In doing a bit more prep than usual on Saturday I had a unique <for me> opportunity to compare some blades side by side for some extended use. You guys that still work in commercial kitchens probably get to do this all the time, but I don't anymore.
I did two comparisons: Tetsujin 240 gyuto vs a CCK 227mm cleaver/slicer in turning two large heads of cabbage into small bits <like small dice but flatter?>; then I compared the same Tetsujin to a Takada 180 nakiri making brunoise out of about 8-9 big fat carrots.
The cabbage test, I didn't set out to do a comparison, but after processing one head of cabbage with the Tetsujin Tanryusen 240 in A-super, I looked over at my CCK 227mm and wondered how it would compare. I have to say I was a bit surprised how much better the cleaver felt. The extra height and weight just made it taking those big wedges of cabbage down so easy. I was surprised because I'm admittedly gyuto-centric and the Tetsujin is one of the better ones I've ever used, and the slight extra length (edge comes in around 230mm) didn't seem to matter here. Ironically I probably would not have packed the cleaver except that I had to mince a sh!t-ton (metric) of garlic, and it is my favorite tool for that and for the ginger I had to deal with.
The carrot test: My method is so cut a thin slice or two off and then to flip the carrot onto that flat surface I just made, then continue to cut super thin slices lengthwise. Once I have all the slices I fan them out in parallel a bit rather than stacking them directly on top of one another. Once ready I julienne them all, turn them and make the final bruinoise cuts. If the carrot was short and fat I'd do the whole thing this way with the Tetsujin, using its length to avoid cutting them in half. However, I did often cut the carrot into about 4-5 inch pieces first. I processed half with the Tetsujin when I noticed that the chamfered spine on this knife is really not very comfortable, but otherwise it performed very well. Halfway through I switched to the Takada nakiri, sold as a 180mm, the edge length is actually about 160mm. I used the same method but always had to cut the carrots in half to account for the shorter blade. This knife is a dream to use, it is so comfortable and goes through the carrots easily with much less force having to be exerted by me. Once again I found I was surprised how much I enjoyed using the Takada over the Tetsujin.
Thinking about this afterwards, I wondered if the Tetsujin just needed some time on the stones, but evaluating the sharpness on all three blades again, I don't think that was it. I think I'm just learning my own preferences a bit more. I'll say it again, the Tetsujin is a great knife, I'll still use it for lots of things I have no doubt. I may consider rounding the spine though.
I did two comparisons: Tetsujin 240 gyuto vs a CCK 227mm cleaver/slicer in turning two large heads of cabbage into small bits <like small dice but flatter?>; then I compared the same Tetsujin to a Takada 180 nakiri making brunoise out of about 8-9 big fat carrots.
The cabbage test, I didn't set out to do a comparison, but after processing one head of cabbage with the Tetsujin Tanryusen 240 in A-super, I looked over at my CCK 227mm and wondered how it would compare. I have to say I was a bit surprised how much better the cleaver felt. The extra height and weight just made it taking those big wedges of cabbage down so easy. I was surprised because I'm admittedly gyuto-centric and the Tetsujin is one of the better ones I've ever used, and the slight extra length (edge comes in around 230mm) didn't seem to matter here. Ironically I probably would not have packed the cleaver except that I had to mince a sh!t-ton (metric) of garlic, and it is my favorite tool for that and for the ginger I had to deal with.
The carrot test: My method is so cut a thin slice or two off and then to flip the carrot onto that flat surface I just made, then continue to cut super thin slices lengthwise. Once I have all the slices I fan them out in parallel a bit rather than stacking them directly on top of one another. Once ready I julienne them all, turn them and make the final bruinoise cuts. If the carrot was short and fat I'd do the whole thing this way with the Tetsujin, using its length to avoid cutting them in half. However, I did often cut the carrot into about 4-5 inch pieces first. I processed half with the Tetsujin when I noticed that the chamfered spine on this knife is really not very comfortable, but otherwise it performed very well. Halfway through I switched to the Takada nakiri, sold as a 180mm, the edge length is actually about 160mm. I used the same method but always had to cut the carrots in half to account for the shorter blade. This knife is a dream to use, it is so comfortable and goes through the carrots easily with much less force having to be exerted by me. Once again I found I was surprised how much I enjoyed using the Takada over the Tetsujin.
Thinking about this afterwards, I wondered if the Tetsujin just needed some time on the stones, but evaluating the sharpness on all three blades again, I don't think that was it. I think I'm just learning my own preferences a bit more. I'll say it again, the Tetsujin is a great knife, I'll still use it for lots of things I have no doubt. I may consider rounding the spine though.
