Chopper King SKD12 Chopper #3

Price
$97.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Blade Length 182mm
Total Length 290 mm
Steel SKD
Handle Maple
Ferrule Steel Cap
Rockwell 61 HRC
Height Spine to heel 91mm
Width at Spine 3.8mm
Weight 490g

 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE CLEAVER

There are two main types of cleaver. A Chinese style cleaver is thin at the spine and behind the edge, and is generally light. These are used by Chinese chefs as an all purpose knife for vegetables, meats, and some butchery. They are not to be used for cutting through bones, as this will damage the blade. Kau Kong, or chopper cleavers, are much thicker both at the spine and behind the edge, making them heavier and capable of cutting through some bones (chicken, rabbit, but not cow). Both styles have tall blade heights and are easily used in an up and down chopping motion.

STEEL TYPE

SHIROGAMI #2

AKA White #2: This is the most pure of all steel types and is renowned for its super easy sharpening and ability to get unbelievably sharp. It is most commonly used in traditional single beveled knives, but is more prone to chipping than other steel types. It’s great for those who want the easiest sharpening experience possible for their knives.

Chemical Composition:
C 1.05-1.15%

COMPOSITION

STAINLESS CLAD

MODERATE MAINTENANCE

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

THE BLACKSMITH

CHOPPER KING

Chopper King is a family-run, Taiwan-based knife manufacturer. By importing Japanese steels to use in their workshop, they ensure each knife has a sharp edge and beautiful finish, while maintaining great value. Their cleavers handle butchery tasks with ease and are extremely durable.

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