I got a Chinese cleaver a couple of months ago and it has entirely replaced my German style chef's knife for daily use. The large square blade is incredibly useful in the kitchen. I use the front of the blade to scrape food around the chopping board like a spatula and will then scoop everything up like what was mentioned here. I can't go back to a German style chef's knife. I tried using my old chef's knife the other day and quickly missed the scooping and scraping ability of the Chinese cleaver. I also don't miss the pointy tip of the chef's knife at all. I did handle a nakiri, but felt like the Chinese cleaver was just a better knife for me and my purposes. In my opinion, a Chinese cleaver and a 135mm to 150mm petty knife will do 99% of what you need to do in an average kitchen.
Good fun. Having older hands, the lighter and smaller Nakiri is what I find works well for me. I think the scooping up of veg would definitely be the cleaver advantage.😊
@KnifewearKnives I understand not chopping bones but would a chinese "cleaver" be fine popping through chicken joints a la breaking down a whole chicken? Such as shi ba zi f208?
You can use any knife to cut through joints - chinese cleavers are for cutting through bone. The Chinese like to cut their chicken/pork/beef differently than the Japanese and the west do. They like each bite to have a bone in it and they rough chop the shit out of veggies cause it's alot of stir fry and slow cooked soup so they don't give a shit.
As a vegan, I thought I should get a knife designed for veggies. So I got a basic nakiri (from Knifewear -- thank you!) and enjoyed the way it slides through veggies. But I missed having any kind of a point at the front, and I wasn't impressed by the scoopability as much as I expected. So I got a mulberry knife type cleaver, and I am really enjoying it. It seems to have what the nakiri was missing for me. I also like how the extra weight lets it drop through food with almost no pressure.
I’m just starting and only cooking for me, so I went with the Nakiri. I won’t have allot to scoop in volume, and it will allow me to take my time and be more precise with my cuts. Cool video. Thanks guys. ✌️
Knifewear is my "go to" for all my sharp and shiny things. I have built my entire collection based on their dependable advice. They have also gained some knowledge of my situation and skillset. I find that their video's outstanding. The productions are well planned and feature many of their staff which is a very good decision. All of their team are given the opportunity to share in their experience and strengths. I can't think of another supplier for my growing collection. I'm not a professional so many of my knives must sit in a prominent display waiting for an opportunity to strut their stuff. If you want a great view of the Japanese knife products and their culture, ask for their owner's splendid book for knife nerds. You can almost breathe in the dust and hear the banging of the timeless forges.
Nice fun video. Before I tested them I though they would feel similar because of the straight profile but they feel completely different. I like them both and recommend people that like knives as a hobbie to try both unless you really like rocking motion.
Hey! I have a general question. Is Knifwear going to be getting any knives with the new Strix steel? I saw a few knives by Hatsukokoro use it, but the only place selling them was in Australia.
Hey! Currently the Hatsukokoro are only samples, but we hope to get some. We have some on order from Nakagawa-san, and hopefully they'll show up this year!
I prefer Hakata, its the middle ground of those. Recommend Shiro Kamos white 2, own 2. Having one at work for veg prep days. Ps: you get a brutal k-tip for unions and such delicate products.
Nakiris are great for doing squid rings, I had to go through 5kg quite often at a previous job and my nakiri changed my life hahaha the speed I picked up was crazy
I was used Kiritsuke Knife for Pineapple, peel along the curved lines. By leaving as much fruit pulp as possible. it good good for me. now, I'm order for Nakiri Knife, i was quite expecting this.
I have both. Imo, cleavers should be for rough chopping, great for smashing garlic, & for more advance knife users. Nakiri is for more fine & neat chopping.
So hyped about this! The weight of the dual purpose cleaver is really nice for cutting raw meat and dealing with lobsters. I wish you switched half way 😂
We usually fix the food and then cut the food with a knife, Pakistan or some countries have a kind of sickle, fix the sickle and then we cut this knife with meat and garlic, they are really fast
It's a bit funny that in Japan you have 3 knives for tomatoes, depending on how ripe they are, while in China you have one and the same knife ( or cleaver) for everything. 😊
i like the cleaver, ive always been a “bigger is better”, my chefs knifes have a 10 and a 12 inch blade (im in the market for a 14 inch, but thats just a curiosity for fun), and my cleaver is the tallest i can find, I have long fingers so smaller knives are a little awkward. I like the thinnest and lightest but also longest knives. I use the heel for fine stuff and peeling, i scare people probably lol. (i mostly make vegetable based food)
i have tried using the cleaver more, but its reeeealy hard to adjust to the cutting, im not a professional chef but my speed/ability isnt bad with an american style chef knife, when i try the “asian” style of cutting i am soooo much slower, I need to practice but when cooking its just easier to do what I am used to
It is recommended to go to China to learn the advanced and efficient use of Chinese knives. There are many cutting methods that only professional chefs know and require training, such as cutting tofu into shreds and other superb skills.
All I know is dude made Cullen look like an amateur in this challenge.. lol but I’m no chef or knife expert, just a basic observation.. it was a very teaching video overall, and I enjoyed it..
It sorta seems like per size, a Chinese cleaver is cheaper than other knives of similar size on knife wears website. Is there a reason for this? Also do you have a good video illustrated which Chinese cleaver you should buy?
Great question! Chinese cleavers are usually made with materials that comes at a lower price, and with simpler product methods, whereas Japanese knives tend to be made with higher end materials, more attention to detail, and are often hand-forged.
If ur looking for a starter get the victorinox one.. cant go wrong on that cleaver! I own a couple more trad ones but dont like the handle.. and they are to heavy for me.. cck small slicer is also nice (more expensive).. or a japanese made one if u can find it. But i really like beating on my victorinox.
That's absolutely true, but since this video is made for beginners, we use the terms they're familiar with to keep it from becoming confusing. Hope that makes sense!
Technically, they are both rectangular knives. Also, with all due respect, but the Chinese Cleaver is the BEST & REIGNS SUPREME. The Chinese Cleaver is the Jack of All Knives. Chinese Master Chef use it for everything. They NEVER need multiple knives or any Fancy Knives. They ONLY need just one reliable and well-made Chinese Cleaver. 😎
![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](http://i.ytimg.com/vi/Gl1wLtpdpKs/mqdefault.jpg)
Thanks knifewear, this was fun to watch and informative.
Glad to hear it!
The scooping vegetables is what made me fall in love with cleaver knives. I use my cleaver for everything. I have fun while cooking 😊
Same here!
Love your videos! I've been sharing them with lots of people.
Thank you so much!
Damn this video read my mind. I just started using a Chinese cleaver at home and a Nakiri at work to see which I like better haha
That's awesome, let us know which one you like more!
Which do you prefer?
@@jondrew1 ended up going with a tall nakiri. It takes a lot of what I like about both.
Love these informative videos.
I got a Chinese cleaver a couple of months ago and it has entirely replaced my German style chef's knife for daily use. The large square blade is incredibly useful in the kitchen. I use the front of the blade to scrape food around the chopping board like a spatula and will then scoop everything up like what was mentioned here. I can't go back to a German style chef's knife. I tried using my old chef's knife the other day and quickly missed the scooping and scraping ability of the Chinese cleaver. I also don't miss the pointy tip of the chef's knife at all. I did handle a nakiri, but felt like the Chinese cleaver was just a better knife for me and my purposes. In my opinion, a Chinese cleaver and a 135mm to 150mm petty knife will do 99% of what you need to do in an average kitchen.
That's awesome!
Good fun. Having older hands, the lighter and smaller Nakiri is what I find works well for me. I think the scooping up of veg would definitely be the cleaver advantage.😊
I wonder why the sliding works so well compared to pressing down. Like the science of it!
Also love how wholesome this video is
@KnifewearKnives I understand not chopping bones but would a chinese "cleaver" be fine popping through chicken joints a la breaking down a whole chicken? Such as shi ba zi f208?
Absolutely! Anything but the thinnest cleavers can go through cartilage no problem.
You can use any knife to cut through joints - chinese cleavers are for cutting through bone. The Chinese like to cut their chicken/pork/beef differently than the Japanese and the west do. They like each bite to have a bone in it and they rough chop the shit out of veggies cause it's alot of stir fry and slow cooked soup so they don't give a shit.
As a vegan, I thought I should get a knife designed for veggies. So I got a basic nakiri (from Knifewear -- thank you!) and enjoyed the way it slides through veggies. But I missed having any kind of a point at the front, and I wasn't impressed by the scoopability as much as I expected. So I got a mulberry knife type cleaver, and I am really enjoying it. It seems to have what the nakiri was missing for me. I also like how the extra weight lets it drop through food with almost no pressure.
I'm glad to hear it worked for you!
Add some meat 😊. You’ll love it . I’m on the market for a knife too. Just bought an 8” shun classic . May keep it. May get a 10”
Which brand and size did you get?
If you are vegan, all you need is a food processor. No need to waste effort cooking food 😊
I’m just starting and only cooking for me, so I went with the Nakiri. I won’t have allot to scoop in volume, and it will allow me to take my time and be more precise with my cuts. Cool video. Thanks guys. ✌️
Nice, great choice!
Chinese cleaver + paring knife is the best combo imo.
Knifewear is my "go to" for all my sharp and shiny things. I have built my entire collection based on their dependable advice. They have also gained some knowledge of my situation and skillset. I find that their video's outstanding. The productions are well planned and feature many of their staff which is a very good decision. All of their team are given the opportunity to share in their experience and strengths. I can't think of another supplier for my growing collection. I'm not a professional so many of my knives must sit in a prominent display waiting for an opportunity to strut their stuff. If you want a great view of the Japanese knife products and their culture, ask for their owner's splendid book for knife nerds. You can almost breathe in the dust and hear the banging of the timeless forges.
Thank you so much, that's the best review we've ever received!
If im working in a fish restaurant which knife would be better or more practical to use?
i have just found the chinese cleaver that my brother bought in 2002. its more than 20 yo, crazy. now use it to chop wood and logs😂
What is the best knife to go through turkey bones, would it be a different type of cleaver?
Either a thicker knife like the CCK Kau Kong Chopper, or a meat cleaver
knifewear.com/search?q=arcos+cleaver&options%5Bprefix%5D=last
Nice fun video. Before I tested them I though they would feel similar because of the straight profile but they feel completely different. I like them both and recommend people that like knives as a hobbie to try both unless you really like rocking motion.
I couldn't agree more!
Good challenge!
Hey! I have a general question. Is Knifwear going to be getting any knives with the new Strix steel? I saw a few knives by Hatsukokoro use it, but the only place selling them was in Australia.
Hey! Currently the Hatsukokoro are only samples, but we hope to get some. We have some on order from Nakagawa-san, and hopefully they'll show up this year!
I have one of each. I rarely use anything else except in very specialty situation.
I prefer Hakata, its the middle ground of those. Recommend Shiro Kamos white 2, own 2. Having one at work for veg prep days.
Ps: you get a brutal k-tip for unions and such delicate products.
@Knifewear
I think it would have been great to see Naoto and Colin do two rounds using one shape the first round then the other shape the next round.
Totally. I'll keep it in mind next time!
Square or rectangular? 😅
circular
Nakiris are great for doing squid rings, I had to go through 5kg quite often at a previous job and my nakiri changed my life hahaha the speed I picked up was crazy
You know there's a Japanese knife specifically made for cutting squid..right
I was used Kiritsuke Knife for Pineapple, peel along the curved lines. By leaving as much fruit pulp as possible. it good good for me.
now, I'm order for Nakiri Knife, i was quite expecting this.
I have both. Imo, cleavers should be for rough chopping, great for smashing garlic, & for more advance knife users. Nakiri is for more fine & neat chopping.
So hyped about this!
The weight of the dual purpose cleaver is really nice for cutting raw meat and dealing with lobsters.
I wish you switched half way 😂
Damn, we shoulda!
Saw a teardrop shape bladed knife from Asia being used for chopping meat on another YT video.
Please help me identify it please.........Thanks.
Hey, shoot an email to hello @knifewear.com with a photo and video and we can probably help!
I think it is used for disecting fish in Korea.
They're from like Viet Nam/ Cambodia/ Bali part of Asia and they're used mainly for frog and snake but also used as petty knives.
I love the garlic part made me laugh probably needless to say but I'm a chinese chef knife user
We usually fix the food and then cut the food with a knife, Pakistan or some countries have a kind of sickle, fix the sickle and then we cut this knife with meat and garlic, they are really fast
John Mullaney has pretty good knife skills
It's a bit funny that in Japan you have 3 knives for tomatoes, depending on how ripe they are, while in China you have one and the same knife ( or cleaver) for everything. 😊
i think a nakiri then when you get better with it use a cleaver or both
i like the cleaver, ive always been a “bigger is better”, my chefs knifes have a 10 and a 12 inch blade (im in the market for a 14 inch, but thats just a curiosity for fun), and my cleaver is the tallest i can find, I have long fingers so smaller knives are a little awkward. I like the thinnest and lightest but also longest knives. I use the heel for fine stuff and peeling, i scare people probably lol. (i mostly make vegetable based food)
i have tried using the cleaver more, but its reeeealy hard to adjust to the cutting, im not a professional chef but my speed/ability isnt bad with an american style chef knife, when i try the “asian” style of cutting i am soooo much slower, I need to practice but when cooking its just easier to do what I am used to
I get that! It took me years to get quick with push/ pull cuts, but now I find them easier. You'll get there!
The knive sizes sums up the landmasses of china and japan 😂
It is recommended to go to China to learn the advanced and efficient use of Chinese knives. There are many cutting methods that only professional chefs know and require training, such as cutting tofu into shreds and other superb skills.
All I know is dude made Cullen look like an amateur in this challenge.. lol but I’m no chef or knife expert, just a basic observation.. it was a very teaching video overall, and I enjoyed it..
He sure did 😂 Glad you enjoyed it!
It sorta seems like per size, a Chinese cleaver is cheaper than other knives of similar size on knife wears website. Is there a reason for this? Also do you have a good video illustrated which Chinese cleaver you should buy?
Great question! Chinese cleavers are usually made with materials that comes at a lower price, and with simpler product methods, whereas Japanese knives tend to be made with higher end materials, more attention to detail, and are often hand-forged.
If ur looking for a starter get the victorinox one.. cant go wrong on that cleaver! I own a couple more trad ones but dont like the handle.. and they are to heavy for me.. cck small slicer is also nice (more expensive).. or a japanese made one if u can find it. But i really like beating on my victorinox.
You should have add the mandolin too just to throw a wrench at things and watch the world burn and stuff idk
Dr Strange is now doing a knife review on TH-cam. Very Strange indeed!
😂
id really like if you could gift a Fujimoto Nakiri for me haha, they are super expensive :(
I wish we could give them away!
@@KnifewearKnives I brought myself a very similar one
nice hairdoo. looks like dr strange. neat
Dr Strange and Wong
Great video but just call it caidao already! Calling it "cleaver" is misleading and dangerous and it literally isn't a cleaver!
That's absolutely true, but since this video is made for beginners, we use the terms they're familiar with to keep it from becoming confusing. Hope that makes sense!
@KnifewearKnives fair enough!
Japanese have small knives
“Say no to crack kids”
Technically, they are both rectangular knives.
Also, with all due respect, but the Chinese Cleaver is the BEST & REIGNS SUPREME. The Chinese Cleaver is the Jack of All Knives. Chinese Master Chef use it for everything. They NEVER need multiple knives or any Fancy Knives. They ONLY need just one reliable and well-made Chinese Cleaver. 😎
no comparison, the Chinese cleaver is much more versatile.
chinese cleaver is best