Over the past three to four years, the Kagayaki KG-30 Chinese Cleaver had become increasingly popular, with more and more customers choosing this compact, practical Chinese Cleaver knife. Unfortunately, production came to an end as the craftspeople at the original manufacturer grew older and were no longer able to continue making these knives.

We wanted to keep this useful design available, so we worked with another experienced team of kitchen knife craftspeople in Seki, Japan, to produce it using the same blade shape, high carbon steel, specifications, and edge geometry. We are pleased to offer the compact Carbon Steel Chinese Cleaver.

If you enjoy using a Nakiri, this compact Chinese cleaver is a natural next step. Its 220mm blade offers a familiar approach to vegetable preparation, with the added versatility of a Chinese cleaver. Rather than a specialty knife reserved for occasional use, it is a practical tool that many of our customers reach for frequently in their everyday cooking.

The Wider blade is useful for slicing, chopping, and mincing vegetables and boneless meat, and provides a convenient surface for transferring prepared ingredients from the cutting board. Its compact size makes it an approachable choice for those trying a Chinese cleaver for the first time, as well as those who prefer a smaller cleaver for daily cooking.

The solid high carbon steel blade is paired with a rosewood handle and features a 70/30 double-bevel edge. The NZ-2 Chinese Cleaver 220mm features a thin blade profile for everyday slicing and chopping. It is not designed for cutting bones, frozen foods, or other hard materials.

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: Japanese High Carbon Steel NZ-2 Chinese Cleaver 220mm (8.6 inch)

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.

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.