Shun knives are one of the best quality Japanese knives in the market. A general purpose "chef knife" (medium thickness), a knife for making slices (straight edge, thin), and a knife for bones (thickest, comes in different shapes). 99 $32.99 $32.99. (History of Chinese Cleaver) In the “Spring and Autumn and Warring States of Period”(770-221BC), more than 2,800 years ago, China began to use ironware extensively. But a nakiri is OK - it's smaller, so you can't pick up as much at once with it, but otherwise it works similarly to a caidao for picking up. It's not stainless, but I've seen the Deng TA02 offered as an equivalent to the popular CCK 1303 which according to reviews has gone up in price in recent years because of its popularity. Shi Ba Zi Zuo – P01 My recommendation is P03 or P04 for home use Knife Rockwell Hardness. Hey everyone, I'm looking for a Chinese cleaver and I've been doing a lot of research and am just wanting some input from the community. Razor sharp. best cleaver Chinese style. If you want to know how to sharpen shun knives, then this article will provide you details with all the methods and techniques to do so. Thinking to buy the best Chinese Cleaver? Here are reviews for 15 of the best Chinese cleavers available. I’ve got this Dexter-Russell carbon steel Chinese style cleaver. Could anyone share where they got their cleaver from (if they love it.)? 4.7 out of 5 stars 1,618. Paul’s Cooking tips: A Chinese-style cleaver the affordable, multitasking knife you should add to your collection Paul Stephen Aug. 29, 2020 Facebook Twitter Email LinkedIn Reddit Pinterest I find that there are a lot of reviews for chef knives, santoku knives, etc, but I'm having trouble finding anything about Chinese cleavers. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! 4 minutes read. This is my first Chinese cleaver and I am very satisfied with it so far. A Chinese cleaver is a cleaver in name only: it's not meant to smash bones. It seems to be getting good reviews and seems like a good value? Just because a Chinese cleaver looks like a butcher's cleaver doesn't mean you can use it to chop bones. This is the only smart thing we have seen this administration do since bringing retired four-star general John Kelly on board as Chief of Staff. The Shi ba Zi Vegetable Cleaver SD-2 is made from stainless steel called 4Cr13. Thanks for all comments! Chinese meat cleaver recommendations? “This is the easiest way to mince ginger for a stir-fry, FYI,” he wrote alongside a seven-second video of himself using a Chinese cleaver to crush a ginger coin. Thanks Recommend me. New comments cannot be posted and votes cannot be cast. Contact us: Address: China zhejiang longquan dong jing xiao qu 9 zhuang 7 Email: firstname.lastname@example.org Telephone: 8613157853508 (Chinese) QQ:5881664 wechat(微信):daxiayanghu Facebook Twitter LinkedIn Pinterest Reddit Messenger Messenger WhatsApp. CCK is the go to brand. I see there is a 3mm thick version of that knife by that seller, I wonder if it would be too heavy. With so many different options available, you should compare some of the products before making your choice. I'm ordering one myself within the next few weeks. 4.3 | 8 customer reviews 7 of the 8 reviews are 4-stars or 5-stars King of the kichen The best of the bunch at this price level. Two main types of cleaver include the butcher and Chinese varieties. This cleaver is also very good for julienne cuts, as well as chopping. Some people think I'm talking about a nakiri, but I am looking for something a little shorter (probably about 6-7") and taller. A place for all things chef knives. Why? After that video, Dengjia contacted me with a surprise gift of the original TM-9080 and they also added 2 other cleavers as a gift. Victorinox makes decent Chinese cleavers, a little on the thick side ,but you can abuse the hell out of it and it's easy to sharpen. I think your familiarity with the cleaver will help you a lot. New comments cannot be posted and votes cannot be cast. Paging u/wotan_weevil as he is the most knowledgeable here about Chinese cleavers afaik, My stainless recommendation: https://www.ebay.com/itm/Handmade-Japanese-VG-10-Steel-Cleaver-7-inch-Chopping-Knife-1-6mm-Thickness/323061776505, For more, bu non-stainless recommendations, Shibazi "composite steel", i.e., laminated or sanmei, are good and good value, Deng is a bit rough as far as F&F goes, but great knives and great value. Typically, a nakiri will be lighter than a caidao (maybe about 150-180g vs 250-350g (or more) for 180mm blades). Some are true cleavers (bones, fish, etc), some are basically nakiri with greater height and built extremely thin, and completely unsuitable for bones. It’s way below your budget and it’s a totally bitchin. Made in the US, it comes with Dexter-Russell’s limited lifetime warranty to be free of manufacturing defects. For links to some of these, see my recommendations in https://old.reddit.com/r/chefknives/comments/7r8m2c/recommendations_on_a_chinese_cleaver/. “The Chinese cleaver is not a butcher’s knife…The everyday cleaver, the cai dao or vegetable knife, is unexpectedly light and dexterous, as suitable for slicing a small shallot as a great hunk of meat, and used by everyone from the most macho chef to the frailest old lady.” also, as that knife is sold out, are there any other stainless cleavers you would recommend? Biomechanical rosewood handle with exquisite finish is anti-slip and more comfortable to grip. And after having spent time with your cleaver do you (home cooks) find yourselves only using the cleaver? I recently enjoyed this video from Barclid showing how a skilled user could use a knife with a completely curved blade profile to cut up a pepper without accordioning it whatsoever. Chinese cooks must laugh at us with our drawers full of paring knives, chef knives, fillet knives, carving knives, and every other knife for whatever kitchen task we might encounter. Because of this, it is used to cut through softer foods and not only chop through bone. I was pleased with how this was massively upvoted and how this might challenge preconceptions in this subreddit. 4.7 out of 5 stars 28. I got one with a bit of a curved edge by Mercer Culinary for $45 at a kitchen wares store and I fucking love it. A Chinese cleaver is thinner than a meat cleaver. Well balanced with a pinch grip. A lot of my veg prep is done with my gyutos so I’m wanting a good butchers cleaver that can handle some veg if need be. Recommend me. I can't find a local retailer that carries them, but the price point is actually lower than I thought it was going to be, so it doesn't seem like a huge risk. Someone had a good idea and saw that it was successfully carried out. In the world of knives, it is rare to come across the level of versatility and possible improvisations that can compete with the “ciao dao". Posted by 7 hours ago. I think I'm going to go with a CCK, probably the 1303 carbon steel. Official Shi Ba Zi Zuo Amazon store. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! There are 3 main types. Other Hong Kong knives are often very good, too. Log in or sign up to leave a comment Log In Sign Up. The United States has authorized the sale of lethal Javelin anti-tank missiles to Ukraine, to deter the Russians from attempting further aggression there.. What do you prefer about the vg10 one? The Imarku Cleaver Knife is a carefully designed, well-made chef’s knife that excels in chopping, mincing, slicing and dicing meat and other tough food condiments that defy all other knife edges. Same. Instead, it excels at all kinds of basic cutting tasks like chopping, mincing, slicing, and dicing. Press J to jump to the feed. The Shibazi clad stainless knives look OK (but not great - should be comparable in quality to European knives like the much recommended Victorinox etc. For those who are not all that familiar with the meat cleaver knife choosing the Best Chinese cleaver may come as quite a difficult task. The all-purpose butcher's cleaver is typically wide-bladed with a thick spine built to cut through meat or poultry bones using its weight and momentum as leverage during repetitive chopping motions. ); 80Cr13 core: https://www.amazon.com/Professional-Stainless-Vegetable-Non-stick-Anti-slip/dp/B0768H6PS9 (this is a quite long knife; there is a shorter relative out there). Google swaps censorship scalpel for cleaver. A Chinese cleaver (caidao) is better for picking up your cut veges than a nakiri. TUO Vegetable Cleaver- Chinese Chef’s Knife - Stainless Steel Kitchen Cutlery - Pakkawood Handle - Gift Box Included - 7 inch - Fiery Phoenix Series. The Chinese cleaver, when compared with the slim, pointed knives used in Western kitchens, may appear to be a crude and brutal object. Amazon Version F208-1 (9 inches) 8inch version F208-2 (my Recommendation) Another Chinese Vegetable Cleaver I like is from Dengjia. I want one but really don't have any space to keep it alongside my other knives that I didn't need to buy. Chinese meat cleaver recommendations? Just because a Chinese cleaver looks like a butcher's cleaver doesn't mean you can use it to chop bones. Stainless or carbon. Looking at $30 or less. But that said, I want a high-quality knife that gets really sharp and has good edge retention. A comfortable D-Shaped Packwood handle that offers excellent grip. The Shi Ba Zi cleaver is not just sharp, it is also very well balanced, with a full tang and good, solid handle. Chinese chefs are well-known for their exquisite and varied cuisine. Hi all, I'm looking for a Chinese cleaver (caidao) as my primary knife and did a bit of research on this sub but some of the information was older and recommendation links don't work anymore. I could see myself spending up to $200. Sounds like you grew up using the same kind of knives I did, you'll probably feel that way too. Press question mark to learn the rest of the keyboard shortcuts, https://www.reddit.com/r/chefknives/comments/7r8m2c/recommendations_on_a_chinese_cleaver/, https://www.ebay.com/itm/Handmade-Japanese-VG-10-Steel-Cleaver-7-inch-Chopping-Knife-1-6mm-Thickness/323061776505, https://www.amazon.com/Professional-Stainless-Vegetable-Non-stick-Anti-slip/dp/B0768H6PS9, https://www.reddit.com/r/chefknives/comments/75by8c/please_share_your_knowledge_on_chinese_chef/. My budget is fairly open. A classical style vegetable Chinese cleaver with a 7 inch VG-10 steel blade that is the best in quality and a comfortable D-Shaped Pakkawood handle. The Chinese cleaver from Shi Ba Zi Zuo is made from complete stainless steel construction. The Chinese cleaver or Chinese chef’s knife is a thin delicate knife that slices and chops well with height that can be used to scoop up large volumes of product and enough mass that the spine or flat of the blade can be used to crush product before cutting. 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