Kau Kong Chopper Chinese Cleaver Carbon Steel Butchery

Barely used #2 Kau Kong style Chinese cleaver for light butchery. Was in a collection of knives, markings are only a "2" but it looks unused. Handle is tight and secure and blade is free from defect.

Chinese cleavers are catagorized by their weight, heavier cleavers #1  (choppers) will be made with butchery in mind, #2 medium weight for light butchery and vegetable work and light weight thin #3 cleavers with only vegetables in mind. Carbon steel is the traditional material, although stainless steel has become popular for its easy maintenance. Chinese cleaver steel is tempered for ease of sharpening and toughness, it can be touched up on a sharpening steel or medium to medium fine whetstone (1-3K), super fine finishes might not be the best for a long lived edge.