Often called Chinese cleaver (中華包丁), the Cleaver knife's broad blade is ideal for cutting large portions of meat, prepare spare ribs or quickly chopping hard vegetables without tiring your wrist.
- Handmade
- Razor-sharp Japanese stainless steel
- Rust-resistant
- Hidden full tang
- Perfectly balanced for comfort
- Bamboo "Saya" (鞘) - blade guard included
- Sustainably-grown bamboo box
SPECIFICATIONS
Blade length / Total length
19 cm (7.5") / 32 cm (12.5")
Blade material
AUS-10 high-carbon stainless steel
Blade hardness
HRC 61 +/- 1
Thickness at the spine
2.5 mm
Steel heat treatment
Cryogenic
Blade angle
15˚, 50/50 symmetrical grind
Handle material
Pakkawood
MAINTENANCE
• Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods
• Hand wash (dishwasher not recommended)
• Dry quickly after use
Rediscover Cooking
Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.
AUS-10 has more than 2x the carbon content than other premium steels. The blade, heat treated to HRC 61 +/-1 hardness, keeps its razor-sharp edge cut after cut.
Ergonomically Engineered
The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.
