That moritaka had some really fantastic food release. And the steel is phenomenal imo.dAviD wrote: ↑Tue May 01, 2018 10:02 pmYes it does have some beef.
It's huge compared to other knives.
It also has great distal taper.
It is killer on most product too.
At first it was a little weird because it was by far the heavier of all the Cleavers I had used but that's what ended up being a positive.
And for whatever steel it is....it takes and holds a wonderful edge.
Mine came with some heavy grind marks and a few spots of rough finishing work but it really grew on me.
I gave it a break for a while because I was mostly using a Moritaka and which knife I happened to pickup that week but for a long time it was my daily driver.
There's a reason that they are so popular.
I don't know if I'd spend the extra cash on another OMS though if I pickup a #6.....but who knows. I still have a couple of Cleavers I'd love to add to my collection but I keep getting other things to play with.....lol.
Cleavers
Re: Cleavers
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Re: Cleavers
I’m not sure if you’re ever going to see another one of them...dAviD wrote: ↑Tue May 01, 2018 7:20 pmI had a fujiyama cleaver for a hot second. But it lost to my sugimoto #7. They are super cool and think though and I kind of look up at the sky sometimes and wonder why the f$## did I sell it! Lol.Cutuu wrote: ↑Tue May 01, 2018 6:48 pmI saw a decent percentage of the small amount sold go into the classifieds. In the beginning I wasn't using mine that much and thought about letting it go( just a little bit). I'm sure glad I didn't! The other day I had some really springy celery. I put a bunch of great knives to it. The celery pushed back some on all of them, except my Fuji cleaver, like butter.
Re: Cleavers
I'll post a choil shot of mine when I get back into town tomorrowChefKnivesToGo wrote: ↑Wed May 02, 2018 8:29 amI’m not sure if you’re ever going to see another one of them...dAviD wrote: ↑Tue May 01, 2018 7:20 pmI had a fujiyama cleaver for a hot second. But it lost to my sugimoto #7. They are super cool and think though and I kind of look up at the sky sometimes and wonder why the f$## did I sell it! Lol.Cutuu wrote: ↑Tue May 01, 2018 6:48 pm
I saw a decent percentage of the small amount sold go into the classifieds. In the beginning I wasn't using mine that much and thought about letting it go( just a little bit). I'm sure glad I didn't! The other day I had some really springy celery. I put a bunch of great knives to it. The celery pushed back some on all of them, except my Fuji cleaver, like butter.
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Re: Cleavers
The CCK is thin behind the edge, but both the nakiri and santoku are much thinner. If the edge retention on the Vietnamese knives holds up, it will be amazing.ChefKnivesToGo wrote: ↑Wed May 02, 2018 8:20 am The CCK 1303 is by far our best selling knife on the website.
I’m thinking about having my friends from Vietnam do a similar sized one to compete with it.
Re: Cleavers
Bensbites wrote: ↑Wed May 02, 2018 8:50 amThe CCK is thin behind the edge, but both the nakiri and santoku are much thinner. If the edge retention on the Vietnamese knives holds up, it will be amazing.ChefKnivesToGo wrote: ↑Wed May 02, 2018 8:20 am The CCK 1303 is by far our best selling knife on the website.
I’m thinking about having my friends from Vietnam do a similar sized one to compete with it.
This sounds like a good idea Mark. Since I missed out on the nakiri and santoku special. Can I get the nice price on the cleaver
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Re: Cleavers
That makes two of us!Cutuu wrote: ↑Wed May 02, 2018 10:15 amBensbites wrote: ↑Wed May 02, 2018 8:50 amThe CCK is thin behind the edge, but both the nakiri and santoku are much thinner. If the edge retention on the Vietnamese knives holds up, it will be amazing.ChefKnivesToGo wrote: ↑Wed May 02, 2018 8:20 am The CCK 1303 is by far our best selling knife on the website.
I’m thinking about having my friends from Vietnam do a similar sized one to compete with it.
This sounds like a good idea Mark. Since I missed out on the nakiri and santoku special. Can I get the nice price on the cleaver
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
Re: Cleavers
I would definitely take a cleaver from the Vietnamese blacksmith. Especially, if he can clean up the deep scratches in the blade road.
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Re: Cleavers
For those of you running out to buy the CCK because of this thread or another article in a magazine:
First, don't give up when you first pick it up and exclaim "I feel more comfortable with a chef knife".
Second, don't judge it based on the rough finish.
Third, disregard the handle, it's utilitarian and rough, it's okay, a billion Chinese use them no problem.
Fourth, don't try to hold it like you do your chef knife. Choke up and let your fingers go down on the blade, try a two finger or "peace" sign grip.
Fifth, please give it some time. All too often I see people pick these up and give up after the first day. Do yourself a favor and put away all other knives, use this and only this for a good month, even if it does not feel natural. After a month come back and tell us how you like it.
Cleavers take time. I promise one of two things will happen, you will always have one handy or your chef knife game will be better.
First, don't give up when you first pick it up and exclaim "I feel more comfortable with a chef knife".
Second, don't judge it based on the rough finish.
Third, disregard the handle, it's utilitarian and rough, it's okay, a billion Chinese use them no problem.
Fourth, don't try to hold it like you do your chef knife. Choke up and let your fingers go down on the blade, try a two finger or "peace" sign grip.
Fifth, please give it some time. All too often I see people pick these up and give up after the first day. Do yourself a favor and put away all other knives, use this and only this for a good month, even if it does not feel natural. After a month come back and tell us how you like it.
Cleavers take time. I promise one of two things will happen, you will always have one handy or your chef knife game will be better.
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Re: Cleavers
Awesome!ChefKnivesToGo wrote: ↑Wed May 02, 2018 8:20 am The CCK 1303 is by far our best selling knife on the website.
I’m thinking about having my friends from Vietnam do a similar sized one to compete with it.
Last edited by Seattle_Ben on Wed May 02, 2018 2:36 pm, edited 2 times in total.
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Re: Cleavers
Thanks for the info.Kalaeb wrote: ↑Wed May 02, 2018 12:33 pm For those of you running out to buy the CCK because of this thread or another article in a magazine:
First, don't give up when you first pick it up and exclaim "I feel more comfortable with a chef knife".
Second, don't judge it based on the rough finish.
Third, disregard the handle, it's utilitarian and rough, it's okay, a billion Chinese use them no problem.
Fourth, don't try to hold it like you do your chef knife. Choke up and let your fingers go down on the blade, try a two finger or "peace" sign grip.
Fifth, please give it some time. All too often I see people pick these up and give up after the first day. Do yourself a favor and put away all other knives, use this and only this for a good month, even if it does not feel natural. After a month come back and tell us how you like it.
Cleavers take time. I promise one of two things will happen, you will always have one handy or your chef knife game will be better.
Re: Cleavers
Exactly this.Kalaeb wrote: ↑Wed May 02, 2018 12:33 pm For those of you running out to buy the CCK because of this thread or another article in a magazine:
First, don't give up when you first pick it up and exclaim "I feel more comfortable with a chef knife".
Second, don't judge it based on the rough finish.
Third, disregard the handle, it's utilitarian and rough, it's okay, a billion Chinese use them no problem.
Fourth, don't try to hold it like you do your chef knife. Choke up and let your fingers go down on the blade, try a two finger or "peace" sign grip.
Fifth, please give it some time. All too often I see people pick these up and give up after the first day. Do yourself a favor and put away all other knives, use this and only this for a good month, even if it does not feel natural. After a month come back and tell us how you like it.
Cleavers take time. I promise one of two things will happen, you will always have one handy or your chef knife game will be better.
Re: Cleavers
Thats a great idea Mark and i think he would do a good job looking at the profile on my nakiri. but I also agree the deep scratches in the blade road need to go. I would definitely buy one.ChefKnivesToGo wrote: ↑Wed May 02, 2018 8:20 am The CCK 1303 is by far our best selling knife on the website.
I’m thinking about having my friends from Vietnam do a similar sized one to compete with it.
- ChefKnivesToGo
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Re: Cleavers
Rock on. I am in.ChefKnivesToGo wrote: ↑Thu May 03, 2018 11:39 am Sorry, I'm kind of hijacking this thread. Here is a photo of a knife he offered me.
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Re: Cleavers
Looks interesting!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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Re: Cleavers
1-Feel free they're your forums. not to mention the thread really seemed like it's run it's course.ChefKnivesToGo wrote: ↑Thu May 03, 2018 11:39 am Sorry, I'm kind of hijacking this thread. Here is a photo of a knife he offered me.
2-That looks nice and something that I'd own. I'm still kicking myself for not getting at the first run from him.
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Re: Cleavers
I got my CCK 1303 about a week ago in the mail from Mark. My wife was standing beside me when I unwrapped it from it's nice paper.I was scoping it out with a smile on my face and she said," hey,that's pretty cool". I agree. I have read where some haven't been very sharp OOTB but mine sure seems to be sharp,I mean,I don't feel like I have to take it to the stone at all,maybe just to remove any lacquer that might be on the edge.The weight and balance seems about perfect for me but what do I know,this is my very first Cleaver.All I can say is,it is NO disappointment and I am glad I got it.Now to head to the wood shop and make a Cleaver block for it.
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Re: Cleavers
Show is a picture! I have made a few for people, but I would like to see what others come up with. My cleavers hang on my mag bar.old onion wrote: ↑Fri May 04, 2018 8:16 am I got my CCK 1303 about a week ago in the mail from Mark. My wife was standing beside me when I unwrapped it from it's nice paper.I was scoping it out with a smile on my face and she said," hey,that's pretty cool". I agree. I have read where some haven't been very sharp OOTB but mine sure seems to be sharp,I mean,I don't feel like I have to take it to the stone at all,maybe just to remove any lacquer that might be on the edge.The weight and balance seems about perfect for me but what do I know,this is my very first Cleaver.All I can say is,it is NO disappointment and I am glad I got it.Now to head to the wood shop and make a Cleaver block for it.