Traditional Asian Kitchen Cleaver - Outlet

Traditional Asian Kitchen Cleaver with Birch Wood Handle

The Heart of Every Asian Kitchen

In the Western world, we are accustomed to chef's knives with a pointed tip, but in Asian gastronomy, this type of broad knife takes centre stage (known in Japan as a Chuka bocho or the vegetable-specific Nakiri). Its design has evolved over centuries to maximize efficiency. The wide, flat blade provides an excellent guide for the knuckles of your guiding hand, allowing for incredibly fast and safe chopping. The blade of this particular model is further decorated with an elegant wavy line reminiscent of a traditional temper line (hamon) and Japanese characters, giving it a unique oriental charm.

Master the Art of Asian Cooking with Japanese Knives

Proper Use and Essential Care

The blade is crafted from popular 420 stainless steel. To ensure your knife serves you in perfect condition for as long as possible, strictly avoid putting it in the dishwasher. Harsh dishwashing chemicals and high temperatures are detrimental to both the edge and the natural birch wood handle. After use, simply hand wash the knife with warm, soapy water and dry it immediately with a towel. We recommend occasionally treating the wooden handle with a drop of food-safe oil (such as linseed or sunflower oil) to prevent the wood from drying out and to maintain its beautiful grain. Although it is referred to as a "cleaver," please remember that it is primarily designed for vegetables, herbs, and softer meats or poultry joints. Under no circumstances should you use it to chop thick, hard bones (like beef or pork) or deep-frozen foods, as this could cause the edge to roll or chip.

Technical Parameters of the Cleaver

To maintain the perfect sharpness of your new kitchen companion, we highly recommend adding a high-quality whetstone or honing steel from our catalogue to your order.

Sharpening a Knife Correctly