Yoshimi Kato AS Kurouchi Damascus 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