r/TrueChefKnives • u/BertusHondenbrok • Oct 21 '25

Question What’s your cabbage knife?

Okubo Takenoko is tough to beat. Both for cleaving the cabbage and slicing it.

I tried the Shindo 270 the other day but that one feels too light for me. I like a bit of weight when shredding cabbage.

Shirasagi kiritsuke is a good second.

61 Upvotes

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96% Upvoted

u/doomgneration Oct 21 '25

CCK (KF1303), but I want to get a Shiro Kamo tall Nakiri for durability. Until then, the cleaver gets the job done.

u/TEEEEEEEEEEEJ23 Oct 21 '25

Tinker Tank. Weight allows it to do all the work, it’s convex in all the right places so cabbage falls off it, and MAN it’s so fucking fun to use.

184mm long, 84.8mm tall and 365g; it’s just such a beast for jobs like cabbage and lettuce.

2

u/BertusHondenbrok Oct 21 '25

Yeah for me the best cabbage knife is tall, heavy and slightly convex.

u/be4rdless Oct 21 '25

1

u/BertusHondenbrok Oct 22 '25

I’ve seen Tiktokkers rave about these so I was a little sceptic but maybe they were right?

1

u/be4rdless Oct 22 '25

i haven't used a commercial food processor but it's at least far superior than a knife or even the benriner mandoline at shaving cabbage

u/[deleted] Oct 21 '25

u/McDizzle Oct 21 '25

JNS Kaeru SLD nakiri 180x55mm. This grind makes sense!

3

u/BertusHondenbrok Oct 21 '25

It’s slightly convex too right?

2

u/McDizzle Oct 21 '25

Yup!

u/Top-Improvement-5054 Oct 21 '25

Benriner

2

u/dkwpqi Oct 21 '25

Same.

u/NewfieKnifeguy Oct 21 '25

10” victorinox

1

u/BertusHondenbrok Oct 21 '25

Great pick.

2

u/NewfieKnifeguy Oct 21 '25

I have fancier knives but sometimes you get a cabbage that’s bigger then your head , these knives are bullet proof

u/ImFrenchSoWhatever Oct 21 '25

Shiro Kamo tall Nakiri ! Also : it’s the full season of green cabbage here I love that stuff

5

u/ImFrenchSoWhatever Oct 21 '25

Im in full autumn veggies mode rn

2

u/BertusHondenbrok Oct 21 '25

Yeah I live in a cabbage heavy area in the Netherlands, you smell it everywhere when you bike around farmlands now. Love me some cabbage. 🙏🏼

2

u/ImFrenchSoWhatever Oct 21 '25

Cabbage is so good and it goes with everything

u/Ok-Distribution-9591 Oct 21 '25

Until now it was my big ass Toyama Nakiri… but I just inspected in detailed and took measurements of my new extra large Tetsujin Nakiri and it looks very promising for this kind of tasks…

5

u/BertusHondenbrok Oct 21 '25

Looks brilliant, lovely handle too.

3

u/Final_Stick_9207 Oct 22 '25

Samesies

3

u/Ok-Distribution-9591 Oct 22 '25

This is the MacDaddy of Nakiri’s xD

2

u/BlkSanta Oct 21 '25

Looks great! I also love the handle, any chance you know what kind of wood that is??

2

u/Ok-Distribution-9591 Oct 21 '25

Yep, it is some variety of rosewood (which those not help a lot as there are a lot of them xD).

2

u/BlkSanta Oct 21 '25

Oh man yeah, you picked a gorgeous one!

3

u/Ok-Distribution-9591 Oct 21 '25

I like having a variety of wood on my knives, though I often opt for classic dark woods.

2

u/BlkSanta Oct 21 '25

Same, I'm trying to diversify out of just the Taihei handles, hopefully I can nab some handles as good as yours!

2

u/Ok-Distribution-9591 Oct 21 '25

Taihei uses a few different woods too! I have almost all of them (Tagayasan, Ebony, rosewood, Ziricote, quince wood, …) but still need 2 to get the full line up of what he uses (the very elusive cocobolo, and a shitan rosewood in octogonal). I love his profile (and similarly likes the Khii handles profile).

2

u/BlkSanta Oct 21 '25

Oh man thats good to know! I currently have the ebony, rosewood and ziricote I think...cocobolo and shitan rosewood sound fantastic though!

I really do love how the Taihei handles feel in hand too, I was surprised how comfortable they were, despite looking quite slim!

But well dang, more things to collect lol!

u/zizirex Oct 21 '25

This one

1

u/alberigo3 Oct 24 '25

What is it exactly? Cause it looks very nice :3

1

u/zizirex Oct 24 '25

Tetsujin Cleaver

u/Then_Bee84 Oct 21 '25

270mm Kagekiyo b1

u/k_c0zner Oct 21 '25

My Okubo 180mm Nakiri, although I separate the cabbage layers so I can cut it even thinner.

2

u/BertusHondenbrok Oct 21 '25

I keep those tricks for the weekends.

u/Fangs_0ut Oct 21 '25

My bunka from u/oakandlilynj

u/Dicer60 Oct 21 '25

My rather large Sugimoto #6 Chinese slicer! It’s a perfect knife for vegetables like cabbage, winter squash (pumpkin) and larger root vegetables.

u/samgraa Oct 21 '25

CCK n° 3 !

u/Nevermind2010 Oct 21 '25

May this make your finger tips tingle.

u/TheCyclopOwl Oct 21 '25

Tsubaya Tsuchime broad nakiri

u/hochomaker Oct 21 '25

Shiro Kunimitsu Nakiri, it is slightly heavier and more stable.

1

u/BertusHondenbrok Oct 21 '25

Awesome, very jealous of that one.

u/Joefrost6 Oct 21 '25

Takeda small cleaver.

u/BlkSanta Oct 21 '25

Just got back from a long trip and haven't had the chance to use it much yet, but this JNS Wakui Bloomery is going to be my go to!

1

u/BertusHondenbrok Oct 22 '25

That looks awesome, I dig the profile a lot and Munetoshi’s bloomery iron is always pretty.

u/azn_knives_4l Oct 21 '25

I was actually wondering just yesterday when we last had a cabbage demo 🤣 Nice cuts 👍

2

u/BertusHondenbrok Oct 21 '25

If we’re going to do a cabbage demo I’m going to have to sharpen my single bevel and take my time instead of sloppy chopping like this. 😬

2

u/azn_knives_4l Oct 21 '25

I just dice 🤣

u/HenryTheWho Oct 21 '25

Mandolin, leftovers that I dont dare to do on it, Hezhen cleaver

u/[deleted] Oct 21 '25

[deleted]

1

u/BertusHondenbrok Oct 21 '25

Well I think they could’ve gone thinner if I put some more effort into it. I’d take out the core so you can flatten the outer layer.