Kotai Chinese cleaver

Japanese precision, Western robustness. The best of both worlds. The wide blade of the Chinese cleaver (Chukabocko) is ideal for cutting large pieces of meat, preparing spare ribs, or quickly chopping hard vegetables. The flat surface of the blade is also excellent for crushing garlic, nuts, or ginger. Thanks to the wide blade, it can safely hold your chopped and sliced ingredients and transfer them into a container or pan. Slicing, chopping, dicing, julienne, brunoise... Good cooking starts with precise cutting. The sharp 15-degree edge ensures that delicate ingredients are never crushed and always retain their freshness. The perfect weight distribution and the hand-polished Pakkawood handle are designed for effortless cutting through the toughest foods without sacrificing comfort. Each knife is meticulously handcrafted by Japanese knife makers. The expertise is passed down from generation to generation, combining modern technology with the most traditional knife-making techniques. Blade material: 440C high-carbon stainless steel. Blade hardness: HRC 60 +/- 1. Blade grind: 15˚, 50/50 symmetrical grind. Blade heat treatment: Cryogenic. Handle material: Black hand-polished Pakkawood. Handmade. Perfectly balanced for comfort. Rust-resistant. Extremely durable, lifetime warranty.