Chinese Cleavers

A

Akwacko

Joined
Jul 1, 2001
Messages
163
I'm interested in getting a Chinese Cleaver. General use mostly. Not the big bone cutters, more for cutting veggies, meat, crushing garlic,... kitchen use. I've seen pics in cookbooks with ones that have metal handles with Chinese Characters, some stainless steel models, wooden handled, carbon steel... I'm really open to any suggestions and websites would be nice if you have them.

Part of my reason for getting one or more is sentimental because I have an adopted Chinese daughter.

Thank you,
Bruce
 
They are ususally 420 type stainless steel. You want to get ones made in Taiwan as opposed to China. They're all over the place here in New York City, in the various "Chinatowns" for low prices. The steel is somewhat soft yet takes a nice edge.

If you can't find what you need, let me know and I will pick one up for you and send it.
 
Most of the Chinese cleavers that I run across are carbon steel. They rust very easily. I have found several Japanese made versions that are pretty good. I have a Joyce Chen that I like, but I consider it rather heavy. I usually use a Japanese Usuba which is thinner and narrower than a Chinese cleaver.
 
I used an actual chinese cleaver made with 420 or equivalent. Full SS blade extending to the handle. It's great for chopping through bone. You don't need a decent edge for the way the Chinese chop
 
Warthog said:
Do you mean an actual Chinese cleaver or Chinese style cleaver?

Chinese style mostly. I've heard great things about Japanese style cleaver, but at this point I'm looking at the Chinese style. Again it's in large part due to my Chinese daughter. Plus I can get a Japanese Cleaver later! :D I've heard good things about Dexter, which is USA I think. Ones I've had a hard time finding have been those that have a metal handle w/what I believe are Chinese characters carved into the blade.

I like the idea about checking in a larger city's China town. Anchorage doesn't have one, but I occasionally make it to the Boston area, New York, Seattle, San Francisco etc...

Thanks to everyone on the ideas so far.

And MelancholyMutt thanks for the kind offer to pick one up for me. I may take you up on that if I can't get what I'm looking for otherwise.

Bruce
Click to expand...
 
I still suggest looking at something from Joyce Chen. It's a nice Chinese name, but most products are made in Japan with Japanese steel and workmanship. Here's a link that shows a couple Chinese Cleavers (I think Joyce Chen makes 4 models). There is a heavy round handled model that is pretty traditional and a lighter model that is still a cleaver, but a little easier to use.

http://www.cooking.com/products/shprodli.asp?Keywords=Joyce+Chen+cleaver&Advanced=spine

Although it doesn't have the round handle I prefer the full blade bevel on this heavy duty model over the round handled version with its abrupt edge taper.

https://www.cookswares.com/listbyline.asp?manuf=Joyce+Chen&title=Asian+Cleaver
 
I have a one piece stainless steel chinese cleaver from Lee Valley. I don't know about some of the stainless ones other people have handled, but the steel in mine is far from soft. It takes and holds a very good edge, but it is a bit of a pain to sharpen, the steel seems quite hard. I would reccommend it highly, if I could only have one kitchen knife, it would be that cleaver. If you get one I don't think you'll be disapointed.
 
Akwacko - a fine sentiment, I am sure your daughter will appreciate it. Most people I know with Chinese cleavers, myself included, buy them at Asian food stores for way less than $20. You can spend a bunch more if you want - the Japanese interpretations can be really fine.

The carbon steel ones have a blade that is quite thin and requires a little oiling down now and then. They generally have a wooden handle and can take a wicked edge. Factory edge is often wanting. Comfort and ability to use the opposite hand to push down on the blade is increased if you chamfer the spine with a file, then stones and ultra fine sandpaper.

Stainless is good, and can be found with an integral handle.

All in all these are good for slicing, hacking, and scraping. To get an idea of how to use one well - go watch a Chinese cook cut up a cooked duck or chicken.
 
hey, Akwacko
today happened to be grocery day... we ended up at the asian supermarket... send me an e-mail...
 
There is a Kershaw Kai Shun model with patterned VG-10 blade, which might be of interest. It's a bit on the expensive side though.

Regarding cheaper models...I have no idea, though I would like to find a decent one of these knives myself one day. Perhaps I'll pick one up in Taiwan when/if I go there.
 
Bruce, sorry about the delay... my e-mail is wacky today so I'm posting it here...
Box went out today via Priority Mail. I don't know how long things take from NYC to Anchorage, but expect it soon.


BTW, post a pic of your newly adopted daughter in community... many of us are family guys and would love to see.
 
Oh, forgot to mention that the first inch and the last inch of the edge are sharpened very sharp while the center of the blade has a duller chopping edge. After a while, you have a cleaver that's sortasemi-circular. the sharper corners are reserved for more detailed work.
 
MelancholyMutt said:
Bruce, sorry about the delay... my e-mail is wacky today so I'm posting it here...
Box went out today via Priority Mail. I don't know how long things take from NYC to Anchorage, but expect it soon.


BTW, post a pic of your newly adopted daughter in community... many of us are family guys and would love to see.
Click to expand...

Thanks Melancholy,

I look forward to opening up your gift. I'll be sure to share the story with my daughter when she gets a little older. Currently she's two and only occassionally terrible. :) I'll try to post apic in Community as you suggest.

Have a great weekend.

Bruce
 
Carbon blade is my personal choice. Being Chinese myself, we never use anything else is our house. We a have carbon blade cleaver that's about ten years old. My parents bought it in china. It was only about 2 dollers (16 yuan). It is the best knife in the house. We rarely, if ever sharpen it. A lot of people worry about how carbon rusts and stuff. They are probabaly cleaning it too much. All carbon knives will rust, cleavers included. However, our cleaver has a black patina over it. Rusting is really not an issue. About three years ago, my mom brought back a stainless steel cleaver from China. It looked a lot prettier than the carbon cleaver. After a week, we noticed it was duller already. In fact, it needed sharpening quiet often. Right now, that stainless cleaver is still sitting pretty in a box somewhere, while the carbon cleaver is still faithfully at work.
 
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