Kotai Chinese Cleaver 19 cm (High Carbon 440C Steel, Black Pakkawood Handle)

What makes the 440C steel different from regular stainless steel?

The 440C steel contains 1% carbon and 17% chromium, creating a much harder blade than standard stainless steel. This high carbon content makes the blade three times harder and sharper than normal knives, while the chromium prevents rust and corrosion. The steel stays sharp up to 10 times longer than conventional blades, reducing the need for frequent sharpening.

How does the hammered Tsuchime finish affect cutting performance?

The hand-hammered Tsuchime finish creates small dimples across the blade surface that trap air during cutting. This reduces friction between the blade and food, preventing ingredients from sticking to the steel. The textured surface allows for smoother cuts through meat and vegetables while maintaining the blade's sharpness longer than smooth-finished knives.

Can this cleaver cut through bones safely?

Yes, the full hidden tang construction and 2.5mm blade thickness make it suitable for cutting through bones. The single piece of steel running from tip to handle end provides exceptional structural integrity. However, avoid twisting motions when cutting bones and use straight chopping actions to prevent damage to the blade edge.

Is the pakkawood handle dishwasher safe?

While pakkawood is water-resistant, hand washing is recommended to maintain the handle's finish and the blade's sharpness. The technical wood construction prevents bacteria growth and splintering, making it hygienic for kitchen use. Avoid prolonged soaking and dry thoroughly after washing to preserve the handle's appearance.

What's included with the cleaver purchase?

The cleaver comes in an elegant wooden presentation box with a certificate of authenticity. A black lacquered wooden sheath protects the blade during storage. The package also includes lifetime warranty coverage and 90-day hassle-free return policy for complete purchase protection.

How should I maintain the blade's sharpness?

The high carbon steel maintains its edge much longer than standard knives, but regular honing with a steel rod will keep it performing optimally. When sharpening becomes necessary, use whetstones rather than electric sharpeners to preserve the blade geometry. The rust-resistant alloy makes maintenance easier than traditional carbon steel knives.

What cutting tasks is this cleaver best suited for?

This cleaver excels at chopping meat including bones, dicing vegetables and slicing herbs. The large blade surface is perfect for crushing garlic, nuts and ginger using the flat side. The sharp edge handles delicate tasks like herb cutting while the weight and balance make quick work of tough chopping jobs.

Why does this knife cost more than similar-looking cleavers?

The price reflects the 138-step manufacturing process taking over two months per knife, hand-forging by skilled craftsmen and premium 440C Japanese steel. Third-generation blade smiths create each knife individually, ensuring consistent quality and performance. The lifetime warranty and authentic Japanese craftsmanship justify the investment for serious cooks.