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Knives and Stones  |  SKU: KNS_W2KU_CH210

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

$199.00 $219.95
Tax included Shipping calculated at checkout.

Pickup available at 2 Bishop St

Usually ready in 24 hours
Detailed Specifications
Line K&S Blue 2 KU
Profile Chuka (Cleaver) / Chinese Cleaver
Bevel Type Double Bevel
Weight 339 g        11.96 oz
Edge Length 204 mm   .8.03 inch
Heel Height 98 mm     .3.86 inch
Width @ Spine 3.0 mm     0.12 inch
Width @ Mid 3.0 mm     0.12 inch
Width @ 1cm from Tip 3.0 mm     0.12 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Warikomi - Soft Iron Clad
Hardness (HRC) 60 - 64
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.

    K&S White 2 Kurouchi Chinese Cleaver 210mm, iron clad. 


    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: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

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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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