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Kagayaki


Kagayaki High Carbon Steel Chinese Cleaver 220mm (2 different blade thickness)

Availability: Normally ships the same day


  "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.

 

Chinese Cleaver 
  (2.5mm Thickness)

Blade length: 220mm
Blade Width: 86mm
Blade Thickness: 2.5mm
Total Weight: 380g
Chinese Cleaver
  (3mm Thickness)

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.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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    Customer Reviews
    4.8 Based on 37 Reviews
    5 ★
    84% 
    31
    4 ★
    14% 
    5
    3 ★
    2% 
    1
    2 ★
    0% 
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    Customer Photos
    100reviewers would recommend this product Write a Review Ask a Question

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    Filter Reviews:
      RM
      07/30/2022
      René M.
      Austria Austria
      I recommend this product

      Love It

      I have been using this knife for like a month and I absolutely love it, it's really easy to resharpen and cutting vegetables with it is pretty satisfying.So overall a great knife, doesn't cost much and the quality is amazing.

      LL
      05/26/2022
      Lia L.
      Singapore Singapore
      I recommend this product

      Exceeded My Expectation of A First Chinese Cleaver

      This is my first Chinese Cleaver. I have read good recommendation about it being very versatile knife. It looks intimidating for me, but with proper grip it does help not to tire my hand easily. It requires extra care due to it being made of carbon steel, but with extra care, it is worth the effort. I would highly recommend this knife as an excellent choice of first carbon steel Chinese cleaver. As usual, shipment is speedy from JCK.

      JapaneseChefsKnife.Com Kagayaki High Carbon Steel Chinese Cleaver 220mm (2 different blade thickness) Review
      PG
      03/21/2022
      Priscila G.
      United States United States
      I recommend this product

      Love it

      This knife is very useful for prepping, it works for everything except filleting fish. It got sharp really easy and the blade is thick enough to do harder work.

      JapaneseChefsKnife.Com Kagayaki High Carbon Steel Chinese Cleaver 220mm (2 different blade thickness) Review
      SG
      02/27/2022
      S.L. Gerlach
      Germany Germany
      I recommend this product

      worth the money

      if you want a carbon steel cleaver (chinese call that a sang-dao) and not paying more than 100$, this is the one. and i dont know anyone better for that price in carbon steel. steel needs some more often honing when working but does a good job when its sharp. perfect presantation in box and 5star-service from the house.

      GH
      01/21/2022
      Gerhart H.
      United States United States
      I recommend this product

      Great product, fast shipping

      Knife is great and shipping was incredibly quick.

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