SAKAI KIKUMORI (GOKUJYO) Chinese Cleaver

The Chinese Cleaver or ‘Chuckabocho’ as it is known in Japan is used for slicing, chopping and mincing vegetables, fruit and small-boned protein. It is not to be confused with a butchering cleaver and, as such, should not be used to chop through large bones. It has a sharp, straight double bevel edge and is charcterised by its extremely tall, large and rectangular-shaped blade.

The blade of this knife is hand forged by blacksmiths and the handles are made of wood. As a result, there will be minor variations in blade length, appearance of the blade finish, wood grain and colour. The product images should be treated as a close approximation of what will be received.