The Chopper King lineup leans heavily toward carbon steel, which delivers exceptional sharpness but requires more attentive care in a busy kitchen environment. The AUS10 Stainless Cleaver is the fully stainless option - same hammer-forged san mai construction from Taiwan, same format and blade height, with an AUS10 stainless core imported from Japan that takes a fine edge and holds it without the reactive behavior of Shirogami or Blue steel. For cooks who want Chopper King performance without thinking about patina and drying after every use, this is the one to reach for.
AUS10 is a high-carbon stainless alloy known for taking a fine edge while offering solid edge retention and toughness in daily use. With a blade length of just over 210mm and a height of 106mm at the center, it provides generous board clearance and stability for vegetables and boneless proteins. The spine tapers from 3mm at the heel to 1.5mm at mid-blade for good cutting efficiency. The maple handle is comfortable and practical.
What Customers Are Saying: The most detailed review comes from a professional cook who keeps this knife in his bag and has bought four Chopper Kings total. He notes that on days with heavy prep, four Chopper Kings are in use across the station simultaneously. He reaches for this stainless version when kitchen humidity makes carbon steel impractical - the AUS10 strops back wicked sharp on balsa with diamond spray and sharpens easily on stones when needed. He also notes it is easy to identify on a busy station because of its size.
Care Instructions: AUS10 is stainless and low maintenance. Hand wash and dry after use. Avoid the dishwasher. Do not cut frozen foods or hard bones. Maintain the edge on water stones as needed.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and cosmetic imperfections are common. They are a tremendous value for the performance you receive.Maker: Chopper King
Location: Taiwan
Construction: San Mai, Hammer Forged
Edge Steel: AUS10 Stainless Steel from Japan
Cladding: Stainless
Weight: 12.4 oz (352 g)
Blade Length: 212 mm
Total Length: 320 mm
Blade Height at Base: 101 mm
Blade Height at Center: 106 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 1.5 mm
Handle: Maple
AUS10 is a high-carbon stainless alloy known for taking a fine edge while offering solid edge retention and toughness in daily use. With a blade length of just over 210mm and a height of 106mm at the center, it provides generous board clearance and stability for vegetables and boneless proteins. The spine tapers from 3mm at the heel to 1.5mm at mid-blade for good cutting efficiency. The maple handle is comfortable and practical.
What Customers Are Saying: The most detailed review comes from a professional cook who keeps this knife in his bag and has bought four Chopper Kings total. He notes that on days with heavy prep, four Chopper Kings are in use across the station simultaneously. He reaches for this stainless version when kitchen humidity makes carbon steel impractical - the AUS10 strops back wicked sharp on balsa with diamond spray and sharpens easily on stones when needed. He also notes it is easy to identify on a busy station because of its size.
Care Instructions: AUS10 is stainless and low maintenance. Hand wash and dry after use. Avoid the dishwasher. Do not cut frozen foods or hard bones. Maintain the edge on water stones as needed.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and cosmetic imperfections are common. They are a tremendous value for the performance you receive.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Two more , June 16, 2025Posted By: Larry Johnson
2 people found this review helpful
I just bought two more. I’m keeping one for myself this time.
The brother to this knife (shirogami 2) is the statesman in my little kitchen and lives in the cleaver stand. It might get a little sharper, but it requires a bit more love and I polish it every week.
But this one is stainless. AUS 10 is good steel and these knives are well made. I spray it off at the dish station and dry it with a towel. Some days there are four Chopper Kings in use; one at each station.
One time I bought four at one time. I gave them all away. But this time I’m keeping one for myself.
In my bag.
2 people found this review helpful
I just bought two more. I’m keeping one for myself this time.
The brother to this knife (shirogami 2) is the statesman in my little kitchen and lives in the cleaver stand. It might get a little sharper, but it requires a bit more love and I polish it every week.
But this one is stainless. AUS 10 is good steel and these knives are well made. I spray it off at the dish station and dry it with a towel. Some days there are four Chopper Kings in use; one at each station.
One time I bought four at one time. I gave them all away. But this time I’m keeping one for myself.
In my bag.
SolidPosted By: Larry Johnson
41 people found this review helpful
I bought this cleaver out of necessity; the humidity in my new kitchen in an 100 year old hotel makes my carbon knives rust so opted for a stainless steel Chopper King. I would have bought the stellar VG10 model but it was out of stock.
First, the steel is high quality. I use it daily and it has an affinity to stropping with balsa with 1.0 diamond spray. And when I do sharpen, it comes right back wicked.
I like the larger Chopper Kings; my first one was the W#2 210mm. And since I’ve given my cooks the smaller ones, this one is easy to identify.
I cut vegetables and I slice steaks with it. It’s certainly utilitarian, but what else does a chef need?
41 people found this review helpful
I bought this cleaver out of necessity; the humidity in my new kitchen in an 100 year old hotel makes my carbon knives rust so opted for a stainless steel Chopper King. I would have bought the stellar VG10 model but it was out of stock.
First, the steel is high quality. I use it daily and it has an affinity to stropping with balsa with 1.0 diamond spray. And when I do sharpen, it comes right back wicked.
I like the larger Chopper Kings; my first one was the W#2 210mm. And since I’ve given my cooks the smaller ones, this one is easy to identify.
I cut vegetables and I slice steaks with it. It’s certainly utilitarian, but what else does a chef need?
