The Chinese-style vegetable cleaver has become one of the most practical all-purpose knife formats in any kitchen. The tall flat blade excels at push-cutting through stacks of vegetables, the spine works for tenderizing, the flat face smashes garlic and ginger cleanly, and the broad surface transfers prep to the pan efficiently. Sakai Takayuki has been making knives in Sakai, Japan for over 600 years, and the Inox cleaver brings that production heritage to a format suited to everyday kitchen use at a practical price.
The blade is built from Takayuki Inox stainless steel - a proprietary molybdenum-style alloy that takes a sharp edge, holds it through demanding prep sessions, and sharpens easily on water stones. Stamp-cut mono steel construction runs full tang through a bolsterless POM western handle. POM (polyoxymethylene) is an engineered thermoplastic that is stable, moisture resistant, and durable through heavy kitchen use. At 213mm blade length and 94mm height this is a well-proportioned medium cleaver - tall enough for efficient board clearance through large vegetables, manageable enough for detailed work. The 2mm spine keeps it thin and cutting-efficient. At 442g it has meaningful presence on the board without being heavy.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from hard bones - this is a vegetable cleaver, not a bone chopper. Sharpen on quality water stones when needed.
The blade is built from Takayuki Inox stainless steel - a proprietary molybdenum-style alloy that takes a sharp edge, holds it through demanding prep sessions, and sharpens easily on water stones. Stamp-cut mono steel construction runs full tang through a bolsterless POM western handle. POM (polyoxymethylene) is an engineered thermoplastic that is stable, moisture resistant, and durable through heavy kitchen use. At 213mm blade length and 94mm height this is a well-proportioned medium cleaver - tall enough for efficient board clearance through large vegetables, manageable enough for detailed work. The 2mm spine keeps it thin and cutting-efficient. At 442g it has meaningful presence on the board without being heavy.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from hard bones - this is a vegetable cleaver, not a bone chopper. Sharpen on quality water stones when needed.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Mono Steel, Stamp Cut
- Edge Steel: Inox Stainless Steel (Molybdenum Style)
- Edge Grind: Even Double Bevel
- Handle: Yo POM Full Tang, Bolsterless
- Weight: 15.5 oz (442 g)
- Blade Length: 213mm
- Total Length: 315mm
- Spine Thickness: 2mm
- Blade Height: 94mm
