bald1- when I google “Tarhong Chinese cleaver”, I don’t come up with much. Can you help me out?

Good call on that large vs small. The extra hair of size isn’t worth the $$$.

My Chinese cleaver is my favorite kitchen utensil. I have a wide selection of knives, some I inherited from my mother, others I bought when I was newly married. My cleaver was bought at a Chinese store, and I wasn't looking for a brand, just a utilitarian cleaver. Turns out it's a Hoffritz. I've had it over forty years, and with an occasional swipe with a steel, is one of the sharpest tools in the drawer. Another thread talks of crushing and peeling garlic; I learned how with my cleaver. I make quick work of onions, peppers, tomatoes, and other ingredients. In fact, I think having a Chinese cleaver has made me better with ALL my knives!

quote:

Originally posted by flesheatingvirus:
bald1- when I google “Tarhong Chinese cleaver”, I don’t come up with much. Can you help me out?

It is a basic el cheapo of the type found in local Chinese shops. That said it continues to serve me well. It's pictured earlier in this thread. I bought it online a long time ago and don't remember where. But a search found these which show mine and similar models:
https://www.thundergroup.com/a...tdetail.asp?did=2613
https://www.thundergroup.com/a...cts.asp?Page=3&cid=1
https://www.tigerchef.com/thun...3---4-x-4-blade.html
Stay with the carbon steel like mine and NOT the cast iron blades. Links shown for styles and the last for having an unhidden price.

quote:

Originally posted by flesheatingvirus:
Good call on that large vs small. The extra hair of size isn’t worth the $$$.

If memory serves that's another reason Kimball recommended the CCK small model. It is most likely the BEST choice in an inexpensive piece.

This message has been edited. Last edited by: bald1,

Yes I know this is an old thread.

A friend and I have been discussing Nakiri and Cai Dao (Chinese vegetable knife aka Ping knife) and Santuko style knives for his use. This old thread came up on searches.

First, I don't think we ever heard what flesheatingvirus ended up with.

Second, here are my well used cleavers pictured today that I mentioned in the 6th post on page 1.

The stain just below the handle-blade joint is from my thumb's pinch grip.

Third my recommendation now is for the SHI BA ZI ZUO (aka Shibazi Zuo) F208-1 Clad 3-layer Stainless Steel (80Cr13 + 10Cr17) Ping knife. It has become an Asian chef favorite (search the web about this piece) and is a nice step up from the CCK's (Chan Chi Kee) which have also been plagued with gross price inflation.


F208-1 prices cited here are as of the date of this post.

https://www.amazon.com/gp/product/B0768H6PS9/ $43.96 ppd
https://www.aliexpress.com/ite...ml?spm=2114.12057483. $33.49 ppd

(There is a slightly smaller version available too known as the F208-2.)

FWIW I'm still happy with my high carbon steel ping cleaver despite it taking more attention to maintain than a stainless model would. Figuring most folks would prefer stainless is why the nod to the F208 series above.

This message has been edited. Last edited by: bald1,

I confess!!

I got wrapped up at home on a million other things and still have no cleaver!

I will not let this happen again, so I just sent and ordered a CCK small cleaver. I needed to stop thinking and just do it. It seems like a good entry model, but I’m still thankful for the other suggestions because it likely is only my first.

quote:

Originally posted by flesheatingvirus:
I just ordered a CCK small cleaver.

Good deal! ENJOY!