I just got a Japanese vegetable cleaver - I thought for some tasks it might be nicer than a chef’s knife.
Does anyone use one a lot?
I don’t have one now, but I’ve thought that a cleaver, with a mallet, would be very useful on some of the big hard squashes.
“Does anyone use one a lot?”
I DO! I have a bunch of Chinese cooking tools. 4 Woks too. Buy the well-made ones! Chinese lady friend taught me how to cook Shanghai style
I used to have one of those Japanese cleaver looking knives, loved it for a while, then I just sneaked back to my regular chef’s knife. My chef’s knife is maybe 30 years old. My ex was probably 18 when he got it in Switzerland. It’s my favorite. I have trouble cheating on it.