Knives are important for everyone, even if they like to cook occasionally because it still requires cutting vegetables, meat, and fruits. However, using the right knife is still important to ensure everything is cut, sliced, and chopped properly. For this reason, Chinese cleaver vs. chef knife has always been comparison and we are sharing all about these two knives. So, let’s check out more details!
Chinese Cleaver vs Chef Knife
Chef Knife
When it comes down to home chefs, they obviously wouldn’t want to buy a different knife for every function because it can be expensive and challenging. However, a Chinese chef knife is an all-in-one knife that can perform every cutting-related task in your kitchen. That’s to say because chef knife can mince, slice, chop, pound, and grind. This knife first originated in China but the popularity increased in Vietnam and Cambodia as well.
Chinese chef knife was adopted by Japanese people back in the 19th century and they even refined it a bit. These knives are known for their rectangle and broad blade shape. Generally, the size of the blade ranges from seven inches to eleven inches. It’s safe to say that the Chinese chef knife looks like a meat cleaver as compared to a western chef knife. In addition, the chef knife has a heavier blade on the top and it’s even thinner as compared to meat cleavers.
Whilst talking about blades, it’s important to add that Chinese chef knives are straighter which makes them suitable for chopping but the belly area has a curve that supports the rocking strokes for cutting. These knives are made from blades that have higher carbon content, hence the hardness and they can be sharpened as well. Some brands also add alloys in these knives to make them resistant to rust, reduce brittleness, and enhance flexibility.
Some Chinese chef knives also boast scalloped blades (yes, the hollow dimples all along the blade’s edge). These blades tend to reduce friction between the food and blade which means food won’t stick to the blade. As far as the handles are concerned, they are lightweight and have an oval/round design. These handles are wooden but some companies also use metallic handles. In addition, Chinese chef knives have a full tang which means the blade run till the end of the handle, hence easier handling.
Chinese Cleavers
The Chinese cleavers are actually one of the types of Chinese chef knives. For the most part, they go by the name of Gudao and bone choppers. Chinese cleavers are heavy and thick which makes them suitable for cutting the connective tissues, beef, poultry bones, and pork. The cleavers are designed for meat-cutting such as cutting the beef into thin sheets but some people also use them for mincing the garlic and shredding ginger.
To be honest, Chinese cleavers are extremely versatile and can be made in carbon steel and stainless steel blades. However, it’s best to use carbon steel because they are sharper but it has higher vulnerability to rusting, so taking care of these cleavers is important (just dry them right after washing). The cleavers have a large blade but it tends to be delicate and thin. Since we are talking about the drawbacks, it’s important to outline that it cannot work in chopping and rocking motion.
It might not be of any value to you but Chinese cleavers make a great bench scraper (yes, it can easily transfer the ingredients from the cutting board into pans, given the large blade). These cleavers originate from China and have been modified by Japanese craftsmen. When it comes down to appearance, the Chinese cleavers have an extremely sturdy and large blade. As for the handles, they are compact and tough which promises better control over cutting and chopping.
Cleavers are available in various thicknesses in blade and weight. For instance, the lightweight and thin blades are suitable for fine slicing while heavier ones are suitable for medium-scale butcherings, such as cutting meat and cutting off the fish heads. However, all the blades are tall which helps with pull cutting, push cutting, and tap chopping. That being said, you can use cleavers to cut cabbages or any other large vegetables and fruits. Also, the heel corner is perfect for removing blemishes from vegetables and fruits.