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And then there are the Peking Duck cleavers that look like long narrow nakiri
I actually have a Nakiri that’s heavier than my cleaver…
There’s tons of cleaver under 300g, especially Sang Dao or Siu Pian. Toyama 210mm are hardly the heaviest Nakiri, 195mm Yo handle Denka is 330g, the Anryu 400mm is 400g, this one here is almost 500g.You must have some lighter cleavers then! For me, my 165 wa handle nakiri is the lightest compared to my 6 cleavers!
4How many grains of sand Does it take to constitute a heap? When We know the answer to that question, maybe We can go on and ask How many nakiris or cleavers it takes to build a nakiri or cleaver heap!
Extra tall paring knife?Should it be about height at all though? What about the height to length ratio?
I could make a 120mmX480mm blade and that would fall under you specs, but it wouldn't resemble much of a cleaver.
And then there are the Peking Duck cleavers that look like long narrow nakiri
Well said Sir, well said!Since my formula was rejected, I guess we will have to go with the test provided by Justice Potter:
“I shall not today attempt further to define the kinds of [rectangle] I understand to be embraced within that shorthand description ["cleaver"], and perhaps I could never succeed in intelligibly doing so. But I know it when I see it…”
Sure, Wilt Chamberlain sized.Extra tall paring knife?
Depends who you ask, nakiri are sold as small cleavers in China.
What then is the nakiri design known as in Chinese (inasmuch as it's identified as a "small 'cleaver'")?I think one thing we didn’t discuss is no one calls Chinese chef knives cleaver in Chinese. And Chinese chef knives have many sub categories with wildly different design.
Or if you're a T-Rex?Sure, Wilt Chamberlain sized.
I don’t have a direct answer for you, but note that caidao (Chinese name for the standard slicing cleaver) literally translates to “vegetable knife” (ignoring that “cai” also generally refers to cuisine in Chinese), which I would consider a close parallel to nakiri (ie. vegetable cutter in Japanese)What then is the nakiri design known as in Chinese (inasmuch as it's identified as a "small 'cleaver'")?
Depends on who's selling it, most large brand sell them as 小菜刀/small cleaver or 女士菜刀/ladies' knife, but some more specialized brand will use the Japanese kanji 菜切/nakiri.What then is the nakiri design known as in Chinese (inasmuch as it's identified as a "small 'cleaver'")?
Caidao is kind a broad term, in a sense every knife used in cooking can be called a Caidao, include western chef and gyuto.I don’t have a direct answer for you, but note that caidao (Chinese name for the standard slicing cleaver) literally translates to “vegetable knife” (ignoring that “cai” also generally refers to cuisine in Chinese), which I would consider a close parallel to nakiri (ie. vegetable cutter in Japanese)
I'm curious to know everyone's thoughts on:
What are the precise dimensions that make a rectangle a Cleaver vs. a Nakiri?
So share your thoughts...
I'm guessing the answer is yes, not unlike how a chef's knife that loses too much height (e.g. a repair after a massive chipping) might get reprofiled into a slicer. But as others with more experience than I have have said above, the terminology for nakiri's and "cleavers" isn't that exact.Hypothetically, does a cleaver stop being a cleaver once it's been sharpened below the purported height threshold between cleaver and nakiri? Does it stop being a cleaver when it passes .1mm under the line? And, how does it self-identify? Would the nakiris accept it among their number or would it be an outcast from both cleavers and nakiris alike?
Helps with slicing motion, and good weight in the cleaver makes chopping easy.Why do you need that height in a cleaver? Isn't it just dead weight? Except if you try to disassemble a coconut?
Funnily that reminds some of the old cleavers using Warikomi would only have couple centimeters of hard steel, so there is a build in mechanism to prevent it turning into a nakiri.I'm guessing the answer is yes, not unlike how a chef's knife that loses too much height (e.g. a repair after a massive chipping) might get reprofiled into a slicer. But as others with more experience than I have have said above, the terminology for nakiri's and "cleavers" isn't that exact.
Question for "cleaver"-users: Which "cleaver" designs would most often be used to disassemble a coconut?Why do you need that height in a cleaver? Isn't it just dead weight? Except if you try to disassemble a coconut?
"Butchers"Question for "cleaver"-users: Which "cleaver" designs would most often be used to disassemble a coconut?
Specialized coconut knifeQuestion for "cleaver"-users: Which "cleaver" designs would most often be used to disassemble a coconut?
Hammer?Question for "cleaver"-users: Which "cleaver" designs would most often be used to disassemble a coconut?
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