Description
Chuka Bocho Cleaver
Handcrafted Japanese Ibaraki steel blade
$244
Specifications
- Brand New; Unused
- 7.5-inch Chuka Bocho Cleaver
- Single bevel 片刃 Kata-ha blade
- Lifetime Guarantee
- 100% Authentic Kamikoto
- Handling and Shipping : 7-10 Business Days
- Final Sale. No return. No exchange.
- Read more about the item descriptions and policy before purchasing.
About Chuka Bocho Cleaver
Bringing together Asian culinary tradition and legendary Japanese steelmaking, the Kamikoto Chuka Bocho cleaver is the heaviest blade in the Kamikoto collection. Its substantial heft and weight can crush through the hardest bones and toughest cuts. It is a handcrafted steel blade with a 7.5-inch cutting edge used for slicing, chopping, mincing and crushing. Made from high-grade steel from Ibaraki, Japan – renowned for its durability and resistance to corrosion – the blade goes through a rigorous quality assurance process, and is tested to ensure it meets the distinction and caliber of Kamikoto 神箏.
Each blade comes in an ash wood box for storage and safekeeping, complete with an individually signed certificate of authenticity. Experience a thousand-year heritage of Japanese steel blade mastery with the Kamikoto Chuka Bocho.
Knife Care
With the right care, timely sharpening and careful storage, Kamikoto knives can be used over many generations. Follow these care instructions to ensure knives remain sharp and ready-to-use over the years.
- Avoid cutting extremely hard and/or frozen items (i.e. bones, seeds, metal, etc.) with your knife. This may damage the edge.
- When cutting, use a clean, smooth cutting motion.
- The best cutting boards for use with Kamikoto knives are usually made of wood.
- Always clean and dry Kamikoto knives thoroughly before storage.
- Putting knives in the dishwasher can cause damage to the edge or the handle due to vibrations, contact with other objects in the dishwasher, heat, water, and chemicals.
- Do not leave Kamikoto knives in the sink or pile heavy utensils on top.
- Kamikoto knives should only be sharpened using a Japanese whetstone as instructed.
- Please refrain from using honing rods/steels or any other kind of sharpening device (hand held devices, electric sharpeners, grinders, oil stones, etc.).
CLEANING & STORAGE
- Kamikoto recommends that knives be cleaned immediately after use. Wash the knives carefully in warm water with a damp sponge and dishwashing soap. Use moderate amounts of mild dishwashing liquid.
- Do not use abrasive cleaning solutions or scrubbers. Dry the knives carefully with a soft, clean towel. Ensure the knives are completely dry before storage. Use Kamikoto’s natural ash wood storage boxes to ensure careful preservation of the Kamikoto blade.
- Avoid placing high-quality knives in the dishwasher. This is because knives and cutlery rub against each other or against other objects during the wash cycle – this can leave scratches, damage the blade or damage the plastic finish on the cutlery basket
This is one of the favorite knives that I love so much and I personally own the same set and I highly recommend it to chefs out there. This is a good investment for your career. Start collecting yours!
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