K&S - Sydney | SKU: HT-CHUKA-LS

Hatsukokoro Sentan White 2 SS Clad Chinese Cleaver 200mm

Name: Hatsukokoro Sentan White 2 SS Clad Chinese Cleaver 200mm
Brand: K&S - Sydney
SKU: HT-CHUKA-LS
Price: 169.00 AUD
Availability: OutOfStock

$169.00

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro Sentan White 2 Chinese Cleaver
Hardness (HRC)
Surface Finish	Nashiji
Handle
Region	Hyogo
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 Sentan Chinese cleaver pairs a Shirogami #2 carbon steel core, hardened to 60 to 64 HRC, with stainless cladding. The cladding protects the outer surfaces while the cutting edge keeps the sharpening ease and bite of carbon steel, which is the combination most chuka buyers have been missing.

This is a true thin slicer: a tall, rectangular blade in the 195 to 200 mm range, ground thin behind the edge, at weights around 285 to 309 g. The defined tip handles scoring and carving while the flat edge takes heavy chopping, with no bone contact.

The core is reactive carbon steel, so the routine matters: wipe the blade and dry it immediately after use rather than leaving it on the wet edge of the sink. Used and cared for like that, the Sentan goes through a potato as nicely as a top Japanese gyuto, and it makes breaking down vegetables, herbs and portions of meat a one-knife job.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Hatsukokoro

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

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Finish: Nashiji

The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.
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Handle Specs

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Hatsukokoro Sentan White 2 SS Clad Chinese Cleaver 200mm

Availability

Detailed Specifications