This “Chuka Bocho” from Takeshi Saji is a large and tall chinese cleaver that features a very thin edge and blade geometry for slicing vegetables and boneless meats; It is NOT for chopping through bones
Blade is crafted of SG2 stainless damascus steel; SG2 is a powder stainless steel that provides high hardness for superior edge retention and takes a very fine edge
This blade is deeply etched for a stunning black/dark finish
Full-tang western style handle with polished stainless steel bolster and rivets with a decorative mosaic pin
Handmade in Echizen, Japan by Takeshi Saji
Description
Chuka-bocho is the Japanese word for a Chinese cleaver and this example, made by Takeshi Saji, is a stunning one. Limited to very few produced each year, it features the ideal handle for a Chinese cleaver and offers a razor sharp and thin edge that is perfect for slicing and chopping vegetables, boneless meats and more. It is not a delicate tool, but it definitely is not designed for chopping through bones, as that could damage the edge.
It is crafted of SG2 powder stainless steel with a high hardness rating of 63 HRC. This steel is highly corrosion resistant and with its high hardness and micro carbide structure, can take and retain a very fine edge. The damascus finish is beautifully enhanced by a deep etching process (“kurozome”) and the handle is crafted of premium materials. Handmade by master blacksmith Takeshi Saji in Echizen, Japan.
Care: Wash and dry by hand (not dishwasher safe). This knife has a very thin edge for slicing. Chopping through bones or hard items will damage the edge.
