There are knives, and then there is the Chopper King Big Tuna. At 2 lbs 11 oz with a 190mm blade height and 5mm spine this is not a general-purpose kitchen knife. It is a purpose-built tuna-breaking cleaver designed to quarter and break down large whole fish with the kind of authority a gyuto or sujihiki simply cannot provide at scale. Chopper King builds this in Taiwan using Takefu Steel V-toku1 - Blue #1 (Aogami #1) carbon steel, the same high-quality Hitachi steel found in premium Japanese knives - forge-welded san mai with stainless cladding and hardened to 64 HRC. Genuinely hard for a blade this size and mass, which is what makes the edge retention and sharpness work at the demands of serious fish breaking.
The geometry is built for the task: a tall curved belly profile that maximizes usable cutting surface through large cross-sections, a 285mm blade length with the reach to work across a full bluefin or yellowfin, and enough mass to do work that lighter knives push through rather than cut cleanly. The 64 HRC Blue #1 core takes a very sharp edge and keeps it through demanding use. The stainless cladding protects the reactive core across most of the blade road. One reviewer calls it scary sharp and says it makes quick work of quartering out big tunas. This knife is also an extraordinary conversation starter at a cook-off or fish market.
What Customers Are Saying: Brian Chang - one verified review, five stars - calls it scary sharp and confirms it makes quick work of quartering large tunas. Short and to the point from someone who clearly knows what the knife is for.
Care Instructions: Blue #1 is a reactive carbon steel. The exposed core at the edge will develop a patina with use. Wipe and dry the blade thoroughly after every use and avoid leaving fish or acidic materials on the edge. Hand wash only. Apply camellia oil before storage. Sharpen on large-format quality water stones - the blade size requires either a long stone or working in sections.
The geometry is built for the task: a tall curved belly profile that maximizes usable cutting surface through large cross-sections, a 285mm blade length with the reach to work across a full bluefin or yellowfin, and enough mass to do work that lighter knives push through rather than cut cleanly. The 64 HRC Blue #1 core takes a very sharp edge and keeps it through demanding use. The stainless cladding protects the reactive core across most of the blade road. One reviewer calls it scary sharp and says it makes quick work of quartering out big tunas. This knife is also an extraordinary conversation starter at a cook-off or fish market.
What Customers Are Saying: Brian Chang - one verified review, five stars - calls it scary sharp and confirms it makes quick work of quartering large tunas. Short and to the point from someone who clearly knows what the knife is for.
Care Instructions: Blue #1 is a reactive carbon steel. The exposed core at the edge will develop a patina with use. Wipe and dry the blade thoroughly after every use and avoid leaving fish or acidic materials on the edge. Hand wash only. Apply camellia oil before storage. Sharpen on large-format quality water stones - the blade size requires either a long stone or working in sections.
- Maker: Chopper King
- Location: Taiwan
- Construction: Hammer Forged, San Mai
- Edge Steel: Takefu V-toku1 (Blue #1 Aogami)
- Cladding: Stainless
- HRC: 64
- Weight: 2 lbs 11 oz (1.2 kg)
- Blade Length: 285mm
- Total Length: 350mm
- Spine Thickness: 5mm
- Blade Height at Tallest Point: 190mm
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