"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.
I've been looking for this type of knife for a long time and I'm glad I committed to the purchase after a lot of consideration. It's wickedly sharp and perfect for vegetables, fruits, and boneless meats. I received my order earlier than expected and would recommend purchasing from here. Iwahara-san really helped me with questions I had. Also of note: be sure to get some oil and read through maintenance tips provided in the packed box as it is a high carbon knife (if it's your first one).
It was a good birthday gift to my friend and he loved it.
I'm really happy with this knive. Great shape, great weight and fun to handle. Great steel as well, but it's indeed very reactice so you need to dry the blade immidiatly after use. Also hard vegetables like carrots needs to be cut with the tip - because other parts of the blade tends to breaking the carrot more than slicing it. Happy cooking!
I had to sharpen the very first time i used it,it just wasn’t cutting very well,so i sharpened it and then it cut great,other than that i love it. Ory
Have been using this perfectly sized knife for some months now, both in the professional kitchen that I work in and at home. ( professional chef for the last 12 years). The knife really fit perfectly on your cutting board and is not to bulky, it feels good in your hand with a minimal and simple handle. I find the grind 70/30 or 80/20 very nice, it is a thing you learn quickly to enjoy. The knife grows on you the more you work with it, just like any knife. But this one has a small but big personality. I had to sharpen the edge to my personal likeness with higer grit stones, took it both on synthetic and natural stones. I found this knife to fit me best on natural stones, and finish it on a good simple strop with green compound. Now when I have worked with it on my natural stones and strop, it has such a nice sharp edge that without any pressure and just with its own weight it cuts through veggies. Once you get the edge on this knife with the great potential that the knife has, it will stay sharp all day and with a strop on your side this knife will easy get back to sharpness. I had to sharpen it again on stones after 4 full months after the hard work from a professional kitchen. Took me 6mins on 1000grit and 8000grit and it is ready to work again. Great knife for a great price. Been buying from JCK for 8 years and Koki and his team have been amazing every time. Can only recommend that this knife is worth more than the price, cleavers are very versatile and fun to work with