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.
Blade length: 220mm
Blade Width: 86mm
Blade Thickness: 2.5mm
Total Weight: 380g
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.
I just receive it. Very fast delivery by the way! I wanted to try chinese cleaver for long time. I am more familiar with santoku and gyuto. I wanted to try. I choose the 2,5mm blade thickness, it is enough for me. At first impression the knife seems a bit heavy, but if you handle it as recommended (with finger on the blade) you get a very precise knife. I enjoy the possiblity to transport food from cutting surface to the span or recipient. I still have a lot to learn with it, but my first impressions are very good. It is true that you can use for many purpose: slicing, chopping, crushed garlic. I think that I will spend a lot of time with my new friend in my kitchen. The carbon steel required a bit of care, but with the camelia oil and a bit of attention it is easy. And the blade has a very good cutting capality and I love the sound of the metal during cutting. A new great knofe from JCK!
Ok, I came across a chinese son's blog about his dad. The chinese dad uses only 1 knife in the kitchen, the chinese cleaver. Now I see why. This thing is light enough to chop fast, narrow enough to chop delicately, and sturdy enough to to butcher, for heavy butcher tasks and sharp enough to to mince and to carve. It is the ultimate kitchen knife. I see why you don't really need a dozen different knives. Also, except unless you do a lot of slicing bread. I don't. But shrimp, lobster, crawfish, it's awesome. Maybe not an oyster knife. Also, it is not good at scooping ice cream. But it rocks at slicing ice cream cake! Be careful, you may lose your finger if you are not careful.
This is my first Chinese-style kitchen knife, and as I had hoped it is a wonderful tool in the kitchen, especially for such a reasonable price. Cutting is safer and faster due to the tall blade keeping your fingers further from the cutting edge, and more controlled as well. After cutting, the broad surface is a great tool for scooping up and moving food around or smashing garlic. I can make a whole meal without putting it down! The carbon steel is a nice balance between sharpness (it is very sharp!) and workability -- it is not hard to sharpen at home, although it takes more time than softer steels. It responds well to a butchers steel and bites nicely, even into the skin side of capsicum or tomato. The blade seems to be curved correctly, and it cuts very well especially when sawing slightly during the cut. Overall, it's excellent and I use it every day!
Great knife. Delivered on time. Would definitely recommend