Cleavers
Re: Cleavers
Oh, extremely helpful, thank you. At this point I'm really just weighing the value of the #6 and #7; I'm willing to go all cleaver for a while supplementing with just a slicer for cooked roasts and a petty. I definitely want the chunkier handle seen on the Sugimoto. In for a penny, in for a pound.
Re: Cleavers
Now that Lepus is done, for a home cook (for 2) like me, cant see getting more than a 180 and wife would be calling me crazy if i spent more than 200, so wait for sugimoto #30 to come back in stock or wait for cck stainless to come back?
Is the sugimoto that much better than the cck? Im hoping either will be better than my old martin yan cleaver (says Soligen lol but think it was a wusthof)
Is the sugimoto that much better than the cck? Im hoping either will be better than my old martin yan cleaver (says Soligen lol but think it was a wusthof)
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Re: Cleavers
I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.
I also got a real cheap stainless that will compete with the CCK.
Re: Cleavers
#6 Fuji or #7?ChefKnivesToGo wrote: ↑Sun May 20, 2018 6:27 am I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.
Re: Cleavers
Yeah that's awesome but I'm sure I'll miss out on this.ChefKnivesToGo wrote: ↑Sun May 20, 2018 6:27 am I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.
I haven't had much luck lately getting the rare ones I've wanted...lol.
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Re: Cleavers
Cheap carbon outperforms cheap stainless any day of the week.ChefKnivesToGo wrote: ↑Sun May 20, 2018 6:27 am I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.
Re: Cleavers
Reading this thread from the back end. Any weighing in on profile? Flat vs not flat vs other?
Re: Cleavers
My preference:
At around 200mm to 230mm a slightly flat profile is a good replacement for a standard gyuto with a very slight curve towards the tip at least, if not the end too. it helps a little bit with the tip biting into the cutting board when your speeding though product and chances are you end up tipping it anyways in the first heavy prep.
The Konosuke white#2 cleaver was almost flat and thin so as a slicing cleaver it was great but as a replacement for my chef knife not so much.
Re: Cleavers
I like them pretty flat with a little up sweep at the tip so like David was saying you have less chance of tipping it. I enjoy the Fujiyamas profile, but I could see someone wanting more curve. I like when there's a nice long flat so it gives me a more extreme flat spot to work with than my gyutos.
Re: Cleavers
I have not had a real cleaver to put to the test to know an ideal profile, but I do know that I would mostly use push cuts, chop at the heel, and wish to avoid a hard landing at the heel when doing the push cuts. To date, i can’t say that I have the perfect profile and that’s ok cause adaptation is part of deal. Shibata bunka comes closest. Once I have the weight of a cleaver I imagine that makes a difference.
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Re: Cleavers
I have a few with a slight curve toward the tip and I like them, but I got one awhile back that is flat in the front third of the knife with a curve toward the heel. At first I thought it was going to be a no go for me, but the more I used it I realized with a cleaver I do most of my work in the front. The flat tip, combined with the weight made a chopping motion effortless, then if I needed a slight rock I just move to the back.
A slight curved tip requires you tilt your wrist a bit to use the tip and most of the time will draw the majority of your cutting tasks toward the center of the blade while the weight of the blade will make you want to use the tip so they end up feeling cumbersome.
Re: Cleavers
Interesting, makes some sense. What cleaver is it?Kalaeb wrote: ↑Sun May 20, 2018 10:09 pmI have a few with a slight curve toward the tip and I like them, but I got one awhile back that is flat in the front third of the knife with a curve toward the heel. At first I thought it was going to be a no go for me, but the more I used it I realized with a cleaver I do most of my work in the front. The flat tip, combined with the weight made a chopping motion effortless, then if I needed a slight rock I just move to the back.
A slight curved tip requires you tilt your wrist a bit to use the tip and most of the time will draw the majority of your cutting tasks toward the center of the blade while the weight of the blade will make you want to use the tip so they end up feeling cumbersome.
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Re: Cleavers
Nice!ChefKnivesToGo wrote: ↑Sun May 20, 2018 6:27 am I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.
---
Ken
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Re: Cleavers
6. They also had some White 2s that I ordered.Cutuu wrote: ↑Sun May 20, 2018 7:19 am#6 Fuji or #7?ChefKnivesToGo wrote: ↑Sun May 20, 2018 6:27 am I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.
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Re: Cleavers
Soon. I have to wake up first. It was a rough day at work today keeping my eyes open.
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Re: Cleavers
I’m very excited to see these. I’ll definitely order one if available.ChefKnivesToGo wrote: ↑Wed May 23, 2018 3:01 pm6. They also had some White 2s that I ordered.Cutuu wrote: ↑Sun May 20, 2018 7:19 am#6 Fuji or #7?ChefKnivesToGo wrote: ↑Sun May 20, 2018 6:27 am I’ve been shopping cleaves since you guys have been talking about them. Takayuki offered me a good looking inox one at a good price but the I also scored some Konosuke Fujiyama cleavers in Blue 2. Those will be hot if I can get them. Order is placed.
I also got a real cheap stainless that will compete with the CCK.