What's the deal with this kind of knife?

[Shmackey]

I see these all the time now, and they look neat, but I'm not sure what the point (ha ha) is. I see them referred to as vegetable knives, but what's the story with the blade shape?

 

[Shmackey]

Here's a similar one for those with fancy tastes:

 

[Walking Man]

What don't you get about it? It looks pretty simple to me. Maybe the point was removed to allow for a second hand to push down and more easily chop up veggies.

 

[Shmackey]

Just the shape. Why remove the point? If anything, it takes away the location for a second hand, although I don't use that technique anyway. You could also look at it as a cleaver without the height--but again, why?

I'm not saying it's stupid--I think they look neat--but I don't understand the design.

 

[allenC]

Well, I can't say for sure but the basic design looks alot like the sheepsfoot blade found on the Spyderco Rescue and Atlantic Salt, and like the blade shape found on your typical straight-razor.

I can't tell you exactly why, but my plain-edge Rescue 93mm and my plain-edge Atlantic Salt both slice better than any other folder that I have ever used.
And they are strong too, since the spine thickness is consistant from tang to tip.

 

[Walking Man]

I think it may just be a question of preference. Some people prefer it.
In other words, ask not "why?", ask "why not?"

 

[Andrew Taylor]

The blade is used for lifting the vegetables after they have been shredded. They are cut, and swept up with the knife blade and the left hand on top (assuming you are right handed).

It isn't a chopper that you put a second hand on top. The fingers of the left hand are curled and steady the veg to be sliced, the knuckles, or rather the middle joints of the fingers provide the guide for the knife. Obviously the knife never comes higher than the knuckles.

It's not a cleaver either although they are sometimes described as a 'Chinese Cleaver'. The blade is very light, very sharp and very 'fast'.

Japanese and Chinese knives have specific uses, whereas in the Western world, one blade shape (the cooks knife) is available in different lengths. You wouldn't for instance use your vegetable chopper for slicing fish, you would use a fish knife, although each one *could* be used for the other.

I am a chef, with an obvious interest in the tools of my trade... blades.

That fancy Damasus blade looks nice, but it has a chisel edge. They are easy to sharpen, but I find the blades heavy.

 

[harm]

isnt that a chinese cook's knife?

 

[Shmackey]

Both of these examples are Japanese.

And thanks for the explanation, Andrew. It makes sense in terms of the sweep-up-the-vegetables thing.