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Home | Japanese Kitchen Knives | Sentan 170mm Chinese Cleaver Stainless Clad Shirogami 2 Kurouchi

Sentan 170mm Chinese Cleaver Stainless Clad Shirogami 2 Kurouchi

£94.51
£94.51
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Hatsukokoro Sentan stainless clad shirogami 2 170mm Chinese cleaver. 

These are a blend of the best of both high performance Japanese steel and classic time tested Chinese cleaver design. Made for Hatsukokuro in China by a knifemaker specialized in forging traditional Chinese cleavers, these have the feel of a middle weight vegetable and light butchery cleaver, great for vegetables, boneless proteins and if the user is skilled in light butchery work where only joints will be cut. The steel in the core of the blade is harder than the average Chinese cleaver and cannot handle hitting hard bones or shellfish shells. It will hold its edge longer and take a finer edge. 

Brand: Sentan
Producing Area: China
Profile: Chinese Cleaver
Size: 170mm
Blade Type: Stainless Clad Carbon
Steel Type: Shirogami 2
Handle: WoodTotal Length: 276mm
Handle Length: 115mm
Handle to Tip Length: 171mm
Blade Height: 72mm
Edge Length: 170mm
Thickness: 3.4mm
Weight: 242g
Hand Orientation: Ambidextrous
Saya: Hitohira 250mm Edge Guard Ho Wood
HRC: 61/62

*Approx dimensions from random sample

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately 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.

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.

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