/ck/ - Food & Cooking

>>7033400

Settle down Chen Kenichi. You will probably just be better off with a regular knife. It will take less getting used to. By all means get a cleaver to add to your tools, but I personally would be looking at a thicker cleaver, for use on small bones etc., one that you dont really have to give a fuck about. Another thing is the one you are looking at is carbon steel, they are fine for someone who knows how to take care, but again, I would recommend something low maintenance. It all depends what you are planning to use your knives for. If you are really set on a square kind of styling you get from cleavers, why not try looking at some nakiris?

There are plenty to look at on chefknivestogo