what is the point of this knife?

[Anonymous No.19228636]

>dude it's to chop veggies!
so you're telling me it chops veggies better than a normal chef's knife?
>n-no...
ok so then what the fuck is the point of it then?
>m-muh anime...

[Anonymous No.19228643]

it does chop easier because it's slightly heavier. Works especially well for fibrous vegetables where a normal knife may get stuck or wedged into it, such as winter squash, melons, or even cabbages

[Anonymous No.19228647]

It's for chopping large veggies like cabbage because it's roughly the same size as the cross section of your cut. It gives you more stability and a better cut instead of running a blade through a fruit/veg five times the height of your blade or more.

[Anonymous No.19228651]

>>19228643
>>19228647
how are you that bad at cutting veggies

[Anonymous No.19228659]

>>19228651
record a video of you cutting a big ol potato with a chef's knife.

[Anonymous No.19228660]

>>19228659
>record a video of you cutting a big ol potato with a chef's knife.

[Anonymous No.19228669]

>>19228636
the biggest advantage is you can grab a ton veggies (or meat) at once and throw them into the pan without having to do that 2 or 3 times because your chef knife can't do that.
it's the same thing with chinese chef knives but they're even bigger

[Anonymous No.19228675]

>>19228636
There is no point. It's an obsolete form of prep knife that is still being produced to rinse money from brainless Japanophiles who will consoom anything associated with Japanese culture. No one actually uses them in Japan. I must have visited easily over 100 restaurants while I was living in Kyoto, many of which had the chefs preparing meat and vegetables in full view. I didn't see a single one of these knives being used even once, not even one sitting idly on a counter. All of the chefs were using santokus and regular wester chef's knives.

[Anonymous No.19228681]

>>19228636
>so you're telling me it chops veggies better than a normal chef's knife
Yes.

[Anonymous No.19228682]

>>19228636
i have one of those cheap kiwi brand ones and i really like working with it. even if i manage to fuck it up to the point i cant even grind the defect out, it was dirt cheap.
as >>19228643 said, it's great for cutting into larger and harder objects like melons, pumpkin or cabbages.

[Anonymous No.19228685]

>>19228636
It's meant for working in this kind of kitchen.

[Anonymous No.19228688]

I paid $8 for this cuisinart stainless steel cleaver and it's the comfiest knife I have.

[Anonymous No.19228698]

>>19228688
that's a completely different knife than a nakiri

[Anonymous No.19228701]

>>19228698
you're right. Chinese cleavers are even better than nakiri cleavers because they can pick up more at once.

[Anonymous No.19228704]

>>19228701
yes, I don't think anyone but weebs deny that

Also buy a bench scraper so you don't dull your knife and use a western chef's knife like a mature adult

[Anonymous No.19228717]

Got another Shigefusa in the mail today. The fit and finish always amazes me.

Going to get some whole fish to use this thing on soon.

[Anonymous No.19228747]

>>19228636
In Japan they are commonly called housewife clevers, that should tell you all you need to know.

[Anonymous No.19228773]

>>19228636
>large surface area to transfer lots of chopped stuff to and from the board.
>some weight to cleave bones or entire section in one chop without excessive speed. not so heavy and thick like cleaver that burdens regular push cuts.
>combine weight and area to squash garlic or fish.
>mince anything efficiently with two of them by hand.
How do you fail to see how much volume and variety it can process before switching hands to a second specialty tool.

[Anonymous No.19228779]

>>19228647
M A N D O L I N E

[Anonymous No.19228790]

>>19228773
you realize the nakiri was the japanese all purpose knife until they were introduced to the western chef's knife, right?
the japanese do not use the nakiri anymore because it's irrelevant, no amount of made up weeb bullshit like what you just posted will change that

[Anonymous No.19228834]

>>19228685
These tiny Japanese home kitchens always stress me out because there's just not enough space for everything even with the little utitilites they have to maxmize space like cutting boards that fit over the sink its still objectively cramped. I learned to cook using one and it makes me very thankful to now have a western style kitchen

[Anonymous No.19228841]

>>19228698
>NOOOO IT'S NOT JAPANESE

[Anonymous No.19228842]

>>19228834
this is just a poor person kitchen, it's got nothing to do with regional practice

[Anonymous No.19228848]

>>19228790
You're slightly wrong. the exposure to western knives made them create the santoku which was a hybrid of nakiri and western. That has been the household knife since. Now gyuto is getting more popular as an even further westernized style due to the increase of meat in the Japanese diet since the 50's. Flatter profiled knives will always be more efficient for vegetable heavy diets, even the bunka was more popular than gyutos.

[Anonymous No.19228860]

>>19228675
How many times were you hatecrimed by Japanese people?

[Anonymous No.19228867]

>>19228848
They still don't use flat knives anymore.

[Anonymous No.19228868]

It doesn't have a point.

[Anonymous No.19228871]

>>19228860
Zero. Never even met anyone who was unpleasant towards me even when I stumbled over communicating. I'm white (actually white, not American white) if that matters.

[Anonymous No.19228874]

>>19228834
Surely there is a delightful inbetween where there's enough space because of the space maximizing utilities like the cutting board over sink, rather than their not being enough despite them.

[Anonymous No.19228887]

>>19228868
nice

[Anonymous No.19228917]

>>19228868

[Anonymous No.19228922]

>>19228868
Kek

[Anonymous No.19229028]

>>19228660
kill yourself

[Anonymous No.19229156]

>>19228790
>made up
You can look up how to mince meat by hand. All of these tricks are real.
>Weeb
and these are from chink-gook culture in general.
>trend
>replacement
>popularity
>relevancy
Those are off the point and fuck off to ticktock if following the crowd to the newest thing is the point of your life.

[Anonymous No.19229160]

>>19228704
>buy a bench scraper so you don't dull your knife
No need, you can either sweep the food onto the blade instead or just stop buying garbage carbon steel that dulls itself the second you look at it (this is the primary contributor to the myth that Chinese cleavers are "meant for vegetables")
>and use a western chef's knife like a mature adult
Western knives are a fucking pain in the ass. They flex more, they have a center of gravity entirely unsuited for chopping, they combine geometries meant for fine detail work with a size meant for food prep for no benefit, and they force you to use your hands and wrists to provide the power for cutting as opposed to allow you to apply your whole arm in lifting the blade then let gravity assist in bringing the blade down. Fuck western blades, Chinese chefs knives for food prep, fixed blade pocket knives for detailed work.

[Anonymous No.19229201]

>>19228636
>what is the point of this knife?
dealing with fruits, obviously

[Anonymous No.19229346]

>>19229028
Based, fuck retard OP

[Anonymous No.19229871]

Its better because the blade is very thin, enabling you to cut finer pieces, but i just use it for everything.

[Anonymous No.19229995]

>>19228682
That brand is awesome. I only wish they didn't mail their knives in ordinary letter envelopes and instead used a box.

[Anonymous No.19230118]

>>19228636
The "universal knife" is medieval-tier thinking; and a favorite teenagers' exercise who love to complete about "but what IF you could only have one knife..". Humans specialize, like, we once started to cut hair with scissors instead of razors because it was just a bit more convenient.
Nakiri is just a bit better for veggies and that's enough to use it along with a dedicated meat knife.

[Anonymous No.19230196]

you can use the large surface area of the knife to scoop more veggies and the weight is useful you fucking retard, literally kill yourself.

[Anonymous No.19230230]

this thread convinced me to get one

right as i start my stir fry arc

[Anonymous No.19230274]

>>19228636
It's much more comfortable for me to use for a straight up and down action. I can afford more than one knife so I use whatever feels best at the time.

[Anonymous No.19230401]

>>19229160
>>19228773
>>19228647
>>19228643
This

You can chop all kinds of meat and all kinds of vegetable in all volumes with a single knife, and you don't need much force because you let the weight do more of the work. This and a small knife for fine work and peeling - usually a 3 or 4 inch santoku type - is all that a housewife needs.

>bbbut a professional chef uses
Specialised equipment such as huge pots and wheeled trays and lots more counter space so they have other ways of transferring ingredients and making life easier, plus other specialised knives because they can spend more time looking after their kit. They have way more budget than a housewife.

[Anonymous No.19230486]

>>19228636
Watch those Chinese videos where dudes are whacking everything with cleavers. The cleaver is a great tool.

[Anonymous No.19230775]

>>19228636
My nakiri actually feels way better for cutting vegetables than my chef's knife or santoku.

[Anonymous No.19230818]

>>19230118
natural finger strength is simply too weak to efficiently make fine cuts with large blades

[Anonymous No.19231068]

>>19230775
skill issue

[Anonymous No.19231113]

If you curl your fingers when cutting, having a broad blade is even easier as you can keep contact between your hand and the side of the knife while cutting without much thought or effort. It doubles as a bench scraper as well, and I use it to crush garlic. Mine is very thin and made of white steel, which dulls quickly but also gets extremely sharp very fast. It's crazy how easy it is to sharpen even after months of neglect, I can be done sharpening in 2 minutes and stropping in 3 or so. I use mine for filleting fish too, but if I had a thinner chefs knife it'd be better; my chefs knife is german and thick behind the blade, good for stuff I'm scared to use my nakiri on but the nakiri has its place too.

[Anonymous No.19231115]

>>19231068
Nah, my santoku is my favorite knife, if I have a lot of stuff to do, it's my first choice. If I have to chop herbs, my chef's knife is my first choice. If I'm just chopping veggies, my nakiri feels the best. I don't have the best knife skills, but they're way better than the average home cook.

[Anonymous No.19231119]

Without at least purple rarity or a durability modifier? Nothing.

[Anonymous No.19231123]

>>19228636
Idk what you're on about. Cuts veggies way better than a standard chefs knife

[Anonymous No.19231192]

>>19228717
>>19228704
>>19228701
>>19228688
>>19228685
>>19231123
>>19231119
>>19231115
>>19231113
>>19231068
>>19230775
>>19230486
>>19230401

If you need a 'special' knife at all you're a cooklet
I've had the same three knives for 5 years got it at a garage sale dont even know the brand. Dont care. Cuts like a knife..

[Anonymous No.19231203]

>>19231192
I pity whoever you cook for considering those are 3 butter knives

[Anonymous No.19231208]

>>19231203
t. buys 200 dollar knives with mommy's credit card and thinks it makes him cook better
any knife over 2-3 dollars is a waste. learn to cook, the fundamentals first. I used to cook with a rusty potato peeler in my dads shed

>Pic related
Made this. Tastes good didn't take a 200 dollar 'special knife' to make.

[Anonymous No.19231210]

>>19231208
Fucking lmao. Once again, I pity who you cook for jesus christ

[Anonymous No.19231211]

>>19228701
Different functions. Nakiri are supposed to be compact and used dexterously while Chinese cleavers are workhorse generalists and are great for virtually any bulk chopping.
Also anon just posted a western cleaver which is designed for hacking apart bones.

[Anonymous No.19231213]

>>19231210
>YOU CAN'T COOK WITHOUT BUYING A FANCY 100 DOLLAR JAPANESE FOLDED STEEL 300 TIMES KNIFE

I had a shit life. I started to drink to be happy for once in my life, and I cant quit so I keep doing it. My dad used to beat me when he wa s drunk. He used to play "helicopter" with me. It was where hed grab my dog by its back legs and start spinning around making helicopter noises, and then throw it across the room telling me to "go fetch the helicopter". Sometimes it landed on the couch other times its head slammed into the wall. It went deaf and blind in an eye before dying probably of brain damage

[Anonymous No.19231214]

>>19231192
Replies of more than 3 should be range banned. You also managed to get one in there that's an obvious video game shitpost.
>>19231208
Who needs knives when you can just smash a potato and some ground beef into a grey mush?

[Anonymous No.19231216]

>>19231213
I'm not taking this bait lol

[Anonymous No.19231217]

>>19231208
>200 dollar knives
quality starts at $300 at least

[Anonymous No.19231219]

>>19231213
>It went deaf and blind in an eye before dying probably of brain damage
I sure hope you didn't try to butcher it with those knives..

[Anonymous No.19231220]

>>19231211
That Cuisinart cleaver isn't much different from most chinese cleavers
t. The one my grandma used is sitting 10 feet away from me right now

>>19231192
Gr8 b8 m8

[Anonymous No.19231224]

>>19231208
Bud. You're making silly assumptions.

A lot of people who love cooking will invest in a nice knife because it makes things easier and adds additional joy to their cooking. Having a nice knife or a nice set does not necessarily correlate in any way with cooking skill.

[Anonymous No.19231230]

>>19231192
Lmao you telling me you chop watermelons with that? Or cleave through bone?

>>19230775
I agree nakiris are delightful for veggies. If I'm cooking at my parent's I'll use their nakiri. Personally though I have a Chinese cleaver that is a lot of fun to use as well for veggies. It's pretty much just an oversized nakiri anyways so it translates well.

[Anonymous No.19231236]

>>19231230
Yup. Takes longer but unlike you I have patience.

>>19231224
Like I said learn the fundamentals, cooklets. Presentation barely matters. Don't need a shiny knife to cut your ingredients

>>19231217
Quality stops at 5 dollars mad. Go to your goodwill. Its about skill, nothing else. Not equipment.

[Anonymous No.19231260]

>>19228651
>t. doesn't know the difference between chopping and slicing

[Anonymous No.19231309]

>>19228636
You can use it in Jiu-Jitsu practice too.

[Anonymous No.19231384]

>>19231236
Wrong. You're absolutely too stupid and clearly arguing in bad faith to understand my one simple point that defeats your moronic argument, but here it goes...

Efficiency. In a professional (skilled chefs) kitchen you can't use butter knives to do everything simply because it is too slow. Efficiency necessitates specialized knives.

>OH BUT NOT IN MUH HOME KITCHEN!

Wrong again. Many people have limited time to cook dinner and need a knife that can do things quickly and efficiently. A shitty butter knife will cut things, but not nearly as quickly or efficiently as a proper chef's knife.

[Anonymous No.19231390]

>>19231217
Above $100 quality for price starts to fall off drastically.

[Anonymous No.19231397]

>>19231236
Your dull ass steak knives can't cut things into uniform shapes. Literally one of the most important things to get your food to cook at the same rate and make it so you're not getting stuff of all sizes in bites.

[Anonymous No.19231406]

>>19231390
For factory made knives, yeah. Totally false for handmade knives.

[Anonymous No.19232023]

>>19231236
>I have patience
No, you're just wasting time and effort inefficiently.

I bet my $25 santoku gets more shit done and way faster than your blunted paring knives.

[Anonymous No.19232906]

>>19228868
Too clever for Carlos.

[Anonymous No.19232949]

>>19228868
heh

[Anonymous No.19233027]

>>19228685
SOVL

[Anonymous No.19233183]

>>19228868

[Anonymous No.19233273]

>>19231220
Is it actually? In my experience western cleavers have all been heavy as far as knives go and are made of pretty thick steel. Chinese ones are light and thin

[Anonymous No.19233292]

Is this a bot thread?

[Anonymous No.19233313]

>>19228636
>w-what is the point
dumbass

[Anonymous No.19234469]

>>19232906
>Too clever for Carlos.
Cleaver. You had one job

[Anonymous No.19235863]

>>19234469
You don't have to cut him down like that.

[Anonymous No.19235884]

>>19228636
>so you're telling me it chops veggies better than a normal chef's knife?
It is a bit heavier than a chef knife, so yes.

>>19228636
>what the fuck is the point of it then?
The point is that you can use it as a shovel to quickly and efficiently move your chopped vegetables from your cutting board into your pan.

The fact you did not automatically see that function makes me wonder if you have some sort of mental disability, in which case I feel sorry for you.

[Anonymous No.19236044]

>>19228636
It's for chopping.
A heavy blade makes it so it has good, but even/consistent pressure while cutting.

[Anonymous No.19236165]

What's with the weebs ITT? Embarrassing.