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Knives and Stones  |  SKU: KNS_W2KU_CH200

Introductory Offer: K&S White 2 Stainless Clad Chinese Cleaver 200mm

$220.00 $249.95
Tax included Shipping calculated at checkout.

Pickup available at 2 Bishop St

Usually ready in 24 hours
Detailed Specifications
Profile Chuka (Cleaver) / Chinese Cleaver
Bevel Type Double Bevel
Weight 379 g        13.37 oz
Edge Length 195 mm   .7.68 inch
Heel Height 95 mm     .3.74 inch
Width @ Spine 2.3 mm     0.09 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 2.0 mm     0.08 inch
Steel White 2 / Shirogami #2 | Carbon
Hardness (HRC) 60 - 64
Handle Cleaver Handle
  • 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) is the result of more than a year of extensive development, resulting in a high-performance tool that excels in cutting performance, maintainability, and perceived sharpness.

The Chinese cleaver profile is surprisingly rare on the premium market. While many know it as the versatile "one-knife" solution used by Chinese chefs for everything from fine slicing to scooping ingredients into a wok, low global demand means few makers produce one with a high-quality forged core. Even industry leaders like Sugimoto often produce cleavers from flat bars rather than fully forged blanks.

Our K&S Chuka is the answer to this market blind spot. It is the only knife in our store forged in China using authentic Hitachi White 2 (Shirogami) carbon steel clad in stainless steel. The forged, thick spine concentrates weight along the axis of the handle, providing that classic hefty feel. However, the blade thins down rapidly toward the edge, making it much easier to maneuver and rotate than most Japanese-made equivalents.

The steel selection is the highlight: the Hitachi White 2 core is prized for its extreme purity and ability to take a frighteningly sharp, "toothy" edge. Forged under the hammer to create a very low cladding line, most of the blade remains rust-free thanks to the stainless cladding. The result is a cutting experience where the edge penetrates effortlessly, and the knife’s own gravity pulls it through the food.

Offered at a very competitive price point, this cleaver outperforms many more expensive Japanese alternatives by combining the traditional forging strengths of China with premium Japanese steel. If you are looking for a Chinese Cleaver to experience the profile at its best, this is undoubtedly my first recommendation.


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.

  • 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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