Yea I have a Moritaka chuka but it’s so big and has the grind of a noodle knife so honestly I just don’t use it which is kind of sad. I’d really prefer a tall nakiri and a good deba better.
I have a 9Cr18MoV Hezhen, high-end steel Allrounder cleaver with high edge retention . I've used many knifes in my life and the last cleaver was a crapper, it was lighter than my Hezhen, but due to weight distribution, it felt heavier and it was no fun to cook AT ALL, my hand and arm gets tired using it, I had to sharpen it often and even if sharp, it doesn't made the cut. But with this I finally can slice paper thin ginger, mince garlic like you showed and am very happy to have finally a cleaver that is fun to use.
I have my shi ba zhi as my starter. I purchased it to try out the shape and am in love. I use it for veg, herb and other aromatic cutting as well as slicing boneless meats
I have a Sugimoto #5 and #6, but the #6 is my favorite and use it nearly for everything. From dicing garlic to cutting up nearly any vegetable and all boneless meats. These Chula Bocho’s are amazing, and super versatile and safe, with all the extra height, it will always make contact with your claw hand. Just always wipe them down or they will rust on the spot, then it’s time for the rust eraser or some Bon Ami and a daikon slice. Happy cleavering!!
Martin Yan cleaver videos: especially the ones where he breaks down chickens are amazing! They are what got me interested in Chinese Cleavers. The main benefit of the cleaver was production. I could prep veggies and some proteins more efficiently with a cleaver. A side benefit was after learning to use a large cleaver (220mm x 110mm, 300 - 400 grams). No other knife seemed too big. It really improved my knife skills.
I remember watching MY on PBS in my younger days using a cleaver to smash garlic. He gave it a good quick whack with the side of the cleaver. it turned into mush, just like a clove of garlic through a garlic press, but he didn't need to clean a press.
I've been watching lots of videos on Serbian cleavers for weeks ,I then came across your video and realised what I need is a mulberry cleaver as I only need a it for vegetables, I've learnt more watching this video than I have watching hundreds of others ,thank you ,just need to find the right cleaver for my budget 🤘
I have 4 cleavers. Two light that I interchange and use for pretty much everything. One heavy for pork work, and one so large that it is almost agricultural… My gramps used to use it on beef bones in his shop before butchers figured out that saws were better in many circumstances.
Your Cantonese is impressive. Very good intonation. How did you learn the language? Married to a Cantonese woman? I have an old Joyce Chen Chinese cleaver. It's full tang with a riveted wooden handle. I chop chicken bones with it and it's a good vegetable knife too. It doesn't glide through onions like a Japanese Nakiri but if you have just one knife, it's great. At one time, I wanted a Shun Classic Chinese Cleaver but I changed my mind when I figured it wouldn't be good at chopping chicken bones. Good video.
Love the sound when he cuts on this cutting board, it reminds me of all those Kung fu movies, or Chinese Opera drums. This guy is great and super informative. I hope that more people start to use a Chinese cleaver or Chukabocho. It is my favorite style of knife, where it is actually difficult to use anything else.
with my cleaver I rock back and forwards so I push down forwards and pull down backwards. I don't think it is as sharp going back but it's good fun breezing through vegetables like that
I'd been looking into knives for a couple of years but never found something I truly liked until I ran into a Martin Yan video which lead to @MadewithLau. And oh MAN did I understood why the couple Chinese chefs around here basically did everything with two knives. I ended up getting a Shi Ba Zi Zuo for dirt cheap considering where I live and it's pretty much replaced everything else, I even got more into actually cooking stuff now.
This video is very good. It could have been enhanced by providing the make and model (of each cleaver used) written down in the "More" section. I would have liked to have been able to visit the manufacturer's website. Maybe the host will do so through an edit!
桑刀 - the mulberry knife in pinyin (Mandarin Chinese) should be sāng dāo; it took me quite a while looking for a song dau (I missed that it is the Cantonese name, and in Cantonese there are 7 tones to distinguish, so the accent should be essential, too). Hope this helps you to find one!!
"Civil and military knife", hahaha! That's funny when you translate the characters just according to the paper. The real meaning of the cleaver name is referred to it can take both fine slicing and tough small bone-chopping jobs.
I've got some more info from Colin, the thinner CCK Mulberry & Slicing cleavers as well as the Japanese Chuka Bocho are 15 degrees, the thicker Kau Kong and Civil & Military are 20 degrees.
CCK 1602 = SHW Cattle bones and whatnot... The axe of the cleaver world. I've yet to find a task I worry about damaging it. It's got an 8.4mm spine. It doesn't slice great but it laughs at hard root veggies, melons and pumpkin
This was a great video i really appreciate the details you went into for the different styles im just a home cook but i will be adding a cleaver shortly. I've heard your cutting surface is just as important as the knife you use...what's your opinion on cutting boards? What's best for a cleaver I see you're using wood can you expand on this? Thank for any information
Awesome to hear, thanks for watching! Wood is definitely the best for your knives, and it looks great! These end grain boards from larchwood, which dull knives the least and last ages with proper care. knifewear.com/products/larch-wood-end-grain-cutting-board?variant=12315280516
Yes, the featherweight cleaver is a CCK 1303 Mulberry knife. The S grind is subtle. It's enough to help with food release, but it's not so much as to cause wedging!
Really good video. It's helpful when you guys spend a decent amount of time demonstrating and talking about the knives. As Mike did in his famous Nakiri video. What weight class would you say the Anryu Bocho 300mm is in?
@@kentonkwok7481 the one in the video is the 1203, so one size smaller than your 1202 but part of the same series. They're handmade, so the distal taper can vary!
Its a shame 3 out of 4 comments are spam porn advertisements. I very much like the choco bocho I bought wifey. Thought it might make her asian dishes a little more authentic. Komono is next.
