Tojiro F-631 Chinese cleaver chopping veg for stock
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- Опубликовано: 16 мар 2017
- Mid-heavy weight for a slicer or #6 in cleaver land. Another bang for buck blade once you find its grip. Not best to use it at your regular cutting height, drop a couple of inches of board height and enjoy the weight from above, sorta like a guillotine. Health inspectors wet dream and if you pinch grip it doesn't get slippery at all. This "DP carbon" from tojiro is crazy shiz. Doesn't roll unless u are mad on acute angles. If you clam shell the edge it becomes a monster that you can strop on your ciggie packet.(Its packaging was the most awesome smoke foil silver.!!) Nice matt finish down to the blade edge to aid food release and 45 deg scratch pattern on the real estate from half way up... I use the blunt top of the tip as an old skool can opener and tin lid jimmy. BANG! tough as nails
Can you make a video on how to re attach my fingers after trying this
No long winded introductions, I wish more videos were like this!
I appreciate the skills.. as well as the knife. Mine is a custom made for 'right hander' from Kekusue in Tokyo. Only sharpened on one side... This 'lefty is so good'...!
so therapeutic
I just purchased one of these when a cutlery company sent me a discount code, and I saw it for sale on their page. I was taken aback by the size of the blade, but also the thin blade width. The sharpness was also something I wasn't used to. My Henckels knives will cut through paper easily, but the Tojiro can be pressed through paper receipts! No need to draw the knife through. I can't wait to use it.
Can I ask the best way to learn the horizontal onion cuts safely?
Superb
SO. SATISFYING!
Im a knife but PLASTIC
Even watching this video made me lose the tip of my finger.
I have a F631 as well. It chops and do straight pull or push cut very well. I use it very much like a very large nigiri. It is a little clumsy rocking on the board to mince herb or garlic.
A "Nakiri" is the Japanese version of the Chinese Chopper, which was invented after the Chopper, so in effect you use a Nakiri like a Chopper, not the other way round.
And no, neither of them lend themselves well to herb chopping 🙏
@@urbangunsurgeon So what do Chinese people use to chop herbs?
Kindly share the method of sharpening the cleaver i have tried many times doesnt sharpen much
いいですね
What is good for cut vegies a knife with 290g or 400g? *Weight*
My volume is off but i steal hear the chopping sounds
how it compares sugimoto same price 300?
Muito prático
Plastic boards are hygienic but will create a ton of microplastics in your food.
nice cutting music da da da da dadada
The kind of music that only a mad scientist can appreciate. 😁✌
I love how Chinese chef's knives can be used to scoop huge piles of chopped veggies, but I have one concern: when you chop on a plastic cutting board, the board ends up taking the cut to keep the knife sharp, and will have little raised lines alongside where the cuts are made. If you scoop the chopped up food with a blade that sharp, doesn't it end up planing off little shavings of plastic, especially where the board has tiny imperfections from having taken so many cuts? I would be hesitant to scoop food off of a plastic board. Perhaps I would only do that with a wooden or bamboo board.
commercial boards are scraped, scrubbed and planed weekly to slow deep cut and plastic build up ... wood is unfortunately against health regs... crazy world eh???
With your logic you might cash well use your hand or don't eat than you don't have to worry taking in any polluntant.
i love the idea of cutting the whole celery stalk, but what about the fact that celery usually has dirt lodged inside the individual ribs? i always separate- and clean them first. Is there an easy way to thoroughly clean the stalk without separating the ribs?
Idea... maybe after separating them all to clean, you use a rubber band or string to bind them back together?
Throw them in a bowl after cutting and rinse/strain the chopped bits
before you start this at home. get your first aid kit ready
😂🤣😂🤣😂 planning to buy of this knife and same time large first-aid kid box.
a good chef can chop even with an axe :)
Please use a claw hand guard if you are gonna use a knife like this. Keep the knuckles and fingers tucked and for the love of god don't let your thumb pop from under. The knife should rest against your knuckles guarding your hand from any contact.
@@MrBilioner my balls with axe
Hi sir thanks for sharing your skills in chopping.
kindly I want to buy one like your cleaver but from trusted trad mark.
if you can guide me please.
Amei o cutelo 👍 Mada pra car.....
Im a knife
Might not be the prettiest knife in a kitchen but gets must jobs done.
Its light weight? Mine is carbon steel and its 820 gram.
Mine is 600. Thought it was heavy! Same fun anyway.
Ezra Hann
Depends if you buy a meat cleaver or a Chinese chefs knife. This is a Chinese chefs knife and should be pretty light.
Why do I get a tremendous amount of fear every time the blade gets a wipe with your hand? Ugh 😬 Just anxiety producing when your not the one actually in control of the blade, kinda like being in the passenger seat when someone is tailgating and coming up on a red light 😳😳
great skill, but nothing worse than leaving the onion but for the customer
cewl.
How to peel an onion with it? I received my own CCK - 1302 last week but haven't figured it out yet.
Studio Corax To peel an onion you can just use your hands...
@@danieldeandrade5741 I have heard it from others too, tried it, doesn't feel natural yet, but I have not given up. I bought the 1303 too though, and with that one I manage it.
Studio Corax Well, in culinary school we mostly peel the onions with our hands than proceed to using a Chef’s knife to do emínce and other cuts. Honestly I prefer the cleaver as well, feels right and the weight makes the cut easier, but that’s my opinion, some people prefer to use other knives. In the kitchen, working as a cook is usually chef’s knife for everything or the cleaver
@@danieldeandrade5741 Thanks for your informative answer. And, like you said, after having used the cleaver only once I noticed how much help I got from its weight, partly the knife cuts by itself, I won't go back.
Jesus how much is this knife?
Eighty dollars or so, Chinese cleavers are generally good value. It’s made by CCK, a company from Hong Kong.
The Tojiro F-631 is currently around US$240
Uses the dirty towel to slide the vegetables into a bowl.
It's not dirty. It has stains in it that cant be washed off.
Because im the type of person that wouldnt directly throw away my towel when it stains too
You can double as a percussionist with this knife xD 🔪
I cut my finger watching this
doesn't like mushrooms, does it? ;-)
not old stock mushies thats for sure..... white buttons on the other hand
@Duane Davis - Ahhh, thank you sooo much, there's the problem right there: I forgot to extract my head from my own fundamental orifice long enough to smell the true earthy aroma of real mushrooms, let alone get anywhere near them with anything more than a butter knife, made of plastic. I did understand you fully, right?
Wanca! btw is an acronym: hope that word's not to big for you; which stands for, "Wombats, and Nocturnal Creatures Catching Association, but you knew that already, being a founding member, and all that... Have a nice day, :-p
“Health inspectors wet dream?” Sorry, I don’t get the joke.. I’m sure it’s funny though?
3:34 What the hell is going on with those mushrooms? Really more mashed then sliced. Nice knife, but those board scrapes are like hearing chalk board scratching.
Plastic board was the only disgusting part !
Everytime you gonna eat part of plastic with that board.
Eating wood is better?
Wood is better on your knives though. Less wear
Don't know how the fuck you cut your veg that you eating plastic from the cutting board