Chinese veg cleaver: A favourite knife utilized heavily amongst Chinese chefs. They tend to be quite tall for julienne push/pull style chopping. They are quite handy for smashing garlic into a paste, and other quick jobs. Try not to be intimidated by the size, they are a joy to use.

**PLEASE NOTE MEASUREMENTS ON ALL TAKEDA'S KNIVES WILL VARY**

• Steel: Aogami Super (Blue Carbon) Clad in Stainless
• HRC: 63:64
• Length: mm
• Height at heel: mm
• Spine thickness above heel: mm
• Weight: g
• Handle: Octagonal stabilized maple w/pakka-wood collar
• Edge/Bevel: 50/50
• Shape: Chuka Bocho
• Finish: Kurouchi
• Blacksmith: Shosui Takeda
• Place of Origin: Niimi, Japan