I have collected a few mid-end Japanese knives including kono fujiyama gyuto, kono stainless sujihiki, and shig Kuro santoku. I am looking to complete my knife set with a nice petty and a cleaver.
petty preference:
I prefer R2/ginsan with stainless clad, Carbon with iron-clad, 130 - 180 mm long, western or wa-handle.
budget: $80-$200 USD
Petty update: leaning towards buying Munetoshi 165mm petty from JNS. Just have to get some money confidence to pull the trigger.
cleaver preference:
I am looking meat cleaver/Chinese cleaver. will consider any steel, any size, and any handle.
budge: $80-$200 USD
Cleaver update: ended up getting a used SHI BA ZI ZUO meat cleaver from Amazon for $20 dollars. I decided I would not want to put something I pay $100 < though bones. the SHI BA ZI ZUO cleaver is well built and so far no denting/chipping even from attempting to chop thick bones.
petty preference:
I prefer R2/ginsan with stainless clad, Carbon with iron-clad, 130 - 180 mm long, western or wa-handle.
budget: $80-$200 USD
Petty update: leaning towards buying Munetoshi 165mm petty from JNS. Just have to get some money confidence to pull the trigger.
cleaver preference:
I am looking meat cleaver/Chinese cleaver. will consider any steel, any size, and any handle.
budge: $80-$200 USD
Cleaver update: ended up getting a used SHI BA ZI ZUO meat cleaver from Amazon for $20 dollars. I decided I would not want to put something I pay $100 < though bones. the SHI BA ZI ZUO cleaver is well built and so far no denting/chipping even from attempting to chop thick bones.
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