In praise of the full sized cleaver

[ian]

Used to use a CCK 1303 all the time (on right). Recently got a 1301 from Mr. Hanna, Bill. Put it on the belt for thinning (it has a nice 60 grit belt finish near the edge I haven’t bothered to polish out), now I use it like for everything. 1301=horse. 1303=groundhog.

 

[stringer]

Nothing like a big boy

 

[Wagnum]

My two favorites. CCK that I can't remember the number of, it's the carbon 9". Next to it is a Moritaka in AS that I thinned out slightly, mostly just eased the shinogi and gave it some convexity

 

[Wagnum]

My favorite part about seeing other people's cleavers is the thumb print

 

[cotedupy]

'Extra' Leung Tim @ c. 230x110mm.

(I assume the same size as Wagnum's CCK above).

 

[Wagnum]

'Extra' Leung Tim @ c. 230x110mm.

(I assume the same size as Wagnum's CCK above).


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I definitely rounded. As we all do

 

[Pie]

Used this guy for some lobsters the other day. Mostly used the spine but smashed the heck out of it. Most satisfying destruction of crunchy stuff to date.

 

[Cliff]

 

[BillHanna]

I miss ordering direct from Moritaka.

 

[Wagnum]

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Is this their big cleaver? If so how much does it weigh? Mine weighs one pound almost exactly and I'm just curious if that's normal

 

[Cliff]

Yes, it's the big one, and one pound is normal for them. Definitely hefty.

 

[Wagnum]

Yes, it's the big one, and one pound is normal for them. Definitely hefty.

Nice. I love the weight but their definitely not something I'd want to use to do a 50lbs bag of onions

 

[Cliff]

No? That's the kind of job I love it for -- not that I go through that many as a home cook. But onion soup? Bring on the cleaver.

 

[blokey]

Depends on the weight, I find I like my cleaver under 450g, for a full size cleaver 350-450 is a sweet spot.

 

[Cliff]

I really like the stock handle on the Moritaka and have enjoyed its heft -- just a little outside your zone. I don't really notice the weight difference between it, at 460g and the Ginga at 495g