Hi all,
Am new to the forum and am looking forward to learning from you all!
I was looking to get a good cleaver for butchering and also cutting up large vegetables. In my search I found the soba kiri to look amazing, and so I would like to get one.
But I am not too sure if it is made in a way that renders its use as a normal cleaver less suitable for the blade itself. Not sure about it, the one that I am looking at is a shirogami blade so I guess it should be more than capable of handling anything.
Again not sure if they are more dull than normal cleavers or not, anyone here can shed some advice on the matter?
Am new to the forum and am looking forward to learning from you all!
I was looking to get a good cleaver for butchering and also cutting up large vegetables. In my search I found the soba kiri to look amazing, and so I would like to get one.
But I am not too sure if it is made in a way that renders its use as a normal cleaver less suitable for the blade itself. Not sure about it, the one that I am looking at is a shirogami blade so I guess it should be more than capable of handling anything.
Again not sure if they are more dull than normal cleavers or not, anyone here can shed some advice on the matter?