Just found this
Hmm. Lookin' kinda nakiri to me. I'll need measurements before I pass judgement.Did you guys see the @KAMON Knives green handled cleaver?
I'm not big rectangle guy but that thing is beautiful.
That green though...not for me.Did you guys see the @KAMON Knives green handled cleaver?
I'm not big rectangle guy but that thing is beautiful.
The Deng composite line of cleavers is a clear alternative to the Shibazi/CCK. Because of their composite construction approach, they are heavier, but well balanced. The whole line of products are very interesting.Taking advantages of double 11 sale on AliExpress I just bought this monster from Dengjia, a more well known manufacturer based in Chong Qing, their sale is more Sichuanese with thick T-spine. Of course I still don't advocate buying random stuff off AliExpress but this should be fine. Had a smaller one from them before, super rustic and rough but more fun than any stainless stuff I had, the steel is ok, better than the regular stuff you found on supermarket cleavers. Also got a stabby butcher knife from them to round out the order and for fun.
View attachment 207875
Why is composite construction heavier? What does composite construction mean?Deng composite cleavers
The Deng composite line of cleavers is a clear alternative to the Shibazi/CCK. Because of their composite construction approach, they are heavier, but well balanced. The whole line of products are very interesting.
Looking forward to your comments and evaluation.
Are they RustyBois or stainless?Deng composite cleavers
The Deng composite line of cleavers is a clear alternative to the Shibazi/CCK. Because of their composite construction approach, they are heavier, but well balanced. The whole line of products are very interesting.
Looking forward to your comments and evaluation.
It's just Sanmai/Warikomi, called Sanhe/三合 (3 pieces) in Chinese, pretty common in old forging technique. It has nothing to do with weight, the actual form factor has more to do with it. Dengjia is using the older technique of inserting one piece of hard steel in to splited soft iron billet, while modern technique is weld prelaminted piece to a softer stainless back like this.Why is composite construction heavier? What does composite construction mean?
Rusty as hell, fun to sharpen tho. The grind is not good, but better than most aliexpress ****, being carbon steel give a lot of wiggle room.Are they RustyBois or stainless?
230x80mm at ~450g. It's not the classical cleaver measurements, but I think it's more a cleaver than a nakiri at this size? At least it feels and cuts like a cleaver due to weight and heel height.Hmm. Lookin' kinda nakiri to me. I'll need measurements before I pass judgement.
To make sure it’s not a nakiri, you should make one for me just to be sure it’s a cleaver.230x80mm at ~450g. It's not the classical cleaver measurements, but I think it's more a cleaver than a nakiri at this size? At least it feels and cuts like a cleaver due to weight and heel height.
Normally I make my 80mm heel height cleavers only 200mm long. That looks more cleaverish. Generally I lately tend to go smaller because full size really is only for the freaks I've learned. 230x100mm is what I go for with the proper big ones but most lay persons can't handle that .
it's closer to nakiri proportions. my toyama (180x60) is 3:1, and this thing is 2.9 :1
meganakiri
Are you able to enforce it beeing called a cleaver in this forum? If so, I might consider .To make sure it’s not a nakiri, you should make one for me just to be sure it’s a cleaver.
If it's Serbian, yes, definitely yes!Are you able to enforce it beeing called a cleaver in this forum? If so, I might consider .
This thing is close to a 2it's closer to nakiri proportions. my toyama (180x60) is 3:1, and this thing is 2.9 :1
meganakiri
This thing is close to a 2
https://knifejapan.com/yoshimitsu-kajiya-nakiri-bocho-155mm-shirogami-2/
That’s not for us mere mortals to decide, I will wait for @BillHanna ‘s judgement."Not, not a chuka bocho (chinese cleaver). The creator, Ide san, was at pains to stress that his tall nakiri is a nakiri, so it's not for thumping through duck necks.
"Instead it's designed to impart the cutting feel of the nakiri's thin blade with additional weight for effortless slicing, dicing and chopping."
yo that's just a cleaver
I will make it happen. It shall be called a cleaver.Are you able to enforce it beeing called a cleaver in this forum? If so, I might consider .
This photo will be updated soon.
Mine arrived but haven't used it yet. I asked for the flat version but it's not totally flat and still has some slight curve. It's got some heft to it! I think this might be able to handle some tougher tasks. Maybe a bit more like a #7 full size.Looks interesting
https://knifejapan.com/ikenami-hamono-chuka-bocho-210mm/
I was looking at this. Excited to hear how it isMine arrived but haven't used it yet. I asked for the flat version but it's not totally flat and still has some slight curve. It's got some heft to it! I think this might be able to handle some tougher tasks. Maybe a bit more like a #7 full size.
I ordered it custom after emailing Michael at Knife Japan who was very helpful. I'd be curious to see if they could make a thinner version but will see how this one goes first.
210 mm length
85-90 mm height
430g
View attachment 210249
@BillHanna tall nakiri or small cleaver ha?!
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