Chinese veg cleaver: A favourite knife utilized heavily amongst Chinese chefs. They tend to be quite tall for julienne push/pull style chopping. They are quite handy for smashing garlic into a paste, and other quick jobs. Try not to be intimidated by the size, they are a joy to use.
| Steel | Aogami Super clad in stainless |
| HRC | 63:64 |
| Edge length | 175mm |
| Height at heel | mm |
| Spine thickness above heel | mm |
| Weight | grams |
| Handle | Wa-Octagonal Walnut w/Buffalo horn collar |
| Shape | Chuka Bocho |
| Finish | Tsuchime |
| Blacksmith | Yu Kurosaki |
| Knife line | Raijin |
| Origin | Echizen, Japan |
Chinese veg cleaver: A favourite knife utilized heavily amongst Chinese chefs. They tend to be quite tall for julienne push/pull style chopping. They are quite handy for smashing garlic into a paste, and other quick jobs. Try not to be intimidated by the size, they are a joy to use.
| Steel | Aogami Super clad in stainless |
| HRC | 63:64 |
| Edge length | 175mm |
| Height at heel | mm |
| Spine thickness above heel | mm |
| Weight | grams |
| Handle | Wa-Octagonal Walnut w/Buffalo horn collar |
| Shape | Chuka Bocho |
| Finish | Tsuchime |
| Blacksmith | Yu Kurosaki |
| Knife line | Raijin |
| Origin | Echizen, Japan |