Knife - Cleaver with Bamboo Saya and Bamboo Box - 190mm Blade

Knife - Cleaver, blade 19 cm. Often called Chinese cleaver (中華包丁 chukabocho), the wide blade is ideal for cutting large pieces of meat, preparing spareribs or quickly chopping hard vegetables without tiring your wrist.

Japanese precision, Western robustness.
The best of both worlds.

* 100% handmade
* Ultra sharp Japanese 440C high carbon stainless steel
* Hidden full tang
* Black pakkawood handle
* HRC hardness: 60+/-1
* Weight: 294g
* Perfectly balanced
* Stainless steel
* Bamboo Saya (sheath or blade guard) included with every knife
* Lifetime warranty

The flat surface of the blade is also a great tool for crushing garlic, nuts or ginger.
Additionally, the wide blade gives you the ability to safely scoop and transfer your chopped and sliced ​​ingredients into a container or pan.

In addition to its aesthetic appeal, the "Tsuchime" (槌目) (hammered) pattern creates small air bubbles between the knife and the food being cut. This ancestral Japanese method reduces resistance, preventing food from sticking to the knife.

The thin 2.5mm blade allows for precise and sharp cuts, never crushing even the most delicate foods to preserve their full flavour.

The KOTAI cleaver's blade is forged from Japanese 440C high-carbon stainless steel and stays sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimum amount of chromium for corrosion resistance.

Hidden Full Tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.