The Best Kitchen Knife?

Working in the kitchen can be made a whole lot easier by having the right general purpose knife - such as this Asian cleaver

Category:

Howto & Style

Tags:

• kitchen
• knife
• asian
• cleaver
• cooking
• knives

[LUK3SYboy]

thats a large nakiri mate, chill out.......have a fosters 

[thecoolcook]

@LUK3SYboy It's not really. It's a similar style but nakiris are Japanese and differ in their construction and blade shape. The difference is fairly subtle but it's still there. The knife shown is Thai, as I think I've mentioned before. And I hate Fosters, it's not a very popular beer in NSW :0)

[LUK3SYboy]

@thecoolcook i didnt even know aus had fosters-_- its like cat piss, little creatures bright ale is the best.

and cool knife, your rite

[thecoolcook]

@LUK3SYboy Fosters is an Aussie beer, it was first brewed here but not many of us drink it. It's mainly an export brew now. Never heard of the ale you mention. Probably can't get it here

[pmh777]

First off this is not an "asian" knife. That is a vegtable style cleaver developed in China. It is the equvilent of your european style French/chef knife. If your looking for the best possible knife style for chopping an onion, head of lettuce, or any other firm vegtables, Santoku knifes are the best choice and are a Japanese infused chef knife using both propperties as from this knife and a french knife. by far, the best and most used tool out of the 3.

[thecoolcook]

@pmh777 I disagree with most of this. These are called knives and the style is to be found all over Asia except in China, where a thinner, more rectangular blade is used. The knife in question comes from Thailand.Santoku knives are certainly good, but they are expensive and no better at the job than the one shown. I own both as well as a whole range of European blades. For ease of use, quality and economy, these Kiwi knives are hard to beat. See what other chefs have said below

[thecoolcook]

@lourak Why make an adverse comment about something you have never used? I really do not understand this kind of negativity. Read the comments from people using this knife at my suggestion. ALL the comments are positive. Not one person who actually uses it has complained about the knife's ability to hold an edge. I sincerely hope that your life becomes a happier experience for you soon.

[LUK3SYboy]

@thecoolcook haha im from wa, and i think little creatures is from QLD... and im assuming fosters is a bit like emu bitter. but yeah ur right about the knife and nice vid bro

[isaacvs1]

I have a cleaver and is really heavy... Personally I stick for most of the kitchens my 8" victorinox or my Henckel, they are very light weight and I mostly do everything with them

[labrat7357]

Thanks for a simple insight about this tool( I'm not expert or game enough to call it anything else what with all the replies your video generated) I wiil go to China town and see if I can locate something similar and give it a try. all the best

[TheBeebopper]

@Thecookingfreak Aldi have been selling asian styled cook's knives. I got a VG10 Soligen knife in the Nakiri style for about 20 euro. It's proved a great blade, but is a balanced so there is no blade weight in action, the handle is too long/heavy for speedy work using a forward grip. It's still the best for mincing onions despite the balance problem. I just need more practice with only one finger on the blade. There have also been other offerings with different handles.