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.
Excellent knife. It is a joy to use for all regular chef knife tasks, but especially for tasks like cutting thick vegetables and chicken. Keep in mind it must be immediately dried after using and washing or it will begin to get rust spots immediately. There is a stainless option for slightly more if that is a problem for you.
I had a great experience ordering my Japanese cleaver. The transaction was easy and the delivery fast even though I live in New Zealand. The quality of the cleaver is very nice and exactly what I expected.
I’m really happy I purchased this knife, it’s a 5/5 for me! I’m not a huge fan of western style handles but this one is actually prettier than it is on the picture, plus it feels really good while holding it. I was a bit disappointed about the sharpening angle though, the blade was a bit too thick~unsharp to my taste which isn’t an issue at all. After sharpening it on a wet stone with a flatter angle it was razor sharp and the edge of the blade holds very very well! I’ve been hitting the cutting bord for 3 weeks now since I’ve sharpened the knife, it’s still very sharp. Overall it’s a very good knife at a very reasonable price in my opinion.
This knife came very sharp out of the box, although i did end up giving it a little touch up after a week or so. It is currently my go to around home, and in the kitchen.
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.