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Hatsukokoro  |  SKU: KNS_B2KU_CH210

Introductory Offer: K&S Blue 2 Kurouchi Chinese Cleaver 210mm

$198.00 $219.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line K&S Blue 2 KU
Profile Chuka (Cleaver) / Chinese Cleaver
Bevel Type Double Bevel
Weight 352 g        12.42 oz
Edge Length 207 mm   .8.15 inch
Heel Height 95 mm     .3.74 inch
Width @ Spine 3.3 mm     0.13 inch
Width @ Mid 3.2 mm     0.13 inch
Width @ 1cm from Tip 3.2 mm     0.13 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Warikomi - Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Kurouchi
Handle Cleaver Handle
Region Other
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Knives and Stones Chinese Cleaver: The "Real Deal" Forged to Our Standard.

    This is it: the authentic Chinese slicing cleaver, hand-forged to our exact specifications. We’re incredibly proud to finally put our own name—岩刃社 (Knives and Stones)—on a blade that truly captures the essence of what a great cleaver should be.

    The mission was simple, but the journey wasn’t. I (James) couldn't find a cleaver that met my expectations. Japanese makers often miss the soul of the design, while many Chinese makers are limited by mediocre steel and budget constraints, lacking in edge retention and fit-and-finish.

    So, years ago, I took matters into my own hands. I imported Japanese Hitachi Blue #2 steel into China and embarked on a difficult journey to find craftsmen in Dazu, Chongqing (the heart of Chinese cleaver forging) willing to work to my standard. We faced huge challenges—from unfamiliarity with premium steel to the ingrained habits of mass production. At one point, we rejected 90% of a shipment because they didn't meet our bar.

    The result is worth the fight. This 250mm x 95mm medium sized cleaver is a mere 340g, making it one of the lightest you'll find, without sacrificing a robust 3.2mm spine. This means it's incredibly thin behind the edge, and thanks to its exceptional heat treatment, it’s tough and resilient, delivering a truly dreamlike cut.

    Finished with a beautiful, stone-washed Kurouchi, this is more than a tool; it's the culmination of a passion project. Our very first in-house kitchen knife, forged to make you as proud of it as we are.

    — James Zhang, September, 2025

    Pros Cons
  • Excellent performance
  • Budget friendly
  • Thin behind the edge
    		•
  • Prone to rust
  • Need extra care
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Knives and Stones (K&S)

    Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

    Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

    • Profile: Chuka (Cleaver)

      Chinese Cleaver

      The Chuka Bocho, or Chinese cleaver, is a large, versatile knife central to Chinese cooking, featuring a broad, rectangular blade. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at scooping up prepared ingredients for easy transfer from cutting board to pan. Despite its formidable size, it is not intended for cutting through bone, but rather for precision tasks and handling both fine and heavy-duty chopping. Blade lengths typically range from 180mm to 220mm, offering a generous cutting surface. This knife's unique blend of functionality, including its ability to scoop up ingredients, makes it an indispensable tool in kitchens, especially where quick and precise preparation of large ingredient volumes is essential.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Construction: Warikomi - Soft Iron Clad

      Warikomi (割り込み) is a traditional Japanese knife-making technique where a bar of hard steel is inserted into a split of softer steel or iron and then forge-welded, forming a multi-layered blade. This construction blends a razor-sharp cutting edge with the toughness and resilience of softer cladding, reducing chipping while enhancing durability. Unlike san-mai, where the hard core runs through the spine, warikomi often encloses the core in a way that provides greater flexibility and shock resistance. The visible lamination line can resemble a hamon, adding aesthetic appeal. A celebrated example is Tsukasa Hinoura’s “River Jump”, which demonstrates the artistry and functional mastery of warikomi, uniting sharpness, toughness, and beauty in a single blade.

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    • Finish: Kurouchi

      Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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    • Handle Specs

      Profile: Chinese Cleaver Handle

      Material:

      • Ho Wood

      Traditional chinese cleaver handle, short but very easy to grip. Designed to hold with two fingers on the blade and three fingers wrapping around the small handle. The short lenght is to balance the knife into a more blade heavy position which is a desired balance point for Chinese cleavers.

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