The Takeda Classic Cleaver is a wonderful tool for vegetable processing in all forms. Chinese cleavers excel at mincing and also doing batonnet and julienne cuts. 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 kurouchi style.
The Takeda Chukabocho weighs in at a substantial 13.4 ounces with a 108mm blade height 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, stained maple wood 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. Any lover of fine cutlery would do well to consider this, or its smaller sibling, as a fast and fun everyday vegetable cutter. One of our favorite chukabochos on the CKTG site.
Blacksmith: Takeda san
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Edge Grind: Even /
Handle: Stainled Maple Octagonal
Ferrule: Black Pakka Wood
Weight: 12.0 ounces
Blade Length: 245 mm
Overall Length: 366 mm (14.5")
Spine Thickness at Heel: 4.0 mm
Blade Height: 105 mm (4.25")
Please note that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
Posted By: hozo - verified customer 3 people found this review helpful
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).
Posted By: Andy777 - verified customer 5 people found this review helpful
I consider myself somewhat of a cleaver guru since I've 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 chef's 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.
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