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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 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
A highly pure carbon steel, being easy to sharpen while staying cost-effective. Highly recommended as the best steel for your first professional quality knife.
Carbon Steel
White Steel #2 is the benchmark carbon steel for Japanese kitchen knives. White Steel #2 knives are widely used by chefs who specialise in Japanese cuisine, more so than other carbon steels. This steel has very few impurities, making the knife both easy to sharpen and less expensive due to the non-inclusion of rare metals.
*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.
Precautions
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.
