So I just picked up a cinese ( that is how its spelled ) Wok Knife, 22 CM ( 8.75 " ) length and about half that in height ( say 4" ) I can’t really call it a cleaver
Made in Italy X50 MO 14
It has a nice feel in my hand , nice balance, has a rubber grip . I haven’t done a field test on it, but seems pretty nice!!
Here: Amazon.com
cinese = Italian for “Chinese”
pronounced “chee-nay-zay”
You see it on restaurants in Italy…
Why can’t you call it a “cleaver”?
I’m old school…
Been in the family for yrs!!
OK. I can see your personal point. These too however, are all called “cleavers”:
Wusthof Grand Prix II Forged Cleaver
Global Cleaver
Henckels Gourmet Chinese Vegetable Cleaver
Victorinox Forschner Cleaver
They all don’t look so much different from the one you just got. But yours does have that really slick styled Rachael Ray Gusto Grip.
*****(not same type cutlery, pic only used to show grip)
I have a few Sanelli knives. Purchased in Italy they are inexpensive and good value.
I actually like the " really slick styled Rachael Ray Gusto Grip "
Cheers Bro
It’s really kinda funny, and you probably won’t believe it, but I made that wisecrack in agreement. I like the grip too. However, that kinda coin is far more than I’d ever spend on a cleaver. That of course, is from a guy that dropped $70 on a ceramic nakiri earlier this year. We all pick out what we like, and only have to answer to ourselves.
Interested in hearing about the test run, Paul. I know you like the grip – a good thing, cuz it’s your money – but to me it makes the knife look like a gardening tool.
Brian,
( On the Handle )It has something to do about tackiness in the grip, garden tool I can see. but your sure not to get any handle rotation in cutting things ( not that that is a problem with a quality knife ), very comfortable in the hand though.
Well the first test run tonight was on tomatoes… I got questionable results… to cut through the skin of a tomato I had to use definitive draw back cut/slice or push forward cut. putting direct pressure on the tomato W/O a definitive slicing action would not in- gauge the skin and would mush the tomato. Any way the Cleaver takes getting used to anyway… it could be a nature of this type of blade. Will it cut thin… yes!! with a draw back cut… but a bit getting used to using… more palm cutting than finger holding as I see it!!
I’m next curious to see its performance on basil … the bruising test… keep you posted!!
I’m not sure what a wok knife/ cleaver usually runs either …to give a cost analysis
Paul
Paul,
Hmmm, that’s a bummer about it requiring a slicing motion to break the tomato’s surface. I couldn’t tell from the pic on amazon: is the blade more like a cleaver (thick and not very sharp) or a nakiri (thin, sharp)? I suppose I could slice a tomato with my cleaver if I sharpened it, but what’s the point? I assume yours is more nakiri-like, right?
Yeap!!
Not too many knives come out of the box with the best sharpness. Every knife geek that I know will attest to that. Not a single one of them, to a man, will ever not recommend good stones instead of anything electric. I’m not sure I’ve ever known anyone to grab a cleaver to slice tomatoes, a nakiri is made for that though.
Here is a good place to look at/for stones. The head guy, Mark Richmond, really knows his stuff. Call him and he’ll talk you through everything.
(pic is a link)
How difficult is it to learn how to use a stone? I’ve never tried it, but admit to being very curious.
I’ve done it since being a Cub-Scout. I don’t know what the difficulty would really be. I think it’s like any other manual skill, with a basic learning curve, you know right ways and wrong ways. I do know that the guys who do it best make a few dollars doing it for others. Watch some vids and see what’s involved.
With my pocket knifes I would use a circular motion on the stone, Francis. Are you using more of a longer stroke?
I use stones all the time to sharpen my dental instruments, and I do it on the edge in one sweeping movement base to tip.
Curious
There are different ways that guys use. Trust me, it’s easier to watch some videos than have to follow my explanation. The site I put up has a series of tutorials that are very good. YouTube has some Japanese guys that are really good too. Go look.
Been working with cleaver off and on, it handles pretty nice. But I decided to pick up some sharping stones and work on the edge a bit. I bought two Shapton Glass Sharpening stones… 1000 grit and 4000 grit.
Wow what a difference, a little stone sharping does. Pretty easy too.
Something to consider having around folks!!
Paul
I’ve seen those knives and I was intrigued. Thanks for the review Paul.
BTW, one of the earliest and best investments I ever made was a tri-stone from Norton. I picked up carbon steel vegetable cleaver from The Wok Shop in SF and I generally have to stone it once a month to bring it back razor sharp.