Need a veg cleaver recommendation (thin, carbon, #2)

[Choppin]

I recently got my first cleaver, a Shibazi F208-2, to see if I liked the whole cleaver thing. I'm sold, a bit late for ARM unfortunately. I'm not in love with this cleaver though (finish is supper grabby and I prefer carbon). After going through all the cleaver threads I have a few questions for you cleaver nuts.

The Shibazi is 200x90 and 330g. The size and weight feel comfortable for me, but I wouldn't mind something a bit larger. Here is what I'm thinking:

- 220x100mm or so
- carbon
- thin grind / laser - this will be used 100% on veggies, including squash, sweet potato, etc
- poor F&F is ok - I like DIYing my blades

I guess CCK 1302 is the obvious choice here? I'd love to grab an Ashi (love their grind for hard veggies) but can't find them and would prefer something more affordable. Any other options?

Thanks!

 

[blokey]

Maybe this with some thining? Looks decent
https://bernalcutlery.com/collectio...umi-chukka-bocho-chinese-cleaver-carbon-steelmy other recommendation is Sakai Kikumori Gokujy, I have a Miura coupon if you need it.
https://miuraknives.com/japanese-kn...nese-knife-sakai-kikumori.html#/50-size-22_cmtheres also the CCKs

 

[Choppin]

Maybe this with some thining? Looks decent
https://bernalcutlery.com/collectio...umi-chukka-bocho-chinese-cleaver-carbon-steelmy other recommendation is Sakai Kikumori Gokujy, I have a Miura coupon if you need it.
https://miuraknives.com/japanese-kn...nese-knife-sakai-kikumori.html#/50-size-22_cmtheres also the CCKs

thanks! I’ll take a good look at those.

Also, I wouldn’t mind getting something that needs thinning. But a thin spine is essential as I don’t want to do a full regrind.

 

[blokey]

There’s also the Togiharu, looks the same as the Naozumi but somehow quite a bit lighter
https://www.korin.com/HTO-HCCL-220?...2%7D&custcol_sca_line_id=mainItem%3Amtz9pifpv

 

[Wagnum]

thanks! I’ll take a good look at those.

Also, I wouldn’t mind getting something that needs thinning. But a thin spine is essential as I don’t want to do a full regrind.

I'm pretty sure I've seen this same cleaver sold under 3 different names. I have one just like it if not the same but without a maker's mark. Mine is thick enough at the heel to chicken bones but thin enough at the tip to not be a nightmare. It could definitely use some work especially if you eat a lot of potatoes as they suction to the blade