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 Sakai Takayuki -Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
| Knife Shape | |
|---|---|
| Blade Length | 195mm |
| Blade Height | 86mm |
| Spine Thickness at Heel | 2mm |
| Weight | 357g |
| Steel Type | Molybdenum Vanadium Stainless Steel |
| Rockwell Hardness | 58-60 |
| Edge/Bevel | Double (50/50) |
| Handle | Pakkawood |
| Maker | Sakai Takayuki |
