Knives and Stones | SKU: KNS_W2KU_CH210

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

Name: Introductory Offer: K&S White 2 Kurouchi Chinese Cleaver 210mm
Brand: Knives and Stones
SKU: KNS_W2KU_CH210
Price: 199.00 AUD
Availability: InStock

$199.00 $219.95

Tax included Shipping calculated at checkout.

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.

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	K&S White 2 Kurouchi Iron clad
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.

This Knives and Stones White 2 Kurouchi Chinese Cleaver measures 210mm and best fits users seeking a broad rectangular blade for slicing, dicing, and scooping prepared ingredients. The Chuka Bocho profile features a double bevel with a defined tip and slightly curved belly, enabling precision tasks on tall produce while the tall blade height facilitates deep pinch grip control. This general-purpose cleaver is not intended for cutting bone but handles fine and heavy-duty chopping of vegetables and meat.

The blade uses Hitachi White 2 carbon steel in warikomi soft iron clad construction with a kurouchi surface finish. This reactive steel requires immediate wiping and drying after use to prevent corrosion and is noted for being easy to sharpen. Measuring 3.0mm at the spine and weighing 339g, this knife provides substantial presence during preparation. The wide blade surface excels at crushing garlic and transferring food from board to pan, combining traditional Chinese cleaver functionality with Japanese steel performance for high-volume ingredient preparation.

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.
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 with slightly curved belly and defined tip. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at crushing garlic and 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. The signature tall height not only enables the scooping function, but allows users to grip the blade deeply in a pinch grip and have very precise control on the direction of the cut. as a result, Chinese cleavers can give you strong confidence when producing thin cuts on tall and tough produces. Unlike Nakiri, cleavers always have a sharp tip, this allows it to do scoring, carving and slicing with great precision too. This knife's unique blend of functionality 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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