After getting my Sugimoto 4030 cleaver I realized how much upsweep the knife has on both the heel and the tip. In fact, there’s less of a sweet/flat spot on it than my Takamura Hana, which has a more aggressive sweep than some other gyutos.
I’ve always used my previous cleaver (CCK) for push cuts and some chopping and the nearly flat profile was perfect for this. And considering it’s cumbersome to rock chop with a cleaver, I don’t understand why many Japanese cleavers have this profile, which could lead to some accordioning if the cook doesn’t literally hit the sweet spot when they push cut. Only Moritaka seems to have a dead-flat profile.
Any ideas why this is?
I’ve always used my previous cleaver (CCK) for push cuts and some chopping and the nearly flat profile was perfect for this. And considering it’s cumbersome to rock chop with a cleaver, I don’t understand why many Japanese cleavers have this profile, which could lead to some accordioning if the cook doesn’t literally hit the sweet spot when they push cut. Only Moritaka seems to have a dead-flat profile.
Any ideas why this is?