Chinese cleaver needed

4,483
115
Joined Aug 4, 2000
I enjoy cooking Asian food and would like to get a vegetable cleaver. The Wok Shop in SF offers two lines:

1. Carbon steel cleavers shown here;

2. Vegetable cleavers shown here.

Please enlighten me as to the differences between the two groups. All of their knives are made of carbon steel, my favorite knife steel.
 
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2,516
1,121
Joined Jan 8, 2010
I checked that site and personally, I would bypass those cleavers and go for one of the kiwi knives.
I know that's not really what you asked though.
I can't see much of a difference between the cleavers you linked to.
 
2,507
511
Joined Oct 9, 2008
I know that roughly speaking, vegetable cleavers are shorter from edge to spine, and I think usually thinner in the blade, but beyond that I don't know much.
 
4,483
115
Joined Aug 4, 2000
Well, I ordered this one plus sharpening stones from the Shop, the vegetable cleaver measuring 8 inches by 3.25. And if it's good enough for China Town, then it's good enough for Chez K'ko's.
 
2,280
738
Joined Oct 31, 2012
It's tough to tell from the pictures. I think the vegetable cleaver isn't polished and the first one is. I have two cleavers that match the photos but the one I have that looks like the vegetable cleaver in the photo is a thick, heavy beast. The other one is exactly like the photo. Works great and I use it often.
For the price I might just get both but I think either one would work fine.
 
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