The blade of this large santoku cleaver, also known as a “Chai Dao”, is extra thick for substantial weight and heft. This knife utilizes high quality Japanese blue carbon steel (Aogami 2) with a beautiful and rugged kurouchi finish, a hazy kasumi mid-blade and a polished edge. It is forged in China utilizing traditional methods and features a barrel-style maple handle and stainless steel ferrule. The thick spine and durable edge make this an ideal choice for heavy duty chopping. While not particularly recommended for use as a bone cleaver, this one will handle small bones and joints with ease along with heavy chopping action. Must keep blade clean and dry to prevent rust, as this knife has reactive carbon steel cladding. The benefit of the soft iron cladding is that it will patina and, if cared for properly, will become more beautiful with use over time. Wash by hand only.
Care: Wash and dry by hand (not dishwasher safe). This cleaver is full carbon steel (not stainless); the blade is reactive and will rust if not cared for properly. The blade will darken and change color over time, forming a protective patina. These knives frequently exhibit imperfections in fit & finish which are not considered a defect.
