NO600 Chinese Knife

White Steel #2 Chinese Style Cleaver No.600 Thin Type

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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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  • Blade: White Steel #2; Standard Carbon Steel for Japanese knife
  • Thin type

1) 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)
3cw600 220 ( Blade Width: 115mm ) 335 430
Blade Material Name Handle
Double Edgedd

Double Edged

White Steel #2 Beech Wood

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.

White Steel #2

Carbon Steel

White steel #2 is the standard steel for Japanese kitchen knives and is most commonly used by professionals. It's a high purity steel,characterized by its sharpness and cutting performance.
In comparison to White Steel #1, White Steel #2 is softer so it is slightly more durable and less likely to chip.
This is the first series of knives that professional chefs and those who want to use a slightly better knife for home use often have.

*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

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.


After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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