Naozumi Chukka Bocho Chinese Cleaver Carbon Steel

Chukka bocho or Japanese style Chinese cleaver with SK carbon steel blade and rosewood handle, great for vegetables and boneless meat. While the term ‘Chinese cleaver’ is used for this general style of knife “Chinese chef knife’ might be better as these are not heavy like a butcher’s cleaver and are not suited for hitting bones. Thin SK mono-steel blades cut very nicely with their thin profile and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a great workhorse with easy sharpen-ability. Sometimes among comparisons of Japanese carbon steels SK family steels are viewed as inferior to more refined shirogami or aogami however when making single steel knives SK has its advantages.

This non-stainless carbon steel requires extra care - it must be washed and dried immediately after use to prevent rust. Although it will develop a dark patina over time, any orange rust can be easily removed with a light abrasive. It's worth noting that these knives may have cosmetic scratches or minor imperfections in their handles, which do not affect their performance. This is how these knives are sold at a very reasonable price.

Brand: Naozumi
Producing Area: Seki, Japan
Profile: Chukka Bocho
Grind: Convex
Blade Type: Mono Carbon Steel
Steel Type: SK Tool Steel
Handle: Rosewood
Hand Orientation: Slight Right
HRC: 63

180mm
Total Length: 282mm
Handle Length: 98mm
Handle to Tip Length: 180mm
Blade Height: 82mm
Edge Length: 180mm
Thickness: 2.4mm
Weight: 286g