Cleaver or Takeda (but not both!)
Cleaver or Takeda (but not both!)
Hey hey,
This corona-stay-at-home thing has gotten me busy with home stuff, and now I'm itching for new steel
Now, I've been wanting to try a cleaver for a while now, but in all actuality, its a Takeda that I feel I could really use. We eat so many fresh salads that using a shorter (i.e., not tall) gyuto gets tiring with all the wiping off of veg. Whether or not it is tiring enough to spend another ~$300, I don't know, but wife says its ok, so there's that. In any case, I figure a Takeda is kinda cleaverish, no? Of course not, I know!
Now, I've already tried once - thanks to a generous forum-member - the Takeda "240" gyuto. It was a titanic measuring in at 266mm, and very tall (and amazing, needless to say). It was a classic, though, and wiping off the water from that huge blade was a task in and off itself. Please forgive me yacking.
So, what I'm trying to get out of you fine folks is a recommendation, push, shove, encouragement to buy either
a. A cleaver (CCK? Daovua?)
b. A Takeda bunka (in stock)
c. A Takeda Gyuto 210 (out of stock)
Any help, reasoning, pressuring in any direction is happily accepted.
Dan
This corona-stay-at-home thing has gotten me busy with home stuff, and now I'm itching for new steel
Now, I've been wanting to try a cleaver for a while now, but in all actuality, its a Takeda that I feel I could really use. We eat so many fresh salads that using a shorter (i.e., not tall) gyuto gets tiring with all the wiping off of veg. Whether or not it is tiring enough to spend another ~$300, I don't know, but wife says its ok, so there's that. In any case, I figure a Takeda is kinda cleaverish, no? Of course not, I know!
Now, I've already tried once - thanks to a generous forum-member - the Takeda "240" gyuto. It was a titanic measuring in at 266mm, and very tall (and amazing, needless to say). It was a classic, though, and wiping off the water from that huge blade was a task in and off itself. Please forgive me yacking.
So, what I'm trying to get out of you fine folks is a recommendation, push, shove, encouragement to buy either
a. A cleaver (CCK? Daovua?)
b. A Takeda bunka (in stock)
c. A Takeda Gyuto 210 (out of stock)
Any help, reasoning, pressuring in any direction is happily accepted.
Dan
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
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Re: Cleaver or Takeda (but not both!)
I've got a Takeda 270 gyuto and it definitely feels big (albeit light), especially for tasks like potatoes or cucumbers. The 210 bunka might be what I would go for, having experienced the 270.
Re: Cleaver or Takeda (but not both!)
CCK small cleaver.
First see if you even like the style. If you haven't used a cleaver, get the CCK and use it for everything everyday for a month (like chefs in Chinese Culinary School). If you decide you really like it then you can upgrade from there.
https://www.thecleaverquarterly.com/sto ... ife-skills
First see if you even like the style. If you haven't used a cleaver, get the CCK and use it for everything everyday for a month (like chefs in Chinese Culinary School). If you decide you really like it then you can upgrade from there.
https://www.thecleaverquarterly.com/sto ... ife-skills
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Re: Cleaver or Takeda (but not both!)
I like Gladius' advice above. I have both my CCK and 210 Takeda bunka.
The cleaver really is its own unique style. Taller. Flatter.
My 210 bunka I'd say is closer to a cross between a nakiri and gyuto. It's about as tall as my 240 Takeda. Slightly more swept than my Shimo nakiri.
It's a true in between knife. I use it with veggie heavy prep but where I might want to rock a little or use the tip for drawing.
The CCK on the other hand is all about chopping -- at least for me.
The cleaver really is its own unique style. Taller. Flatter.
My 210 bunka I'd say is closer to a cross between a nakiri and gyuto. It's about as tall as my 240 Takeda. Slightly more swept than my Shimo nakiri.
It's a true in between knife. I use it with veggie heavy prep but where I might want to rock a little or use the tip for drawing.
The CCK on the other hand is all about chopping -- at least for me.
Re: Cleaver or Takeda (but not both!)
I think that with this - and with Gladius' tip - I may just go for the Takeda, and keep the CCK on a wishlist (so it turns out "yes to both!")Robstreperous wrote: ↑Mon Mar 23, 2020 2:48 pm I like Gladius' advice above. I have both my CCK and 210 Takeda bunka.
The cleaver really is its own unique style. Taller. Flatter.
My 210 bunka I'd say is closer to a cross between a nakiri and gyuto. It's about as tall as my 240 Takeda. Slightly more swept than my Shimo nakiri.
It's a true in between knife. I use it with veggie heavy prep but where I might want to rock a little or use the tip for drawing.
The CCK on the other hand is all about chopping -- at least for me.
The daily food prep, though only for a modest family table, would really benefit the effortless release of Takeda's s-grind. Having experienced one before, I gotta admit I'm a fan.
The CCK looks like it'll be a real experience. I followed the "one month cleaver challenge" post with interest, and would very much like to give it a go, but...
Then again, there's the price.
In any case, thanks for clearing up the difference in experience.
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
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Re: Cleaver or Takeda (but not both!)
I have a CCK stainless I'm gonna sell if you wanna try it. I'll send it to you and you can try, if you don't like it just send it backAltadan wrote: ↑Mon Mar 23, 2020 4:04 pmI think that with this - and with Gladius' tip - I may just go for the Takeda, and keep the CCK on a wishlist (so it turns out "yes to both!")Robstreperous wrote: ↑Mon Mar 23, 2020 2:48 pm I like Gladius' advice above. I have both my CCK and 210 Takeda bunka.
The cleaver really is its own unique style. Taller. Flatter.
My 210 bunka I'd say is closer to a cross between a nakiri and gyuto. It's about as tall as my 240 Takeda. Slightly more swept than my Shimo nakiri.
It's a true in between knife. I use it with veggie heavy prep but where I might want to rock a little or use the tip for drawing.
The CCK on the other hand is all about chopping -- at least for me.
The daily food prep, though only for a modest family table, would really benefit the effortless release of Takeda's s-grind. Having experienced one before, I gotta admit I'm a fan.
The CCK looks like it'll be a real experience. I followed the "one month cleaver challenge" post with interest, and would very much like to give it a go, but...
Then again, there's the price.
In any case, thanks for clearing up the difference in experience.
Re: Cleaver or Takeda (but not both!)
I'll PM youChefspence wrote: ↑Mon Mar 23, 2020 9:20 pmI have a CCK stainless I'm gonna sell if you wanna try it. I'll send it to you and you can try, if you don't like it just send it backAltadan wrote: ↑Mon Mar 23, 2020 4:04 pmI think that with this - and with Gladius' tip - I may just go for the Takeda, and keep the CCK on a wishlist (so it turns out "yes to both!")Robstreperous wrote: ↑Mon Mar 23, 2020 2:48 pm I like Gladius' advice above. I have both my CCK and 210 Takeda bunka.
The cleaver really is its own unique style. Taller. Flatter.
My 210 bunka I'd say is closer to a cross between a nakiri and gyuto. It's about as tall as my 240 Takeda. Slightly more swept than my Shimo nakiri.
It's a true in between knife. I use it with veggie heavy prep but where I might want to rock a little or use the tip for drawing.
The CCK on the other hand is all about chopping -- at least for me.
The daily food prep, though only for a modest family table, would really benefit the effortless release of Takeda's s-grind. Having experienced one before, I gotta admit I'm a fan.
The CCK looks like it'll be a real experience. I followed the "one month cleaver challenge" post with interest, and would very much like to give it a go, but...
Then again, there's the price.
In any case, thanks for clearing up the difference in experience.
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Cleaver or Takeda (but not both!)
Wow,gladius wrote: ↑Mon Mar 23, 2020 12:38 pm CCK small cleaver.
First see if you even like the style. If you haven't used a cleaver, get the CCK and use it for everything everyday for a month (like chefs in Chinese Culinary School). If you decide you really like it then you can upgrade from there.
https://www.thecleaverquarterly.com/sto ... ife-skills
What a read!
Verbose? Sure
Virtuose? Yes. Delightful, enchanting, pulling, lifting, and generally inspiring.
Where can I find and ox to practice on?
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Cleaver or Takeda (but not both!)
---Altadan wrote: ↑Tue Mar 24, 2020 4:04 pmWow,gladius wrote: ↑Mon Mar 23, 2020 12:38 pm CCK small cleaver.
First see if you even like the style. If you haven't used a cleaver, get the CCK and use it for everything everyday for a month (like chefs in Chinese Culinary School). If you decide you really like it then you can upgrade from there.
https://www.thecleaverquarterly.com/sto ... ife-skills
What a read!
Verbose? Sure
Virtuose? Yes. Delightful, enchanting, pulling, lifting, and generally inspiring.
Where can I find and ox to practice on?
Bison, Beef, Elk, etc. Free shipping over $250
https://northstarbison.com/collections/ ... -sixteenth
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Re: Cleaver or Takeda (but not both!)
This is the best option, and frankly this one even beats a lot of the "upgraded" options. Of all the knives I have bought and sold, I still have my cck.gladius wrote: ↑Mon Mar 23, 2020 12:38 pm CCK small cleaver.
First see if you even like the style. If you haven't used a cleaver, get the CCK and use it for everything everyday for a month (like chefs in Chinese Culinary School). If you decide you really like it then you can upgrade from there.
https://www.thecleaverquarterly.com/sto ... ife-skills