Sugimoto-Hamono Chinese Cleavers.

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Transmaster

Transmaster

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My shopping for a new Chinese Cleaver has ended. On another forum where actual professional Japanese chefs live, they tell me to look no further than Sugimoto for CCK's. Looking at what they make I see why, the description of each one they make is sort of simple and informative. They also told me the Sugimoto Chinese style No. 30 (SF4030) is all I will ever need, it is intended for household use. I can get this knife directly from Sugimoto, and they have free engraving, or from KCF. I love the translated syntax of the blade description on the Sugimoto site; "Carbon steel *getting rusty"

This is Sugimoto's self-description.
We are a pioneer in making Chinese knives using Japanese steel in a Japanese way to forge! Over 70 years ago, we started making Chinese knives. It took a lot of time and effort to produce them. We use the Japanese traditional forging technique and structure (interrupt steel) to pursue perfection. We are making Chinese knives the same way to this date.

They pointed out another Cleaver-type knife that Sugimoto makes called the "Peking Duck Knife". (Chinese Style 40) Peking Duck is not that big a deal in Japan but Karaage Chicken is and a Peking Duck knife can be used in its preparation. I looked at it and it whispered Southern Fried Chicken to me.
 
BillHanna said:
This is what I told you, but you got all sad about it.
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FYI CCK is not an abbreviation for Chinese Cleaver, but for Chan Chi Kee, one of the best known producers of cleavers (and often one of the go-to recommendations).
Sugimotos have been discussed a lot here, but I can't remember if it was in a dedicated thread or in 'the' cleaver thread. There might be enough there to help you decide whether it's the right knife for you or not.
 
When I went back to the kitchen of my local Oriental restaurant to ask the Actual Japanese Chefs what cleavers they use, they responded
"¿Qué chingados estás haciendo aquí?"

I’m a little confused because I don’t think they were speaking Japanese at all? I don’t think that’s Japanese for Sugimoto?
 
Dan- said:
When I went back to the kitchen of my local Oriental restaurant to ask the Actual Japanese Chefs what cleavers they use, they responded
"¿Qué chingados estás haciendo aquí?"

I’m a little confused because I don’t think they were speaking Japanese at all? I don’t think that’s Japanese for Sugimoto?
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It kind surprised me first how many Chinese restaurant - catered towards mostly Chinese- in SGV are run by Mexican cooks, and the food is pretty authentic.

Also funny thing when I was living in Vancouver, my landlords are Venezuelan Chinese who speaks Cantonese and Spanish, I only speak Mandarin and English, so one time something need repair I had to go through the Handyman who speaks English and Spanish to communicate with my landlord.
 
Noodle Soup said:
Going back to the Sugimoto cleaver topic, I'm really happy with my new No. 6 but I would never step foot in the Sugimoto fish market store again!! :)
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looking at the No.6 I always keep in mind something a professional mechanic told me about tools decades age. I was talking about getting Snap-On tools to work on the cars and trucks I had at the time. He told me it made no sense to spend that much on tools if you were not going to make a living with them. I have not been any kind of professional chef, being first a Navy, and years being an Army cook who operated field kitchens. in several decades. Even when I was getting paid to do this as an enlisted man I wasn't exactly turning out Michelin-starred grub. I was very proud of what I did cook, and I especially liked the breakfast meal. What I had back at that time was a Brazilian-made set of knives that had white molded plastic handles, Tramontina. They got the job done. There point is there is no sense, other than the pleasure of ownership of getting really expensive knives if you are not a professional. '

The Tramontina Chef's knife.'
Screenshot 2023-12-17 at 11.57.54.png
 
Tranmaster said:
There point is there is no sense, other than the pleasure of ownership of getting really expensive knives if you are not a professional. '
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You have omitted the pleasures of using and caring for a truly great tool. Ownership is boring. Actually getting to use wonderful tools, and learning well how to properly take care of them, is the point. For me, at least.
 
I restore antique tube-type radios. mostly Farm radios, portable AA5 radios, Zenith Universals, Zenith Trans-Oceanic, and RCA Strato-Worlds. Plus vintage general coverage receivers, Collins, Hammarlund, National, RME, RCA, etc. I have a service bench full of instrumentation to work on them. There is a great deal of pleasure to be had fixing a 70-year-old radio with a 55-year-old Textronic Oscilloscope that was used by NASA on the Apollo program. So I understand where you all are coming from with Japanese cutlery. I have cast iron cookware used by my paternal great-grandmother who 120 years ago was a chuckwagon cook for William Cody, she fed Alexander Graham Bell, Henry Ford, Teddy Roosevelt, and others out of them. I would love to know what knives she used,
 
Tranmaster said:
I restore antique tube-type radios. mostly Farm radios, portable AA5 radios, Zenith Universals, Zenith Trans-Oceanic, and RCA Strato-Worlds. Plus vintage general coverage receivers, Collins, Hammarlund, National, RME, RCA, etc. I have a service bench full of instrumentation to work on them. There is a great deal of pleasure to be had fixing a 70-year-old radio with a 55-year-old Textronic Oscilloscope that was used by NASA on the Apollo program. So I understand where you all are coming from with Japanese cutlery. I have cast iron cookware used by my paternal great-grandmother who 120 years ago was a chuckwagon cook for William Cody, she fed Alexander Graham Bell, Henry Ford, Teddy Roosevelt, and others out of them. I would love to know what knives she used,
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Late 19th century in the American West, decent chance she was using a Russell/Green River of some sort.

https://americanhistory.si.edu/coll...facturing tools,River knives moved with them.
https://survivalcommonsense.com/historic-mountain-man-knives/
 
Heckel7302 said:
Late 19th century in the American West, decent chance she was using a Russell/Green River of some sort.

https://americanhistory.si.edu/coll...facturing tools,River knives moved with them.
https://survivalcommonsense.com/historic-mountain-man-knives/
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I don't know about Grandma Crips, but my paternal Grandfather the rancher and outfitter had one like this. Another knife he had that is presently fantastically politically incorrect is a Scalping Knife. It is a perfect skinning knife. It was a favorite of the Indians, Mountainmen, and French fur trappers in the Northern Rockies. Scalping was a secondary use in the c.1835. You can get modern copies. They are usually called a Green River Knife, Mountainman Knife, etc. They are perfect for breaking down an Elk for portage out of the backcountry.

Screenshot 2023-12-19 at 15.30.39.png
 
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