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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.



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.
    Customer Reviews
    4.9 Based on 16 Reviews
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    Filter Reviews:
    Rickard I.
    Sweden Sweden
    I recommend this product
    Great cleaver

    I am a school chef in Sweden where school food is important. I prep all veggies myself, with passion. I adore this cleaver. I ordered extra sharpening from JCK so I cannot say how the OOTB sharpness is. From discovering and enjoying nakiris at work and at home, I got curious about cleavers. The Suien carbon steel cleaver was my first. I use it for hard veggies at work. Great for carrot and celeriac mire poix. Finely diced onions are best with a thin nakiri. Then I ordered this knife. Smaller and lighter. Also very predictable which makes me feel safe when at work, where I need more speed. Both knives are good to have, for the joy and necessity of cutting. Both have nice fit and finish. Great deal for the money. I like the handle. Dry with a good grip. The blade is carbon steel so clean and wipe. Build a gradual patina on products that are not so acidic.

    Zhen y.
    Singapore Singapore
    I recommend this product
    Nice Cleaver

    Great knife for slicing, chopping, mincing etc.

    Greg R.
    United Kingdom United Kingdom
    I recommend this product
    Kagayaki high carbon steel cleaver

    Brilliant, holds its edge well

    Michael W.
    United Kingdom United Kingdom
    I recommend this product
    Kagayaki High Carbon Steel Chinese Cleaver 220mm

    This is a very high quality knife and arrived exceptionally sharp. It is an absolute pleasure to cook with, although as it is not stainless it requires additional maintenance. This is a small price to pay for the quality steel though. If you are looking at this and haven't made your mind up yet, just buy it. You won't regret it.

    Andy D.
    Canada Canada
    I recommend this product
    Fantastic "Entry Level" Chinese Knife

    The Kagayaki series is my first purchase from JCK. Sale price was great, and shipping was very quick. I am a professional cook, and this cleaver is great to have around the kitchen. Just as quick and sharp as any of my other Japanese style pieces, and takes a very short time to sharpen. It is carbon steel and will corrode, but frequent wiping after cutting makes it a non-issue. Highly recommended to entry or advanced cooks, professional or not!

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