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Cleaver

Is it useful and worth buying? Actually, WHERE would I buy a real one. I saw something that looks like a cleaver at Bed Bath and Beyond, but it had a note "not a cleaver, it is a knife" even though it looked similar. Any thoughts on this gadget?

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  1. Asian markets/supply stores typically offer inexpensive cleavers in a variety materials. I've had my eye on a Global cleaver for years, just never taken the plunge. It's a beautiful piece.

    2 Replies
    1. re: aelph

      I've had one for years and I rarely use it. Most times when I'm doing stock and breaking up chicken bones. It is kind of clumsy for most regular cutting. For most things I use a chef's knife.

      1. re: Eric in NJ

        That's what I'm afraid of...Asian food is a large part of my repertoire, but I haven't yet encountered any prep I couldn't manage with my chef's knife(etc.) and a little elbow grease. Unless you're dedicated to fabricating a lot of meat on a regular basis and/or wish to perfect those Chinese cleaver skills(some involving two cleavers)...I would hold off on the purchase.

    2. A true cleaver has a wider edge angle, at least 20 degrees, probably 25, compared to 12 (Japanese) or 16 (German) knives. The advantage is that it will rip through bones or cartilege more easily. It will still work like a knife on softer material, but with less finesse. And of course it is great for scooping up what you have chopped.

      2 Replies
      1. re: jayt90

        I would suggest a inexpensive Forschner Fibrox handled cleaver if you are looking for a western clever that is used to break down large pieces of meat or tough vegetation.

        http://www.knifemerchant.com/products...

        item number 40590

        Forschner also makes nice Chinese style cleavers.

        1. re: jayt90

          I agree with what jayt90 said. I recently got one and I use it when I know I have a heavy duty cutting/chopping/hacking job ahead of me. It is not the easiest thing to get used to in order to do finer dicing/mincing jobs, but it slices well.

          www.roguefood.com

        2. There are two similar-looking tools that might be called cleavers. The Asian one is used like a chef's knife, rather than for cleaving.

          1. I think CCK is one of the best and most common brand of Chinese cleaver, and they are not that expensive. If you don't have an asian kitchen supply store near you, Action Sales (local to Southern California, but they do mail order) sells them. See also:

            http://www.knifeforums.com/forums/pri...
            http://actionsales.com/

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            Action Sales
            415 S Atlantic Blvd, Monterey Park, CA 91754

            1. I will look for a store in Chinatown in San Francisco, asian store sounds like a great idea!

              3 Replies
              1. re: polish_girl

                Check the one mentioned in the Knife Forum thread if it's still there:

                Greatmin Trading Co.
                780 Broadway St.
                San Francisco, CA 94133

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                GreatMin Trading Co
                780 Broadway, San Francisco, CA

                1. re: will47

                  I'm going to bike over after work if they're open. I just tried calling, but there was no answer.

                  Does anyone know Greatmin Trading Co.'s hours?

                  1. re: kevin.dickerson

                    No idea, sorry. However, if you are interested in Chan Chi Kee knives, you can also find some on the internet. Of course, going to Great Min may be easier for you.