Chinese Traditional Cleaver Knife Red Wood 228 mm

Product detailed description

Traditional Chinese TAO Chukabocho knife

In China, this type of knife is called TAO, which means sword, and differs from conventional kitchen knives in that the blade is thicker and wider and is capable of cutting large pieces (such as meat, chicken, etc.) - it is used for chopping and cutting vegetables and meat. The Chinese knife is ideal for cutting smaller pieces of boneless meat and poultry. It is very good at cutting and chopping hard vegetables, including large heads of cabbage and lettuce. In Asian cuisine, this stylish Chinese knife serves as a chef's knife, offering surprising versatility, agility and sharpness. The top of the blade can be used to crush ginger or garlic, while the cutting edge cuts, chops and slices with exceptional precision. The extra-high blade profile allows for excellent and easy transfer of chopped ingredients to a pot or pan.

The ergonomic Asian-style handle is made of non-slip Red Wood with a decorative flower rivet at the end of the handle. The knife is very comfortable to work with, especially when held for long periods of time.

The blade is made of 3-layer composite steel, where the core is made of X9Cr18MoV – an improved version of classic 440C steel. This steel excels in high corrosion resistance, excellent edge retention and long service life. The two upper outer layers are made of SUS410 stainless steel, which contributes to the overall strength of the blade and also makes it easy to maintain. The blade is hardened to a hardness of 58–60 HRC, which ensures an ideal balance between hardness and flexibility – great for both home cooks and professional use. The blade is ground at an angle of 15° on each side, which guarantees an extremely sharp and precise cut. The sharpness has been tested according to international standards and achieves a value of 6.0–8.0 N, confirming the exceptionally low cutting resistance. The blade thickness is approx. 2 mm, ensuring easy and smooth passage through ingredients and excellent control of the knife during use. 

Knife parameters:

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Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.