Thoughts on this Chuka Bocho Chef's Knive?
Thoughts on this Chuka Bocho Chef's Knive?
About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accor...
Hi, I've been searching for a Japanese-made Chinese cleaver for a pretty long time and I think I finally found what I'm looking for. I'd really appreciate your thoughts on this, since it's a pretty hefty investment. Link
Thanks in advance!
What made you pick this manufacturer?
To be honest - I didn't inform myself about the manufacturer. The knife ticked all the boxes. 180mm blade length, chuka bocho, carbon steel, wooden grip and the gap between blade and grip. Since I'm very new to this, I don't know much about manufacturers.
Seems to me that if it ticks all the boxes for you then that's the knife you should get. If you've not owned this style of knife or if you've not owned one made of non-stainless steel then you'll have to accept that this knife, at this price, will be part of your learning curve. Some people feel more comfortable buying a less expensive knife that's a little bit more forgiving in terms of abuse or even just figuring out if that's the right knife for them. Learn with the cheap one so that you know for sure you want the expensive one is a valid option. However if you had that experience already then buy the knife that fills you with joy and go forth and chop a lot of vegetables! 🥰