Chef Forum banner

need a smack around or abuse knife.

4K views 43 replies 12 participants last post by  rick alan 
#1 ·
i have a tojiro shirogami gyuto that im very happy with use it a lot for fine cuts and slicing meats and such.

but am afraid of just chopping lots of vegetables how to put it afraid of smacking it hard against the chopping board i got and hurting the knife.

looking for a knife that i just can hack vegetables and such with wit out being afraid of it.   

looking at this tojiro shirogami nakiri 165mm is that good looks flat and good for chopping lots of mushroms etc?
 
#12 · (Edited)
Agreed on cleavers, any Asian market will have decent (even if not so pretty) one piece shank cleavers for 8 to 15 us $.

And they hold up better than you might think.

As to kick-around knives, as a caterer  I'm coming from different perspective....where knives I take to events are subject

to abuse, being "borrowed" and never returned, or just plain disappearing. In such case Id carry ultra cheap chef knives

for general chopping, slicing etc, and keep my decent knives (fine dicing, meat trimming etc) in a wrap in my bag or under

the car seat  until called upon for service.

And BTW I rarely take cleavers to catered events--just too many people around, unless I have a kitchen available,

or at least a secluded cook-tent.
 
#18 · (Edited)
bdl dissapeared from the forum months ago. Why don't you buy a generic chinese cleaver like this?:


Its just $15.99 on eBay HERE. Use it for a while and eventually, if it fits your needs, get a fancier one. Personally, i would never spend a lot of money on a cleaver.
 
#23 · (Edited)
bdl dissapeared from the forum months ago. Why don't you buy a generic chinese cleaver like this?:


Its just $15.99 on eBay HERE. Use it for a while and eventually, if it fits your needs, get a fancier one. Personally, i would never spend a lot of money on a cleaver.
Aren't some asian cleavers for meat; they're thicker. And the other, thinner cleavers for veggies?? There is a difference in thickness between the two types of cleavers I always thought. I have an asian vegetable cleaver purchased at WokShop.com and it feels very light and is very thin, too.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top