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Where's the chinese cleaver love?

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I came here looking for a 20-year knife, and was surprised to find no chinese cleavers on any of the current polls or drops. What's up with that? The chinese cleaver is my desert island knife, it's amazingly versatile - for some reason it has the stereotype as only for veggies, but a good one can handle anything - thin slices of meat for soups are a breeze - and the bigger size than a Nakiri makes it easy to crush garlic, shallots, etc.
I've been eyeing the Shun DM0712 https://www.amazon.com/Shun-DM0712-Classic-Chinese-Vegetable/dp/B0000Y7L6W (the only downside is it's not meant for cutting through bone) How does one get a drop going?
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Igork
14
Feb 3, 2018
I find gyuto easier to handle and "better looking". So I did a thick grind on my cleaver to do only bone chopping job.
LeCheffre
42
Jan 30, 2018
I used to love my cleaver as my do all for everything. And then I got a nice chef's knife and my santoku and my cleaver have been gathering dust.
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