"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.
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.
| Chinese Cleaver Small 180mm (7")|
Blade length: 180mm
Blade Width: 86mm
Blade Thickness: 2mm
Total Weight: 306g
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.
Great knife for the money. The 7 inch blade is perfect for home kitchens, less cumbersome than a full length clever. The Patina develops quite rapidly due to the full carbon blade, as a patina lover I love that aspect. Sharpness OOTB is ok, although I didn't wait too long to sharpen it to my liking. A couple of strokes were enough to bring it to good sharpness. If I had to have only one knife, I'd probably choose this one. It's a great chopping machine, good for meal preps and dinners and a great all round knife. Shipping was lightning fast, as always. Fit and finish were not the best, although for the price point this is totally acceptable.
I always wanted to try a Chinese cleaver for chopping. I decided on this one because I love the look and performance of carbon steel and the price was definitely right. The first thing I noticed is that the edge geometry uses a very narrow angle so it can be sharper than the carbon steel chefs knife I use. As received, it is pretty sharp, but I touched it up on a stone and honed it and it became the sharpest thing I can imagine. Now, that also means you need to be careful with it because the edge is a bit more delicate than a chefs knife. Don't buy thing thinking it is a meat cleaver. Most of what we eat are vegetables, chicken and fish. As long as I don't use it in bones, it is a pleasure to use. It also makes a great board scraper to transfer your cut things to the pan.
I am quite pleased with my Kagayaki Chinese cleaver. I feel that the workmanship is high quality at a good price. This is my first time using a carbon steel knife, so I did experience a small amount of rust near the handle (probably due to insufficient drying after washing, and perhaps because the knife hasn't developed a patina yet). However, for the most part I have dried my knife thoroughly after using, and have not experienced much rust. I am considering buying a whetstone from JCK to sharpen the blade.
I got this for my dad as a gift for father's day.. and it started to rust on the day he opened and used it. Didn't think that it would be so quick reaction to water.. but other than that apparently the knife itself is good. Unless you have a lot of time to take good care of it, I suggest you look for a different knife. Cause my dad is a busy man, and i'm not sure if he will use it as he wanted to cause of the maintenance that goes into it.
It was as expected. Sharp out of the box, even sharper after it was honed, and then cuts amazingly. Good weight, i mostly enjoy using knives on the heavier side, but it is no issue for me, this is my first cleaver so i am still getting used to it. Very awesome, would purchase again!!! Ps. high carbon steel <3