So I’m now the owner of a Shun Kaji set with a cleaver. It is a scary, but beatiful beast. But I’ve never really done any cooking where I said to myself “man I wish I had a cleaver”. So I have this $400 tool, and have no idea.
Do people use these often? I’ve heard the recommendations to get a $30 “heavy” cleaver in Chinatown somewhere. It hacks up ducks, chickens, etc. This Kaji is wicked sharp, but ligher than I would imagine for a cleaver.
Every time I split a chicken I wish for a cleaver, but other than that I don’t feel the need to have one. I have a cheap Cuisinart 8" chef’s knife instead. I’m not ruining a Wusthof just to have a split fowl.
Our cook uses it all the time. I, personally, use it to hack ducks and very large lobsters with thick shells. They work great. I prefer mine with good heft, no straining at all, the knife does all the work. I have no idea what brand it is, but as long as it’s sharpened regularly, I’ve never had any problems. I’ve seen many real Chinese chefs use ordinary cleavers like chef’s knives and for pretty much everything. Amazing skills. It’s the archer, not the arrow.
I picked this little beauty up about six months ago. At that time it was on sale for $9.99. It took a little getting used to, and it is carbon steel, but I use it like a knife for just about everything. It’s great for veg prep because it’s literally chop and scoop. It takes an edge quickly and keeps it.
Good for popping open young coconuts too… at least until you slip and nearly take off the top of your finger like I did… Now my cleaver is only used for killing home invaders, should the need arise.