Chinese cleavers are called Chukabocho in Japan and are very popular multipurpose cutters. These large knives are ubiquitous in Chinese culture and can be found in kitchens all over the world for their versatility.
Although they look like a western meat cleaver
, these knives are in fact not made for that usage. Rather they are mainly found chopping (and scooping) vegetables.
Takeda makes his cleaver thinner than most other chukabochos out there. The knife is scary sharp out of the box with a nice polished convex edge. Almost rectangular in shape, this distal tapered 210mm (approx) blade is about 89mm wide at the handle falling just a few millimeters to the tip. This almost rectangular geometry results in very flat edge, just a slight curve at the very tip of the blade.
The Aogami Super
steel is hardened to his preferred 61-62 HRC range which is slightly harder than many blacksmiths use on their cleavers. The edge holds up very well but is still quite easy to sharpen. A nice balance indeed. Speaking of balance: obviously this is a blade heavy knife, so the nicely finished maplewood wa handle plays an important role in the maneuverability and overall comfort of the cleaver.
We think the Takeda Classic Cleaver is one of the very best chukabochos available and strongly recommend it to anyone in search of an unique and versatile knife.
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: 10 ounces (283g)
Blade Length: 19-21cm (each one is a little different)
Overall Length: 340.0 mm (13.25")
Spine Thickness at Heel: 3.0 mm
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.