Sentan White 2 Chinese Cleaver 200mm
R2,900.00
Hatsukokoro
Hatsukokoro works with a wide variety of artisans outside Osaka, Japan, from blacksmiths, Handle makers, and Master knife sharpeners.
Shirogami 2/Stainless Clad:
The knife is forged from Shirogami/White Carbon Steel. The Shirogami core steel is cladded in Stainless steel, making it much easier to maintain. The Stainless cladding around the Shirogami Carbon core steel will not Patina. The exposed Shirogami carbon steel cutting edge will need to be maintained, washed and dried correctly.
Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.
Make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the blade will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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Chinese Cleaver
Chukabocho (Chinese Cleaver): Chukabocho (Chinese Cleaver) (中華包丁 – pronounced: Chūkabōchō). ‘Chuka’ in Japanese means ‘Chinese’ as in Chinese-style cuisine and ‘bocho’ means ‘kitchen knife’. The Chinese style is based on the Cai Dao, a Chinese chef’s knife. Cleaver should not be misunderstood as this is still a kitchen knife NOT made to cut through bones.
The Chukabocho’s thickness varies between knifemakers and determines the main uses for it. Thinner, lighter blades are perfect for fine slicing, crushing smaller ingredients and decorative cutting with rounded, sharp corner edges. Thicker, heavier blades are perfect for medium-sized butchery splitting smaller bones and cartilage of poultry and fish. The various sizes make the Chukabocho an all-rounder to do finer and slightly more rugged work. Medium-sized Chukabochos are often used by professionals who are skilled in utilising their weight. The blade profile is well suited for tap-chopping, push-cutting or pull-cutting techniques.
The Chukabocho is the largest of the Japanese knives. The variations include lighter, thinner blades or heavier thicker blades. Even though the thinner blade is not as sturdy as its thicker companion it still allows for heavier work with the weight of the blade on top of the cutting edge. The wideness of the blade also makes it easier to safely guide and the wide blade makes it easy to scoop ingredients off the working surface.
Best for: Duck, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
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