Reddit chinese chef knife. So much real estate to take your veg from board to wok.
Reddit chinese chef knife Did a mustard patina and a burnt wood handle (shousugiban). I own several chef knives from Shun, Mercer, Yoshihiro, Victorinox, global, but I decided to take a gamble on these guys. All sorts of blades and brands (Ganzo, Sanrenmu, Green The knife is great though and easy to sharpen for even a beginner like me. I'm a knife enthusiast so I'm willing to pay for quality and I sharpen my own knives, but I'm not to the point that I want to deal with full carbon Shi Ba Zi Zuo Chinese Chef Knife F208-2 Reply reply "serrated" chef knife from a set of like chicago cutlery's lowest end trashmart knives. Circlejerking and memes related to chef knives are the only valid methods of communication on this forum any more. OOTB sharpness is better than I expected given a couple of the comments, easily able to shave hair. Actually a chefs knife is for veggies and it also drives the size. Ok so I really wanted to see what all the fuss was about the Chinese chef's knife for some time. I've had my eye on the Victorinox 40090 personally. I could do 10/90 at home with a petty/chef knife where a chef knife would only be herbs and slicing. If you need a Chinese cleaver, here's a place to check out. My colleagues, who use Japanese knives, seem rather taken by it No-brand Cantonese style sugarcane The vast majority of people in China aren't vegetarians, and the Chinese chef's knife is by far the most popular knife there. Nakiri bocho, the full name in Japanese, translates to vegetable knife. Everytime I use one I feel like I'm in the back alleys of chinatown cutting the heads off ducks. There are no ad videos I've ever seen for Victorinox. Currently need help choosing the best model/version on the knives that i currently want to buy. I had no idea what actual "cutting" food (vs selective crushing) was until embarrassingly late in life. k. I found slightly overwhelming amount of information online, but there are two types I have not really seen references on: Hezhen 8 inches and Xinzuo 7. I have better knives that the Masakage, but it’s now just become an extension of my hand with the grime on the magnolia handle to prove it. Since the knife is one piece from the tip of the knife to the end of the handle. Takes a razor edge and holds it, not hard to sharpen, (that's a very wide bevel!) super comfy Hey folks. Deng TA-02. The restaurant supply stores near bowery. It will be my upgrade from my current vegetable cleaver, Victorinox's Chinese Chef's Knife (the light 220g Fibrox handle one, not the wooden handle one that I saw today in this subreddit), which I generally love. I already have a nakiri knife that I love, so I would like a taller profile blade that is also suitable for meat and/or light butchering Get the Reddit app Scan this QR code to download the app now. My Victorinox Chinese Cleaver arrived today. You can also have a mixed angle cleaver as some chinese chefs put on their cleavers. As well as hand size. You won't find too many Chinese families with really expensive knives, I know families that have used the cheap $10 Asian Market for years and they are great with proper care and no concern for damaging it, if the blade gets too dull to hone or chips or dents, they just buy a new one. This can come in a variety of thicknesses, but most are not made to deal with bone. I've seen them used and I'm convinced they can be super useful, but I don't actually have any personal experience with them. Chef knife/petty 70/30. And if you are primarily cooking chinese, it will be great. Shibazi makes a lot of knives, of varying quality. Alternatively, you could go to an Asian supermarket if you have one close by. Smooth action, blue anodized accents, perfectly centered blade, and 14C28N steel. But Chinese knives in commercial kitchens are often up to The Chinese cleaver, or better called Chinese chef knives are not a single knife, there is a huge misconception not only among foreigners, but also among many Chinese home cooks that Chinese chef only use one knife for From experience working in a Chinese restaurant, CCK or Chopper King from CKTG is probably your best bet. Since I have a few Japanese knives, it seems like a whetstone for sharpening is a must. I'd guess that for most people who want to invest in a high quality knife but are unsure of their style preferences, an 8-inch Japanese brand Santoku-style knife is likely the best bet. It takes a cheap medium hardness steel. 5" Chef Knife (with a wooden handle. Here's what I found hope it helps some folks. Watch at any Chinese chef chop and try to tell him that his/her knife is less practical than a French chef’s knife. I just want the general chefs out there, that might be browsing *Very* crude fit and finish, but sandpaper and 10min makes it usable, nice and thin behind the edge. Best value around. This is the only knife my dad uses, replacing an entire set of kitchen knives. The Mercer Chinese chef knife at least feels like a normal cleaver and has a traditionally-shaped handle. A Chinese cleaver I aimed for options from known manufactures as I figured out what I like in a Chinese Cleaver. I like Japanese style chef knives, which are thinner and lighter than German knives. Super varied knife selection, focusing on beater knives like Dexter and Mercer. They are thin In our best knives list, this cleaver ranked as a best Chinese chef knife, from design and manufacturing; to the blade’s finish and ergonomics. These ones are their best quality common Chinese knives. If I need a longer knife, I'll pick something Western/Japanese. Down the line you might want to get a pairing/utility/petty knife and a chef knife/ gyuto, but Sugimoto Small Chinese cleaver. I HAD to order one and as what it was like. Ninety-percent of the time I use the chef’s knife, occasionally the others for appropriate cutting tasks. I’m reputable 👍 Been selling Japanese/chinese/American made knives for the last 4 years. The most well known Chinese knife would be the vegetable cleaver. Kai and Zwilling have factories in China, even Tojiro. If you cook mostly Japanese food, you probably won't like using a Chinese cleaver. 7 Fakespot Reviews Grade: B Adjusted Fakespot Rating: Crazy after going through culinary school and 3 different 4-5 star restaurants, I can still find the most needlessly arrogant, pretentious, condescending people in reddit comments. I’ve gotten by for years on my trusty set of globals (20 years old and still going great after I bought a 1000/8000 whetstone a while ago). Chinese brands like shibazi or CCK are good examples of quality chinese chef knives that have breached the west Get the Reddit app Scan this QR code to download the app now. I find the main difference is height, with a nakiri being around 50-60mm and a Chinese cleaver can be >90mm. Plus support our friends in Hong Kong! There are other knives, Chuka bochos, which are Japanese made Chinese cleavers. All you really need is an 8" Chefs knife. I went to two of them back to back on my way to the F train from Crate and Barrel. Or check it out in the app stores gyoto: 'cow sword' (close to Western chef's knife) usuba: 'thin blade' (chisel grind vegetable knife for pros) This is a sub about Chinese Knives - original, clones and replicas. People think their these really big hefty knives that seem like they'd be really clunky, but in reality their not really that big or heavy. I think you really only need 3–4 knives for most kitchen prep: an 8—10" chef’s knife, a shorter utility knife and/or an optional paring knife, and a serrated breadknife. I have a bunch of knifes, but really an 8" chef's knife can do basically everything. Then there's the mad max option. Reply reply The Chinese Chef Knife I’ve been using is from college - $20 at a random Chinese grocery. So if all you use is a petty, you may look at something larger. Or check it out in the app stores These are the standard for Chinese chefs but I am gonna have to recommend a shi ba zi zou f 208 (8 inch) Chef Knives To Go carries them. Welp. So here we are. But really, a larger knife is quicker and more efficient, and if it's sharp - safer, for most things. Do you prefer a high performance knife with a thin, fragile edge or a knife that trades off cutting performance for a more durable and forgiving edge? Chinese chefs knife can refer to slicers for delicate work, cleavers for butchery, or somewhere in between. My very first, and very affordable entry into Chinese chef knives, fairly rounded edge profile 1x Shibazi S210, as other redditors here mentioned, great value for a carbon steel cleaver, fairly straight edge profile I have a couple of kitchen knives ranging between $50 and $500. They're thinner and lighter than many of the other options in that range, and have about the same material quality/fit and finish as Victorinox. Surprised to see a yanagiba in one of them. I have never sharpened or honed a knife before so frankly I’m a little intimidated by it. I mean come on, who doesn't like the look of a shiny 9"x4" razor sharp piece of metal. We got one Mercer makes decent knives, it is probably a fine Chinese chef knife for the price. There are quite a few similar posts around I am looking to buy my first, preferably decently priced Chinese Chef's knife (or one of its variants). I know Chinese chefs can do both with the clever, but I'm not a pro chef, nor a master of technique, so I use that as an excuse to buy a new knife for those tasks 🙂 There is a knife exactly like this on Amazon though, I literally just got it in the mail thinking I could make it a project knife (it is super thin). I would also recommend a Santoku knife if you're looking for a separate vegetable knife. Went with the advice from a few days ago and got the Mercer M21020 Chinese chefs knife with the Santoprene handle. Or check it out in the app stores Pick it up: Gyuto or Japanese style chef's knife. the first would be a paring knife. I would go with Japanese and German chef knives, which are a matter of preference. , gyuto) of about 63HRC for under I got a bunch of Amazon gift cards from my students around the holidays, and I would like to use them on a Chinese cleaver. Its most popular types of products are: Spatulas (#8 of 25 brands on Reddit) Chef's Knives (#16 of 44 brands on Reddit) They do different things. In the case of my chef friend’s knife, it was 3/4 the finer bevel and the rest At present, I only have a Wüsthof chef’s knife, but for a while I had a Nakiri of the same brand. They are ubiquitous in China and are well made knives. Neither of those are CCKs. If you want stainless, their stainless knives are supposed to be good. This is standard Chinese do everything knife. No chips though and I use it for everything from chopping, slicing, to whacking open a hard squash like acorn or butternut. I also never owned a gravity knife and an auto knife(i believe that’s what a ultratech is), so i want to see if i like it. ) The power of a Chinese cleaver. Steel - Stainless Steel Handle - Western Grip - Handle 58HRC is rather soft for a knife to be called "hard Japanese"; those tend to be 60-63HRC, without getting into any exotic steels or particularly expensive knives. Posted by u/cd1310 - 3 votes and 4 comments Price, attainability, ease of use when forging/grinding/sanding, methods of heat treat, among other possible reasons. It's basically used for everything, from what I understand. I’m a home cook, but do a fair bit of intricate cooking. Chinese cleavers, a. Nakiri on the flipside tend to be more for veggie prep and not suitable for butchery and bones etc because they're more delicate. Shibazi S210-1 or S210-2 (carbon) or F208-1 or F208-2 (stainless). One guy sharpened the crap out of a stainless steel cleaver and used it for everything. Name: 9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-stick Coating Blade with Anti-slip Wooden Handle Company: SHI BA ZI ZUO Amazon Product Rating: 4. As far a Chinese steel goes I think most quality Chinese cleavers use something analogous to 1075-1095 carbon steel. Try a cck. Looking for a knife in the $150 range for a wedding gift to my cousin. The theory is that that tip of the cleaver will have a more acute angle say 20 or less degrees and the back part of the blade nearest the handle would have a 25 degree angle. Wusthof chef knives). I suspect Cangshans are white label knives that can be had much cheaper on Ali from the generic store brands. I’ve tried lots of Chinese cleavers, and here are my faves for stainless: I strongly prefer traditional barrel handles. This sub is for people to show off their overpriced Japanese knives (that do the exact same job as a $20 Chinese cleaver). It is quite hard to compare apples to apples when many are unwilling to spend their $$ on new, unknown chinese products when there already exist good products (not even necessarily japanese) that have a solid track record. I think this is better steel. Chinese cleavers just look really cool. I would like to keep them sharp for best performance in the kitchen. It’s the undisputed king of $30 knives However both are great and are always recommend on Reddit. 4 Posts must be image macros. It gets abused, sharpened and abused and tossed. There are no ads for Global, K Sabatier, or any Japanese blacksmithed knife. It might just take some time to get 100% comfortable with it. Get a cheap $20 one from your local Asian market. The knife loses its edge quickly (backed by 2 comments) The knife is poorly balanced and difficult to handle (backed by 2 comments) According to Reddit, people had mixed feelings about Dexter-Russell. Shorter knives are nice for prep work, skinny knives are nice for deboning and stuff. They don't come up here much, but I think they're surprisingly good for a budget option. Winco 15 dollar knives are great for that. The knife seems to me A kitchen I worked in had a chef that would bring knives he found at goodwill and garage sales- there were plenty of terrible ones but over time everyone found one they liked. Get the Reddit app Scan this QR code to download the app now. (https: I think i have the Four Seasons Mercer Chef Knife, Holds a nice edge, Durable as hell, I break down whole poultry, large beef cuts, (bones & all that fun stuff) have not The Sugimoto #6 is a bit of an iconic Chinese cleaver and probably don’t need an introduction that haven’t been written better elsewhere, but in short Sugimoto have been making knives since the 1930’s and were the first to introduce Chinese cleavers to the Japanese market. Learn proper technique and how to care for and maintain it. Luckily, chef knives are an entire college load of course knowledge 😂 I utilize my brand building to help people in kitchens, Knifemakers, forgers, and QC is about process and tolerances. I just googled "best 8" chef knife reddit reviews" and found this post, Right now. The most popular ones being Sugimoto #6, Sakai Takayuki Inox cleaver. I haven’t seen any independent chef knife brand that I can trust from China. At a little higher price, there is the Xin Cutlery Xincare If you can spring it, a CCK, Chan Chee Ki, 陳枝訖, as they are the knives that most Chinese chef’s use in chinese restaurants in Asia. A bit more expensive, but well worth the price and authenticity. I have had good experience with 67 layer Chinese damascus, but they are not like my Japanese knives in terms of sharpness and edge retention. Also, anything that is trying to reinvent the wheel is almost always, 999 times out of I think a Chinese style cleaver might better fill the gap in my line-up. Kitchen knives are very low tech. a cai dao (meaning “vegetable knife”), have long been the preferred all-purpose cutter in much of Asia. Many stock at least a rudimentary supply of kitchen knives, often including cai daos apart from the ubiquitous kiwi knives. For example, I can make a knife out of inexpensive 1084 carbon steel available many places and do a simple heat treat in my homemade forge and kitchen oven, but stainless steels require at bare minimum a proper heat treating oven, hardness tester, and possibly a Get the Reddit app Scan this QR code to download the app now. Daddy spez don't like that. 5-inch chef knife. By far the best I've ever used, and in some 40 years as a former chef and compulsive home cook I've been through a few. Longer knifes can be nice to have sometimes, I have a 10" Chefs knife and a 14" slicing knife. You can read the original text at https: Not gonna lie I spend more on knives than my car and I think my CCK Chinese chef's is still my favorite knife tied with the miyabi rocking santoku Reply reply More replies. Superb steel (but quite reactive), and Get the Reddit app Scan this QR code to download the app now. Also, take a look at any Chinese dish. I also have Western knives with presumably softer steels (e. That is what adds to the shady I am taking about. Unfortunately, it disappeared. Just recently i bought a couple knives 2 days ago, so I’m trying to keep my budget between $100-$150 for those two knives. 陈正强 Western style chef's knife: Got this for fun and out of curiosity because I want to see what using a pointy knife is like. It is more stain prone but that’s not a variable that should be indicative of quality. Does anyone have any experience with either (or even better both) or the Mercer Chinese cleavers? The cheaper one comes with a wooden handle and a X30Cr13 blade. Left - Right Kia Asian utility knife 10$ Zhen 6" triple clad light cleaver 35$ Winco KC-401 Stainless 15$ Winco KC-101 High carbon stainless 7. Both: French style chef's knife (sometimes referred to as a sabatier profile). Anything that needs a cringe fucking ad on YouTube especially is without a doubt completely full of shit. It is made from 67 layers of high-quality VG-10 Japanese steel, with an HRC of 58 – 60, ensuring My Chinese cleaver has entirely replaced my chef's knife. This led to a boom in popularity which wiped out stock in the States for a good while I'm looking for a durable chef knife that will last me for years to come. If you want a super thin project knife, the Crude knives are like lasers. Any ad on YouTube or hell, any ad period, is actually dog shit. Or check it out in the app stores If I'm not using a 12 inch western knife, I'm using an 8 inch Chinese cleaver, because its size and shape also gives you the proper leverage. For further info on Reddit's recent behavior and planned changes to the API, heavily impacting I've been picking up knives that fill in the areas that the clever just isn't great at, like deboning and carving. They are very sturdy and will outlast you with minimal care. Some observations/thoughts If you're thinking "will a ktip gyuto be a 1:1 drop in for a western profiled chef knife" Just stop. Chinese cleaver vs Chef's knife In the realm of pocket knives, there are companies like Kizer, We, and Artisan Cutlery making knives comparable to the best Japanese and American manufacturers, at considerably lower prices. If the other knives from both makers are any indication, the vic should have a better geometry. I grew up with European chef knives and support your explication 100%. QC can be automated, and I suspect most of the mass produced knives like this Chinese knife and victorinox use automated QC. All non-image-macro posts are Before and after of the Fook Kee sk120 235x135mm Chinese cleaver. What length, handle type, and profile are you looking for? - Chinese chef knife/slicer. Some ways of holding the thing being cut don't work for very tall knives. Also did a quick session on a King 1000 on leather strop. If you're okay with maintaining carbon steel, the Wokshop cleaver is pretty solid and very cheap. Again, I don’t know any of this. It was just too damned interesting. There are a lot of great Chinese chef knives out there, but if you’re interested in getting the exact knife my dad uses, look up "Dexter Russell Traditional 8 inch knife" Hi, I’m looking to get into the world of fancy knives. Slight issue with sticking, though I don't know if all Chinese chef knives have that problem. I really miss the utility of scooping up food with the blade and the the ease with which it sliced through vegetables. I don’t use a cleaver, but I work in a high volume restaurant and I use my 150mm petty a lot of the time. r/Traeger is the unofficial Traeger The best Chinese knife for the money is the Ruike P801. This knife is meant for chopping through thick meats and bones. They're the 30$ victorinox knife of the east. For a good knife, assuming you want stainless and Western handle, The Knife: The CCK small cleaver is a moderately priced, WYSIWYG carbon-steel Chinese vegetable cleaver which had a small cult following among non-Chinese cooks until early 2017, when popular erstwhile ATK host Christopher Kimball featured it on Milk Street. i personally like the chinese vegetable cleaver style for most things. not a Chef Knife. That's actually a hair over what a lot of Chinese chef knives weigh. It’s called the Kitory Chinese carbon steel cleaver. Or check it out in the app stores but some of his suggestions are really kind age old myths you hear from old Chinese chefs like you can judge steel quality by the sound it produce. I have big hands and prefer it, plus the large blade makes for easy slicing and chopping and keeping my knuckles behind the blade. If you want to check out others he Dexter S5198 is well regarded. The knife is VERY blade heavy - after chopping a load of stuff for a coleslaw I could feel it in my wrist, even using a pinch grip. So much real estate to take your veg from board to wok. If they’re ordering a box of cleavers, they are usually really cheap, like under $10 apiece. That's guessing though, as I don't own either. It’s been ok, but can’t hold an edge for the life of it anymore. Nobody asked about his (admittedly kind of lacking) knife skills, just the knives lmao. So when I saw this brand new Zwilling for 40€ at an eBay discounter (what a steal right?), I thought, now is the time. Half tempted to get a lead test kit and email Amazon if it’s positive to get it taken down hopefully. I liked the nakiri but the weight and hight of a cleaver make it my go to for just about everything. e. A Chinese cleaver is my new favorite knife, despite only using western until recent I feel weird using a western chef knife every now and then. To change things up, I Back in December I got a Chinese vegetable cleaver that I saw recommended on here. g. You need one that is the right size and weight for your hand. I love vegetable cleavers' bench scraping ability, and I love the handling for the push cuts (a relatively flat belly As an alternative in the price range, size, and “skinny” handle style, I would recommend the Victorinox Modern Carving Knife (the chef knife is 6” and the carving knife is 8”). The thing is though, that not all chefs knives are made equally. Victornox Fibrox. Sorry for the spelling: I’m Cantonese we Reddit iOS Reddit Android Reddit Premium About Reddit Advertise Blog Careers Press. 5" . As for knives you could consider: CCK is good. A chef's knife should be the second knife you learn to use. switching from a chinese cleaver to a gyuto/chef knife isn't a very smooth Remember that a chefs knife in every kitchen is something that is a fairly modern (and largely American) concept. The Chinese cleaver is a utility do-all chef knife that won't chip on chicken bones and chops veggies. They are available in AUS 10, VG10, Shirogami #2, and Aogami #1. I won't be making one on this knife because I'm not going to use it so that I can return it because it's warped (to the LEFT GASP) and the geometry is unsatisfactory. My very first, and very affordable entry into Chinese chef knives, fairly rounded edge profile 1x Shibazi S210 , as other redditors here mentioned, great value for a carbon steel cleaver, fairly straight edge profile I like the look of those Kitas. Also, my Mac Pro paring knife, which I’ve had forever, been thinned to hell and back, and still use to this day. I also suspect that the tolerances for narrower on victorinox. I have the Dexter Russell 8110. What I do know is that the heat treat on these Chinese knives is generally not good. It would not be the main knife a Chinese family uses for If you need a pointy point rather than a square point, the European/Japanese (or a Chinese knife with a pointy point, which exist, but usually aren't as pointy as a chef/petty). Rock: German style chef's knife. Your comment or submission may contain one or more Amazon affiliate links and Reddit may have caught it in the spam filter. View community ranking In the Top 1% of largest communities on Reddit. 50$ Kia Asian utility knife 10$ Blade: Long before that, it was a Mac Pro 8. Julienne and fine dice aren’t necessarily priorities. Below is the filled Questionnaire: Style - Western. It's a really nice knife for the money, and you can get it cheap if you're okay with getting it shipped from China. The price differences mostly come Scooping off the board is a difference (advantage: Chinese). Please remove any affiliate information from your links. I use the chef knife every day as I'm always preparing meals at home for myself. Intended use case of the knife? Be as specific as possible - General home kitchen use, no bones. Find a newspaper, stand in front of the mirror, watch yourself roll it up, and wap yourself on the nose with it. The main knife he uses is a Dexter-Russell; in the spirit of this thread, that's actually a good brand to bring up, too, because I've read for years most Chinese-American chefs and home cooks use Dexters. But since you asked, search this exact text on Amazon: "Mercer Culinary Asian Collection Chinese Chef's Knife with Santoprene Handle" I think you'll be fine with a cleaver to start. I'll be forging my own Chinese vegetable cleaver soon. It just so happens to also look a bit like a cleaver which is why I think some manufacturers call it as such, which is a shame because a Chinese cleaver is very different. They're light, but within the weight range of a CCK, and have a reasonable spine thickness. He uses this knife 95% of the time, replacing an entire set of kitchen knives. Unlike Western-style chef’s knives, which feature a tapered, curving blade meant for a rocking chop motion, Chinese cleavers have a light, rectangular blade that excels at a more up-down chop maneuver, and often sport unfussy, You're in the wrong neighborhood fam. The Mercer Chinese chef's knife (I had the version with the synthetic handle) might be worth looking into. 200mm - 230mm. Most Chinese chef don't earn a lot of money to spend on nicer knives, but there are a real circle of knife enthusiast in Chinese cooks. I've been living with a ktip gyuto as my main "chef knife" for a while now. Reply reply More replies. It’s hard to put into words the last 5 years however just know I’m a nut for knowledge. The Amici Chef Knife by Wusthof is on their registry, but it is $300. You can find Japanese chef's knives (i. I was sold on getting a Chinese chef's knife after watching Martin Yan break down a whole chicken with one in under 20 seconds. I went through the sub 200 dollar sets and found virtually all of them are complete crap. This post is not a review. I have a Laser chef knife for small tomatoes and things but cleaver is used for most everything else. A lot of full bolster chef knives like this Wusthoff weigh like 280 grams. Don't break reddit's rules. There are a lot of great Chinese chef knives out there, but the exact knife my dad uses is Dexter Russell's Traditional 8"-3. I find it a tad thick and heavy for my taste. . It is kind sad people just think The Chinese Cleaver is the workhorse of many asian kitchens, and they're all about utility. This post was removed in protest of Reddit's 2023 API changes. After use as my everyday chef knife at home I have noticed that it is significantly duller than when I first got it, so I think now is the time to do something about that. You’ll get laughed out of the building. This is what I believe my 3 cck cleavers use. Some craftsmen in China also starts to do high end cleavers in M390, like this one, for almost $500. I absolutely love it for Most Chinese knives are no worse in quality than their Japanese/German counter parts. A better question might be what *style* of chef knife is best for you - that would help narrow down the best brand options within that category. zniga cbluj zgzn dygr gaccp lgjwm thoz skngjd oxvzc tvfb lafln hgfk amgn zcbxc wfwla