Been a while since we had a Cleaver chat.
- Thread starter Danzo
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nipsy
Well-Known Member
Create a frame around it, and a router sled would be the easiest way to flatten it I think
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I have tons of tall person counters. I'm going to keep it short for shorties.
I have one of those and put heavy-duty bed risers underneath. They work great. It's too nice not to use.
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Takeda cleavers are in stock at Homebutcher
Koki got the Mizuno no.1 for sale now
https://japanesechefsknife.com/coll...teel-no-2-san-mai-gf-ch1-chinese-cleaver-no-1
https://japanesechefsknife.com/coll...teel-no-2-san-mai-gf-ch1-chinese-cleaver-no-1
Got it in the house.
amazing
do you know whether anything with a flatter profile will be available?
Yeah Mizuno also has no.4, but you need to email Koki about it
I've never used it. My brother got it for me one year for Christmas. Theoretically you would use a knife like that for breaking beef primals. That isn't something I've done much of.
HolyDiverScallop
Not too smart, but at least I’m ugly.
What are you waiting for?
a cow I guess, sounds like this is the real "cow sword"
HolyDiverScallop
Not too smart, but at least I’m ugly.
When Bart Simpson made his famous admonition, he wasn't including Stringer in that scope.
Jville
I used to work in a Mexican restaurant
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How you like yours?
A lot, great little thing
The moment y'all have been waiting for. Meet my new friend. The chopping block.
now you need a block like @stringer 's
Does anyone here have a shabazi 208 series knife?
I picked up one before I found this forum as from what I could read the knife was similar to a 1303 cck. I used if for 6 months or so and did enjoy it but the edge retention was lacking.
I got paid off a bunch of holiday so picked up a cck 1101. I'm glad I did for two reasons. Firstly because its geometry is so much better than the shabazi. After using the cck, the shabazi seams unrefined. Next reason is I've got a custom knife on order, I increased the size from 220x110 to 230x115 as the larger cck feels fine.
I understand why people recommend the shabazi, I think I paid £16 for mine but I also feel its not a great representation of how well a cleaver can cut.
I picked up one before I found this forum as from what I could read the knife was similar to a 1303 cck. I used if for 6 months or so and did enjoy it but the edge retention was lacking.
I got paid off a bunch of holiday so picked up a cck 1101. I'm glad I did for two reasons. Firstly because its geometry is so much better than the shabazi. After using the cck, the shabazi seams unrefined. Next reason is I've got a custom knife on order, I increased the size from 220x110 to 230x115 as the larger cck feels fine.
I understand why people recommend the shabazi, I think I paid £16 for mine but I also feel its not a great representation of how well a cleaver can cut.
Jville
I used to work in a Mexican restaurant
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But, but according to the founder of the Chef Panko fan club it’s the only cleaver necessary everything else is just excessive
. Nah, most people aren’t blown away by the shibazi around here, except that one guy. I can’t remember his name, but everyone knows who I’m talking about, including him.tostadas
Hobbyist / Craftsman
Fully agree with that assessment
They are fine for the price, but I find them kind grow thicker every year… probably to appease the market, tho the blade profile is good
I got one for my brother. For the price you can't go wrong but for sure there are better options. He loves it and even chooses it over a shiro kamo santoku he also has. I do find it pretty easy to sharpen but I can't comment on the retention. I'd love to thin it a bit for him.
