May 23, 2012 · What are your opinions on Chinese and Japanese styled cleavers? Made by either a Japanese knife company or a Chinese company. I see there are many high quality carbon steel "Chinese styled" cleavers made by Japanese companies. The Chinese made Chinese cleavers look to be of inferior quality.

Jan 2, 2011 · The cleaver can be razor sharp if you wish -- that has nothing to do with the angle. Sharpness is simply a matter of how cleanly and consistently the two planes of the bevel meet. If the cleaver is sharpened to a 60-degree included angle (i.e. 30 degrees per side, as BDL suggests), and you do it perfectly cleanly, you have a razor-sharp edge.

Dec 18, 2010 · 5- scaling up - Just the pure # of cleavers they are producing is so much higher than any fancy Japanese artisan. Scaling up anything lets you sell it cheaper. On that note... I got my KF1103 today, I'll post pictures later. Gonna regift the smaller KF1303 and maybe get some more cleaver converts! Some day I'll get into more expensive ones.

Oct 19, 2006 · Japanese Cleaver; 3-1/4" Paring; 5" Santoku (better grip for larger paring jobs, and cleaning meat) 4-3/4" Utility (think of it as my pocket knife -- plastic bags, cans, etc) 7" (?) Forged Boning; The only knife I have that's not Global is my 8" Off-set Serrated by Shun. I like it a lot, but I wish Global would make an off-set. I'd trade off in ...

Aug 30, 2012 · I recently bought a few MAC knives. Now, sharpening will be an issue. I've never sharpened Japanese knives before. I've read plenty of tutorials and watched videos (although if you'd like to recommend your favorites, I'm always interested), but I have some questions. Equipment I have available: 10" DiaSharp[emoji]174[/emoji] Stone, 220x

Feb 15, 2016 · The Shun veg cleaver runs small compared to almost every veg cleaver I've seen or read about. Make sure you're okay with something that runs 8-9 inches long and possibly a bit taller. The honesuki's strength is more about jointing than breaking down carcasses as one might use a thicker cleaver. Are you okay with having a full carbon steel veg ...

Oct 29, 2015 · As for the cleaver, normally if you mentioned "2 Lions", I would think of one of the French Sabatier manufacturers. However, there is a separate Chinese knife manufacturer who uses a "2 Lions" brand, and is completely different from the French manufacturer.

Oct 24, 2014 · But nonetheless I think I will try try a cleaver that is a bit lighter. Initially I wanted the all in one Hattori cleaver since it was able to chop chicken bone but now I think I will have to get a cheap cck for bones and a nice light cleaver for veg. I …

May 19, 2020 · I work as a chef and I'm looking for knife as my main chef knife/ gyuto. I'm currently using a Gihei blue steel santoku, a Chinese cleaver and a victorinox 210 chef knife, which is the knife that needs replacing. I live in the UK where there seems to be a limited amount of Japanese knife brands. I'm looking for a knife under £150.

Apr 12, 2013 · The wokshop cleaver is well worth the $18 ($10 plus $8 shipping), but I'd say the CCK is worth the extra $22 if $40 doesn't sound like too much to spend. Click to expand... Thanks, DVN, and at this point I'd like to hear more about …