/ck/ - Food & Cooking

>>10686544
There is another, even heavier, variety of chinese cleaver. Looks like this.

>>9560556
>arguing that is better to have a structurally weaker knife

No, we're saying that it doesn't matter. There is no task you would use a kitchen knife for that actually requires a full tang.

Your argument is about as silly as saying that the average person should use a 5-ton dump truck for their daily driver because it's "stronger" than a normal car. Yes, that's true. But the difference is irrelevant for that application.

>>9560613
It's not just swords. Pic related is a very large Chinese cleaver. This is not something used in the home kitchen, this is used by pro butchers. I own one. The spine is a full 1 cm thick and it weighs about 5 lbs. That's heavier than the head on most full-size axes. You swing this thing hard. And it has a tiny little spike tang just like many Asian knives do. I've used mine for years and it's never come loose or otherwise failed.

>>9209967
Sugimoto makes an excellent line covering everything from the super-thin Chinese vegetable slicers up through the thick ones for meat and bones. Extremely high quality.

If you want a brutal meat axe for the heaviest of applications then check out Chan Chi Kee (pic related)

>>8808628
...and if that isn't enough, I have this beast. I've only used it three times in the two years that I've owned it, but goddamn is it a lifesaver when you need it.