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.
Steel | Aogami Super clad in stainless |
HRC | 63:64 |
Edge length | 175mm |
Height at heel | mm |
Spine thickness above heel | mm |
Weight | grams |
Handle | Wa-Octagonal Walnut w/Buffalo horn collar |
Shape | Chuka Bocho |
Finish | Tsuchime |
Blacksmith | Yu Kurosaki |
Knife line | Raijin |
Origin | Echizen, Japan |
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.
Steel | Aogami Super clad in stainless |
HRC | 63:64 |
Edge length | 175mm |
Height at heel | mm |
Spine thickness above heel | mm |
Weight | grams |
Handle | Wa-Octagonal Walnut w/Buffalo horn collar |
Shape | Chuka Bocho |
Finish | Tsuchime |
Blacksmith | Yu Kurosaki |
Knife line | Raijin |
Origin | Echizen, Japan |