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Well I'm new to the cleaver game, recently picked up a Matsubara 210 and am in love, i need more. What are your nerd's favorite squares you've owned?
 
Another approach to the dish I posted above, this is also a professional chef, but he uses 2 different cleavers for bone in chicken and vegetables. So not every Chinese chef use just one knife.
 
Alpine said:
Well I'm new to the cleaver game, recently picked up a Matsubara 210 and am in love, i need more. What are your nerd's favorite squares you've owned?
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Someone asked a similar question previously deep in this thread. Here was my response at the time.

https://www.kitchenknifeforums.com/threads/post-your-rectangles.58329/post-947668
I've since added a few new ones to the collection, including chopper king, a custom from matt sicard, and a massive okubo "nakiri" from knifejapan. These are all also great in their own ways.

I find that most off the shelf cleavers are either too big or too small for my preference, so I tend to go more custom route nowadays for cleavers. However, if you are looking for something like Matsubara that you can get from a vendor, I'd also suggest Chopper King from CKTG, or Takeda. Very different price points, but good off the shelf knives that I'd personally recommend.
 
Phil released a 25% code for Home Butcher (dadsdoitbetter). Some pretty tempting Murata's, Myojin and Nigara.

EDIT: Sorry, wrong thread but I'll leave it here anyways for the code. :)
 
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It's not the size that counts, it's ... actually nevermind. Yea, the size is the only thing that matters.
 
Michi said:
Sujihiki with attitude.
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Of course, I’m assuming your joking. But the Spare comes in at 95mm at the heel by 220, which is basically the specs of the 1302 CKK, although the CCK 1302 I saw listed at 98mm that 3 mm is a very negligible difference. The Spare was actually originally 98 mm, but he made the profile less curvy so there’s the 3 mm. I would consider it a middle sized cleaver, but I guess since it has less height than the large cleavers, one might categorize it as a large small cleaver, which to me is a mid sized cleaver. Alot of my nicer cleavers are large #6 types and such, I wanted another nice mid sized cleaver with this. And Frederick nailed it I think.
 
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Hey Bill,

Knife is done, just gotta take some pictures. While polishing at the final grit, the edge caught the corner of the belt and I got a tiny blue spot, which I thought chasing would only make worse, so I left it. Won’t affect anything but I thought you should know.
 
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