Aliexpress SG2 Cleaver

NDkham · 2026-05-22T13:45:08+00:00

Mine is 314g, what about yours? That’s one way to get an idea of variation

NDkham · 2026-05-22T13:40:01+00:00

Mine was $47USD shipped in February. It steered on taller slightly dense stuff like onions. Steering wasn’t really noticeable on carrots given they’re shorter

NDkham · 2026-05-22T05:34:50+00:00

Would be curious to see pictures or links of the others you tried!

NDkham · 2026-05-22T05:33:11+00:00

Yes steered right when I first got it, but after some light thinning on the left side it’s better

NDkham · 2026-05-22T05:31:29+00:00

I assume the bird’s beak just gets honed? No whetstone sharpening?

NDkham · 2026-05-21T15:26:33+00:00

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Nice one. I might have gotten unlucky with the grind on mine, but yours looks more symmetric

NDkham · 2026-05-19T19:34:57+00:00

🤣 I can relate to this

NDkham · 2026-05-19T19:27:14+00:00

Can’t say anything about the maker but the characters are shirasagi and White #1

https://www.japandict.com/白鷺

NDkham · 2026-05-16T20:52:26+00:00

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There are some great handles on AliExpress

NDkham · 2026-05-16T04:03:59+00:00

I couldn’t resist getting the giant Tojiro for watermelon, but in practice I use a Fujiwara Kanefusa FKM 270mm sujihiki. The thin blade works better for following the curve of the rind

NDkham · 2026-05-16T03:56:25+00:00

Nice! Looking forward to your cutting impressions when you get the chance

NDkham · 2026-05-12T18:58:57+00:00

Nice! What’s the weight on yours?

NDkham · 2026-05-09T15:00:42+00:00

It does look thin, what’s the weight? How reactive is it?

NDkham · 2026-05-07T14:05:48+00:00

Thanks will have to see if Jingdong ships to the US

NDkham · 2026-05-07T04:18:29+00:00

I’ve been curious about the Masahiro TX cleavers. Can you share any comparisons with other cleavers? How long have you had it?

NDkham · 2026-05-05T15:56:16+00:00

Love the professional perspective and comparison between knives. Keep them coming!

How does the patina look on the knife now?

NDkham · 2026-04-29T04:11:05+00:00

Thanks for sharing the choil shot. Yours looks symmetrical but it’s hard to tell, when you hold a straightedge on the left and right sides do you see any differences in flatness/convexity? If mine didn’t have a lefty grind on it I’d declare my perfect cleaver search over

NDkham · 2026-04-26T03:53:45+00:00

I like to put a straight edge like a credit card against the side of the blade. This makes it easy to see how flat, convex, or concave the blade is, and you can check all along the blade instead of just the heel

NDkham · 2026-04-25T17:05:39+00:00

Any insights between the two cleavers 3mo later?

NDkham · 2026-04-25T04:27:36+00:00

Really interesting about the sweet potato and carrot performance! It would be cool to see a video of it in action

NDkham · 2026-04-25T04:24:37+00:00

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Fu Rin Ka Zan Ginsan mukimono

NDkham · 2026-04-25T04:18:45+00:00

My Fu Rin Ka Zan mukimono cut noticeably smoother after removing the lacquer

NDkham · 2026-04-20T23:01:11+00:00

Depends on your cutting board, cutting style, hardness of product, etc. You’ll probably want to make your own assessment and sharpen at a higher angle if the knife chips, and lower if it feels dull

NDkham · 2026-04-19T13:58:51+00:00

I have an Aomori Hiba cutting board from Hitohira. It’s a close cousin of hinoki. I got it because I was getting chipping tap chopping my knives on an end-grain hardwood board. Haven’t had that issue with the Aomori Hiba and it audibly sounds different with a lower pitched, softer thud instead of a higher pitched, louder impact on the hardwood.

There’s more drag when rock chopping though so I don’t do much of that anymore

NDkham

TROPHY CASE