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Home > Knife Brands > Takeda Knives > Takeda AS Classic > Takeda Classic Cleaver 230-245mm Large
Takeda Classic Cleaver 230-245mm Large
Takeda Classic Cleaver 230-245mm Large Takeda Classic Cleaver 230-245mm LargeTakeda Classic Cleaver 230-245mm LargeTakeda Classic Cleaver 230-245mm Large
Takeda Classic Cleaver 230-245mm Large Takeda Classic Cleaver 230-245mm LargeTakeda Classic Cleaver 230-245mm LargeTakeda Classic Cleaver 230-245mm Large

Takeda Classic Cleaver 230-245mm Large

Item #: TakedaAS-CleaverLg

Average Customer Rating:
(5 out of 5 based on 4 reviews)

Read Reviews | Write a Review
Our Price: $600.00
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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
  • Cladding: Iron
  • Finish: Kurouchi
  • 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.



  • Customer Reviews

    Reviews

    4 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Takeda Cleaver, November 24, 2019
    Posted By: Brandon M Busch - verified customer

    Love this knife

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      Product Review, July 25, 2010
    Posted By: John Swinderman - verified customer

    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.

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      Product Review, October 28, 2009
    Posted By: hozo - verified customer

    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).

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      Product Review, September 25, 2009
    Posted By: Andy777 - verified customer

    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

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