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.
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.
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.
"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.
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.
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.
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
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.
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!!
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!
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
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
@@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!
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?
Do you have a Chinese cleaver at home? What do you use it for?
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 every type you mentioned and more, maybe way too many.
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!!
Who is this white person with spot on Cantonese accent?
His name is Colin and he’s the assistant manager of the Calgary locations! He speaks Cantonese fluently!
@@baso8132 at first I was joking. Now I'm impressed
We're were blown away too! Colin has a PHD in Chinese classical music and lived in China for a while. He still cooks a lot of authentic cuisine!
@@KnifewearKnives I wished I met Colin when I lived in Calgary a couple of years ago. 😁
I came here to comment about his absolutely hypnotic perfect cantonese pronunciation and glad i’m not the only one noticing it!
Not enough coverage about these knives. I would love to see some head to head videos with Chinese chef's knives, and western style knives.
We'll see what we can do!
🧡My favourite carrot is celery💚
one cai dao, one middle chef knife, one utility knife, one pairing knife and one bread knife. that's all we need in the kitchen
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.
Me too!
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.
My Mom bought me MY’s knife nearly 30 years ago. It is still the first knife out of the block in my cooking.
Dude literally takes cleaver review to another level! That's a master piece video! 👏
Thank you!
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.
Thank you! Colin lived in Hong Kong for several years and did his doctorate in classical Chinese music. He's a good study, too!
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 🤘
Fantastic, glad we could help!
Came to check out the video on the knives but was more impressed with your Chinese. Very informative video and a pleasure to watch. Thank you!
Thank you so much!
12:50 now thats a sweet knife move!!!!
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.
great video, now i need to find me the closest Chinese supermarket get me a all purpose clever.
Those ones are usually heavyweight knives that lasts generations. They are heavy and big and hand crafted and costly too.
I found that the SHI BA ZI ZUO knife has been released on Amazon Europe! now available for purchase😳
Great knife work but I am willing to guess 98% of hoe cooks dont have a knife anywhere near this sharp
Goodfellas be like "He used a razorblade to cut the garlic so thin it would liquify in the pan" and Colin be like "lol challenge accepted"
Hahahaha accurate
Excellent presentation and knife skills!
"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.
Nice!
I hate when people do "I love you" when they mean "rock on" but that's not the point 😂
can you mince meat with this?
Absolutely!
You bought those 2 cleavers in Shangai street in HK I believe?
The out of sync audio really stands out when the knife sounds are so satisfying
😩😩😩
What angle do you sharpen these? Single or double edge?
Generally around 20 ish degrees on either side, double bevel!
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.
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.
They're gone now! Not sure what German singles in my area have to do with Chinese cleavers. 🌽
@@KnifewearKnives you'd be surprised
That shirt is almost as awesome as Colin….almost! 😂❤️
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.
Hold that weapon.. with a peace sign
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
ROFL, way to plug your martial arts background sensei soul patch, I tip my fidora to you.
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.
Nice video. 14 Chinese cleavers is a good starting point for beginners.
Right?
Wow! Thank you for showcasing the true usefulness of the Chinese style chef knife! Excellent knife work!
The Chinese like their cleaver (菜刀) for its all-rounder, high efficiency, no-nonsense and minimal cleaning afterward.
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!!
8:14 I wear clean pants when cooking with a clever and just smack my thigh. Don’t do that but I won’t stop.
Dammit. I need a Chinese cleaver now 😂😂
Yes yes, good good, let the cleaver flow through you young padawan
The “lightweight” one is a cck1303? And you say it’s an S grind?……
The S grind on the 1303 is not as apparent as 1103. Even Sugimoto 400X series are S grinded.
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!
说的很好 i have the one(03:26) for serving in the kitchen for 15 years, also can use it to make noodles (ramen).
14:58 That scraping tovards your hand with sharp side of the knife is actually dangerous and I advise against it.
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 got so much vertigo on the 2nd take on who needs a cleaver, Nathan needs to stop breaking stuff or take a break maybe haha
Chinese food only needs two knives, an ordinary kitchen knife and a bone knife.😊
Learn how to use a real Chinese Knive, it take skills of course! ^^
This is a great informative video. If anyone can ID the manufacturer and the wood of the cutting board, please comment! Thank you. It looks great too.
Hey, they're awesome! It's one of these: knifewear.com/collections/larchwood-canada
Wow! Thank you for showcasing the true usefulness of the Chinese style chef knife! Excellent knife work!
Thank you!
How to get this knife
You can find them all here! knifewear.com/collections/chuka-bocho
I don't like it. It's darn heavy
I'm looking too procure a chinese cleaver, which one or you're website would you recommend for a kitchen knife for home cooking
I would get this one, it's super well rounded and versatile!
Re - your finely mincing a garlic clove with a LARGE Chinese cleaver, all I can say is... SHOWOFF! 😲😆👍👏
Wait till you see Colin's next cleaver video in March 😉
@@KnifewearKnives That's not to mention the "brah" throwing down some wicked Chinese (or was that Japanese? 🤔😮😀👏)
What is the best vegetable chinese cleaver (mulberry) in your opinion for around $100?
Definitely this guy!
knifewear.com/products/cck-cleaver-no-3-small-slicer?variant=41955453436078
🌟🌟🌟🌟🌟
The one he mentions from Chan chi kee is my first one too!!!
哈哈哈哈！說的好！
very informative, thank you.
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
Your Cantonese is spot on! I am impressed!!!
Thanks!
how are the cleavers from ikea ?
You get what you pay for!
I am just going to speak Cantonese to Colin the next time I see him in store 😂
Do it, he'd love that!
Nice patina on the CCK 120X (1203?)! Did you remove the lacquer or was the patina formed after many months of use?
Good eye! Colin has had that Civil & Military knife for almost a decade. CCK cleavers didn't use to have lacquer, so it's built up quite.a patina!
@@calgaryknifewear911 is this cck 1202? I *think I have one, but it doesn’t have the distal taper yours has.
@@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!
I have 7 or 8 chinese cleavers so far 🤣
NICE
Thank you
Good!
If you use a Chinese kitchen knife skillfully, you need to throw the kitchen knife at a height of 5 meters and catch it with your eyes closed.😋
You're no Martin Yan, but you're not bad! Really good and informative video.
Thank you!
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?
It's definitely not heavyweight, but not super thin, so medium ish? Glad you enjoyed the video!
Just mentioning that a large western style cleaver is by far the most satisfying way to split a pie pumpkin for roasting.