Thanks for your replies. I don't find buying the cheap one very interesting, but i guess you are right about trying a cleaver first. I think it would be hard to sell in Denmark, if i bought the Suien and didnt like it
It depends on your experience, and needs, as to which cleaver to purchase first. Often times forum members are looking for something different to try, so they pick up a small cleaver 200mm or less. It gives a person an idea of what a cleaver can do. Most people stop at this point, deciding cleavers do not work for them. Those who like cleavers, when they try a full size one, find them awkward and unwieldy. I've been involved with the forums for over six years, in that time, I can name only a handful of people who are fans of full size cleavers. Since so few people end up being cleaver fans, that is why a series of cautious steps is advised, instead of taking the plunge.
A common problem for most home cooks and some pro cooks, is a lack of space, especially when large amounts of food need to be prepped. Trying to find a solution to this problem is what caused me to try a cleaver. My first cleaver was a Shun. It improved my productivity enough, that I searched the internet, for more tips and tricks, on how to use cleavers. That search led me to knife forums and Andy's threads, such as this one. The experience with the Shun, was positive, so it was easy to try a full size cleaver.
I remember being somewhat disappointed, when I opened the box on my first full size cleaver. There was scale on the choil and front of the cleaver. The tang was a rat tail type, with the end being hammered over into a hole on the handle. The knife felt awkward in my hand. It was a far different experience from my Shun santoku, that was so light and nimble, and seemed to cut effortlessly. Andy kept saying that it takes time to adjust to a full size cleaver. It probably took a month of using the cleaver off and on, to get comfortable.
The size and weight of a cleaver, which most people initially dislike about a cleaver, actually are strengths. It is counter intuitive, but it is much easier to do a fine dice with a larger heavier knife, then a smaller lighter knife. The finest dice, I can do, is with a petty or small sujihiki. I have to concentrate as I make the cuts. On a cleaver, it is almost mindless, lift the cleaver, let it fall. The height of a cleaver offers several advantages. It acts as an edge guard, put it against the knuckles, as long as the blade isn't raised above the knuckles, its hard to cut oneself. It's easy to see where the cuts are going. This is handy on horizontal cuts, where the blade doesn't disappear into the food. The height allows the larger muscles of the forearm to be used. The weight assists with the cut. Also it keeps lateral movements to a minimum. A muscle twinge will barely move a cleaver.
An unexpected benefit of learning to use a cleaver is that it has improved my overall knife skills. It is similar to the person who trains by running in sand. By learning to use a large heavy knife, I've developed muscle memory that is beneficial when using different types of knives. A 300mm gyuto, does not feel large in my hands, and I am comfortable doing tip work with it.
Jay
