• Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm from Sakai Takayuki
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Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm

Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm

$396.00 CAD
$396.00 CAD
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About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.

About Sakai Takayuki VG10 33 Layer Damascus - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.

Sakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-carbon, stainless steel created for knife making and then laminated with 33-layer Damascus and are BEAUTIFUL. Truly usable art! The brown pakka western handle is perfect for folks who prefer a hefty grip on their knives.

Shape Chuka-bocho
Maintenance Level Low
Blade Length 195 mm |
Blade Height 87 mm
Thickness 2 mm
Weight 368 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Knife Line Sakai Takayuki VG10 33 Damascus
Brand Sakai Takayuki
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.6666665 / 5 from 3 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["meat","knife"].

Review highlights

Reviews

Love this knife

"Nice knife. I like the bigger size for cutting."

— Joel d. (4/5)

My new favorite

"This beautiful knife has quickly moved up the ranks in my collection . I love the weight of it and how quickly I can chop up a board of veggies. I thought I might be afraid of it but it’s the opposite. It’s super comfortable to cut with . And it also helps that it’s looks rad hanging up with the others . Try this one out forsure !!"

— Shannon b. (5/5)

Just what I was looking for

"I love cooking at home and have a few decent knives. I already have a western style heavy meat cleaver that is very capable. I was interested in a Chinese cleaver that was lighter and more agile than my meat cleaver and would be used mainly for vegetables and occasionally cooked meat or raw boneless meat. I was also interested in a stainless version just so I wouldn't have to worry about keeping it clean and dry all the time. I have a carbon steel usuba that I pay attention to more regarding maintenance and care. This particular knife was exactly what I was looking for. It is on the lighter side and stainless. Not to mention it is an absolutely beautiful knife. Some people on other web sites complain about the handle being too small. I have average-sized hands for say, a Japanese male, and I have absolutely no problem holding this knife with room to spare on the handle. Of course my index finger is on the blade to get a better balance in my hand. This is an absolutely awesome knife for an excellent price from knifewear. It was shipped to the US and had no problems with a fast and easy delivery."

— Kevin (5/5)

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