this post was submitted on 19 Jun 2023
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I own very expensive knives. I bought them when I was single and had a good income. I have taken very good care of them and they are great knives to this day.
The first knife I always reach for is my $15 Chinese cleaver.
I can't afford more than the Victorinox knife I have but I would probably still go for it if I did have more expensive knives.
I don't have super expensive knives, but I have a couple decent steel ones and a couple good ceramics, and I still go for my caidao first for almost everything.
It's so funny how we have a preference. I've always thought that I would like to own a Japanese Nakiri because it's similar to the Chinese cleaver.
I have three of them and they are almost always my first choice for everything prep. I use a boning/filet knife when I'm prepping meat and a carving knife then I'm carving but that Chinese cleaver comes out for almost everything else.
I like the higher weight and the forward balance. Not sure why, but it feels like I have more control than with my western chef's knives. Also definitely nice to have the wider blade to rest the fingers of my other hand against for safety.