Feel free to post whatever cleaver that you consider the best you have or have tried, but I’m mainly interested to see some top cleavers from people who have at least tried 5-10 cleavers. A picture or two would be awesome.
Thanks man. Yea, I have read through that thread. Wanted to have something more focused. i'm gathering a short list of cleavers to try. I started trying cleavers since late last year. tried 7-8 of them, but nothing worked for me so far. I still haven't given up on the big rectangle though!
Is that a birch bark saya? What in the worldMan this is a tough one. Definitely between the Okubo monster cleaver and the Isasmedjan Jonas.
Both are equally amazing at what they do and both look amazing too. If I had to choose only one I might have to lean towards the Okubo. Just because it can handle anything. I haven’t tried it yet, but I think it would split a lobster just fine too.
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Damn that is a cool knifeWish Yanick would make a full size cleaver. This is my best WH knife
Could post the Mazaki handle? I'm curious how a cleaver could balance that way.You'd think I'd be in a very good position to answer this question. I have 16 cleavers, not counting the ones I started with and don't use any more. Most of my cutting is with cleavers. But I find the question paralyzing. It would be like asking someone which is their best knife of all types. It all depends on what the task calls for. I guess the ones that most stand out are:
The monster Mazaki, whose perfect balance point makes it seem nimble and easy to use, despite the 692g weight.
Yup. No room left in the drawer. So I asked Jonas if he could make me one.Is that a birch bark saya? What in the world
Short answer: by having a massive aftermarket handleCould post the Mazaki handle? I'm curious how a cleaver could balance that way.
Lars Kallgren
that sucksI dont think im getting my lars cleaver back…
Haha its a good thing.that sucks
His website and instagram seems dead. Just poke him on insta?A maker friend of his told me that he is, you just have to contact him. He just a hobbyist at this point.
Yeah. That’s what I was told.His website and instagram seems dead. Just poke him on insta?
This guy clearly cleavers if bst is a indication.Ooo I like this thread. Mine has gotta be my Krichbaum, as far as pure performance. View attachment 322940
Hahaha. It's bad. Like @Rangen said above, have had 20+ by now. Except all western makers. Always happy to provide a short list of favorites for those who are interested. People are sleeping on Krichbaum though... I have no doubt he'll be one of the "impossible to get" makers in a couple more yearsThis guy clearly cleavers if bst is a indication.
I would be curious on a list (although i have no space for them …)Hahaha. It's bad. Like @Rangen said above, have had 20+ by now. Except all western makers. Always happy to provide a short list of favorites for those who are interested. People are sleeping on Krichbaum though... I have no doubt he'll be one of the "impossible to get" makers in a couple more years
You lucky SOB!! I drooled so hard over both that Nguyen and Laseur. It's even worse now knowing that they perform so well haha. Lovely collection manReally hard for me to nail down one cleaver that I prefer. Some are just better suited for certain tasks, and one has such a sentimental hold over me that even if it cut like a brick I'd still love it.
From a pure performance standpoint, I think my Nguyen would be my choice. It’s a superb all around knife, does very well with both food release and dealing with tall dense produce.
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For large recipes with lots of ingredients, I’d choose my Laseur. Someone dubbed it “kitchen plate” in messages, which is very appropriate. Cuts extremely well, core steel holds a great edge, and this makes a bench scraper look like a child’s toy. Also, it’s the only knife I have that has a very lovely “ring”. If you tap it with your nail or other hard surface, it sings to you in a way that no other knife in my collection does. It’s a special one 🙂
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Finally, my first cleaver custom, my first love. Might try and talk @KAMON Knives into thinning it soon, though shipping my beloved so far away makes me nervous. Well, she’s a beast. What it lacks in thinness behind the edge for denser produce, it more than makes up for with weight behind the cut. The etch makes it a lot less fussy than a lot of my other cleavers, and this s-grind is my go to for any large volume prep that requires consistent, even slices. I love the handle so much… never seen another solid Timascus milled handle, and since I played a part in sourcing the material, it means that much more to me. Working with Ben and seeing this knife come to life will be one of my core memories when I’m old and feeble.
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