About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.
About Mcusta Zanmai -Based in Seki City, Mcusta is a family business that specializes in creating the best luxury blades. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives. The assembly is finished by hand to ensure quality. To quote their website directly: “...It has sticking to which the compromise is not permitted, and the making of a sensibility degree high potato is pursued.” We don’t really know what it means, but we think that the knives cut like a dream.
|Knife Shape |
|Blade Length ||180mm|
|Blade Height |
|Spine Thickness at Heel |
|Steel Type ||VG10 Stainless Steel|
|Rockwell Hardness ||60-62|
|Edge/Bevel ||Double (50/50)|
|Handle ||Western Handle, Pakka Wood|