We started to offer the Suien Chinese Cleaver over 10 years ago. Since then, the Suien Chinese Cleaver has been immediately recognized as a great product by our professional customers because of its fine cutting performance and affordable price range compared to other famous Chinese Cleavers made in Japan.
The blade is made of pure Japanese virgin carbon steel to provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 62-63.
Unique Texture of Mahogany Wooden Handle makes comfortable grip and well balance.
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: Suien Virgin Carbon Steel Chinese Cleaver
Blade Material: Virgin Carbon Steel
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Mahogany Wooden Handle
Saya Included: No.
Chinese Ceaver 220mm (8.6")
Blade length: 220mm
Blade Width: 107mm
Handle Length:102mm Blade Thickness: 2.6mm
Total Weight: 430g
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 bought this to replace them one my father in law broke. He was using it to break down bones... Buy when used to cut anything else, it's an awesome knife. Holds the edge extremely well. It's carbon steel so requires more care as it will quickly get that patina. I did the research and this was always on the top of the list for first cleavers, and it's great for that. The slight rock off the knife is imo my preferred but I know some people want cleavers to be straight.
This feels great in the hand and arrived razor-sharp.
This cleaver had a huge belly which made it difficult for me to use. But after a few hours reprofiling and thinning down the steel it’s perfect. Great weight, great handle, great steel.
Wonderful knife, love the weight and does great work
I was curious how this "type" of blade will work for me, so I bought this cleaver. At first, it was difficult for me because of the weight of the cleaver, but you can also use that as an advantage: Instead of "pushing" the blade down (like you would do with a "normal" knife) - just let it "fall". Well, of course not from very high - just place it over the thing you want to cut and "relax" your hand (maybe pull it back a bit to "cut") - because of the weight of the cleaver, it will cut through almost anything like... ;) A thing I like very much about this knife-"type": You can use the knife like a shovel to take the food from the cutting board and put it e.g. on a plate. Very comfortable! The handle is on the shorter side, but the way I hold the cleaver, thats no problem for me. The steel is very good and hard - so it keeps sharp for a while and is a joy to resharpen - but, as others wrote, its very reactive, so keep it dry... So far, I am very happy with my first cleaver and can recommend it. To store it, I bought a Blade-protection like: https://www.amazon.co.uk/W%C3%BCsthof-9920-6-Knife-protection-blade/dp/B001FXIZEE