Ginsu Katana Heritage 7" Japanese Cleaver | Certified Japanese Damascus Steel - Silver
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7" Cleaver Ginsu Katana, known as the Chukabocho in Japanese, is best used for cutting meats, fish, herbs, and vegetables. Chukabocho is the Japanese term for a Cai Dao (Chinese vegetable cleaver). The Chukabocho written in Japanese is (中華包丁), and pronounced as Chūkabōchō.
The Chukabocho typically features a sharp and straight edge able for slicing, chopping, mince and crush its way through any vegetable, fruit and small-bone, thanks to the weight of it's large wide blade. Thicker, and therefore heavier blades are best suited for general kitchen usage including medium-sized butchery work.
Our 2.00mm full forged, full tang (one piece of steel) Japanese AUS 10 Steel (67 layers) will cut anything like "butter". With a hardness of 60 HRC it is a rock-solid type of stainless steel with a high carbon-content. The red and black G10 handle with brass triple, is considered to be the toughest of any of the fiberglass resin laminates.
The gorgeous herringbone pattern on the base of the tang not only shows off the stunning craftsmanship but also prevents food from sticking to the blade, making it practical for everyday use.
