Cleaver or Takeda (but not both!)

We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post Reply
User avatar
Altadan
Posts: 1837
Joined: Wed Aug 09, 2017 9:15 pm
Has thanked: 441 times
Been thanked: 286 times

Cleaver or Takeda (but not both!)

Post by Altadan »

Hey hey,

This corona-stay-at-home thing has gotten me busy with home stuff, and now I'm itching for new steel :twisted:

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
jacko9
Posts: 2386
Joined: Sun Jan 29, 2017 12:51 pm
Location: SF Bay Area, Ca
Has thanked: 410 times
Been thanked: 190 times

Re: Cleaver or Takeda (but not both!)

Post by jacko9 »

What about the Takeda Classic 210 Gyuto that is in stock and 58mm tall?
User avatar
Drewski
Posts: 1309
Joined: Wed Mar 28, 2018 2:01 am
Location: Manitoba, Canada
Has thanked: 429 times
Been thanked: 46 times

Re: Cleaver or Takeda (but not both!)

Post by Drewski »

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.
gladius
Posts: 5295
Joined: Sun Jan 29, 2017 7:59 pm
Has thanked: 780 times
Been thanked: 911 times

Re: Cleaver or Takeda (but not both!)

Post by gladius »

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
Robstreperous
Posts: 2497
Joined: Fri Jan 27, 2017 11:46 am
Location: Long Island
Has thanked: 120 times
Been thanked: 453 times

Re: Cleaver or Takeda (but not both!)

Post by Robstreperous »

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.
User avatar
Altadan
Posts: 1837
Joined: Wed Aug 09, 2017 9:15 pm
Has thanked: 441 times
Been thanked: 286 times

Re: Cleaver or Takeda (but not both!)

Post by Altadan »

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.
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!")
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
Chefspence
Posts: 2504
Joined: Thu Jan 26, 2017 11:03 pm
Has thanked: 2 times
Been thanked: 32 times

Re: Cleaver or Takeda (but not both!)

Post by Chefspence »

Altadan wrote: Mon Mar 23, 2020 4:04 pm
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.
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!")
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.
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 back
User avatar
Altadan
Posts: 1837
Joined: Wed Aug 09, 2017 9:15 pm
Has thanked: 441 times
Been thanked: 286 times

Re: Cleaver or Takeda (but not both!)

Post by Altadan »

Chefspence wrote: Mon Mar 23, 2020 9:20 pm
Altadan wrote: Mon Mar 23, 2020 4:04 pm
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.
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!")
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.
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 back
I'll PM you
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
thetoe
Posts: 152
Joined: Sat May 25, 2019 6:53 am
Has thanked: 24 times
Been thanked: 19 times

Re: Cleaver or Takeda (but not both!)

Post by thetoe »

Try a Takeda! I just got done using my 210 to prep a bunch of veggies. Love this thing. I find that I reach for it quite a bit no matter the task.
User avatar
Altadan
Posts: 1837
Joined: Wed Aug 09, 2017 9:15 pm
Has thanked: 441 times
Been thanked: 286 times

Re: Cleaver or Takeda (but not both!)

Post by Altadan »

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
Wow,
What a read!
Verbose? Sure
Virtuose? Yes. Delightful, enchanting, pulling, lifting, and generally inspiring.
Where can I find and ox to practice on? :D
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
gladius
Posts: 5295
Joined: Sun Jan 29, 2017 7:59 pm
Has thanked: 780 times
Been thanked: 911 times

Re: Cleaver or Takeda (but not both!)

Post by gladius »

Altadan wrote: Tue Mar 24, 2020 4:04 pm
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
Wow,
What a read!
Verbose? Sure
Virtuose? Yes. Delightful, enchanting, pulling, lifting, and generally inspiring.
Where can I find and ox to practice on? :D
---

Bison, Beef, Elk, etc. Free shipping over $250

https://northstarbison.com/collections/ ... -sixteenth
thetoe
Posts: 152
Joined: Sat May 25, 2019 6:53 am
Has thanked: 24 times
Been thanked: 19 times

Re: Cleaver or Takeda (but not both!)

Post by thetoe »

Altadan, what did you end up with?
Kalaeb
Posts: 3271
Joined: Thu Jan 26, 2017 8:59 pm
Location: Wisconsin
Has thanked: 208 times
Been thanked: 390 times

Re: Cleaver or Takeda (but not both!)

Post by Kalaeb »

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
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.
Post Reply