About 35 years ago I bought a "chinese cleaver" from a second hand store in Seattle. It looks identical to yours, including the handle profile, but shorter. I haver cherished it ever since. But being made of carbon steel, it's very easy to get rust spots and holds onto fats very easily. Need to learn how to best clean it and sharpen it. Thank you for helping me understand the treasure I have.
Get some fine steel wool at any home box store or hardware store and just shine up the sides of the knife to whatever degree you wish. Every time you shine it up or use it- wash it off, dry, and wipe a little oil over the blade to protect it from rust.
For sharpening i recommend a spyderco sharp maker, or a lansky master's edge (clean the rods when they get dirty or loaded with gray streaks using bar keeper's friend or comet. Jist scrub the blade with that abrasive powder on a wet rag and it'll clean it and it'll remove any rust spots.) After drying it, wipe the blade with a light coat of cooking oil to prevent rust.
The only reason I've been wanting that knife is so that that I can use the blade to lift things from the chopping board into the pan! I'm sure it's a great knife and I am waiting for one that I ordered recently to arrive. Can't wait! I've also learned a lot from this video
I have about 50 years in the kitchen using mostly nothing but a Chinese cleaver. I do have a couple other knives, but I really don't use them often (Others: 7 inch santuko, Victorinox boning knife). Cleavers are really versatile.
In ancient times when people didn't have cable I became a fan of Martin Yan's "Yan Can Cook." Nearly 30 years ago my mom bought me his Chinese Chef Knife as a birthday present. To this day it is my go-to knife for cooking. I have other knives but it is always the first I reach for when doing prep and would be my "If you could only have one knife..."
Excellent introduction to a whole different approach. I recently saw a video on a Chinese dish and sure enough the chef used that one knife for everything. And these guys have the geometry to get very sharp. Never anything wrong with that.
thank you so much! It is really impressive to see them do such finesse and detail work with such a large knife. as you said, the geometry of the knives are very thin that allows very delicate cuts to be performed. Thanks for watching my man!
i recently purchased an inexpensive shibazi cai dao for general use and it's quickly become my go-to for anything other than peeling/deboning. it took a little time to get used to the different center of gravity it has, but the sheer weight makes most chopping tasks near-effortless, and it works great for pounding meat/garlic. i nicked my index finger once while adjusting, but the damn thing was so sharp i didn't even notice for a few minutes
The shibazi are great! Fantastic knife that is comparable to CCK for half the price. I agree that there is a learning curve. But once you get use to it, the other knives kind of gets forgotten 😃
Thnx for the tutorial. I recently received a nakiri as a gift and to be honest I can't get enough of it. Now I'm interested in adding his big brother to the arsenal. Again thnx for the breakdown. I subscribed for this. That n the hat's dope lol
Thank you so much for the support! Nakiri knives are amazing and if you like the nakiri, I think you'd love a chinese chef knife as well. Thank you for the hat compliment. I'm always on the lookout for a good hat 😀🙏
Just got one a month ago and am loving it. It takes a bit to get used to the different style and shape (and insane sharpness). But once I made a bulgogi with it I was sold. The speed and ability to cut super thin slices of meat, chop vegetables, and scoop them into bowls changed the game for me.
They are insane vegetable killer, totally different design compare to western knife but a much more extreme cutting machine compare to Nakiri. And it's also decent for boneless meat. Since people puchase boneless meat more than bone-in from market nowadays I highly recommend everyone try it and forget about Santoku and Nakiri.
I completely agree! I think it is very well designed for a lot of Eastern Asian cuisine. Lot's of more refined cuts and smaller pieces of meat being cut down for stir-fries and etc.
For me it’s all the same. If you start from a Thai kiwi, the Japanese have a similar nakiri /santoku (plus weird metallurgy), the Chinese a wide blade version (the model here is their xxl version), European chefs a long point version. For an even more narrow version the blade will be curved
Yea, you are so right. Its a shame that Chinese Cleavers aren’t more popular in the west. I feel like when western people see a cleaver they assume its a meat cleaver, but what they don’t know is that the heavy duty meat cleavers are outdated. Basically every grocery store and butcher shop will debone or fillet your meat for you, and they are not using a meat cleaver in these butcher shops, they are either using a bandsaw to cut through bone or if its fish they are probably using special purpose knives and not a generic meat cleaver. Basically the only people that need something more than a Vegetable cleaver are chefs in high end restaurants that are breaking down a whole cow, or butchering a live fish to make sure their food is as fresh as possible.
My Thai partner uses the cheap (and slightly smaller) Kiwi equivalent for almost everything she does in Thai cuisine. We have a Chinese knife like this and also a nakiri but she just gravitates back to the Kiwi.
You never named the knifes or which company they are from, which is premium brand and lowest so we get to know many thanks for the video upload it was very good please if you elaborate it bit more it would be perfect.
You forgot to mention that you can use the broad side of the knife to smash garlic. Put the flat side of the blade on top of the garlic and smack down with your fist on the knife, and the garlic is crushed, and the skin is neatly separated. Also the bottom of the handle is perfect for crushing the fermented black beans.
This brings back memories, I used to be in charge of the grill at a local Tex-Mex chain restaurant. I'd prepare beef and chicken fajitas for serving. I would alternate between using a chef's knife and a "chinese cleaver" as I called it back then. I used the the cleaver for the slicing beef fajitas for tacos or platters or chopping up the beef fajitas into small pieces for quesadillas. For chicken fajitas, I usually used the chef's knife for chicken but would make use of the cleaver if I couldn't get a hold of a knife. ^_^
What brands would you recommend for a Chinese Chef's Knife? I'm trying to get my hands on a quality one. I currently use a Cutco Vegetable Knife for most of my stuff, but I constantly have to take the blade to the honing steel and the blade struggles with carrots, limes, ripe tomatoes, etc.
Hi! It really depends on what price range and etc. But there are a lot of Japanese makers that make chinese style chef knives/tall nakiris. But those usually are 300+. If you want really good bang for your buck, the shibazi is like $40 on amazon and it is amazing for the price point amzn.to/44ZsRtv
@JubeiKibagamiFez you can never go wrong with a CCK. I do love a carbon steel knife but have been really enjoying the low maintenance of stainless as well since life has gotten real busy 😅
Thank you for your informational video. Just few days ago I ordered a Chinese chef knife which is being sold under the TM name of the famous cook Ken Hom. Can't wait to learn working with it. Greetings from the Czech Republic, central Europe.
I was looking for an entry level one and settled for Ledge On. All you said and more. Great knife for less than $30. As functional as a chefs knife. I have this, and a Obliterator. Just need to find a nice " mid range " cleaver.
I will have to check those out! I saw Kiwi has some cleaver style knives as well. Gotta go check it out. I hear great things about the shibazi. I have a few here I will be reviewing. Might need to grab one of those kiwis for a comparison as well. 😃
Thanks! I don't count anymore how much I had to fight to explain that is a knife, not a cleaver. But anyway, I have some nice knives, but my fav is the Chinese chef knife. Despite his massive shape, it's incredible how it's handy, easy to use, well balanced and precise. Cheers from France.
I have learned from some of the best Chinese cooks that the knife is thicker and heavier toward the handle, such that you can use that part for harder work while the front for particular fine work.
I'd like to see cookware, cooking tool reviews alongside the knife related content. Your straight up style of reviewing items would be refreshing on butcher blocks, cutting hoards, sauté pans, etc.
@@Exiled_Rouge thank you so much for the positive feedback! We are branching out and will be reviewing more cookware and kitchen gear. We've also be debating on doing more recipe videos as well. Thank you so much for your support! 😃🙏
Are you based in the Philippines? I think it would be nice if you review the knives that are readily accessible to the majority which are found in the local department stores. The brands I usually see are Chef's Classic and Masflex. They are just everywhere. It's very unfortunate that we do not have access to the ones that you are usually reviewing.
How about slicing meat? Will a chinese cleaver work? Thinking of getting one. Problem is: I already have a Nakiri for vegetables, and I use a chef's knife for meat, but I totally hate to use it to cut chicken breats and filet mignon/tender loin.
Hey! It can definitely slice meat. Think about most stir fries. The meat are sliced or diced small. All with the Chinese chef knife. If you dont want to spend the extra money, you can honestly cut meat with the nakiri as well. But once you get a Chinese chef knife, it might become your all purpose knife 😁
Love the vid dude, your very thorough, I have to get me one of those and see the wifes reaction lol, it is definitely a knife I want to try, it looks a little challenging but fun to get use to
Thank you so much and glad you like the video! I remember when I first pulled this big buy out and my wife was like, uhhh, are you killing a zombie? 😂 maybe
Thank you! Glad to be back! 😃 Are you talking about for handles? There are several methods I see, some are welded on handles, some have full tangs and some are like the one I show in the video. Hidden tang that goes all the way through the handle and the tang is hammered/bent at 90 degrees to keep the handle from coming off.
@@BetweenTwoForks yes, exactly. I look at the handles and wonder how durable they are, but the method you described seems more than adequate for the purpose.
@@theneighborguy i agree! I never had a handle come loose in this construction. Which says a lot. I don't even think there is epoxy in there. Only thing is that there are some gaps that can allow water in and if it doesn't air out properly, it can rust 🤕
Where can you get a good one to buy? I've been looking. They have an all-steel version at 99 Ranch, but I want one that will last a while and hold an edge. I've been using a Shun Nakiri but it's been cramping my hand lately.
@@BetweenTwoForks It doesn't exactly cramp, but being a 5" Nakiri and very light, I think I end up gripping too hard to control it. The weight of the knife isn't enough to influence the cut (have to use pressure). It's hard to describe, but it doesnt' feel right when cutting/slicing lots of harder, longer veg like carrot, and it's too small to cut straight through something like a cabbage, I assume a 6" would probably handle better, but wanted to try something that could rival my 8" euro chef's knife. My 5" Nakiri is great for stuff like julliene peppers, cucumber, and stuff that is more gentle. I only cook veggie and seafood, so I'm looking for something that can do both delicate work and be a workhorse. I'm hoping to spend
The other thing about the Nakiri that feels "cramped" to me is because it is not a deep blade, I'm afraid to chop with speed in case I accidentally bring it above my left hand knuckle. A large cleaver-shaped blade wouldn't have this problem. Because of this, with the nakiri I end up having to concentrate more, which leads to what feels more "cramped" (have to keep the knife in a narrow range of motion)
@@BetweenTwoForks I ended up splurging on a 7" Shun veg cleaver. Overkill, but it was on sale with no sales tax. I'm sure it will do the job, but the Dexter knives seem to be the industry standard!
I was wondering though, I've seen Gordan Ramsey's knife skills video but I was curious about whether there are equivalent/alternate techniques in the East? The cuisines developed independently, so I would think there are some knife skills unique to some continents? Or is it all the same because it works?
Hey! Yes, there are definitely some knife skills that are specifically created base on the Chinese chef knife. There are loads of videos on RUclips that shows some amazing Asian chefs showing off their knife skill. I'm still working on mine, so I won't be the one to demonstrate sadly 😅
All these types of knives are mostly about push-cutting, to cut food into bite-sized chunks to eat with chopsticks. With some care you can do things like peeling with them, also, but they aren't primarily designed for that.
What brand of chinese chef knife is good???? I wanted to buy a large one like the one you have dont see it one that large. Can you tell me what brand is that
Hi! I think I just responded on your other comment about this large slicer. If you have your mind set on getting a large slicer, this one here is a Fook Kee SK120 but one that is easier to find online is a CCK KF1102 large slicer, which is pretty much the same knife. Hope this helps! :)
Hi! F if you are looking for one similar to the one in the video. It will be the CCK KF1103 large slicer. But either of the ones you listed should serve you will. They are just a little smaller compared to this one but still a lot of knife and will be great!
Getting one tomorrow because I've been making a lot of homemade ramen from scratch and a regular knife is too slow for chopping the noodle. and will be fun for the entire experience. overall.
There's a gentleman in Seattle who makes Chinese kitchen knives. There are three of them. Same handle. Same length. Same depth. Same handle. The only difference is the width and weight. They're all great knives, and all a cleaver design - yes, there are vegetable cleavers. The lightest one is very much like the one you have there. It's one of my five go-to knives. The other are a Japanese Debas for fish and meat, a Japanese pattern chef's knife, a bread knife, and a paring knife.
Hello! Thanks for the video. You say that Shibazi is your favorite knife, although there are many more expensive ones. Do you think if I already have a HEZHEN YM3L Cleaver Chinese Vegetable Knife, do I need to think about buying a Shibazi F208-1 or that knife like in your video? Is he any better? Will it expand the convenience of use? Or is it just not a pity, since it is a utilitarian knife, a workhorse? I've heard a lot of good reviews about Shibazi, but I haven't heard much about HEZHEN, what do you say? I want to improve my user experience in the kitchen.
There are two versions , they use numbers, and this is the large version as far as I know. So yes it’s really big. I only need that long for long slicing, like bread, and then I prefer a narrow blade to reduce friction
Hey there! Mine is not thick and heavy at all. With Chinese Chef Knives, they do have variations of them. This one is a slicer. There are heavier duty ones that are more for butchering and cutting through some bones. I suggest making sure you got the right type. Hope this helps! 😃🙏
Thank you for all the great info. These are things I didn’t know. I’m glad I watched this before I purchased a meat cleaver. Bc what I’m looking for is a Chinese chef knife and didn’t know it. Where can I purchase a knife like the one you are using in this video?
I would love to know what the particular knife is you are using in your video? I have a ≈$50 chinese vegetable cleaver that i almost exclusively use, even over my wusthof chef knife and would love to upgrade my cleaver. Yours is a little squarer and all round larger then mine. Yours is beautiful.
I just bought this exact same knife. The text on it is something along the lines of (use the google translate app on your phone) "complies with 19XX law authentic ___" Since it's Chinese, I'm wondering if it's really a good quality carbon steel or something else. The finishing on the knife is very rough
what the Chinese refers to as the "vegetable knife" is an all in one, all purpose kitchen knife. since it's sharp, broad and heavy Though it has been used outside of the kitchen... for all kinds of purposes as well.
Manufacturers calling it Chinese cleaver just make people confused; it'd a lot easier to comprehend that a chef's knive in Chinese cooking looks different, than to tell people that a cleaver isn't for...cleavering.
I find the the veg knife is WAY superior to a western chef when I am cutting through a great vertical distance...try very thin slices of swiss cheese from a 3" or 4" thick block, and see which gives you slices more similar to a deli slicing machine...the wide blade just wants to stay consistent while the narrow blade wants to wander.
Yes, actually got another comment like this about 3 days ago 😂 I take it as a compliment and I'm a huge fan. Thanks for watching and supporting the channel! 😃🙏
I think where people might have difficulty with your distinction is that a cleaver is not a knife. It is its own separate category. It is technically a knife, but the definition of knife is so broad as to include so many tools that everyone will find exception with at least one of them. Given this, the "Chinese vegetable knife" just does not fit what is traditionally regarded as a "knife" in the Western world. I still want one.
For Rhyming Purposes, This Cleaver should be named as Beast Knife with that Butcher Knife! Brother provide me an Amazon link to purchase the one you have on that table!
Honestly, this is a very personal choice/preference. Some people like heavier knives, some find it fatiguing. The extra big Chinese chef knife is fun, but a standard size one is plenty proficient 😃🙏
Honestly, this is a very personal choice/preference. Some people like heavier knives, some find it fatiguing. The extra big Chinese chef knife is fun, but a standard size one is plenty proficient 😃🙏
Oversimplified it is just a thick rectangular piece of metal with a sharp edge with a handle Also this dude with a motorcycle that sell fish and veggies came to my house everyday to sell us some produce and every time we buy fish he has this knife that looks like a chinese chef knife and he uses it like a clever chopping through tilapias. he sharps his knife on the cement if he feels his knife is not sharp ive once notice welding marks on the part where the blade to handle connect turns out he snapped it and he didnt even bother to change the two dollar knife what a knife abuser Btw great guy my mom hates morning supermarket trips so this guy helps us have home cooked breakfast
I always thought the Chinese “cleavers” looked cumbersome and awkward. But everyone I’ve met that has one swears by them. I think it’s one of those things I just gotta try myself. Great video!
I love mine but I also learned to cut with one since that was what my parents used. The typical Chinese chef knives are a bit smaller than the one I have in the video. The one I have is probably one of the largest ones, I also have a mid size one too. Thanks for watching and supporting the channel! 😃🙏
@H S I think you would be surprised at how the mid size Chinese chef knives perform. They are surprisingly nimble. But I think it is a personal preference thing. Some times I like reaching for a bunka or santoku. I use those two knives a lot as well. Especially the bunka 😃
I have a nice set of Wusthof knives, but they’ve mostly sat in the rack since I bought a $15 carbon steel cheese knife, mine is a bit smaller than the giant one in this video. Takes a little getting used to, but I’m really liking it.
I bought one last week and I can't understate this; it's literally effortless to cut with. it just cuts by itself, I don't understand how everyone doesn't use them lol
After 25years of my life wondering why the Chinese knife was so big I know it was a wast of material compared to our western knife never knew it made like that for so much purpose 😮😮
People struggling with peeling garlic... pre-soaking then shaking the cloves in glass jars, etc. Clearly, they’ve never seen a Chinese grandma use the side of her choi dōu LOL. PAK!! Done. #knuckleclearance4dayz
I'm pretty much from SE Asia (Hong Kong) and also been to SE Asia 😂 They have two types of Chinese chef knives. Some are heavy duty and thick like a butcher knife. And some for delicate work that's much thinner 😃 thanks for watching and supporting the channel! 🙏
I wouldn't tell you to change the name of the caidao, don't you try to lecture me on what a cleaver is. The caidao, is a cleaver. Any chopping knife is a cleaver, including the tiny vegetable ones.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Many have asked what my recommended Chinese Chef Knife that is best bang for the buck (Amazon Associate link):
amzn.to/44ZsRtv
Is this the knife you have in this video and or do you have review specifically of the knife from the Amazon link.
About 35 years ago I bought a "chinese cleaver" from a second hand store in Seattle. It looks identical to yours, including the handle profile, but shorter. I haver cherished it ever since. But being made of carbon steel, it's very easy to get rust spots and holds onto fats very easily. Need to learn how to best clean it and sharpen it. Thank you for helping me understand the treasure I have.
Get some fine steel wool at any home box store or hardware store and just shine up the sides of the knife to whatever degree you wish. Every time you shine it up or use it- wash it off, dry, and wipe a little oil over the blade to protect it from rust.
For sharpening i recommend a spyderco sharp maker, or a lansky master's edge (clean the rods when they get dirty or loaded with gray streaks using bar keeper's friend or comet. Jist scrub the blade with that abrasive powder on a wet rag and it'll clean it and it'll remove any rust spots.) After drying it, wipe the blade with a light coat of cooking oil to prevent rust.
The only reason I've been wanting that knife is so that that I can use the blade to lift things from the chopping board into the pan! I'm sure it's a great knife and I am waiting for one that I ordered recently to arrive. Can't wait! I've also learned a lot from this video
Thank you for supporting the channel! I'm glad the video is helpful. It is such a convenient knife. Excited for your new knife to arrive! 😃🙏
Hey provide me that amazon link brother!
I have about 50 years in the kitchen using mostly nothing but a Chinese cleaver. I do have a couple other knives, but I really don't use them often (Others: 7 inch santuko, Victorinox boning knife).
Cleavers are really versatile.
In ancient times when people didn't have cable I became a fan of Martin Yan's "Yan Can Cook." Nearly 30 years ago my mom bought me his Chinese Chef Knife as a birthday present. To this day it is my go-to knife for cooking. I have other knives but it is always the first I reach for when doing prep and would be my "If you could only have one knife..."
Excellent introduction to a whole different approach. I recently saw a video on a Chinese dish and sure enough the chef used that one knife for everything. And these guys have the geometry to get very sharp. Never anything wrong with that.
thank you so much! It is really impressive to see them do such finesse and detail work with such a large knife. as you said, the geometry of the knives are very thin that allows very delicate cuts to be performed. Thanks for watching my man!
i recently purchased an inexpensive shibazi cai dao for general use and it's quickly become my go-to for anything other than peeling/deboning. it took a little time to get used to the different center of gravity it has, but the sheer weight makes most chopping tasks near-effortless, and it works great for pounding meat/garlic. i nicked my index finger once while adjusting, but the damn thing was so sharp i didn't even notice for a few minutes
The shibazi are great! Fantastic knife that is comparable to CCK for half the price. I agree that there is a learning curve. But once you get use to it, the other knives kind of gets forgotten 😃
Thnx for the tutorial. I recently received a nakiri as a gift and to be honest I can't get enough of it. Now I'm interested in adding his big brother to the arsenal. Again thnx for the breakdown. I subscribed for this. That n the hat's dope lol
Thank you so much for the support! Nakiri knives are amazing and if you like the nakiri, I think you'd love a chinese chef knife as well. Thank you for the hat compliment. I'm always on the lookout for a good hat 😀🙏
Just got one a month ago and am loving it. It takes a bit to get used to the different style and shape (and insane sharpness). But once I made a bulgogi with it I was sold. The speed and ability to cut super thin slices of meat, chop vegetables, and scoop them into bowls changed the game for me.
I bought a Chinese vegetable knife years ago on a whim at an Asian market, and now I use it for pretty much all my cooking. Great for many purposes.
They are insane vegetable killer, totally different design compare to western knife but a much more extreme cutting machine compare to Nakiri. And it's also decent for boneless meat. Since people puchase boneless meat more than bone-in from market nowadays I highly recommend everyone try it and forget about Santoku and Nakiri.
I completely agree! I think it is very well designed for a lot of Eastern Asian cuisine. Lot's of more refined cuts and smaller pieces of meat being cut down for stir-fries and etc.
Ye it's way better to buy a decent Chinese chef knife than one of the japanese style knives with a brittle edge.
For me it’s all the same. If you start from a Thai kiwi, the Japanese have a similar nakiri /santoku (plus weird metallurgy), the Chinese a wide blade version (the model here is their xxl version), European chefs a long point version. For an even more narrow version the blade will be curved
Yea, you are so right. Its a shame that Chinese Cleavers aren’t more popular in the west. I feel like when western people see a cleaver they assume its a meat cleaver, but what they don’t know is that the heavy duty meat cleavers are outdated. Basically every grocery store and butcher shop will debone or fillet your meat for you, and they are not using a meat cleaver in these butcher shops, they are either using a bandsaw to cut through bone or if its fish they are probably using special purpose knives and not a generic meat cleaver.
Basically the only people that need something more than a Vegetable cleaver are chefs in high end restaurants that are breaking down a whole cow, or butchering a live fish to make sure their food is as fresh as possible.
Hello, what is the make of this Chinese chef knife you are showing in video and where i could buy it please, Thank you.
Very interesting and informative video! Thanks!
My Thai partner uses the cheap (and slightly smaller) Kiwi equivalent for almost everything she does in Thai cuisine. We have a Chinese knife like this and also a nakiri but she just gravitates back to the Kiwi.
You never named the knifes or which company they are from, which is premium brand and lowest so we get to know many thanks for the video upload it was very good please if you elaborate it bit more it would be perfect.
I have learned so much by watching your videos, thank you sir.
That makes me so happy to hear that the videos are providing value to you and the rest of the viewers! Thank you so much for supporting the channel!
You forgot to mention that you can use the broad side of the knife to smash garlic. Put the flat side of the blade on top of the garlic and smack down with your fist on the knife, and the garlic is crushed, and the skin is neatly separated. Also the bottom of the handle is perfect for crushing the fermented black beans.
Nope, he mentioned smashing too 🤷🏻♂️
This brings back memories, I used to be in charge of the grill at a local Tex-Mex chain restaurant. I'd prepare beef and chicken fajitas for serving. I would alternate between using a chef's knife and a "chinese cleaver" as I called it back then. I used the the cleaver for the slicing beef fajitas for tacos or platters or chopping up the beef fajitas into small pieces for quesadillas. For chicken fajitas, I usually used the chef's knife for chicken but would make use of the cleaver if I couldn't get a hold of a knife. ^_^
Great video for introducing Chinese chef knife in detail, thank you Sir.
I have several Chinese chef knives..took me awhile 2 get used 2 using them...now they're like a go to...
They are awesome! It does take some time to get use to but once you do, you don't want to go back 😃
great review ....Love the comparisons with other knife styles....
Thank you very much for supporting the channel!
Underrated knife. They do 90% of just about everything a knife needs to do.
What brands would you recommend for a Chinese Chef's Knife? I'm trying to get my hands on a quality one. I currently use a Cutco Vegetable Knife for most of my stuff, but I constantly have to take the blade to the honing steel and the blade struggles with carrots, limes, ripe tomatoes, etc.
Hi! It really depends on what price range and etc. But there are a lot of Japanese makers that make chinese style chef knives/tall nakiris. But those usually are 300+. If you want really good bang for your buck, the shibazi is like $40 on amazon and it is amazing for the price point amzn.to/44ZsRtv
@@BetweenTwoForks I was actually really eyeing the CCK 1301. I like the carbon steel and the very very subtle belly that knife has.
@JubeiKibagamiFez you can never go wrong with a CCK. I do love a carbon steel knife but have been really enjoying the low maintenance of stainless as well since life has gotten real busy 😅
@@BetweenTwoForks I don't know, though... Wash, dry, oil. I have a carbon steel wok that I've kept clean and rust free for.... Damn, like 20 years.
@@JubeiKibagamiFez hahaha I think you have a down to a routine. So you are good to go!
Great presentation. Very well explained. Thank you sir.
Thank you for your informational video.
Just few days ago I ordered a Chinese chef knife which is being sold under the TM name of the famous cook Ken Hom. Can't wait to learn working with it.
Greetings from the Czech Republic, central Europe.
Thank you very much for watching and supporting the channel 😃🙏 look forward to hearing what you think about a Chinese chef knife!
I was looking for an entry level one and settled for Ledge On. All you said and more. Great knife for less than $30. As functional as a chefs knife. I have this, and a Obliterator. Just need to find a nice " mid range " cleaver.
I will have to check those out! I saw Kiwi has some cleaver style knives as well. Gotta go check it out. I hear great things about the shibazi. I have a few here I will be reviewing. Might need to grab one of those kiwis for a comparison as well. 😃
Thanks! I don't count anymore how much I had to fight to explain that is a knife, not a cleaver.
But anyway, I have some nice knives, but my fav is the Chinese chef knife.
Despite his massive shape, it's incredible how it's handy, easy to use, well balanced and precise.
Cheers from France.
I have learned from some of the best Chinese cooks that the knife is thicker and heavier toward the handle, such that you can use that part for harder work while the front for particular fine work.
Absolutely perfect video! Thank you for clearing up so many common misconceptions.
Thanks for the video. Do you know where I can buy that specific knife?
Hi everyone! What are other items you would like to see on the channel? Recipes? Other cookware? Also, please Like & Subscribe!
I'd like to see cookware, cooking tool reviews alongside the knife related content. Your straight up style of reviewing items would be refreshing on butcher blocks, cutting hoards, sauté pans, etc.
@@Exiled_Rouge thank you so much for the positive feedback! We are branching out and will be reviewing more cookware and kitchen gear. We've also be debating on doing more recipe videos as well. Thank you so much for your support! 😃🙏
Are you based in the Philippines? I think it would be nice if you review the knives that are readily accessible to the majority which are found in the local department stores. The brands I usually see are Chef's Classic and Masflex. They are just everywhere. It's very unfortunate that we do not have access to the ones that you are usually reviewing.
How about slicing meat? Will a chinese cleaver work?
Thinking of getting one. Problem is: I already have a Nakiri for vegetables, and I use a chef's knife for meat, but I totally hate to use it to cut chicken breats and filet mignon/tender loin.
Hey! It can definitely slice meat. Think about most stir fries. The meat are sliced or diced small. All with the Chinese chef knife. If you dont want to spend the extra money, you can honestly cut meat with the nakiri as well. But once you get a Chinese chef knife, it might become your all purpose knife 😁
Love the vid dude, your very thorough, I have to get me one of those and see the wifes reaction lol, it is definitely a knife I want to try, it looks a little challenging but fun to get use to
Thank you so much and glad you like the video! I remember when I first pulled this big buy out and my wife was like, uhhh, are you killing a zombie? 😂 maybe
I love the size of that knife. Where did you purchase it?
Never have I seen such reflex when talking about beating meat
Glad you're back, great video. I'm curious what method of attachment is used in a high quality Chinese Chef knife.
Thank you! Glad to be back! 😃 Are you talking about for handles? There are several methods I see, some are welded on handles, some have full tangs and some are like the one I show in the video. Hidden tang that goes all the way through the handle and the tang is hammered/bent at 90 degrees to keep the handle from coming off.
@@BetweenTwoForks yes, exactly. I look at the handles and wonder how durable they are, but the method you described seems more than adequate for the purpose.
@@theneighborguy i agree! I never had a handle come loose in this construction. Which says a lot. I don't even think there is epoxy in there. Only thing is that there are some gaps that can allow water in and if it doesn't air out properly, it can rust 🤕
Thanks for the video. I want one !
Me too, and I don’t even cook.
Where can you get a good one to buy? I've been looking. They have an all-steel version at 99 Ranch, but I want one that will last a while and hold an edge. I've been using a Shun Nakiri but it's been cramping my hand lately.
Before I make any recommendations. Why is it cramping your hand?
@@BetweenTwoForks It doesn't exactly cramp, but being a 5" Nakiri and very light, I think I end up gripping too hard to control it. The weight of the knife isn't enough to influence the cut (have to use pressure). It's hard to describe, but it doesnt' feel right when cutting/slicing lots of harder, longer veg like carrot, and it's too small to cut straight through something like a cabbage, I assume a 6" would probably handle better, but wanted to try something that could rival my 8" euro chef's knife. My 5" Nakiri is great for stuff like julliene peppers, cucumber, and stuff that is more gentle.
I only cook veggie and seafood, so I'm looking for something that can do both delicate work and be a workhorse. I'm hoping to spend
The other thing about the Nakiri that feels "cramped" to me is because it is not a deep blade, I'm afraid to chop with speed in case I accidentally bring it above my left hand knuckle. A large cleaver-shaped blade wouldn't have this problem. Because of this, with the nakiri I end up having to concentrate more, which leads to what feels more "cramped" (have to keep the knife in a narrow range of motion)
@@BetweenTwoForks I ended up splurging on a 7" Shun veg cleaver. Overkill, but it was on sale with no sales tax. I'm sure it will do the job, but the Dexter knives seem to be the industry standard!
Do you have any experience with SHIBAZI Zuo? I'm looking for a budget Chinese knife and those look pretty good.
I have one here that I've been meaning to review. From my first impression, they are great!
Good stuff. Could you recommend a brand?
I was wondering though, I've seen Gordan Ramsey's knife skills video but I was curious about whether there are equivalent/alternate techniques in the East? The cuisines developed independently, so I would think there are some knife skills unique to some continents? Or is it all the same because it works?
Hey! Yes, there are definitely some knife skills that are specifically created base on the Chinese chef knife. There are loads of videos on RUclips that shows some amazing Asian chefs showing off their knife skill. I'm still working on mine, so I won't be the one to demonstrate sadly 😅
All these types of knives are mostly about push-cutting, to cut food into bite-sized chunks to eat with chopsticks. With some care you can do things like peeling with them, also, but they aren't primarily designed for that.
I'm researching CCK's, and have been leaning towards TUO. Would you recommend their Fiery Phoenix TC0701, TC0702, or their Blackhawk TCT1205?
I have a few Chinese chef knives and I love them
Same here! There are amazing 😃🙌
What brand of chinese chef knife is good???? I wanted to buy a large one like the one you have dont see it one that large. Can you tell me what brand is that
Hi! I think I just responded on your other comment about this large slicer. If you have your mind set on getting a large slicer, this one here is a Fook Kee SK120 but one that is easier to find online is a CCK KF1102 large slicer, which is pretty much the same knife. Hope this helps! :)
@@BetweenTwoForks thanks!
I guess you won’t answer, but where do I get a knife like that one or is there any that you recommend for some fine and rough work?
Sir i would like to know if i am going to buy a cck chinese chef knife which one should i buy cck kf1902 or the cck kf1912
Hi! F if you are looking for one similar to the one in the video. It will be the CCK KF1103 large slicer. But either of the ones you listed should serve you will. They are just a little smaller compared to this one but still a lot of knife and will be great!
@@BetweenTwoForks where do I buy that knife cck kf1103
Getting one tomorrow because I've been making a lot of homemade ramen from scratch and a regular knife is too slow for chopping the noodle. and will be fun for the entire experience. overall.
sir i would like to know where can i buy this kind of knife
This is pretty much the same as a CCK large slicer. You can find these on both eBay and reputable knife dealers. Thanks for supporting the channel! 😃🙏
@@BetweenTwoForks thank you sir
Great video and wonderful knife
Thank you for supporting the channel! 😃🙏
Bro instant subscribe when I saw the sweatshirt
Much appreciated! Really thank fullest for your support! 😊🙏
There's a gentleman in Seattle who makes Chinese kitchen knives. There are three of them. Same handle. Same length. Same depth. Same handle. The only difference is the width and weight. They're all great knives, and all a cleaver design - yes, there are vegetable cleavers. The lightest one is very much like the one you have there. It's one of my five go-to knives. The other are a Japanese Debas for fish and meat, a Japanese pattern chef's knife, a bread knife, and a paring knife.
Hi! That sounds amazing! Do you by chance have the makers name? I would love to check out their work. I'm always down to find hidden gems 😃🙏
@@BetweenTwoForks I will try to find it ... and find out if the place still exists. Have hit up the friend who took me there
Link for the knives?
Sorry, no link for this particular knife. This one is a Fook Kee SK120 slicer. A brand local to Hong Kong. 😃🙏
Yup gonna try one and see if it’s for me!
Hello! Thanks for the video. You say that Shibazi is your favorite knife, although there are many more expensive ones.
Do you think if I already have a HEZHEN YM3L Cleaver Chinese Vegetable Knife, do I need to think about buying a Shibazi F208-1 or that knife like in your video? Is he any better? Will it expand the convenience of use? Or is it just not a pity, since it is a utilitarian knife, a workhorse?
I've heard a lot of good reviews about Shibazi, but I haven't heard much about HEZHEN, what do you say? I want to improve my user experience in the kitchen.
Very informative, thank you!
Very informative. Thanks.
This knife where is available
Wishing you would have give some dimensions!🙏
There are two versions , they use numbers, and this is the large version as far as I know. So yes it’s really big. I only need that long for long slicing, like bread, and then I prefer a narrow blade to reduce friction
I just got my first and I was trying to be modest about my spending to try it out but it's feels really thick and heavy.
Hey there! Mine is not thick and heavy at all. With Chinese Chef Knives, they do have variations of them. This one is a slicer. There are heavier duty ones that are more for butchering and cutting through some bones. I suggest making sure you got the right type. Hope this helps! 😃🙏
Thanks man. Much appreciated and pretty inspirational...
Liked & subscribed...🙏🙇🏻♂️🙏
🙂👍🏻🇨🇦
Thank you very much for watching and supporting the channel! 😃🙏
Thank you for all the great info. These are things I didn’t know. I’m glad I watched this before I purchased a meat cleaver. Bc what I’m looking for is a Chinese chef knife and didn’t know it. Where can I purchase a knife like the one you are using in this video?
I enjoy using my chinese chef's knife more than all my other knives. It's really an all in one.
it is such a great all around knife! I love using mine as well!
Holy crap that is almost comically tall, but definitely functional.
Hahaha this one I have is definitely one of the bigger ones. They are typically a bit smaller. I love them though! Thanks for watching!! 😃🙏
I would love to know what the particular knife is you are using in your video? I have a ≈$50 chinese vegetable cleaver that i almost exclusively use, even over my wusthof chef knife and would love to upgrade my cleaver. Yours is a little squarer and all round larger then mine. Yours is beautiful.
I just bought this exact same knife. The text on it is something along the lines of (use the google translate app on your phone) "complies with 19XX law authentic ___"
Since it's Chinese, I'm wondering if it's really a good quality carbon steel or something else. The finishing on the knife is very rough
what the Chinese refers to as the "vegetable knife" is an all in one, all purpose kitchen knife. since it's sharp, broad and heavy
Though it has been used outside of the kitchen... for all kinds of purposes as well.
Is the knife sharpened on both sides ?
Can any one help me with the brand of
The knife? Thanks!
The brand is Fook Kee. Tokushu Knife has some fookee right now. Not this exact model.
Thanks you for the quick response! Just started watching your video’s! Keep up the good content 😄😄
What brand is this knife please..
Any recommendation of good chinese chef knife i think this is the knife for me
Hey! Sorry for the delayed response. Are you more comfortable with stainless steel or carbon steel knives?
Manufacturers calling it Chinese cleaver just make people confused; it'd a lot easier to comprehend that a chef's knive in Chinese cooking looks different, than to tell people that a cleaver isn't for...cleavering.
Whole heartedly agree! Cui dao is a great way to distinguish it 😃🙏
The tall blade significatly increases the down force from the hand to the board, because of the reduced angle, and take less effort to cut food.
What is the maker the Chinese knife? It's much taller than than my knife?
Thoughts on vintage knives.
I find the the veg knife is WAY superior to a western chef when I am cutting through a great vertical distance...try very thin slices of swiss cheese from a 3" or 4" thick block, and see which gives you slices more similar to a deli slicing machine...the wide blade just wants to stay consistent while the narrow blade wants to wander.
anyone ever tell you, that you look like david chang?
Yes, actually got another comment like this about 3 days ago 😂 I take it as a compliment and I'm a huge fan. Thanks for watching and supporting the channel! 😃🙏
I think where people might have difficulty with your distinction is that a cleaver is not a knife. It is its own separate category. It is technically a knife, but the definition of knife is so broad as to include so many tools that everyone will find exception with at least one of them. Given this, the "Chinese vegetable knife" just does not fit what is traditionally regarded as a "knife" in the Western world. I still want one.
This knife is to cooking as paper is to book making, Grasshoppers…..
great video I only have two knives "cleaver and a paring knife< Watch this guy I dad did exactly what he says
For Rhyming Purposes,
This Cleaver should be named as Beast Knife with that Butcher Knife!
Brother provide me an Amazon link to purchase the one you have on that table!
"I almost said beat the meat"
Well, I'm glad we avoided /that/ from happening.
what is the ideal weight for a Chinese cleaver?
Honestly, this is a very personal choice/preference. Some people like heavier knives, some find it fatiguing. The extra big Chinese chef knife is fun, but a standard size one is plenty proficient 😃🙏
Honestly, this is a very personal choice/preference. Some people like heavier knives, some find it fatiguing. The extra big Chinese chef knife is fun, but a standard size one is plenty proficient 😃🙏
What a ridiculous looking knife. I want one!
Aren't they great!? lol 😀
thx
Oversimplified it is just a thick rectangular piece of metal with a sharp edge with a handle
Also this dude with a motorcycle that sell fish and veggies came to my house everyday to sell us some produce and every time we buy fish he has this knife that looks like a chinese chef knife and he uses it like a clever chopping through tilapias. he sharps his knife on the cement if he feels his knife is not sharp ive once notice welding marks on the part where the blade to handle connect turns out he snapped it and he didnt even bother to change the two dollar knife what a knife abuser
Btw great guy my mom hates morning supermarket trips so this guy helps us have home cooked breakfast
I always thought the Chinese “cleavers” looked cumbersome and awkward. But everyone I’ve met that has one swears by them. I think it’s one of those things I just gotta try myself. Great video!
Thats what i thought too! Like unnecessarily big for small / regular tasks. Curious to see how it actually feels
I love mine but I also learned to cut with one since that was what my parents used. The typical Chinese chef knives are a bit smaller than the one I have in the video. The one I have is probably one of the largest ones, I also have a mid size one too. Thanks for watching and supporting the channel! 😃🙏
@H S I think you would be surprised at how the mid size Chinese chef knives perform. They are surprisingly nimble. But I think it is a personal preference thing. Some times I like reaching for a bunka or santoku. I use those two knives a lot as well. Especially the bunka 😃
I have a nice set of Wusthof knives, but they’ve mostly sat in the rack since I bought a $15 carbon steel cheese knife, mine is a bit smaller than the giant one in this video. Takes a little getting used to, but I’m really liking it.
I bought one last week and I can't understate this; it's literally effortless to cut with. it just cuts by itself, I don't understand how everyone doesn't use them lol
Is that a Chan Chi Kee knife?
Hi! This one is a Fook Kee SK120. Also made in Hong Kong. Very similar to CCK which is also a Hong Kong based brand 😃🙏
@@BetweenTwoForks Is the SK120 similar to size to the CCK KF1102?
@@peterlai9018 Hi! Sorry for the delayed response. Yes, it looks like they are the same size or very close :)
CCK is the best !
Good against zombies as well
IStarted laughing when I first saw that in a reply. Too funny
Can i cut fish with it ?
After 25years of my life wondering why the Chinese knife was so big I know it was a wast of material compared to our western knife never knew it made like that for so much purpose 😮😮
People struggling with peeling garlic... pre-soaking then shaking the cloves in glass jars, etc. Clearly, they’ve never seen a Chinese grandma use the side of her choi dōu LOL. PAK!! Done. #knuckleclearance4dayz
Hahaha, this is so true! a quick smack and the peel comes right off. And if we don't listen to grandma, we are next LOL
The $64 dollar question ; where can I buy it & how much is it !?
Sorry have you been to south East Asia? They use the Chinese cleaver for everything and they’re certainly not delicate cuts.
I'm pretty much from SE Asia (Hong Kong) and also been to SE Asia 😂
They have two types of Chinese chef knives. Some are heavy duty and thick like a butcher knife. And some for delicate work that's much thinner 😃 thanks for watching and supporting the channel! 🙏
Ah i have one these i just got a new one its the only knife youll ever need😂
It is a cleaver.
You hurt me deep. It's a Chinese chef knife 😂
@@BetweenTwoForks ruclips.net/video/6VZhSkREYBc/видео.html 🤣
@@cypresspeter2008 😂 the perfect song too
lol...."beat the meat"....
I wouldn't tell you to change the name of the caidao,
don't you try to lecture me on what a cleaver is.
The caidao, is a cleaver. Any chopping knife is a cleaver, including the tiny vegetable ones.
Cck
This one is actually a fook kee. Pretty much the same as CCK. Both are made in Hong Kong