CHINESE CLEAVER SUPER COMPARISON – The Ultimate Multipurpose Knife?
CHINESE CLEAVER COMPARISON – The Ultimate Multipurpose Knife??
The ultimate guide to Chinese Cleavers and Chuka Bocho! Cleaver expert Colin from Knifewear Calgary breaks down the different sizes and weights of Chinese cleavers to help you find the perfect multipurpose chef’s knife for your kitchen.
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Chuka Bocho v.s. Chinese Cleaver 0:00
Cleaver Sizes 101 0:46
Chinese Cleaver Knife Skills 4:37
Cleaning Your Chuka Bocho 8:00
Precision Techniques 8:27
Cutting Big Stuff 15:08
Cutting Meat & Bones 17:22
Who Needs a Chinese Cleaver? 27:46
Anyone else tense up when he did those horizontal garlic cuts?
Also, remind me never to owe Nathan money.
"Civil and military knife", hahaha! That’s funny when you translate the characters just according to the paper. The real meaning of the cleaver name is referred to it can take both fine slicing and tough small bone-chopping jobs.
12:50 now thats a sweet knife move!!!!
Fantastic info! I am in the narket for a few higher end ones. One small criticism is the music is a bit annoying. A lower volume, and maybe even a relaxing Chinese music, would have been way more fitting and calming with those cuts that apparently kept others on edge. I myself knew you had skills from watching other videos. Very impressive knife skills sir, as well as the rest of the crew. Chinese knives are really a do it all, but ideally, you’d want a few, at least two, if going all Chinese to make Chinese. One medium light and a heavy for bone. If you already have a regular cleaver, just one is all ya need. I like using Chinese or Japanese or Serbian for veggies. For meat, a mix of Western and Japanese. And for general all around use, all!!! Great video! Thanks!
Great knife work but I am willing to guess 98% of hoe cooks dont have a knife anywhere near this sharp
How to get this knife
Cutting tofu is the most difficult https://youtu.be/qt5eCo9pV4A?si=mXXmCBbxF4EpQq1i
Dammit. I need a Chinese cleaver now 😂😂
Do you have a Chinese cleaver at home? What do you use it for?
ROFL, way to plug your martial arts background sensei soul patch, I tip my fidora to you.
can you mince meat with this?
I hate when people do "I love you" when they mean "rock on" but that’s not the point 😂
But u can do this whis almost every knife 🤔
This is a great video. I am dying inside for that mulberry knife.
That shirt is almost as awesome as Colin….almost! 😂❤️
I have all sorts of kitchen knives, but I find Chinese cleavers the easiest to use for cutting meat and vegetables.
Absolutely fantastic video. Educational and still kept me entertained. Great job!
I got so much vertigo on the 2nd take on who needs a cleaver, Nathan needs to stop breaking stuff or take a break maybe haha
The Chinese like their cleaver (菜刀) for its all-rounder, high efficiency, no-nonsense and minimal cleaning afterward.
The out of sync audio really stands out when the knife sounds are so satisfying
I found that the SHI BA ZI ZUO knife has been released on Amazon Europe! now available for purchase😳
Dude literally takes cleaver review to another level! That’s a master piece video! 👏
Hi Colin, thanks for the breakdown. I’m pretty set on the CCK 1303 Song Dou, but wondering which model you would recommend for heavier stuff like smashing ginger or chicken bones?
oooh the chinese "mullbery" seems cool but I can’t find many online. and the ones I find are very thick (3mm – 3.5mm)
I don’t cook meat at home so I only cut vegtables.
Your Cantonese is impressive. Very good intonation. How did you learn the language? Married to a Cantonese woman? I have an old Joyce Chen Chinese cleaver. It’s full tang with a riveted wooden handle. I chop chicken bones with it and it’s a good vegetable knife too. It doesn’t glide through onions like a Japanese Nakiri but if you have just one knife, it’s great. At one time, I wanted a Shun Classic Chinese Cleaver but I changed my mind when I figured it wouldn’t be good at chopping chicken bones. Good video.
Hold that weapon.. with a peace sign
Re – your finely mincing a garlic clove with a LARGE Chinese cleaver, all I can say is… SHOWOFF! 😲😆👍👏
Okay, so whats you recommendation for a choppy cleaver, straight profile, basically only for vegetables. (For everything else I got a damn good bunka)
@3:00 can you please finish the whole quote.
"Jack of all trades, master of none, but oftentimes better than a master of one"
That chopping board sound is phenomenal.
Chinese food only needs two knives, an ordinary kitchen knife and a bone knife.😊
I don’t like it. It’s darn heavy
I’d been looking into knives for a couple of years but never found something I truly liked until I ran into a Martin Yan video which lead to @MadewithLau. And oh MAN did I understood why the couple Chinese chefs around here basically did everything with two knives.
I ended up getting a Shi Ba Zi Zuo for dirt cheap considering where I live and it’s pretty much replaced everything else, I even got more into actually cooking stuff now.
I have 4 cleavers. Two light that I interchange and use for pretty much everything. One heavy for pork work, and one so large that it is almost agricultural… My gramps used to use it on beef bones in his shop before butchers figured out that saws were better in many circumstances.
Learn how to use a real Chinese Knive, it take skills of course! ^^
I’m looking too procure a chinese cleaver, which one or you’re website would you recommend for a kitchen knife for home cooking
This video is very good. It could have been enhanced by providing the make and model (of each cleaver used) written down in the "More" section. I would have liked to have been able to visit the manufacturer’s website. Maybe the host will do so through an edit!
one cai dao, one middle chef knife, one utility knife, one pairing knife and one bread knife. that’s all we need in the kitchen
how are the cleavers from ikea ?
桑刀 – the mulberry knife in pinyin (Mandarin Chinese) should be sāng dāo; it took me quite a while looking for a song dau (I missed that it is the Cantonese name, and in Cantonese there are 7 tones to distinguish, so the accent should be essential, too).
Hope this helps you to find one!!
8:14 I wear clean pants when cooking with a clever and just smack my thigh. Don’t do that but I won’t stop.
Excellent presentation and knife skills!
14:58 That scraping tovards your hand with sharp side of the knife is actually dangerous and I advise against it.
Wow! Thank you for showcasing the true usefulness of the Chinese style chef knife! Excellent knife work!
What would be the best one to buy if you were gonna smash garlic with it. Weight wise that when the knife comes down to smash the garlic won’t chip the blade
Nice video. 14 Chinese cleavers is a good starting point for beginners.
CCK 1602 = SHW
Cattle bones and whatnot… The axe of the cleaver world. I’ve yet to find a task I worry about damaging it. It’s got an 8.4mm spine. It doesn’t slice great but it laughs at hard root veggies, melons and pumpkin
🌟🌟🌟🌟🌟
This is a great informative video. If anyone can ID the manufacturer and the wood of the cutting board, please comment! Thank you. It looks great too.
Your Cantonese is spot on! I am impressed!!!