[Recommendation] Chinese Cleaver Knife

daywalker02 · Dec 21, 2023

Xerobull said: ↑

The hand is mightier than the cleaver

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The thiccness is mightier than all of those skinny delinquents.

Pole · Dec 21, 2023

donkeypunch said: ↑

I like the smaller versions called the Nakiri. As far as brand, I dont really care cause i abuse the **** out of that utility knife, so I just ordered a semi-cheap one and keep it sharp. Maybe one day I’ll get like a Wusthof or such.
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Nakiri is my favorite kitchen blade; in fact I use it in ways that would surely offend the Japanese blacksmiths who made mine. I would caution against comparing it to a Chinese cleaver though. Although they have a similar profile when viewed at a distance, they are designed strictly for vegetables, and a good one (thin and hard…..and therefore a bit brittle) are NOT designed for the things a cleaver can do. Chopping through bones would definitely knick (or worse) the blade of a good nikiri.

Buck Turgidson · Dec 21, 2023

jchu14 said: ↑

Cutting through joints with a Chinese 'vegetable' cleaver will be no problem. Though I wouldn't use it to chop through leg bones.

I recommend trying out Shi Ba Zi Zuo brand cleavers. They make very solid knives for less than $50. I would definitely recommend not getting something very expensive to start with. Chinese cleavers will feel very different from western knives in terms of weight and balance. You won't know what blade length and weight you'll like until you've tried one. The F208-2 is kind of a middle of the road in terms of size that would be a good starter. https://www.aliexpress.us/item/3256801709781203.html

Lately I've been using this Mercer M21024 cleaver. It has a rounded profile like a western knife, but has the tall blades like a cleaver. It's wonderful for chopping then scooping. You can even rock chop in a pinch with it, which you can't do with a traditional cleaver. The pointed tip also makes it a bit easier to maneuver in small spaces. It felt a bit short at first compared to a 8" chef's knife, but I got used to it quickly. It's now the first knife I reach for for general usage. The knife feels extremely lightweight, which I like. The only criticism I have is the sharp angle when the spine curves down. I wish it was rounded. The sharp corner makes it uncomfortable to rock chop with my palm (probably bad technique on my part!). I had to adjust to using my finger tips with less force than I am used to.

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I you know how to sharpen a knife, then you've got a knife.

If you don't? Then keep buying knives.

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[Recommendation] Chinese Cleaver Knife

daywalker02 Member

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[Recommendation] Chinese Cleaver Knife

daywalker02 Member

Pole Lies, damn lies, stats, and peer reviewed studies Supporting Member

Buck Turgidson Member

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Pole Lies, damn lies, stats, and peer reviewed studies
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