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|
|Knife type:||Chinese Cleaver|
|Blade Length / Total length (mm):||220 / 330|
|Grind:||50 / 50|
|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|
There are no reviews yet.