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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

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.

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	K&S White 2 Kurouchi Iron clad
Profile	Chuka (Cleaver) / Chinese cleaver
Bevel Type	Double Bevel
Weight	339 g \| 12.0 oz
Edge Length	204 mm \| 8 1/32″
Heel Height	98 mm \| 3 55/64″
Width @ Heel	3.0 mm \| 1/8″
Width @ Mid	3.0 mm \| 1/8″
Width @ 1cm from Tip	3.0 mm \| 1/8″
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 Chinese cleaver under our in-house brand 岩刃 (Knives and Stones, or K&S) is the result of more than a year of extensive product development, which leads to a high-performance cleaver that excel in cutting performance, maintainability and perceived sharpness.

Chinese cleaver is a profile that is rather rare on the market, as it is unfamiliar to most of users outside of China. Many may heard this is the only knife profile that Chinese chefs use and it is really good at chopping vegetables and scoop them into the wok, both I can confirm to be true. What we are facing is, due to the low demand, there are rarely any maker willing to develop a product that is well forged and has a good core steel to match it. Even the Sugimoto, the brand that is known for making great Chinese cleavers, makes their Chinese cleaver out of a flat bar with no evidence of forging.

This K&S Chuka is our answer to this blind spot in the market, and one of the few knives we have in the store forged in China, but with a authentic Hitachi White 2 carbon steel core cladded in iron. A forged thick spine concentrate most of the weight along the axis of the handle, giving the hefty weight that the Chinese Cleaver is known for. The blade thins down towards the edge rapidly, making it much lighter to rotate this wide blade - something that most made in Japan Chinese Cleaver can't do. Overall, this forged body handles extremely nice for someone who have been using Chinese Cleaver since very young.

The steel selection is the highlight of the blade: a Hitachi Blue 2 core. The bity edge formed by White 2 penetrate the surface effortlessly, then the gravity just pulls the blade through. With the great handling this Chinese Cleaver presents a better overall experience than any other cleavers I've tried.

One thing we cannot miss is the very competitive price of this knife, it sits at a much lower price point than most Japanese cleavers but offer a better experience. Essentially it is a combination of the strength of Chinese Cleaver forging skill and Japanese steel. If you are looking for a Chinese Cleaver to try out, this is undoubtably my first recommendation.

Pros	Cons
Excellent performance Thin behind the edge Exceptional profile	Prone to rust Fit and finish can be improved

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) is an Australian kitchen knife retailer with international customers. Through close relationships with Japanese blacksmiths, K&S directly imports Japanese kitchen knives.

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

Founded in 2014 and headquartered in Sydney, Australia, Knives and Stones (K&S) has grown from a small project into a kitchen knife retailer with customers in Australia, the USA, and China. What started as a small business dedicated to sourcing Japanese blades now serves chefs, collectors, and home enthusiasts across three countries.

At the heart of K&S is a personal connection with Japanese blacksmiths. Over the years, we have built relationships with established and new blacksmiths, allowing us to import their knives directly. This not only keeps each knife's origin clear and its craftsmanship intact, but also delivers outstanding value to our customers by removing unnecessary layers between the maker and the end user. K&S stocks both well-known and smaller Japanese knife brands.

Our international outlook is also shaped by founder James Zhang’s Chinese heritage. With a vision to bridge traditions, James has introduced Japanese steel to skilled Chinese makers to create a series of Japanese-steel cleavers. These blades, which James calls “the real deal”, combine Japanese steel with Chinese cooking use.

With physical presence and distribution networks in Australia, the USA, and China, Knives and Stones brings Japanese kitchen knives to customers in those three countries. Whether you’re a professional chef seeking a reliable workhorse, a collector chasing rare masterpieces, or a home cook ready to elevate your craft, K&S is committed to delivering tools that inspire confidence and creativity in the kitchen.

Est. 2014

Website knivesandstones.com.au Instagram @knivesandstones Read more about Knives and Stones (K&S)

Knife details

Profile

Chuka (Cleaver)

中華

Chinese cleaver · Double bevel

Large, wide-bladed Chinese-style knife; KAI says the thicker blades take bone-in chicken and meat.

White 2 / Shirogami #2

白二鋼

Carbon · Hitachi Metals (now Proterial)

Proterial carbon steel, 1.05 to 1.15% carbon, no chromium or tungsten; not stainless.

Construction

Warikomi - Soft Iron Clad

割込・軟鉄

Core set into soft iron

Hard steel set into a split in soft iron, from the edge. The iron patinas and rusts.

Finish

Kurouchi

Black forge scale

Dark forge scale left on the upper blade. The bevel and edge still need care.

Handle

Cleaver Handle

Chinese Cleaver Handle

Short ho wood grip with a stainless ferrule. Its length keeps the balance on the blade.

Frequently asked questions

Can a chuka cleaver cut bone?

It depends on the blade thickness. A knife maker's guide sorts the chuka cleaver (中華包丁) into three thicknesses, each suited to different foods.

The thin kind (薄刃), the lightest, is for the everyday foods a supermarket sells; the medium-thick kind (中厚刃) can also cut hard foods such as bone-in chicken and fish bones; and the thick kind (厚刃), the heaviest and meant for experienced users, suits bone-in block meat and frozen food. Check the thickness of your blade before you cut any bone.

Shirogami 1 vs shirogami 2 — what is the difference?

Shirogami 1 (White 1) has a higher carbon content than Shirogami 2 (White 2), roughly 1.3% vs 1.1%.

White 2 (Shirogami #2) has about 1.1% carbon and, per Proterial, a hardening hardness of over 60 HRC; White 1 sits around 1.3% carbon. That 0.2% difference is the core spec gap. More carbon generally means you can push hardness higher and hold a keener edge, but it also makes the steel more brittle and less forgiving. White 2 trades a bit of that potential peak sharpness for slightly better toughness and ease of sharpening.

Shirogami 1 carries a certain prestige. Sukenari's Nobuo Hanaki once told me directly that they only use White 1 for their mizu-honyaki because it is the pure form of carbon steel, it carries that halo. Among traditional smiths, White 1 is still spoken of as the benchmark.

Reviewed by K&S Staff · Last updated 31 July 2026

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

Availability

Detailed Specifications

Knives and Stones (K&S)

Knife details

Chuka (Cleaver)

White 2 / Shirogami #2

Warikomi - Soft Iron Clad

Kurouchi

Cleaver Handle

Frequently asked questions

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

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