"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. The blade is made of AUS-8 Stainless steel which provides the rust resistance, strength and easy maintenance, comes 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 AUS-8 Stainless Steel Chinese Cleaver
Blade Material: AUS-8 Stainless Steel
Rockwell Hardness (HRc): 58
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Rose Wood Handle
Saya Included: No.
| Chinese Cleaver 220mm (8.6")|
Blade length: 220mm
Blade Width: 87mm
Blade Thickness: 3mm
Total Weight: 518g
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 Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
Nice very sharp chinese cleaver.
Best cleaver I have used yet, and this one would be considered entry level. I have purchased many products from JKC, and have not had one regret yet.
Very nice, holds edge and I use it for all my prep shifts.
Great Knife, very glad I bought it. This is not a Knife for tiny hands and tiny kitchens. The Handle is quite large and you have to think twice where to leave it if you have something to do between two Vegetables. But once you're set, you get to become a Knife extension, and not the opposite ^^ Vegetables fly all over. And being able to crush and scoop so much saves you a LOT of time. It came unsharpened. Btw, Cleavers, due to their shape, are not as easy at first to sharpen as Gyutos. Anyway, just buy it, even if you don't have Kgs of food to process on a daily basis \o/
i was looking for an alternative to carbon steel "cleaver", the chinese "sang dao" is better for those kind of knives. the out-of-box honing was good but not good enough for my standard - i use such knives for sharp cutting like chef knife - so the first honing by myself happened soon and showed this impressing quality of that AUS8, which is pretty close to german D2 and with this probably the best stainless steel for knives - i dont see any sense in right or left hand honing, it could be done sharper, thats what i expect from japanese producers. it will have a good future here in germany -shipping quick, packgae good - for that price in stainless a very good deal - my best appreciation for that AUS8-steel! the japanese just copy this traditional chinese style - why dont they show some creativity in improving the blade? still japanese cleavers are the best in the world because of steel quality but there could be done more in japan - just as my fotos show - test it! shanta