I've been getting very interested in acquiring a Chinese cleaver. It seems like there is a very large range (as with many knives) in price, but I'm not seeing much of a difference in design.

Am I missing some of the more subtle features? Is this the type of knife where the extra cash is a bit of a moot point, like paying for a $200 screwdriver?

I only know the basics. Two basic types: light for cutting, heavy for chopping. Most serious Chinese chefs have at least one of each. I use the light one most of the time. It naturally becomes a workhorse, and you'll be astonished at how many different tasks it can be used for. There was a time that it was all I used, and never touched chef's knives at all.

Traditional cleavers are carbon steel, but I guess the trend now is stainless or alloy. I'll stick with the carbon I've used for 40 years. You just have to wipe it down every time it gets wet, and that should put off the tendency to rust. A good chef will reflexively wipe down several times while preparing meals.

On the slightly different styles, the main thing is it should feel good in your hand. Only you can decide that. Some are toe-weighted, some heel-weighted.

You will need to sharpen regularly, so have the stones to do so.

As far as cost, it's just like knives. Better quality will cost more. If you can spring for the muti-hundred dollar layer-forged cleavers, great. They'll generally hold their edge longer and work better. However, a non-forged cleaver *can* be surprisingly high quality, due to better access to higher purity steels these days.

Good info. Can you recommend a stone that works for such large blades?

I wish I could get my hands on a few of cleavers, but I’m not aware of such a store in my area.

I've actually become lazy and just use an Accu-sharp for a quick re-edge most of the time.

quote:

Originally posted by bendable:
https://www.americastestkitche...s/4035-meat-cleavers

Bendable, those are heavy duty meat cleavers and not the Chinese style.

"Westerners are most familiar with cleavers as crude tools of butchery but there is tremendous variety and versatility in this class of cutlery. Traditionally, Chinese cooks use a single cleaver shaped knife for every task in the kitchen. The Chinese cleaver or Chinese chef’s knife is a thin delicate knife that slices and chops well with height that can be used to scoop up large volumes of product and enough mass that the spine or flat of the blade can be used to crush product before cutting."

https://youtu.be/7A6BPci0BEs
https://www.1843magazine.com/d...-only-knife-you-need



flesheatingvirus,

I've had an inexpensive Tarhong Chinese Ping (vegetable) Cleaver 8.5" x 4.25" Carbon Steel for years and years. Like kkina and his, it gets a LOT of usage.



Also have another inexpensive number in a beefier, kinda hybrid between western and Chinese styles in a Sky Light Chinese Utility Cleaver 7" x 3.14", 17° bevels, German X50CrMoV15 Stainless RC58.
They both do quite well.



The sadly gone knifeforums.com had a kitchen knife subforum that had some tremendous reviews and discussions about the venerable Chinese cleaver. The bottomline was that the cheaper inexpensive models were what most Chinese used and were excellent performers. One could pay more or even a LOT more for modern cutlery steels and fancy handles and hardware but performance wouldn't necessarily improve all that much other than edge retention and initial quality control.

But like quality Japanese Gyuto chef's knives, having an upscale Chinese cleaver can be rewarding.

CCK, Dexter, and similar inexpensive Chinese cleavers would be a decent way to explore to see if such an instrument resonates in your kitchen. CCK Small cleaver was used and recommended in Christopher Kimball's Milk Street Magazine. You could always go upscale from there if desired.
https://www.reddit.com/r/chefk...r_a_chinese_cleaver/
https://knivesadvisor.com/best-chinese-cleavers/
https://www.foodsharkmarfa.com/best-chinese-cleavers/

https://www.korin.com/japanese...hinese-style-cleaver
https://japanesechefsknife.com...ions/chinese-cleaver
https://www.chefknivestogo.com/cleavers.html
https://www.tigerchef.com/chinese-cleavers.html

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

Thanks so much! I have lots more to go on now. The Sugimoto and Takeda models are gorgeous.

quote:

Originally posted by flesheatingvirus:
Thanks so much! I have lots more to go on now. The Sugimoto and Takeda models are gorgeous.

I agree! And glad to be of help here.

All I know is the one my dad uses is probably 40 years old and the blade near the tip is thinner and sharper for slicing, and the edge near the handle is thicker and made for chopping bone.

If you live near a city can you visit a restaraunt supply store? The utensils are usually very...well...utilitarian...made to last and affordable.

quote:

Originally posted by ChuckFinley:
Winkler. American designed and made. Top quality.

While highly badass, it is a bit thick for a slicer.

flesheatingvirus,

Did you acquire a Chinese cleaver? If so, which one?

Please do tell! I want one now but want to be cheap ish. If I like, it'll end up being backup to a nicer one...

You might consider looking at one of these:

https://saltycorn.com/products...-serbian-chefs-knife

Hand forged cleaver for $50. I can't remember if this is the exact place I got mine from but it might be. Mine is an awfully nice chunk of steel for $50........

quote:

Originally posted by bald1:
flesheatingvirus,

Did you acquire a Chinese cleaver? If so, which one?

I’m waiting for Christmas. Most of the family always nags me for a list anyway, so I figured this would be a good one.

The Serbian knife Is pretty cool, but I still think I’d like a squared front end.

quote:

Originally posted by flesheatingvirus:

quote:

Originally posted by bald1:
flesheatingvirus,

Did you acquire a Chinese cleaver? If so, which one?

I’m waiting for Christmas. Most of the family always nags me for a list anyway, so I figured this would be a good one.

Ah...smart man. But you haven't tipped your hand as to what make/model you'll put on your "wish list" for a Chinese cleaver! LOL

I’m thinking of keeping the first one cheaper- <$100. I’ll post back after selecting. I’m leaning towards the CCK large model.

quote:

Originally posted by flesheatingvirus:
I’m thinking of keeping the first one cheaper- <$100. I’ll post back after selecting. I’m leaning towards the CCK large model.

Either the small or large CCK would be a great choice. :thumbsup:
You may find no need to upgrade from that unless you really want some kitchen eye candy.

The two models are quite close in size with the large blade just a half an inch longer and about the same in width compared to the smaller model. (9 x 4.33 vs 8.5 x 3.75)

FWIW my Tarhong Chinese carbon steel "ping" has a blade that measures 8.5" x 4.25".

I've followed this thread with interest.

Never knew I wanted a Chinese cleaver until I read about them here y'all are enablers like that.

But, I thought I'd work my way up to one, so I ordered a Nakiri first, and once I get used to it and find all the things it's good at, I will probably pick one up.