Chinese veg cleaver: A favourite knife utilized heavily amongst Chinese chefs. They tend to be quite tall for julienne push/pull style chopping. They are quite handy for smashing garlic into a paste, and other quick jobs. Try not to be intimidated by the size, they are a joy to use.
**PLEASE NOTE MEASUREMENTS ON ALL TAKEDA’S KNIVES WILL VARY**
- Steel: Aogami Super (Blue Carbon) Clad in Stainless
- HRC: 63:64
- Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Octagonal stabilized maple w/pakka-wood collar
- Edge/Bevel: 50/50
- Shape: Chuka Bocho
- Finish: Kurouchi
- Blacksmith: Shosui Takeda
- Place of Origin: Niimi, Japan