Beauty & A Beast. The mighty Kenji Togashi 220mm Cleaver

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Beauty & A Beast. The mighty Kenji Togashi 220mm Cleaver

Рет қаралды 4,077

Күн бұрын

In this video, we’re going to take a good look at this Shirogami#2, 220mm Cleaver made by Master Blacksmith Kenji Togashi.
Why in Shigefusa’s name did I buy this beast of a blade?
Am I even capable of using this blade comfortably?
How do you actually use it?
And for what exactly?
Are there any advantages to having a blade like this in your kitchen?
Watch the whole video to find out.

Пікірлер: 28

@CufflinksAndChuckles Ай бұрын

Hey, thanks for the shout out ✌️ your content is dope and I believe in you and you killer fits. You deserve the support. Your stuff has been very informative over the years and was part of my decision to change my life and join the culinary industry. I just finished one year of culinary school. I have one more, followed by one year of baking and pastry. One of my mottos this year is “dream big, win big; aim small, miss small.” I hope that motto manifests something great for your channel and your career 🫡 👊

@chefknivesenthusiast Ай бұрын

Thank you for not being a skeptic, but a believer! 🙏I wish you all the best on your culinary journey 👊

@earlycheese6083 Ай бұрын

i wanted one after the first 16 seconds. You'd the best knife seller i know

@chefknivesenthusiast Ай бұрын

😊

@JimCaputoMusic Ай бұрын

I have a 210mm Kohetsu 1K6 Slicer. When it's the right choice, it's a fun knife to use.

@kevinobrien3888 18 күн бұрын

I started working for P.F. Chang's in 12/2023. In my orientation booklet for my prep position it really only talks about using a caidao. So, being the dork I am, I went and purchased a cheap one for work. Boy that was a mistake. I just fell in love with it immediately. For what I do at work, which is usually cutting 150-200 lbs of beef/chicken a day, I find it amazing for that task. At home I'm chopping and cutting vegetables for myself and my dogs. I like my knife block that I'd had for a few years, but I gave it to my daughter because.... now I can see why you really only need 2-4 knives to cover all your tasks. Pfftt... I'm an unashamed "cleaver collector" now.

@chefknivesenthusiast 17 күн бұрын

Thanks for sharing. How many cleavers do you have?

@kevinobrien3888 17 күн бұрын

@@chefknivesenthusiast I have 5 at the moment. I'm just starting to figure out what I like/don't like and I do use these for work, so finding a "workhorse" is my main goal. With these so far budget and durability are the focus. However I think I'm ready to dip into something of better quality for the house. It's my "go to" for sure at this point for daily cutting.

@NateBmore Ай бұрын

Brother, thank you for the kind appreciation. I was not expecting that and it was such a surprise to have a shout-out in the video. You put out great content and make it easy to enjoy this hobby and passion. I would love to see you with a second channel that shows how to make some of the great dishes I've seen from you. I think you could have a whole other following. Stay awesome, my friend!

@chefknivesenthusiast Ай бұрын

If only, bro-san. If only. In an ideal world, that would be awesome. Running this CKE channel, on top of daily life, already consumes more than enough time and energy as it is. It's like having an unpaid, part-time job on the side. 😅 For now. And probably still years to come. I can't quit my day job 😉 If only I had 3000 members... but yeah. You guys are the early birds. Humble beginnings. 🙏🏾

@koenigzucker2875 Ай бұрын

Awesome blade, cool video and strong statement at the end, let me know when you are selling it 😉

@chefknivesenthusiast Ай бұрын

Will do! 😘

@manuelbousquet Ай бұрын

❤

@GrantHendrick Ай бұрын

Thank you for sharing another interesting blade!

@chefknivesenthusiast Ай бұрын

My pleasure 🙏🏾

@Lokesvararaja Ай бұрын

Hmm, in my dialect it pronounces Chai (yes, that tea) Tao.

@alex-loxa Ай бұрын

Try to cut with the tip for example 🫑 Paprika.

@chefknivesenthusiast Ай бұрын

I did (footage did not make it into the video) 👌

@jiahaotan696 29 күн бұрын

Have to say this but my cck 1303 also has that grind lol. Just that the steel reslly cant hold an edge for long 🥲 Also, you pronounce caidao not like "kai" as in kai and shun knives, but more like chives without the V and the H.

@chefknivesenthusiast 29 күн бұрын

I stand corrected 🫡

@LikeBOOMCA Ай бұрын

Damn man I’m about to bust, togashi is nuts

@chefknivesenthusiast Ай бұрын

🤣 I'm not going to stop you

@Cr0sswalk Ай бұрын

Good but it’s gorgeous

@chefknivesenthusiast Ай бұрын

It's a beauty and a beast.

@Albert-Dyck 11 күн бұрын

You should have gone with a CCK. Yeah I know, the materials and the finish are way better on Japanese knives. However taken everything together, Japanese cleavers suck. They are either too small, too heavy, too thick or terribly balanced. To put it simple, the Japanese do not understand what a vegetable cleaver is all about. The CCK 1302 on the other hand might be a bit rough on the edges but it’s light, good balanced, takes a wickedly sharp edge and fits like a glove.

@chefknivesenthusiast 11 күн бұрын

I have used several CCK and Sugimoto's. They are very nice to work with. I also like working with this Kenji Togashi, my Tinker Tank, my Yu Kurosaki Chuka Bocho. They certainly don't suck, IMHO. What works for me might not be a good fit for others, and vice versa. It depends on personal preferences and the level of skill and technique of the user.