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 Post subject: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 2:02 pm 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
When would you guys choose a Chinese Veggie Cleaver over a Japanese Nakiri? Is is mere preference or are their specific applications where one is better than the other?


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 2:53 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2794
Mere preference. But, from what I understand (I'm not a cleaver user) they're used differently than each other. A cleaver uses it's weight to slice, a nakiri uses force.



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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 7:41 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
It seems to me to be a bit like the difference between a splitting maul and a carpenter's hammer.


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 10:37 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
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Here's a couple of differences:

Vegetable cleaver generally has a longer blade giving you more slicing action.

Vegetable cleaver is larger allowing you to scoop more ingredients at once.

Vegetable cleavers also tend to have square tips at the front, better for slicing into stuff, whereas the nakiri's tend to be rounded, better for rocking on the board.

You can find a veggie cleaver of medium weight capable of doing small bones easier than finding a nakiri that can.

And this is weight, grind, and steel differences aside.

:mrgreen:



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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 10:49 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2786
Location: CT
I got a customers CCK 1303 in to rehandle. It feels nice, but it's a HUGE blade. I like the extra length, but not the really tall height. It should fall thru food with the extra height, but I prefer a Nakiri for veggies. I just wish they made Nakiri's a little longer, like 7-8" long blades.


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 11:03 pm 

Joined: Thu Feb 07, 2013 2:15 am
Posts: 90
Hey Tim, Looks like Shig has a 210 Nakiri... they're easy to find ;)

Saw one on that forum that shalln't be named! :lol:

http://www.kitchenknifeforums.com/showt ... 0mm-nakiri


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 11:13 pm 

Joined: Thu Feb 07, 2013 2:15 am
Posts: 90
I believe Randy's Nakiris were 210 also... The every day Nakiri!


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Tue Mar 26, 2013 11:39 pm 
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Joined: Thu May 24, 2012 1:37 am
Posts: 47
With the price of the cck 1303 cleaver there is really no reason not to just buy a nakiri, then pick up a cleaver for $40 in a month or two to play with.


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Wed Mar 27, 2013 4:08 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2786
Location: CT
Yeah, I saw those, but I am going to make up a few myself :) I have some 3/32" 1095 and a 4" wide piece of 52100 3/32" thick to play with :)


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 Post subject: Re: Nakiri or Vegetable Cleaver
PostPosted: Wed Mar 27, 2013 6:45 am 

Joined: Thu Feb 07, 2013 2:15 am
Posts: 90
All right Tim! That sounds very interesting. How do you HT the steel?

Have you worked with 52100 before?


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