"JCK Kagayaki" Series Chinese Cleavers (Chuka-Bocho) that are reasonably priced for the first users. Chinese Cleaver is not so common for home cooking, so the production was limited and priced high, however, it is a practical knife for slicing and chopping, than you imagine from the size and shape of the blade.
JCK has worked for quantity production to reduce the costs, and is bringing you a chance to get a quality Chinese Cleaver at an affordable price which is smaller size of Chinese Cleaver and suitable for home cooking. High Carbon Steel blade (Solid Japanese HAGANE) with Rose wood handle. Available in two sizes of blade. KG-25 Chinese Cleaver has slightly thinner blade than KG-30 Chinese Cleaver. You can choose the one at your preference.
The Chinese Cleaver is a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.
Knife Model: Kagayaki High Carbon Steel Chinese Cleaver
Blade Material: High Carbon Steel
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Rose Wood Handle
Saya Included: No.
Blade length: 220mm
Blade Width: 86mm
Blade Thickness: 2.5mm
Total Weight: 380g
Blade length: 220mm
Blade Width: 86mm
Blade Thickness: 3mm
Total Weight: 474g
Our craftsmen make suitable edge geometry for left handed version by hand sharpening process at US$10 extra. Please allow 3 to 6 days for the left handed version to deliver.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Handle opens up and water gets in. Rust forms inside.
Good knife, I like the weight. Fast and easy to sharpen. Gotta oil it or wipe it a lot as it is a carbon steel knife. I like it.
Great cleaver for chopping. Super sharp, nice balance. I have purchased many knives Japanese Chefs Knife. All excellent and fast shipping. Thanks.
Is this the most beautiful cleaver you'll ever see? No, but it is well made, functional, comes sharp, takes an edge fast, and will hold it throughout the day... even when your knife work is in the 100s of lbs and up range, on really bad plastic cutting boards. It's also very affordable, looks pretty good with the patina, is a work horse, and with routine care and maintenance, should last a lifetime. Anybody complaining about the knife not being able to perform is projecting their lack of ability on the knife. It you can do it, the knife can. Watch some Martin Yan videos and get your s*it together. Plus if you spend 10 hours working with this and then pick up even a mid/large size(8-10.5 inch) gyuto or sabatier, much less something smaller, they feel like scalpels. Also, the shipping is top notch, ridiculously so. Less than 72 hours from Japan to South Carolina during this bs plague. I wish they sold the clogs I ordered, than maybe I'd have them by now. Next great "accessories" idea for JCK... Japanese Chef's Clogs, they'd probably be the best clogs ever made, and I'll give them a try. If you're thinking about getting this cleaver, go for it. Thanks for the great service, JCK.
This is my first carbon steel knife. It was fairly sharp out of the box, and razor after a couple passes on stones. Edge retention is better than any of my stainless knives. One of the primary reasons I bought the knife was because of the handle -- it's shorter than Western style and has more girth. With a proper pinch grip this is one of the most comfortable knives I own. The weight can be overwhelming at first, but most of the time the tip is touching the board so you just let the weight of the knife do most of the work. Fit and finish is one of the downsides. The handle is not perfectly flush with the steel, which means that water will get inside and start rusting. I ended up sealing it with epoxy. Cutting performance is good, but not as good as my other Chinese cleavers. The edge is very sharp, but not as thin behind the edge. What this means is that for smaller vegetables like carrots it cuts through like butter. But once you go to bigger vegetables like large red onions or bigger potatoes, it will easily go through the first couple centimeters, but then you will feel dramatically more resistance as it "wedges" in. From here you need more force to finish the cut. Because of this, I've started thinning the blade to improve its performance -- you can't put metal back in so I'm doing this slowly, which is unsurprisingly a very time consuming experience given the size of the knife. This has turned into a "project knife" for me as I'm experimenting with thinning the blade and also various forced patinas, so I'm glad I purchased the knife as I'm learning a lot. 5 stars to JCK for great service and fast shipping.