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 Post subject: Moritaka cleaver question
PostPosted: Tue Nov 26, 2013 8:43 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7352
Location: Madison Wisconsin
Hi,

In your opinion, are there a big differences between the 210 mm and the 190 mm Moritaka Cleavers, in terms of what each would be best suited for. Is the smaller one better for vegetables? I’m wondering if the larger one would be less suited to using for vegetable prep work, or are they both just about the same and it’s just a matter of preference for a bit more weight behind the knife?

Thanks for your help,

Michael



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Mark Richmond
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 Post subject: Re: Moritaka cleaver question
PostPosted: Tue Nov 26, 2013 9:05 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Nah, it's just personal preference. Same with most knives. In general the more volume of stuff you cut the better off you are with a larger blade but that's a pretty big generalization.

My personal preference is for the smaller one. It is easier for me to control: http://www.chefknivestogo.com/moritaka4.html



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 Post subject: Re: Moritaka cleaver question
PostPosted: Tue Nov 26, 2013 9:09 pm 

Joined: Mon Nov 18, 2013 5:44 pm
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I would venture to guess that given the small size difference (about .8" in blade length and .3" in blade height) with essentially the same width, they would both pretty much be able to do the same stuff about equally. As Chinese cleavers, both should be able to do veggies and meats (the Chinese cleaver is essentially a do-almost-everything kind of knife), just don't use them on bone like you would a butcher's cleaver. So yeah, I think you're right about it just being a matter of preference where weight is concerned.


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