Chinese Traditional Knife/Chopper Red Wood 188 mm

Product detailed description

Traditional Chinese knife/cleaver Chuka Bocho

Chuka Bocho is a traditional Japanese knife inspired by Chinese cleavers, designed for versatile kitchen work. It features a wide, rectangular blade that allows not only cutting and chopping, but also convenient transfer of chopped ingredients from the cutting board to the pan. Unlike heavy Western cleavers, the Chuka Bocho is lighter and thinner, making it ideal for precise work with vegetables, herbs and boneless meat. Thanks to its straight blade and wide surface, it can handle quick chopping, slicing and fine cutting in Asian style.

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, with a core of X9Cr18MoV – a modernised version of classic 440C steel. This high-performance stainless steel is characterised by excellent corrosion resistance, long blade life and high hardness while maintaining flexibility. The two outer layers are made of SUS410 steel, which increases the overall strength of the blade and makes it easier to maintain. The blade is hardened to a hardness of 58–60 HRC, which represents an ideal balance between hardness and toughness – suitable for both home use and professional chefs. The blade is designed with practicality and functionality in mind: the front of the blade is ground at a 20° angle on each side, ensuring an extremely sharp and precise cut, while the back is ground at a 25° angle on each side and is optimised for chopping vegetables, meat and fish (but not bones). The sharpness of the blade has been tested according to international standards and achieves a value of 6.0–8.0 N, which indicates very low cutting resistance. Thanks to the 3.3 mm blade thickness, the knife holds its cutting direction perfectly, cuts through ingredients smoothly and allows for high control during work.

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.