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 kouruchi 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.
Blade length: 230mm
Total length: 366mm (14.5 inches)
Spine thickness at base: 4.03mm
Blade height: 108.71mm (4.25inches)
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