Product detail
It would be a big mistake to confuse this tool with a meat cleaver. At first glance they are quite similar, but functionally they are very different. Both have a wide, square blade, but the cleaver falls into a different weight category. Likewise, its blade is adapted for portioning meat, tendons, gristle and smaller bones with pressure.
The Chinese chef knife is considerably lighter, and more importantly, it is a knife. This means that we cut by sliding, not by pressure. Its blade is therefore subtler. The Chinese chef knife from the Japanese brand Fuji Cutlery has a 175mm long blade with a symmetrical edge. Handy even for those who do not have much experience with the type, yet large enough for comfortable scooping. It is made of SUS-420J2 stainless steel. As we have come to expect from the Japanese, the reference to hamonoand shinogi line cannot be missed. The manufacturer's name in the form of kanji characters is placed on its back. The firm beech wood handle fits well in the hand. Four milled rings ensure that the knife does not end up where it should not. The 325g weight is a pleasant surprise considering the dimensions.
You certainly will not be peeling potatoes with this knife, but there are plenty of things it can do with surprising ease.
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