's going to be an island for the kitchen. I won't really use it to chop on unless I'm actually doing butcher cleaver stuff. Too short for me. But the regular counters are much too high for my partner. So she will use it as her station. But she will put a rag down and then another cutting board. We will see how much the dishing bothers her and if it does I have tools to flatten it. But I won't go through the trouble unless she wants me too. I'll mainly just use it set stuff on to have in reach of the stove while I am cooking.
Feeding time! Well, not really. She generally begins waiting patiently by her bowl 2-3 hours before feeding time just in case the timing gets moved up on short notice.
35 yrs ago I met an old guy hauling butcher blocks out of Esposito's famous butcher shop on 9th Ave NYC. He was a freelance professional "block leveler" who served several shops--don't know how many. He lined up the blocks, fixed a light leveling framework to their sides, and proceeded w\a 7-1/4" circular saw to make a couple of dozen parallel cuts, 1/4" apart, all the way across, in one direction only. In other words, he cut a bunch of kerfs. Then he took a mallet and smashed the 'uprights,' which resembled the tongues in tongue-and-groove flooring. They broke off cleanly, leaving a semi-smooth surface that was just what Esposito's wanted. Took him about 5 min per block, and the he packed up and left.'
A smart guy like you, Rangen, could figure out how to do the same in a lot less time than it would take to level your block w/a belt sander. Then you'd have a great cutting board that will stay flat a long time. (Pro butcher blocks become hollowed from cleavers, not knives.)
