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: 205mm
  • Height at heel: 105mm
  • Spine thickness above heel: 3mm
  • Weight: 357g
  • Handle: Octagonal Rosewood w/pakka-wood collar
  • Edge/Bevel: 50/50
  • Shape: Chuka Bocho
  • Finish: Kurouchi
  • Blacksmith: Shosui Takeda
  • Place of Origin: Niimi, Japan

Takeda NAS Chuka Bocho Small

Regular price $760.00
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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: 205mm
  • Height at heel: 105mm
  • Spine thickness above heel: 3mm
  • Weight: 357g
  • Handle: Octagonal Rosewood w/pakka-wood collar
  • Edge/Bevel: 50/50
  • Shape: Chuka Bocho
  • Finish: Kurouchi
  • Blacksmith: Shosui Takeda
  • Place of Origin: Niimi, Japan

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