Čeština
Deutsch
Suncraft Japanese Meat Cleaver
Are you looking for a tool with true authority for your kitchen? This Japanese cleaver combines the robustness of Western butcher tools with Far Eastern aesthetics. Although its shape is inspired by Chinese chef's knives (Chuka Bocho), it was manufactured in Japan with an emphasis on quality and detail. It is a massive tool that will become an extension of your arm when processing meat, chopping poultry, or slicing large quantities of vegetables. Thanks to its weight, it does a lot of the work for you without needing to apply excessive pressure. Further product information ...
Would you like to be notified as soon as the item is in stock?
You will receive a short e-mail as soon as we have it back in stock.
Suncraft Japanese Meat Cleaver – Stainless Steel – 175 mm
Robust Blade with Unique Design
The dominant feature of the tool is the wide rectangular blade measuring 175 mm in length. It is made of 420 stainless steel, hardened to 52-54 HRC. This lower hardness is intentional for a cleaver – the steel is tougher and resists chipping better when hitting bones or cartilage than brittle high-carbon steels. The blade surface features a distinctive wavy line separating the matte and polished parts, giving the knife a traditional look. Authenticity is underscored by stamped Japanese characters and the manufacturer's logo.
Ergonomics for Heavy Duty Work
The handle is designed to provide you with maximum control over the heavy blade. The dark hardwood scales are ergonomically shaped with finger grooves, ensuring a firm and safe grip. The construction is very durable – the handle is attached to the massive knife tang with three sturdy rivets.
Specifications
| Knife Type | Meat Cleaver / Chuka Bocho |
| Total Length | 290 mm (approx. 11.4 inches) |
| Blade Length | 175 mm (approx. 6.9 inches) |
| Blade Material | 420 Stainless Steel |
| Steel Hardness | 52-54 HRC |
| Handle | Wood, Riveted |
| Weight | approx. 350 g (approx. 12.3 oz) |
| Country of Origin | Japan |
Care and Maintenance
Although the cleaver is robust, it requires proper care. Never wash it in a dishwasher! The wooden handle would crack, and the steel could corrode. Wash it with warm soapy water after use and dry thoroughly immediately. Maintain the edge using a sharpening steel or whetstone. You can treat the wooden handle with vegetable oil occasionally.
Safety Warning
With a weight of 350 g, this is a heavy tool. When working, ensure your fingers are at a safe distance from where the blade strikes. Although intended for meat and smaller bones (poultry, ribs), do not use it on extremely hard marrow bones to avoid damaging the edge.
We are here for you!
