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Takeda Classic Cleaver 230mm Large
Takeda Classic Cleaver 230mm Large
Takeda Classic Cleaver 230mm Large

Takeda Classic Cleaver 230mm Large

Item #: Takeda Classic Cleaver L
Our Price: $550.00
Availability: Usually ships the same business day
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The Takeda Classic Cleaver is a wonderful tool for vegetable processing in all forms. Chinese cleavers excel at mincing, batonneting and julienning. This is the large version of the highly rated knife made by master blacksmith Shosui Takeda. We have a great respect for this knife maker and his thin, sharp and well balanced blades. Constructed from his favorite alloy, Aogami Super Blue, The blade is given extra strength and protection with the addition of a san-mai layer of softer carbon steel. The outer cladding is finished kuouchi style. The Takeda Chukabocho weighs in at a substantial 13.4 ounces with a 108mm blade depth and approximately 366mm edge length. In typical Takeda fashion this knife is ground on both sides with a 10 degree edge which is still very strong for such a thin and razor sharp blade. The octagonal shaped rosewood handle is easy to hold. However some buyers have elected to replace this with a heavier wood in order to balance the blade heavy knife towards the back a bit. This knife belongs in a big kitchen tackling big tasks. But any lover of fine cutlery would do well to consider this, or itís smaller sibling, as a fast and fun everyday vegetable cutter. One of our favorite chukabochos on the CKTG site.

  • Weight: 13.4oz
  • Blade length: 230mm
  • Total length: 366mm (14.5 inches)
  • Spine thickness at base: 4.03mm
  • Blade height: 108.71mm (4.25inches)
  • Customer Reviews
    Average rating is 5
    5.0
    By:  Andy777
    SLC,UT
    I consider myself somewhat of a cleaver guru since Iíve owned or used over 20 slicing cleavers over the years. This Takeda ranks in my top 3. Personally I look for 5 things in a good slicing cleaver.

    1) Thin thin thin,it is a slicer after all. It should glide through foods effortlessly.

    2) Light,all cleavers will be heavier than a chefís knife which is a good thing,it allows the knife to do more of the cutting. However,a knife this size will always have some heft to it,but it should be light and thin enough (see point #1) to still be agile and not tiresome to use.

    3) Good steel. The steel should be hard enough to take a keen edge and hold it,but durable enough to stand up to regular use. (A slicing cleaver should never be used on bones or frozen foods.)

    4) Comfort and ergonomics. The handle should be well finished and feel good in your hand. The knife needs to be joy to hold or you will never use it no matter how good of a cutter it is.

    5) Blade curvature. The blade should have just enough curve to allow a smooth contact with the board,but not so much curve that you feel like you are using a mezzaluna with only an inch of edge in contact with the board at any one time.

    Frankly the Takeda cleavers excels in all five of these areas. I have cleavers that may beat out the Takeda in one area but the Takeda is the only one that equally excels in all five. Highly recommended.
    0.3
    5.0
    By:  hozo
    CA
    Awesome Chinese chef’s knife with excellent geometry. Replaced my need for a meat slicer when making beef jerky. The weight and balance is perfect. The patina developed in a few days,and it’s now quite resistant to rust. I’m just a home cook,so edge retention is almost too good (never get to sharpen anymore).
    0.3
    5.0
    By:  John Swinderman
    Medford,N.J.
    I used to be a gyuto and chefknife user,but since purchasing the Takeda Chuko from Mark it’s now my main knife.Plus CKTG service is awesome as always. Thanks Mark.
    0.3
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