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Accueil | Cleavers | Sentan 200mm Chinese Cleaver Stainless Clad Shirogami 2 Kurouchi

Sentan 200mm Chinese Cleaver Stainless Clad Shirogami 2 Kurouchi

$189.66
$189.66
Épuisé

Frais d'expédition calculés lors du paiement.

Hatsukokoro Sentan stainless clad shirogami 2 200mm 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 knife maker 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 light butchery 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 however. 

Brand: Sentan
Producing Area: China
Profile: Chinese Cleaver
Size: 200mm
Blade Type: Stainless Clad Carbon
Steel Type: Shirogami 2
Handle: Wood

Approx dimentions, these are from random sample:

Total Length: 292mm
Handle Length: 106mm
Handle to Tip Length: 186mm
Blade Height: 90mm
Edge Length: 197mm
Thickness: 2.43mm
Weight: 286g
Hand Orientation: Ambidextrous
Saya: Hitohira 250mm Edge Guard Ho Wood
HRC: 61/62

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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

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