Knife - Cleaver, 19 cm blade. Often called Chinese cleaver (中華包丁 chukabocho), its broad blade is ideal for cutting large chunks of meat, preparing spare ribs or quickly chopping hard vegetables without tiring your wrist.
Japanese precision, Western robustness.
The best of both worlds.
* 100% handmade
* Ultra-sharp Japanese 440C high-carbon stainless steel
* Hidden full tang
* Black pakkawood handle
* HRC hardness: 60 +/-1
* Weight: 294g
* Perfectly balanced
* Stainless
* Bamboo Saya (sheath or blade cover) included with each knife
* Lifetime warranty
The flat surface of the blade also makes a great tool for crushing garlic, nuts or ginger.
Plus, its wide blade gives it the ability to scoop up your chopped and sliced ingredients safely and transfer them to a container or pan.
Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.
Its 2.5 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.
Forged with Japanese 440C high-carbon stainless steel, the KOTAI cleaver's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance.
Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.
