I just bought the F208-1 off amazon, I wish you had an affiliate link set up, I would have used it. This video was extremely helpful when I was shopping, and I love this knife! thank you for the effort of bringing this to us!
Excellent video and thanks so much for helping me with my questions from the last video (and making all the caliper measurements, it helps a lot for understanding how different they are)!
this is a reply for a different comment from you about getting a CCK knife in Taiwan, I can't find that comment but will reply here. If your friend reads Chinese then I would order one on shopee shopee.tw/%E9%9B%99%E4%B8%AD%E9%90%B5%E5%BA%971928%E3%80%8D%E9%A6%99%E6%B8%AF-%E9%99%B3%E6%9E%9D%E8%A8%98-1%E8%99%9F-%E6%A1%91%E5%88%80-Small-Slicer-i.3949077.2676639002?sp_atk=9cc20e7d-b133-412c-a094-4d6ad5a4d1cc if not I have a few extra (new unused) and could sell them one
@@cookingwithcleavers6842 Oh sorry for the removed comment, my friend's dad actually found a shop with the knife last minute and picked a 1301 up in person (and with the old stamped logo too!) for 1200 NTD so everything worked out - thanks again!
I have a Shibazi F-208 9" with a very nice Rosewood handle for 3 Years now, the best kitchen knive I ever bought I use it every day besides a paring knive and it didn't broke the bank.
Glad I found your channel. Currently my favorite knife is a Nakiri, since it has the same cutting style as Chinese vegetable cleavers I decided to give them a try. The first one is already on the way but maybe I'll get another one.
The P03 is not the same as the TP-03. The P-03 is a “dual purpose” cleaver meaning that the blade is thicker at the edge and heavier than a slicing cleaver. The P03 also uses cheaper steel.
sanddao 桑刀 and piandao 片刀 are both slicing cleavers there appears to be no standardized differences across the industry. F-208-2 is a great cleaver, I prefer the extra inch of the -1
Great channel! I have the carbon steel shibazi zuo, but it's not layered. Have you heard about the Hezhen layered stainless steel cleaver? Looks well made
I don't know much about Hezhen, I would be cautious about their line of Chinese knives that look fancy, they may be spending more on making it look good than on making it perform, but again no experience. on some of their more plain cleavers they use rivets to hold the handle on which is different than most with a full tang rat tail.
@@cookingwithcleavers6842 the one that I am talking about is more plain looking, and does have rivets on the handle indeed. They say it has a X9Cr18 core steel.
@@victoroe454 I don't have any experience and don't have plans to look at it, the ones I have seen are only 7inches long, I prefer 9inches usually. If you get it let me know how it is. If heat treated well the 9cr18 should be pretty good
@@victoroe454 I just bought the Hezhen that has a simple round wooden handle and 2 rivets. Its on the way but probably will take 1-3 months to get here. Its my first Hezhen knife so I can't tell you much about them but, as Cooper said , some of their knives are designed for style instead of practical use. Be carefull with fish belly handle knives, they look fancy but it forces you into a specific gripping style. If you like the grip it will be a good handle for you but if you don't there is no way to adapt. When I buy online I always choose other handle types to avoid this issue.
it is a little too rich for me. The most I have spend on a Chinese cleaver is about $55. Japanese Chuko Buchos often appear to have a bit more belly and weigh a little more than other slicing cleavers.
The coating sucks, though wetting the blade helps nonetheless. Didn't like the sharpcorners of the blade for pinch grips - needed to sand them round, even got a blister out od the box. Haven't tried a CCK as I find them overprived in the western world - how would you compare the difference in thickness/weight when working with them? I get the part for harder produce and the disadvantage for thicker blades - though I find one is rather breaking things like pumpkins etc. up anyways, so speed is not much an issue. How about rather speedy cutting of more delicate produce? How's a thinner blade different there? Still wonder if trying a thinner one could open a new world...
Thinner and lighter generally corelates to faster and less tiring, but most of us are not cooking for hours on end every day. The Shibazi is a good knife so I don't know that I would say there is a massive difference to a thinner knife like CCKs, it is noticeable but I don't know about $100 for a new knife noticeable. I think it comes down more to do you want an excuse to buy a new knife or not
Your use of the term "choil" is a bit confusing. The (proximal or distal) rectilinear vertical extension of the blade descending from its spine is not its choil. That aside, your opinions are insightful.
I just bought the F208-1 off amazon, I wish you had an affiliate link set up, I would have used it. This video was extremely helpful when I was shopping, and I love this knife! thank you for the effort of bringing this to us!
Excellent video and thanks so much for helping me with my questions from the last video (and making all the caliper measurements, it helps a lot for understanding how different they are)!
this is a reply for a different comment from you about getting a CCK knife in Taiwan, I can't find that comment but will reply here. If your friend reads Chinese then I would order one on shopee shopee.tw/%E9%9B%99%E4%B8%AD%E9%90%B5%E5%BA%971928%E3%80%8D%E9%A6%99%E6%B8%AF-%E9%99%B3%E6%9E%9D%E8%A8%98-1%E8%99%9F-%E6%A1%91%E5%88%80-Small-Slicer-i.3949077.2676639002?sp_atk=9cc20e7d-b133-412c-a094-4d6ad5a4d1cc if not I have a few extra (new unused) and could sell them one
@@cookingwithcleavers6842 Oh sorry for the removed comment, my friend's dad actually found a shop with the knife last minute and picked a 1301 up in person (and with the old stamped logo too!) for 1200 NTD so everything worked out - thanks again!
I have a Shibazi F-208 9" with a very nice Rosewood handle for 3 Years now, the best kitchen knive I ever bought I use it every day besides a paring knive and it didn't broke the bank.
I got the F-280-1 and -2, and both handle come with some kind of coating - no oiling required at all.
Glad I found your channel. Currently my favorite knife is a Nakiri, since it has the same cutting style as Chinese vegetable cleavers I decided to give them a try.
The first one is already on the way but maybe I'll get another one.
The P03 is not the same as the TP-03. The P-03 is a “dual purpose” cleaver meaning that the blade is thicker at the edge and heavier than a slicing cleaver. The P03 also uses cheaper steel.
@@cookingwithcleavers6842 Definitely not getting one of those
@@cookingwithcleavers6842 Is the entire P line dual purpose cleavers or just the P-03?
@@thiago.assumpcao P-01, P-02, and P-03 are all dual purpose. I just made a video of them that will be published in a few hours
@@cookingwithcleavers6842 Thanks
Hi any suggestion for cut chicken and small born
Metric measurements are better anyways. More accurate. To me wood handles are better for long periods of use. It's the softer material.
F208-2 SangDao similar to slicing cleaver is also 8 inch and good one. :D
sanddao 桑刀 and piandao 片刀 are both slicing cleavers there appears to be no standardized differences across the industry. F-208-2 is a great cleaver, I prefer the extra inch of the -1
Great channel! I have the carbon steel shibazi zuo, but it's not layered. Have you heard about the Hezhen layered stainless steel cleaver? Looks well made
I don't know much about Hezhen, I would be cautious about their line of Chinese knives that look fancy, they may be spending more on making it look good than on making it perform, but again no experience. on some of their more plain cleavers they use rivets to hold the handle on which is different than most with a full tang rat tail.
@@cookingwithcleavers6842 the one that I am talking about is more plain looking, and does have rivets on the handle indeed. They say it has a X9Cr18 core steel.
@@victoroe454 I don't have any experience and don't have plans to look at it, the ones I have seen are only 7inches long, I prefer 9inches usually. If you get it let me know how it is. If heat treated well the 9cr18 should be pretty good
@@cookingwithcleavers6842 they also have an 8 inch version. I will let you know if I do buy it, thanks for the help!
@@victoroe454 I just bought the Hezhen that has a simple round wooden handle and 2 rivets. Its on the way but probably will take 1-3 months to get here. Its my first Hezhen knife so I can't tell you much about them but, as Cooper said , some of their knives are designed for style instead of practical use.
Be carefull with fish belly handle knives, they look fancy but it forces you into a specific gripping style. If you like the grip it will be a good handle for you but if you don't there is no way to adapt. When I buy online I always choose other handle types to avoid this issue.
Can you shave hair or push cut receipt paper with this knife?
out of box no, you will need to get some good whetstones and sharpen it to that level yourself. It is easy to sharpen and holds an edge well.
Any thoughts on the tojiro f 631 chinese cleaver?
it is a little too rich for me. The most I have spend on a Chinese cleaver is about $55. Japanese Chuko Buchos often appear to have a bit more belly and weigh a little more than other slicing cleavers.
@@cookingwithcleavers6842 thanks for your thoughts
The coating sucks, though wetting the blade helps nonetheless. Didn't like the sharpcorners of the blade for pinch grips - needed to sand them round, even got a blister out od the box.
Haven't tried a CCK as I find them overprived in the western world - how would you compare the difference in thickness/weight when working with them?
I get the part for harder produce and the disadvantage for thicker blades - though I find one is rather breaking things like pumpkins etc. up anyways, so speed is not much an issue.
How about rather speedy cutting of more delicate produce? How's a thinner blade different there? Still wonder if trying a thinner one could open a new world...
Thinner and lighter generally corelates to faster and less tiring, but most of us are not cooking for hours on end every day. The Shibazi is a good knife so I don't know that I would say there is a massive difference to a thinner knife like CCKs, it is noticeable but I don't know about $100 for a new knife noticeable. I think it comes down more to do you want an excuse to buy a new knife or not
Your use of the term "choil" is a bit confusing. The (proximal or distal) rectilinear vertical extension of the blade descending from its spine is not its choil. That aside, your opinions are insightful.
Throw up a visual comparing the thickness lol