| Blade Length |
175 mm |
| Total Length |
285 mm |
| Steel |
VG-10 |
| Handle |
Walnut |
| Ferrule |
N/A
|
| Rockwell |
61-62 HRC |
| Height Spine to heel |
75 mm
|
| Width at Spine |
3 mm
|
| Weight |
330 grams
|
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The Knife
These cleavers from Hatsukokoro are great all purpose knives, but not to be confused with a heavy chopping bone cleaver. With plenty of knuckle clearance and some good weight behind the edge these are a choppers dream, ready to fly through huge piles of prep and keep on kicking!
Chinese cleavers are tall and rectangular in shape, not to be confused with thicker bone cleavers, and smaller Japanese nakiris (vegetable knives with a flat profile). Chinese cleavers are heavier than nakiris, but still lightweight for their size. The blade forward balance and flatter profile makes getting a clean cut very enjoyable for high volume prep, and more conducive for an up and down cutting motion. These blades offer plenty of knuckle clearance, and are useful for scooping up ingredients, since the blade height is very tall. Blade geometry wise, Chinese cleavers are still relatively thin compared to Western style knives, and are designed for mostly boneless proteins and vegetables – no frozen foods or bones.
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.
