I see there are many high quality carbon steel "Chinese styled" cleavers made by Japanese companies. ; 2.3 Handle Quality and Materials; 2.4 Tang or Blade Projection to the Handle There are four different qualities that distinguish the best Japanese knives from other knives. A Western-style Japanese knife is double-bevel, meaning it has a bevel on both sides of the blade. Chinese chef knives range in price based on their thickness, material, and construction. I planned to buy one Damascus Nakiri and a Chef’s knife. The Chinese made Chinese … My Japanese Knife set from XinZuo. 2.2.1 High Carbon Steel; 2.2.2 Stainless Steel; 2.2.3 What about Damascus steel? I have owned lots of Chinese knives but the were all under $30 and I just used them for messing around. However, it is smaller and lighter than a Chinese cleaver. These are – the handle design, the blade edge, the type of steel, and the construction of the knife. ; 2.2 Best Blade Metal: High-Carbon or Stainless Steel?. Traditional-style Japanese knives are single-bevel. What are your opinions on Chinese and Japanese styled cleavers? But generally, a Chinese cleaver is more versatile. The handle as mentioned above is designed differently to give a robust and reliable grip to the knife. Chinese cleavers are completely different beasts from traditional chef's knives, though, so beware. For the more common, all-purpose variety in the mid-range, you've got the MAC Professional, the Misono Carbon, and the Misono UX10, each of which are truly fantastic knives that will make almost any cook happy. Made by either a Japanese knife company or a Chinese company. I own 10 Japanese knives, a Yanagiba, and a Santoku from Shun. sushi knives / yanagi).The feel of using a single-bevel knife is much different, and takes a lot of practice to get used to. A nakiri is also great for vegetables. But being made in China I am very hesitant. I like the looks but spending over $100 for a Chinese knife is foreign to me (no pun intended). Contents. 1 The Best Japanese Kitchen Knives For Every Occasion; 2 Frequently Asked Questions. When discussing Western vs. Japanese knives in this section I am referring mainly to the manufacturing/making processes, traditions and general trends, not to the particular brands, because these days both sides (or schools) are making knives of the other side, which is a very good thing IMHO. A nakiri might be a bit more comfortable for the hands when it comes to delicate cutting tasks. Chinese chef knives with a thicker blade are usually designed to cut through bone, so the manufacturer will indicate that in the product description. Most cost between $13 and $250. The key difference is in the knife bevel, or the surface on one or both sides of the knife that's been ground down on an angle to form the edge. Because the complete knife set (5pcs) was offered for $180, I could not let this offer go. On the contrary, Japanese knives generally have a long and slim shape, are lightweight, and have slim blades, making them ideal for precise work, such as finely slicing vegetables or carving big pieces of meat and fish.Since the blades are thin and delicate, however, they are more susceptible to chipping, so make sure to use them with care. 2.1 What Are The Main Differences Between Japanese and Western Knives? I saw that Chinese manufacturers are making Japanese style knives, so I got curious. What’s the Difference Between a Chinese Cleaver and a Japanese Nakiri Knife? Global's popular chef's knife is a Japanese-style blade, which means it boasts a scary-sharp edge and a nimble-feeling lightweight body. 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