Chinese Cleaver, 19 cm blade. (chukabocko) Wide blade is great for slicing large pieces of meat, preparing ribs, or quickly slicing hard vegetables without straining the wrist.
Japanese precision, western robustness - the best of both worlds!
* 100% handmade
* Ultra sharp 440C high carbon Japanese stainless steel
* Black pakka wood handle
* HRC hardness: 59-60
* Weight: 294g
* Perfectly balanced
* Stainless steel
* Blade protective sheath included with each knife
* Lifetime warranty
The flat surface of the blade is also a great tool for crushing garlic, walnuts or ginger.
Plus, its wide blade gives you the ability to safely pick up your chopped and sliced ingredients and transfer them to a pan or pan.
In addition to its aesthetic appeal, the "Tsuchime" (hammered) pattern creates small pockets of air between the blade and the food being cut. This ancient Japanese method reduces resistance by preventing food from sticking to the sheet.
The 2.5mm thin blade allows for sharp, sharp cuts, never crushing even the most delicate food to preserve its full flavor.
Forged from Japanese high carbon 440C stainless steel, the KOTAI knife blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for strength and edge retention with the ideal amount of chromium for corrosion resistance.
KOTAI blades extend to the underside of the handle - for superior durability and balance.
Limited to existing stock.
If the product is not in stock, the estimated delivery time is 15-30 business days.