Fred
02-13-2005, 06:18 AM
I might be able to wrap up this review with just two words - big and heavy. Seriously, my Kuroichi Cai Dao from bladesmith Shinichi Watanabe is his light pattern knife but it is a real handful.
Model – Watanabe Kuroichi Chinese Cleaver - Light
Blade length – 8 7/8"
Overall length – 14"
Weight – 18 1/4 oz.
Construction – Hand forged carbon steel sandwich kuroicho style.
Blade – Sandwich with white steel core and iron exterior
Handle – Riveted mahogany handle on partial tang.
I remember reading on Watanabe's sight some time ago that he doesn't make Chinese cleavers. You can imagine how surprised I was when a fellow Foodie Forums member posted about one of his cleavers. I went straight to the site and ordered the light pattern model he had pictured there. Light is my term, not his and it is certainly not light, weighing in at over 1 lb.
For those that are unfamiliar with the term kuroichi, it means "black one" in Japanese and refers to the black finish on you see on the blade. The knives come out of the forging and heat treating process with this black finish. The bladesmiths usually grind it off as they remove any of the hammer marks. In this case, Watanabe left it there, hammer marks and all and only ground the bevels. The result is a rustic, unfinished looking product but one that resists corrosion quite well thanks to the kuroichi finish. Rustic would certainly describe the appearance of this Chinese cleaver.
The handle is simply a piece of mahogany with a kerf cut in the top that wraps around the tang, leaving the spine of the tang exposed. It is attached with a couple of brass rivets. It is simple and effective.
The light pattern cleavers are basically vegetable slicers and choppers in Chinese cuisine while the heavy models are used for meat or similar products. This "light" pattern cleaver certainly slices vegetables quite nicely, it will also handle heavier duty work very well. It is a big, heavy knife and a tough one. It will become my heavy pattern cleaver.
Even though knives normally come from Japanese makers with partially finished edges, Watanabe typically sends them nicely sharpened with polished edges. This knife was no exception. I was able to put it to work right out of the box with just a wash and rinse. Despite the practice I've had over the past year with cai dao's, I'm still no Martin Yan when it comes to using these knives. But I can assure you these big blades are capable of, not only a rough chop, but a fine brunoise, if that's what you need. They do an excellent job on a wide variety of products and this one has done an excellent job for me.
I'll mention that I much prefer Chinese cleavers with some belly on the blade. It makes the job easier and it allows me choose the hand position I want rather than one the blade and cutting board force me to take. So they are more comfortable for me. The Watanabe cleaver certainly has some belly and, in my opinion, just the right amount.
My major problem with the knife is its prodigious weight. I'm used to using Japanese gyutos and sujihikis which are like light sports cars compared to this 1 lb plus brute. I found that the two small fingers of my right hand that grip the handle became a little sore and tired from the experience. Since the knife is so heavy and so blade heavy, I needed these two fingers, not only to stabilize the knife but to keep it from dipping forward. If I use this knife for any long cutting sessions, I'm going to have to develop some new muscles in my fingers that don't get used much with gyutos. I've never experienced this finger fatigue with another Chinese cleaver, but I've never used one this big and heavy before. I'm truly glad that I didn't order his heavy pattern model!
To sum up, this is a rustic and unfinished looking knife, but one made with the best materials by a talented and well trained bladesmith. It is long and heavy compared to every other cai dao I own or have used and I'm certain it would work all day every day in a kitchen for the lifetime of the cook and then be able to be handed down to the next generation. I recommend it with the comment about its weight. My ratings.
Fit and finish - 2.5
Performance - 4.5
Ergonomics - 3
http://www.foodieforums.com/knife images/watanabecaidao.jpg
Model – Watanabe Kuroichi Chinese Cleaver - Light
Blade length – 8 7/8"
Overall length – 14"
Weight – 18 1/4 oz.
Construction – Hand forged carbon steel sandwich kuroicho style.
Blade – Sandwich with white steel core and iron exterior
Handle – Riveted mahogany handle on partial tang.
I remember reading on Watanabe's sight some time ago that he doesn't make Chinese cleavers. You can imagine how surprised I was when a fellow Foodie Forums member posted about one of his cleavers. I went straight to the site and ordered the light pattern model he had pictured there. Light is my term, not his and it is certainly not light, weighing in at over 1 lb.
For those that are unfamiliar with the term kuroichi, it means "black one" in Japanese and refers to the black finish on you see on the blade. The knives come out of the forging and heat treating process with this black finish. The bladesmiths usually grind it off as they remove any of the hammer marks. In this case, Watanabe left it there, hammer marks and all and only ground the bevels. The result is a rustic, unfinished looking product but one that resists corrosion quite well thanks to the kuroichi finish. Rustic would certainly describe the appearance of this Chinese cleaver.
The handle is simply a piece of mahogany with a kerf cut in the top that wraps around the tang, leaving the spine of the tang exposed. It is attached with a couple of brass rivets. It is simple and effective.
The light pattern cleavers are basically vegetable slicers and choppers in Chinese cuisine while the heavy models are used for meat or similar products. This "light" pattern cleaver certainly slices vegetables quite nicely, it will also handle heavier duty work very well. It is a big, heavy knife and a tough one. It will become my heavy pattern cleaver.
Even though knives normally come from Japanese makers with partially finished edges, Watanabe typically sends them nicely sharpened with polished edges. This knife was no exception. I was able to put it to work right out of the box with just a wash and rinse. Despite the practice I've had over the past year with cai dao's, I'm still no Martin Yan when it comes to using these knives. But I can assure you these big blades are capable of, not only a rough chop, but a fine brunoise, if that's what you need. They do an excellent job on a wide variety of products and this one has done an excellent job for me.
I'll mention that I much prefer Chinese cleavers with some belly on the blade. It makes the job easier and it allows me choose the hand position I want rather than one the blade and cutting board force me to take. So they are more comfortable for me. The Watanabe cleaver certainly has some belly and, in my opinion, just the right amount.
My major problem with the knife is its prodigious weight. I'm used to using Japanese gyutos and sujihikis which are like light sports cars compared to this 1 lb plus brute. I found that the two small fingers of my right hand that grip the handle became a little sore and tired from the experience. Since the knife is so heavy and so blade heavy, I needed these two fingers, not only to stabilize the knife but to keep it from dipping forward. If I use this knife for any long cutting sessions, I'm going to have to develop some new muscles in my fingers that don't get used much with gyutos. I've never experienced this finger fatigue with another Chinese cleaver, but I've never used one this big and heavy before. I'm truly glad that I didn't order his heavy pattern model!
To sum up, this is a rustic and unfinished looking knife, but one made with the best materials by a talented and well trained bladesmith. It is long and heavy compared to every other cai dao I own or have used and I'm certain it would work all day every day in a kitchen for the lifetime of the cook and then be able to be handed down to the next generation. I recommend it with the comment about its weight. My ratings.
Fit and finish - 2.5
Performance - 4.5
Ergonomics - 3
http://www.foodieforums.com/knife images/watanabecaidao.jpg