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 VG10 33 Layer Damascus - 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.
Sakai Takayuki’s 33 layer damascus line is hand-forged from VG-10, a high-carbon, stainless steel created for knife making and then laminated with 33-layer Damascus and are BEAUTIFUL. Truly usable art! The brown pakka western handle is perfect for folks who prefer a hefty grip on their knives.
| Knife Shape | |
|---|---|
| Blade Length | 195mm |
| Blade Height | 87mm |
| Spine Thickness at Heel | 2mm |
| Weight | 368 |
| Steel Type | VG10 Stainless Steel |
| Rockwell Hardness | 60-62 |
| Edge/Bevel | Double (50/50) |
| Handle | Western handle, red Pakka with welded bolster |
| Maker | Sakai Takayuki |
| Knife Line | Sakai Takayuki VG10 33 Damascus |
outside mm