- Nov 2, 2017
- Reaction score
I sometimes wonder — it is sort of a pity that there are so many high quality Western knifemakers making absolutely amazing Chinese cleavers (Dalman, Yanick, Leseur to name a few), but seems like they aren’t really being used by traditionally-trained Chinese chefs. This is just a sense I got, not an official census, so would be great if anyone (knifemakers who sold their cleavers to said chefs, other KKF members) can correct me! I would love to hear from Chinese chefs how they would review western-made Chinese cleavers. They obviously cost more than the CCK, Leung Tim, SBZs of the world — do Chinese chefs also see the value differential that we do?