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Hitohira Nihonkou 220mm Chukka Bocho Chinese Cleaver SK Carbon Steel

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Light weight Chukka bocho or Japanese style Chinese cleaver with SK carbon steel blade, great for vegetables and boneless meat. While the term ‘Chinese cleaver’ is used for this general style of knife “Chinese chef knife’ might be better as these are not heavy like a butcher’s cleaver and are not suited for hitting bones.

Thin SK mono-steel blades cut very nicely with their thin profile and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a great workhorse with easy sharpen-ability.

Sometimes among comparisons of Japanese carbon steels SK family steels are viewed as inferior to more refined shirogami or aogami however when making single steel knives SK has its advantages. SK steel rusts slower than many other carbon steels like aogami or shirogami and has a good toughness which benefits a thin mono steel knife.

This is a non-stainless carbon steel, it should be mentioned that extra care is required, it should be washed and dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

 

Brand: Hitohira ひとひら (一片)
Profile: Chinese Cleaver
Size: 220mm
Steel Type: Carbon Steel
Steel: Mono SK High Carbon
Handle: Rosewood Western
Total Length: 340mm
Edge Length: 220mm
Handle to Tip Length: 226mm
Blade Height: 87mm
Thickness: 2.2mm
Handle Length: 112mm
Weight: 383g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

Hitohira Nihonkou 220mm Chukka Bocho...

Regular Price
$151.99
Sale Price
$151.99
Regular Price
Sold Out
Unit Price
per 
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