Best chinese chefs knives & cleavers according to redditors
We found 35 Reddit comments discussing the best chinese chefs knives & cleavers. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 35 Reddit comments discussing the best chinese chefs knives & cleavers. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
this type is a common type that most Chinese hawkers and chefs like (not the exact brand but there are plenty of OEM of this same style).
it's seamless and no icky stuff can be stuck anywhere. much easier to clean.
https://www.amazon.com/WINCO-Chinese-Cleaver-Stainless-Handle/dp/B000UBE7JY
Honmamon stainless-clad Shirogami chukabocho.
VG-10 RiteKnife
Masahiro TX-103 ("MV-85" which I suspect is Masahiro's proprietary name for Takefu V-Gin3B)
Deng JCD-921
Can you post a choil shot of the Dalstrong?
I will have to check that out but the Chinese use a cleaver for most knife work. http://www.amazon.com/Chinese-Cleaver-Curved-Walnut/dp/B000MD9J52
I had the same problem and chinese knives (cleaver) solved my problem. Here's a cheap one, here's a higher quality one. These are not meat and or bones cleaver. You can cut very thin layer from a single garlic clove with them. They excel at cutting vegetables and slicing meat.
You don't have amazon in your area?
Here you go.
I got this one chinese chef knife and it is a nice mix of price and quality. Tang goes all the way through the handle, which is nice.
Get you one of these. I bought a similar one at a similar price about 10 years ago and it's my favorite kitchen knife. Also if you have leather work gloves, wear one on your off hand and you'd be surprised how much more confident you feel doing heavy work with a big knife.
Yeah, I have something like this from an asian store.
I use it to open young coconuts. It gets the job done.
It's a Chinese-style vegetable cleaver. IIRC Brad found his at a flea market and they don't make that specific model anymore, but there's many options on Amazon
I love my Kiwi knives. They are super, super, super sharp. My ex-husband RUINED his hand with one. One of the ones I have is a cleaver (here), and I've used it on spaghetti squash..but not pineapple.
Carbon steel or stainless?
For carbon steel, CCK (e.g., 1303 as already recommended) is good and reliable, but relatively expensive (but well within your budget). The budget options are Deng (TA-02) (which you can find on Amazon, aliexpress, and ebay), Shibazi S210: http://www.chefsmall.net/Shibazi-Carbon-Steel-Small-Slicer-S210-1-L
For stainless, CCK stainless is supposed to be good. Otherwise (and my favourite):
Or, a stainless-clad carbon steel edge option:
which you can also get from their ebay store or website. Warning: the OOTB edge on this is poor, so it will need to be properly sharpened before use.
I bought a Japanese VG-10 Damascus pairing knife like this. It only cost about 60 Euro over in Japan.
I also found another 8" chef knife on sale, and it is the "#1 Best seller" on Amazon in "gyutou knives". Though, I could not find any information on what type of steel is used to make this one.
For what it's worth, I can't recommend this knife highly enough. Very easy to work with, the thin blade is great for vegetables, and it has been durable so far for me.
In general though, I definitely agree not to buy a set and just start with a quality chef's knife and paring knife and get others as you realize a need for them.
Found similar on Amazon:
TUO Cutlery Vegetable Meat Cleaver Knife - Chinese Chef's Knife - HC German Stainless Steel with Pakkawood Handle with Case - 7" - Fiery Series https://www.amazon.com/dp/B01GKZ36AY/ref=cm_sw_r_cp_tai_Ab7iDbTY8PRTJ
https://www.amazon.ca/TUO-Cutlery-Chef-Knife-X50CrMoV15/dp/B07KQ1JRMJ/ref=sr_1_3?s=kitchen-substore&ie=UTF8&qid=1551075351&sr=1-3
http://www.amazon.com/ZHEN-Japanese-67-Layer-Damascus-Chopping/dp/B00E0EF7P0/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1462933745&sr=1-3&keywords=chinese+cleaver
Well, next time, bro. Dirt cheap and an allrounder thing in the kitchen.
Im sorry to bother you again . What about the victorinox chinese cleaver with circular handle. I could get that for about $70-80. But i couldnt see it in their official site.
The winco one is hardly $40
https://www.amazon.in/dp/B003HESNR8/ref=cm_sw_r_wa_apa_i_nQKdBbSKCNB8M
https://www.amazon.in/dp/B003HESNR8/ref=cm_sw_r_wa_apa_i_nQKdBbSKCNB8M
I can't help you much with cookware, because most if not all my stuff comes from the resale shops (can't beat a 2 dollar pan).
I like to save money and try to get things that will work and aren't highly specialized.
That being said, the only knife besides a paring knife and a serrated in my drawer is this one, which does about 98% of my cutting. It only cost me about 10 bucks and has lasted my about 3 years so far.
WINCO Blade Chinese Cleaver with Wooden Handle, 3-1/2-Inch https://www.amazon.com/dp/B003HESNR8/ref=cm_sw_r_awd_sPhyub1FF0ESV
Sorry if link doesn't work, I'm currently on mobile!
https://www.amazon.com/Winco-Chinese-Cleaver-wooden-handle/dp/B003HESNR8/ref=sr_1_1?ie=UTF8&qid=1483251117&sr=8-1&keywords=chinese+vegetable+knife
I think mine might be a different brand but this gets good reviews.
Yeah, that or the winco that looks exactly the same at 1/3 the price
This video made me want to use a cleaver to cook. For anyone who felt the same way and wants a cheap, full-tang cleaver that's SUPER sharp and inexpensive enough to simply re-buy instead of getting sharpened, you won't be disappointed by "Kiwi" knives. I had a friend who used to buy them at an asian market in Seattle, but apparently you can get them on amazon now!
http://www.amazon.com/Kiwi-Vegetable-Knife-cleaver-Inches/dp/B001JL4J0G
Maybe this then?
I've got three knives.
A bread knife I picked up at the flea market for $8, a cleaver I got for free at a garage sale, and a knife like one of these
Maybe this cleaver looks more science like? http://www.amazon.com/WINCO-Chinese-Cleaver-Stainless-Handle/dp/B000UBE7JY/ref=pd_sim_k_1?ie=UTF8&refRID=01ACF2SKNN46PH7SFAP3
I picked up this Mac Knives Nakiri a little while ago and it's quickly become one of my favorite knives to cut produce with. It isn't stainless steel so I usually just apply a little oil to the blade after a heavy scrubbing.
Mac JU-65
I bought this & really enjoy using it. If you don't have one, get a decent, maple cutting board too.
https://www.amazon.com/ZHEN-Japanese-67-Layer-Damascus-Chopping/dp/B00E0EF9CQ
https://www.amazon.com/Wood-Cutting-Reversible-Pacific-Handmade/dp/B01N6G645C
https://www.amazon.com/ZHEN-Japanese-67-Layer-Damascus-Chopping/dp/B00E0EF9CQ/