| Brand / Blacksmith: | Kanemoto |
| Series: | Carbon |
| Knife type: | Chinese Cleaver |
| Blade Length / Total length (mm): | 180 / 280 |
| Grind: | 50 / 50 |
| Finish: | Polished |
| Steel type: | Carbon Steel |
| Forging method: | Monosteel |
| HRC hardness: | 60 - 61 |
| Handle type / Material / Ferrule: | Western / Pakka Wood |
| Spine Thickness at heel / tip (mm): | 2,0 |
| Blade height at heel (mm): | 87 |
| Weight (gr): | 292 |
| Notes: |
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Sale!Out of stockProduced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 180mm thin and light version of the Chinese cleaver is the right choice for knife users who want a nimble and easy to use Chinese cleaver so if you are new to this profile this might be the right size to go! Perfect for mincing herbs but also any other ingredient the more you get acquainted with it. Features walnut handle.
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Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 220mm thin and light version of the Chinese cleaver is the right choice for knife users that are more experienced in this knife profile. Perfect for chopping and mincing herbs, veggies but also any other ingredient, as the Chinese cooks do. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Carbon Knife type: Chinese Cleaver Blade Length / Total length (mm): 220 / 330 Grind: 50 / 50 Finish: Polished Steel type: Carbon Steel Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,5 Blade height at heel (mm): 90 Weight (gr): 420 Notes: -
Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 220mm thin and light INOX version of the Chinese cleaver is the right choice for knife users that love a big chopping machine, but they want a lower maintenance than their carbon steel brothers. Perfect for chopping and mincing herbs, veggies but also any other ingredient, as the Chinese cooks do. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Inox Knife type: Chinese Cleaver Blade Length / Total length (mm): 220 / 330 Grind: 50 / 50 Finish: Polished Steel type: Inox Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,5 Blade height at heel (mm): 90 Weight (gr): 445 Notes:
