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Chinese Cleaver Knife

Regular price $ 108.00 (including shipping & taxes)

Japanese precision, Western robustness.

Best of both worlds.

  • Handmade
  • Razor-sharp Japanese steel
  • Perfectly balanced for comfort
  • Rust-resistant
  • Ultra durable, lifetime warranty

Technical specifications

Blade Length / total length
19 cm (7.5") / 32 cm (12.5")
340 g (12 oz)
Thickness at the spine
2.5 mm
Blade angle
15˚, 50/50 symmetrical grind
Blade Material
440C high-carbon stainless steel
Blade Hardness
HRC 59 +/- 1
Steel heat treatment
Handle Material
Black hand-polished pakkawood

The Chinese cleaver’s (chukabocko) broad blade is ideal for cutting large chunks of meat, preparing spare ribs or quickly chopping hard vegetables.

The flat surface of the blade also makes a great tool for crushing garlic, nuts or ginger.

Plus, its wide blade gives it the ability to scoop up your chopped and sliced ingredients safely and transfer them to a container or pan.


Slicing, rock chopping, dicing, julienne, brunoise... Great food starts with precise cutting. The acute 15 degree edge ensures that you never bruise delicate ingredients and always preserve their freshness.
440C has more than 2x the carbon content than other premium steels. The blade, heat treated to HRC 59 hardness, keeps its razor-sharp edge cut after cut.
The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

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