danthorg wrote:im sorry, you seem to have gotten it mixed up. this is a western style steel forged into a japanese style knife. no western knives are single bevelled. of course a chinese chef knife (the cleaver looking one) is basically the same as the french chef couteau, with a bit more height for things like cabbage. however, if you ever speak to a chinese chef, they'll never use it as a cleaver, or it'll break apart.
Most japanese chefs worth their buttons will usually use an usuba for most things, that's the single bevelled (wait for it) true japanese chef knife.
you can live in japan all your life and think you're an expert at every aspect of the culture, but until you're in the industry, chances are, you probably just arent.
No, you're the one who is confused. Very confused. Re-read my original post and then your post carefully.
1) You wrote "no western knives are single bevelled.[sic]" So? Who said that Western knives are single beveled? I'm not even sure why you wrote that since the Shuns in today's Woot are double-beveled, and that's what the post you quoted is about. Read it carefully. You seem to think that my post you quoted was referring to my Wasabi knives when it clearly was referring to the knives in today's Woot. After all, I mentioned a bread knife, which was in tis Woot but not the Wasabi set.
2) You wrote, "of course a chinese chef knife (the cleaver looking one) is basically the same as the french chef couteau."
You are confused again. There is no "chinese chef knife" in this Woot. It is a Japanese nakiri, which is considerably different from any Chinese cutlery. Indeed, there is no real "Chinese chef knife." That's a Western term. A "Chinese chef knife" is essentially a big cleaver, which is larger than the nakiri in this set. Don't believe me? Here is the $224 Shun DM0712 Classic 7-Inch Chinese Chef's Knife. Does it look like the small nakiri in this Woot? No. And here is Shun's description: "Essentially a cleaver, this tool features a wide, rectangular blade measuring 7 by 3-3/8 inches." Soory, but that nakiri does not feature a "wide" blade.
So no, a Chinese cleaver (aka "Chinese chef knife") looks nothing like a French couteau. I'm not even sure why you mentioned a Chinese "chef knife" when the description clearly says that it's a nakiri.
3) You wrote "if you ever speak to a chinese chef, they'll never use it as a cleaver." Wrong. First of all, my mother is Chinese (from China and Hong Kong) and a trained cook, so yes, I speak to a Chinese chef regularly. Second, you clearly don't go to Chinatown often. Watch the chefs as they cleave through an entire chicken with a single chop, or prep spare ribs for take out. Go ahead, you can look through the window -- it's free. And while you're there, ask them if there is a separate "Chinese chef knife." Nope, they use their multi-purpose Chinese cleaver for virtually everything.
Here's how Shun's Amazon describes the above Chinese "chef knife": "this heavy-duty Chinese chef’s knife comfortably handles hearty kitchen tasks ranging from cutting through poultry bones to chopping vegetables. Essentially a cleaver, this tool features a wide, rectangular blade..." Shun clearly says that their Chinese chef knife is a cleaver and that it's used to cut bones. I don't know where you got your information, but it conflicts with both Shun, my mom, and the chefs in NYC's Chinatown.
4) You wrote "you can live in japan all your life and think you're an expert at every aspect of the culture, but until you're in the industry, chances are, you probably just arent." Er, I'm not sure what that personal dig is all about but care to QUOTE where I claim to be "an expert at every aspect of the culture"? One thing I've learned as an adult is to avoid using absolutisms like "every aspect." And your claim that I used it just makes you look foolish. In fact, all I claimed was that I never saw a bread knife in any home when I lived in Japan.
Bottom line: You are royally confused about my original post and the topic in general. It would be helpful if you read carefully and did a little research before accusing others of being confused.
FYI ... here are examples of a Chinese "chef knife" (aka cleaver) and a Japanese nakiri (sold in this Woot). See the difference?
Shun DM0712 Classic 7-Inch Chinese Chef's Knife ($224)
Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife ($159)