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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.

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