Chinese cleavers are called Chukabocho in Japan and are very popular multipurpose cutter. These large knives are ubiquitous in Chinese culture and can be found in kitchens all over the world for their versatility.
Although looking like a western meat cleaver, these knives are in fact not made for that usage. Rather they are mainly found chopping (and scooping) vegetables.
Like his other blades, Takeda makes his cleaver thin. Thinner that most other chukabochos out there. The knife is scary sharp out of the box with a nice polished convex edge. Almost rectangular in shape, this distal tapered 210mm (aprox) blade is about 89mm wide at the handle falling just a few millimeters to the tip. This almost rectangular geometry results in very flat edge, just a slight curve at the very tip of the blade.
The Aogami Super steel is hardened to his preferred 61-62 HRC range which is slightly harder than many blacksmiths use on their cleavers. The edge holds up very well but is still quite easy to sharpen. A nice balance indeed. And speaking of balance. Obviously this is a blade heavy knife. So the nicely finished rosewood Wa handle plays an important role in the maneuverability and overall comfort of the cleaver.
We think the Takeda Classic Cleaver is one of the very best chukabochos available and strongly recommend it to anyone in search of this unique and versatile knife.
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