Stainless steel Cleaver

[Perzua]

Hello form Poland,


Please help me choosing a right cleaver.

My picks are:

Sakai Takayuki Inox Cleaver 225mm

https://www.chuboknives.com/products/sakai-takayuki-inox-cleaver-225mm
GESSHIN STAINLESS 220MM CHINESE CLEAVER

https://www.japaneseknifeimports.com/collections/cleavers/products/gesshin-220mm-chinese-cleaver
Sugimoto CM-4030

https://japanesechefsknife.com/coll...se-cleaver-with-special-stainless-steel-blade
I know Ginga will be perfect but its impossible to get one

Now I have Chopper King Blue #1 and its ok but a little bit too thick. I bought one because I want try cleaver shape and Its great beater.

Thanks for help

 

[Michael J.R.]

Hi Peruza,
what about giving your Chopper King Blue #1 to Jürgen Schanz in Germany for a thinning treatment. Did exactly that with my Chinese Chai Dao and can highly recommend it. Costs will be around 50 €, are worth every cent!
Best regards and have a nice Sunday
Michael

 

[HumbleHomeCook]

Paging @tostadas, @kpham12, and @Jville.

 

[Perzua]

Hi Peruza,
what about giving your Chopper King Blue #1 to Jürgen Schanz in Germany for a thinning treatment. Did exactly that with my Chinese Chai Dao and can highly recommend it. Costs will be around 50 €, are worth every cent!
Best regards and have a nice Sunday
Michael

Yea good idea but i want stainless steel cleaver Im happy with this Chopper King and I will kept it as a basher or beater.

 

[kpham12]

The Sugimoto CM4030 is really nice with great steel. Thinner grind BTE than the other two. Given the same edge geometry, sharpening angle, etc, I would say it has the better edge retention than the other 2. Cuts really nicely OOTB, but it’s the smallest of the three. Sometimes you want something a little longer if you’re cutting large vegetables, but if you’re ok with the shorter length, I highly recommend it.

Sakai Takayuki INOX in my experience is the most symmetrical grind out the 3 with the other 2 having slight right hand biases. It has the most user friendly profile, slight gentle curve, not too flat, not too much belly. It is a bit thicker than the Sugimoto BTE and will need a little thinning to cut really well, but not too much. If you don’t have much experience thinning, I would send it to a professional. Thinning a ~500 gram cleaver is a lot of work.

I haven’t used the Gesshin Stainless, but it’s AUS-8, same as the Sakai Takayuki INOX, so they should be similar in terms of steel. The profile is clearly on the curvier side, but you can ask JKI about their thinning and reprofiling service so it arrives to you nice and thin and ready to go OOTB.

 

[Jville]

I would echo a lot of what Kpham said. I’ll add if you like your chopper king concerning weight and feel you will propably enjoy the Sugimoto small cleaver. That edge length packaged in the sugimoto style with the weight and balance is surprisingly versatile. I’m a big fan of mine. I have lots of cleavers and my small sugimotos get alot of time on the board. To me it’s a little bulldog workhorse can do just about everything. Does that mean you won’t ever want more length?? Probably will at times, but that’s why you get different knives. The grind is great right out of the box. It’s on another level imho than the chopper king, which is also good. But for me the chopper king is more of a beater for my usage. For a bigger stainless cleaver, something similiar to Ashi Ginga, I would get on @miscard’s list and have him make you one. I just don’t see slot of stainless cleavers out there that seem very similiar to the Ashi Ginga.

 

[blokey]

Also I would consider CCK 1912 for a thin cleaver, the steel is not as good but it is thin.