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JimmyLi
10
Oct 19, 2017
I already have a Chinese Cleaver, should I then go for a Santoku or Chef knife?
JimmyLiA Chinese cleaver is a chef knife.
You may want a paring knife or something specific like a boning or fishing knife, but you don't need another chef knife unless you're not good with the Chinese cleaver. But if you're good with it, you don't need a paring knife either. You basically move the item near the tip and not the cleaver.
btimup
45
Oct 19, 2017
JimmyLiIt really depends on what you prefer. Santoku are great for chopping vegetables, but don't have the precision of the tip on a chef's knife. Chef's knives also typically have a thicker heel and spine, which allows the use of those parts to crack things, hammer them, etc. A lot of people will say that chef's knife will help you develop a broad range of skill with your knife, while a santoku will have you prepping a lot faster. Either one is a great tool and there's not really one that's better than the other in my humble opinion.
jkiemele
222
Oct 19, 2017
JimmyLiA chef knife offers more versatility and I think is a little less redundant versus a Chinese cleaver/Santoku combination. The blade shape offers the versatility. That being said, I have both a chef knife and Santoku and use them both relatively interchangeably, but I do not have a Chinese cleaver.
metis
199
Oct 19, 2017
JimmyLiHaving worked as a chef with western knives, my 2 go to blades in the kitchen are my 2 santoku. I've several nice western chef's knives and paring knives, but aside from opening up a gourd or a lot of fine work, they don't come out. I'm pretty sure each of my western chef's knifes cost more than either of my santoku. (2 santoku because one might be used for meat and I don't want to wash and rewash repeatedly, or the missus may want one if we're cooking together. There's the nice one, and the Japanese residential grade one)
bchu23
8
Oct 21, 2017
JimmyLiIt depends what you want it for. A Chef's knife is generally better for heavy-duty tasks and is also better for rock chopping. A Santoku at least for me is better for precision work but I don't use my (nice) Santoku for anything with bones or sturdy vegetables such as butternut squash, which I wouldn't hesitate to take my (cheap) Chinese cleaver or chef's knife to.
Though I do agree that a paring or utility knife might be a better complement if that is your only other knife.
btimup
45
Oct 22, 2017
b9d9ffdad3ac59e7f6fI wouldn't recommend using a Chinese cleaver as a paring knife... And it's definitely very different than a chef's knife or santoku.
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