The Nahozumi JIS Cleaver 180mm is a really good choice for those home or pro chefs looking to experience the intriguing nature of this genre of kitchen knives. Cleavers are the ubiquitous knife used in Chinese cooking. They are the single most used kitchen tool in China where they are used for everything from peeling ginger to boning a duck. The flat blade can crush garlic, pound meat, or remove the skin from a fish.
In the right hands, this is the most versatile knife extant. Being constructed, in the main, from carbon steel, they are also fairly cheap to make and buy. Please do not confuse this knife with a butcher’s cleaver as it is not designed for cutting bones or other hard objects.
The cleaver featured here is made from a variety of JIS High Carbon steel that is very similar to White #2. It has a .95% carbon content and is hardened to an HRC rating of 60-61. It has a symmetrical edge, which comes really sharp right out of the box. The blade is average in length and height and quite light in weight. It is nicely finished with a handle made from rosewood.
Location: Seki City, Japan
Steel: JIS (Japanese Industrial Standards) High Carbon steel
Edge Length: 180mm
Weight: 9.6 oz
Edge Grind: Even (see choil photo)
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