+
Cookware

Introducing my Japanese Nakiri to my Chinese Cleaver

drrayeye | May 30, 202004:47 PM     42

Today's my birthday, and I'm spending part of it admiring my awesome new cleaver, trying it out--comparing it to my Seki Magoroku (now Kai Wasabi) nakiri. The nakiri I have was virtually forced on me in Japan more than 20 years ago, and has found a vital role in my home kitchen ever since--even as other knives tried to make it unnecessary. The Chinese cleaver involves a revolution in my own thinking about kitchen knives.

My nakiri is Japanese to the core: lightweight (a bit over 150 gm.) and maneuverable. Thin to begin with-then a distal taper that makes it extremely thin at the front. Hard steel, holds an edge, but not too hard: easy to sharpen and maintain. My Cleaver is Chinese to the core: ultimately practical, and surprisingly versatile. Much heavier (about 340 gm.), much wider, with a top down taper to a very thin edge. Like the nakiri, the cleaver has hard steel that holds an edge, but not too hard. Little brother--big brother: or, maybe my nakiri now has a bodyguard! For details on my Shibazi F208, here's a great review with many comments:

https://www.youtube.com/watch?v=feaXH...

I've been comparing them, side by side, for almost a week now, and they have one wonderful thing in common: the knife itself teaches one how to use it. The evenly balanced nakiri will almost automatically push cut through vegetables under one's control; the cleaver will cut things blade weight forward: the blade does the work.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.