Cleavers help!!

[HPoirot]

I need input from more experienced members of this forum (everyone but me, basically)!

Whats the belly like on a cleaver such as a Suien or a CCK cleaver?

Recently i've gotten into handmade noodles (soba, udon, pasta etc) and my gyuto and yanagiba are not giving me the results i want. The obvious problem is the curve of the belly, giving me accordion cuts.

I've narrowed down to getting either a cleaver or a usuba for that task. Does that make sense? Do i need single bevels for noodles?

Since this is strictly a hobby only, i would prefer not to have to shell out for a unitasking menkiri, even though the Kurouchi Menkiri knife @ 80$ at JCK is mighty tempting.

Also, i just don't like the idea of a nakiri.

 

[KimBronnum]

The belly on my cck clever is next to nothing. The edge is flat until approx 3-4 cm from the "tip" wich is only rased 2-3 millimeter over the cutting board. I have used it for nudels as well
- Kim

 

[Noodle Soup]

The Japanese do make a special knife for that but it is a little different that what most would consider a cleaver.

 

[IndoorOutdoorCook]

If your focus is noodles, get a menkiri and forget about cleavers. In addition to flatness, they are also longer. Probably 300mm vs 220mm length of a full size cleaver

 

[Colorado_cutter]

CCK cleavers are pretty flat. The Suien (at least ones from the last few years) are not. I'd just get the menkiri. If you can't stand the single-purposedness of it, you'd probably find the larger CCK (the 1103, I think?) would work pretty well, and would do lots of other things, too.

 

[Chicagohawkie]

Moritaka cleavers are almost dead flat! Ive had problems with big radious cleavers in the past, they accordion just about everything.

 

[HPoirot]

Great! I pulled the trigger on the CCK 1303. I figure if it didn't work out for me, then i'll spring for the menkiri.

Don't suppose anyone has tips about sharpening one?

Also, where can i get the guiding board those soba makers use?

 

[schanop]

deleted

 

[FISHORDIE]

Please post your results once you have had a chance to play with that thing. Thank you.

Jamie

Great! I pulled the trigger on the CCK 1303. I figure if it didn't work out for me, then i'll spring for the menkiri.

Don't suppose anyone has tips about sharpening one?

Also, where can i get the guiding board those soba makers use?