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wide blade knife for chopping

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hi all, first post!

i'm looking for a knife with a wide blade that's good for chopping veggies (7" long). I currently own some good quality chef's knives, but my sister gave me a poor quality knife that happens to have a very wide blade, 2.5-3". I find that the wide blade helps with the rocking motion (the distance between my wrist and the cutting board is to my liking, and i feel comfortable holding it against my knuckles when chopping/slicing), so i'm thinking that i might want to get a better quality knife with a nice wide blade.

I like the weight of my chef's knives so i'm reluctant about going for a santoku. Does anyone have any experience with deba knives? There are also wide western style chef's knives. I'd prefer to spend ~$40 but if i can't a good quality knife for this i can wait and go higher. I haven't found anything full tang in this price range, but i'm not sure if full tang is often to be found asian knives. I'm hoping that if i trawl online restaurant supply stores i'll find something.

i'm looking at this: http://www.buy4asianlife.com/eshop/id...
or http://sawyerscutlery.stores.yahoo.ne...

something like this, http://www.buy4asianlife.com/eshop/id... would be ideal if it didn't look like the blide might fall out of the handle after a week.

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  1. A Deba is actually a Japanese style of knife origanilly intended for filleting fish. From a Japaneese cutlery point of view you are looking at a Nikiri or Usuba, but what might be best is a 180mm gyuto of chefs knife. Here are the links of a couple places to look.
    http://www.epicureanedge.com/shopexd....
    http://www.japanesechefsknife.com/pro...

    8 Replies
    1. re: jeffreyem

      i know a deba is designed for filleting fish, but is it actually unsuitable for chopping? I want a knife with some weight to it.

      1. re: flies

        If you want a knife with weight go German/European not Japanese. But try and get something in your hand. Japanese knives are lighter which many people find they really like after they try them. For vegetables most would want something thin not thick and heavy. Again the best thing is to try afew different ones in you hand to see which you like best.

        1. re: flies

          A deba is very unsuitable for chopping.

          A cross section of one looks like the attached.

           
          1. re: a priori

            You might consider a Global G-29. It's 7" and 2.25" wide. (The one on the right.)

             
            1. re: a priori

              ok. Good to know.

              part of the reason i want a thicker knife is b/c i want it to last a long time.

              btw: how can i tell if a non-full tang knife is well built? i mean,
              http://www.buy4asianlife.com/eshop/id... costs $22 bucks vs this http://www.buy4asianlife.com/eshop/id... which is $10 times that, but they appear to be affixed to the handle the same way.

              or http://cgi.ebay.com/Japanese-YAMAWAKU...
              this looks great, but w/out full tang i don't know what to look for...

              1. re: flies

                I have to wonder why you think a wider blade will last longer then a standard depth blade? My oldest knives are almost 20 years old and there is not noticeable wear, even after 3 years on the line.

                I steel it almost every time I start to cook, but I only have them sharpened professionally twice a year, at most. I have a idea that you are using a machine to sharpen your knives, and those usually do not put a great edge and they also remove much more metal than necessary.

                The extra depth on a blade will provide necessary clearance if you have big hands, but the rocking ability is directly related to the curvature of the tip. German blades tend to have more curve then the French knives, but it is also related to the handle to tip geometry and overall length.


                I agree with the Forschner knives, especially if you are using a machine to sharpen them.

                1. re: Kelli2006

                  oops, sorry, i wasn't very clear there. knives have 3 dimensions and i seem to have referred to two of them as width. length is the easy one. Then there's the small ~Xmm 'width' (how thick the metal is) and the larger ~Yinch 'width' (how deep the blade is).

                  I meant to say that thicker metal lasts longer, not that a deeper blade lasts longer.

        2. If you're looking to spend $40 or less, what about a Forschner stamped chef's knife? The 8" size is fairly heavy and has a strong, stiff blade that's about 2" wide at the base--not quite as wide as you specified, but wider than the typical 8" chef's knife. It sells for under $30 with a plastic handle and under $35 with a rosewood handle. One place to see it is at http://www.kendelcutlery.com/chef-kni.... I like mine better, and use it more, than my (much pricier) wide Wusthof 8" knife.

          3 Replies
          1. re: Miss Priss

            Agreed, Dexter-Russell and Vorschner are both good choices, widely used by professional chefs. But since the OP said he (or she) already had some chef's knives, I was a little unclear on the concept.

            1. re: mpalmer6c

              True. I just suggested the Forschner because it has a wider blade than the standard German chef's knife--about the same as my abovementioned "wide" Wusthof. The Dexter-Russell Sani-Safe is the same, I think. I have one of those too (in the 10" size) but I like the Forschner better, as it seems a little sturdier.

            2. re: Miss Priss

              For that price range, I'd go for a forged Tojiro DP gyuto from Korin for ~$50. I have their honesuki and it's a good knife for a very reasonable price. Ignore what the description says about the blade including carbon steel- it's all stain resistant.

              http://www.korin.com/models.php?cat=5...

            3. I got a super-wide 12" Wusthoff custom made for Bridge (I'm a big guy) but it's too big for the space I have. I ended up much happier with a Chinese chef's knife (cleaver shape), which you can get cheap at Chinese stores. Get a medium-weight one (it's a knife, not a cleaver) with a wood handle. See http://www.japanesechefsknife.com/Chi... for some expensive examples.

              At least for veggies, it cuts with its own weight. All you need to do is put it down and pull or push it slightly. The rectangular blade makes it perfect for scooping up what you've just chopped.

              1. Dexter makes a chef's knife with an unusual handle. The design dates to 1851, I tried to find it on their website but could not. We sell them in the shop so I know they they exist.

                They have a very wide blade and the handle is placed atop the blade instead of the common bolster handle set up. It is designed for chopping with ease and the balance is amazing. It is under $50 and is great for what you are looking for.

                1. I think you might want to check out a Chinese chef's cleaver -- which is not to be mistaken with a western style meat cleaver. Usually they are around 8"x4" and are cutting machines. Check these out, it might be what you're looking for -- ultimate knuckle room and it will have the weight you're looking for.

                  http://www.knifeforums.com/forums/sho...

                  1 Reply
                  1. re: mateo21

                    A cleaver like these was my first thought, too. The site you posted is great, but I think these beauties are too wide at 4" and too expensive. I got mine for about $15 at the super market. It works fine unless you have to have an impressive brand name.