TortoiseAvenger
Member
Hi there!
I posted before that I'm looking to replace my Shun vegetable cleaver. I love it, but I think it'd like something larger, and made of carbon steel. Just to make sure I'm not crazy for my love of the cleaver as my main knife, I tried some Western style and Japanese pointy things called knives and... nope. Despite using one for years I think I'm a rectangle ex-pat.
Not entirely sure what to buy, but I'm considering this guy. I already bought the CCK big slicer, but am regretting it. Hasn't arrived yet... might return it when it does. It's rather ugly... and unfortunately, I care about such things.
Main questions are, what do we think about this knife, and, if it's a good fit for me, where should I buy it? I'd rather buy it domestically (USA) but that doesn't seem to be an option. I worry about duties and taxes and how I'd pay them and shipping speed and blah blah blah.
Finally, @MowgFace requested that I fill out the questionnaire, so I did that below.
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in? Japanese Made Chinese Cleaver
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? My current Shun is 7", I'd like something bigger all around.
Do you require a stainless knife? I'm a slightly nervous about my first carbon steel knife, but I take care of my cast iron and carbon steel pans just fine, so I think I'm good.
What is your absolute maximum budget for your knife? I'm flexible. Willing to shell out hundreds for something that's a joy to use every day. Not interested in wasting money of things that don't matter to me (though aesthetics and craftsmanship DO matter to me). Anything below $1,000 is on the table.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? I'll be using it for (ideally) everything a vegetarian eats.
What knife, if any, are you replacing? Shun 7" vegetable cleaver
Do you have a particular grip that you primarily use? On the Shun, my thumb and index finger choke the blade, everything else wraps around the handle. I assume this could change with a bigger knife.
What cutting motions do you primarily use? Mostly a chop, slightly forward. I do like that the shun lets me rock a little for herbs and the like. If I got a knife with a very flat profile, I'd have to figure out how to get used to that.
What improvements do you want from your current knife? Ideally it would be larger, made of carbon steel that would take on a beautiful patina, and look like something a craftsman made rather than something that was (however exquisitely) mass produced. I worry a little about the weight associated with the bigger blade I want. I don't find my Shun too heavy until I think about it and pick up a really light santoku and think "this is nice!" until I start using it and go back to my cleaver. Not sure how much I'll like something over a pound. Might be just fine! Don't know.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Wood
Do you sharpen your own knives? Yes, though I'm mediocre at it I think.
Are you interested in purchasing sharpening products for your knives? I have a few stones... wouldn't mind investing in something else if it was easier or better.
I posted before that I'm looking to replace my Shun vegetable cleaver. I love it, but I think it'd like something larger, and made of carbon steel. Just to make sure I'm not crazy for my love of the cleaver as my main knife, I tried some Western style and Japanese pointy things called knives and... nope. Despite using one for years I think I'm a rectangle ex-pat.
Not entirely sure what to buy, but I'm considering this guy. I already bought the CCK big slicer, but am regretting it. Hasn't arrived yet... might return it when it does. It's rather ugly... and unfortunately, I care about such things.
Main questions are, what do we think about this knife, and, if it's a good fit for me, where should I buy it? I'd rather buy it domestically (USA) but that doesn't seem to be an option. I worry about duties and taxes and how I'd pay them and shipping speed and blah blah blah.
Finally, @MowgFace requested that I fill out the questionnaire, so I did that below.
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in? Japanese Made Chinese Cleaver
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? My current Shun is 7", I'd like something bigger all around.
Do you require a stainless knife? I'm a slightly nervous about my first carbon steel knife, but I take care of my cast iron and carbon steel pans just fine, so I think I'm good.
What is your absolute maximum budget for your knife? I'm flexible. Willing to shell out hundreds for something that's a joy to use every day. Not interested in wasting money of things that don't matter to me (though aesthetics and craftsmanship DO matter to me). Anything below $1,000 is on the table.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? I'll be using it for (ideally) everything a vegetarian eats.
What knife, if any, are you replacing? Shun 7" vegetable cleaver
Do you have a particular grip that you primarily use? On the Shun, my thumb and index finger choke the blade, everything else wraps around the handle. I assume this could change with a bigger knife.
What cutting motions do you primarily use? Mostly a chop, slightly forward. I do like that the shun lets me rock a little for herbs and the like. If I got a knife with a very flat profile, I'd have to figure out how to get used to that.
What improvements do you want from your current knife? Ideally it would be larger, made of carbon steel that would take on a beautiful patina, and look like something a craftsman made rather than something that was (however exquisitely) mass produced. I worry a little about the weight associated with the bigger blade I want. I don't find my Shun too heavy until I think about it and pick up a really light santoku and think "this is nice!" until I start using it and go back to my cleaver. Not sure how much I'll like something over a pound. Might be just fine! Don't know.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Wood
Do you sharpen your own knives? Yes, though I'm mediocre at it I think.
Are you interested in purchasing sharpening products for your knives? I have a few stones... wouldn't mind investing in something else if it was easier or better.
