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Molybdenum Steel Chinese Cleaver - Small Type 170mm

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Molybdenum : Easy to sharpen Stainless Steel

The Ichimonji Molybdenum Chinese Cleaver is made from Japanese Molybdenum Steel offering all around good performance.

The addition of Molybdenum improves the wear resistance of steel and the Vanadium improves the overall durability making this knife ideal for rough work or to someone entering the world of Japanese Kitchen Knives for the first time.

Caution

1) Although stainless steel is significantly more resistant to rust than carbon steel, the layer on the blade can deteriorate and become rust if exposed to acids and salts. After use, please wash off dirt and wipe off moisture completely with a dry cloth.

2) Due to its high level of hardness and sharpness, the cutting edge are quite prone to chipping and cracking. Please avoid using it for frozen or hard items.

How to Choose a Chinese Style Cleaver

This square-shaped knife is often used in Chinese cooking. It is double-edged, wide and thin. It can be used to cut, slice, chop, and mash as well as carry meat, fish, and vegetables. The blade's edge is arched to allow for fast movement.

There are two types of blades: thin and thick. The thin type is commonly used. It is used for chopping vegetables and cutting meat while the thick type uses its weight to cut small bones in fish and cartilage in meat. *For cutting hard bones, please use a specialized chopper.

For home use, we recommend a thin type with a weight of 300-400g.


Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
3chl-s 170 ( Blade Width: 85mm ) 290 220
Blade Material Name Handle
Double Edgedd

Double Edged

Molybdenum Compressed plywood

Chinese Knife

Chinese Style Cleaver is a multi-purposed knife, using for cutting vegetables, boneless meat, fish, etc. in Chinese cuisine. It is quite heavy so we can use its spine for breaking a bone.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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