Japanese Chinese Cleaver Recommendation

[RamDashi]

LOCATION
USA

KNIFE TYPE
No. 6 Chinese Cleaver

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa or standard

What length of knife (blade) are you interested in (in inches or millimeters)?
220mm

Do you require a stainless knife? (Yes or no)
No, needs to be carbon

What is your absolute maximum budget for your knife?
450

KNIFE USE
Professional environment with some home use. General purpose and veg prep.


What knife, if any, are you replacing?
Chopper King White #2 Small Slicer 205mm

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

Looking for better steel, edge retention, and general upgrade in quality of knife. F&F is secondary to performance, but useful as it relates to comfort over long use.


KNIFE MAINTENANCE
End grain cutting board / hasegawa. Experienced sharpener.

SPECIAL REQUESTS/COMMENTS
Looking to upgrade to a higher end Japanese made Chinese-style cleaver. Only interested in carbon, emphasis is on greater performance, and pleasure sharpening. Blue 1 or 2 would be ideal. The white number 2 on the Chopper King takes a wicked, but sadly fleeting edge. Imagine the treatment might be better on the Sugimoto or Takayuki. Really looking for the best steel and grind within my budget.

Currently considering:
Sugimoto no. 6 - $240 on Amazon
SAKAI TAKAYUKI CHUKA BOCHO (CHINESE CLEAVER) THIN 225MM - $380 at MTC (can't find much of anything about this version vs the Inox on the forums.)

Any guidance much appreciated, and of course PM should anyone have a drawer queen looking for a new home.

 

[blokey]

I actually got a Sugimoto OMS incoming to compare with Tsubaya blue 2 Tanegadhima cleaver and Sakai Kikumori Gokujyo. If you are interested and can wait a bit I can give you more information on them

 

[pavhav]

You can try asking if this is still available:
https://www.kitchenknifeforums.com/threads/sugimoto-cleaver-no-6-220x114mm.67391/

 

[RamDashi]

I actually got a Sugimoto OMS incoming to compare with Tsubaya blue 2 Tanegadhima cleaver and Sakai Kikumori Gokujyo. If you are interested and can wait a bit I can give you more information on them

Would absolutely be interested to hear your assessments. That Tsubaya looks great, and my Shiraki honyaki gyuto from them is one of my favorite knives. Sadly that cleaver is out of stock now. Look forward to your reactions when you have them.

 

[tostadas]

I've found that many Japanese style cleavers aren't made in the dimensions that I prefer. For that reason, I have ended up going the custom route for most of my high end cleavers. Since you mentioned F&F to be secondary, I highly recommend an Okubo "nakiri" from Knifejapan. It's raw power and pure enjoyment for me. And if you have the time to tinker, you can spiff up the F&F to get the best of both worlds. Michael is also one of the best in the business to deal with.

Here's mine which has undergone a bit of work. It's my favorite of all my knives right now.
https://www.kitchenknifeforums.com/threads/okubo-cleaver-refinishing-project-pics.65385/

 

[Rideon66]

I second the Okubo custom order from Knifejapan. Loving mine and it is just pure power and fun to use.

 

[zizirex]

following, since I am on the market for cleaver as well.

 

[HumbleHomeCook]

If I wanted to get serious about the cleaver freak world, I'd first look to Knife Japan, @MSicardCutlery, and @Knot Handcrafted.

 

[RamDashi]

I've found that many Japanese style cleavers aren't made in the dimensions that I prefer. For that reason, I have ended up going the custom route for most of my high end cleavers. Since you mentioned F&F to be secondary, I highly recommend an Okubo "nakiri" from Knifejapan. It's raw power and pure enjoyment for me. And if you have the time to tinker, you can spiff up the F&F to get the best of both worlds. Michael is also one of the best in the business to deal with.

Here's mine which has undergone a bit of work. It's my favorite of all my knives right now.
https://www.kitchenknifeforums.com/threads/okubo-cleaver-refinishing-project-pics.65385/

Beautiful job on the refinishing! These weren’t on my radar. Thanks for the rec!

 

[Noodle Soup]

I have only put my own Sug. No. 6 to limited use but I'm very happy so far.