Chef Knife Showdown: Nakiri v.s. Chinese Cleaver

Two knives. Two champions. One square shape. Today we're digging into the nitty gritty between the Nakiri, a traditional Japanese knife, and the Chinese Cleaver, a traditional Chinese knife that does a lot more than just cleave.

Our favorite nakiris:
Masakage Yuki Nakiri
Haruyuki Nishiki Nakiri
Fujimoto Hammer Tone Nakiri

Our favorite Chinese cleavers:
Sakai Takayuki Inox Chuka Bocho
Sentan Chinese Cleaver
CCK Mulberry Knife Cleaver

Or visit Knifewear stores in Toronto, Calgary, Edmonton, Ottawa, or Vancouver.

Chapters:
0:00 Intro
0:24 What's a nakiri?
0:46 What's a Chinese cleaver?
1:22 What's the difference?
6:30 Cutting big stuff
13:20 Cutting small stuff
16:26 KNIFE SHOWDOWN
19:19 Which one wins?

Join our community:

[jonny]

For some reason I've never been interested in a Nakiri, but do plan on getting a Yaxell Ran Chinese Cleaver from a local place to use as my Chef's Knife. As always, enjoy and appreciate the videos you share with us !

[Myriasol]

Love your videos! I've been sharing them with lots of people.

[Amybnuy]

I wonder why the sliding works so well compared to pressing down. Like the science of it!

Also love how wholesome this video is

[NoumenonIdolatry]

I’m just starting and only cooking for me, so I went with the Nakiri. I won’t have allot to scoop in volume, and it will allow me to take my time and be more precise with my cuts. Cool video. Thanks guys. ✌️

[adamng]

I used both chinese choppers and nakiri. The Chopper basically does everything and it really shines when you do bulk prep for big dinners....wow it flies through meat and veg like a breeze, that extra bit of weight it has does alot of the "strength work", just let is fall and let the blade do the rest... The only thing, is for finesse work like fish breakdown or deboning, it does take abit more effort and skill (but chinese chefs can literally do anything with a chopper). The downside? It is kinda bulky in a kitchen with its size, especially in home kitchens.

Nakiris are like holding a chopper but its so much lighter and the way the blade is perfectly balanced...it moves through veg and meat like everything is just sliding with everything cut....especially with their push cuts, no other knife gave me the same pleasant feeling. Its much more nimble and easy to "pickup and just use it". Its a knife that "just works". I love both knifes but I have been using my Nakiri ever since switching to it.

[estd]

I have one of each. I rarely use anything else except in very specialty situation.

[pwu]

I am definitely a Chinese cleaver guy. I love the size of Humvee of kitchen knives.

[ghostrecon]

I was used Kiritsuke Knife for Pineapple, peel along the curved lines. By leaving as much fruit pulp as possible. it good good for me.

now, I'm order for Nakiri Knife, i was quite expecting this.

[KattLa-gzcs]

I prefer Hakata, its the middle ground of those. Recommend Shiro Kamos white 2, own 2. Having one at work for veg prep days.
Ps: you get a brutal k-tip for unions and such delicate products.

[kiliang]

Nakiris are great for doing squid rings, I had to go through 5kg quite often at a previous job and my nakiri changed my life hahaha the speed I picked up was crazy

[unknownmarker]

If im working in a fish restaurant which knife would be better or more practical to use?

[ffbarnette]

It sorta seems like per size, a Chinese cleaver is cheaper than other knives of similar size on knife wears website. Is there a reason for this? Also do you have a good video illustrated which Chinese cleaver you should buy?

[ochocabra]

John Mullaney has pretty good knife skills

[GordonThompson-lq]

Knifewear is my "go to" for all my sharp and shiny things. I have built my entire collection based on their dependable advice. They have also gained some knowledge of my situation and skillset. I find that their video's outstanding. The productions are well planned and feature many of their staff which is a very good decision. All of their team are given the opportunity to share in their experience and strengths. I can't think of another supplier for my growing collection. I'm not a professional so many of my knives must sit in a prominent display waiting for an opportunity to strut their stuff. If you want a great view of the Japanese knife products and their culture, ask for their owner's splendid book for knife nerds. You can almost breathe in the dust and hear the banging of the timeless forges.

[philipp]

So hyped about this!

The weight of the dual purpose cleaver is really nice for cutting raw meat and dealing with lobsters.

I wish you switched half way 😂

[TNAN]

Dr Strange is now doing a knife review on YouTube. Very Strange indeed!

[Kamamura]

Fair warning - never monkey around with sharp blades like they do, you will end up hurting other people and then will be very sorry. Guns and blades are not for monkeying around - and they should know better.

[ramonasosna]

id really like if you could gift a Fujimoto Nakiri for me haha, they are super expensive :(