Hinokuni kurouchi shirogami#1 chuka bocho 180mm

The Hinokuni kurouchi shirogami #1 chuka bocho, expertly handcrafted by Yukihiro Sakai is a specialized Japanese-style cleaver designed for a variety of kitchen tasks. The core of the knife is made from shirogami #1 steel, renowned for its ability to achieve an exceptionally sharp edge, thanks to its high carbon content and purity. This type of steel also allows for easier resharpening. The knife features a kurouchi finish, which not only gives it a traditional, rustic look but also acts as a protective layer for the steel.

The chuka bocho, or Chinese cleaver, is designed with versatility in mind, capable of handling everything from chopping vegetables and slicing meat to mincing herbs and crushing garlic. Its broad blade can also be used to scoop ingredients off the cutting board. Despite its robust appearance, the chuka bocho is not intended for chopping through bones but excels in precision tasks requiring a sharp and durable edge. This Hinokuni model offers a substantial feel, indicative of its handforged craftsmanship, making it a durable and efficient tool for both home cooks and professional chefs looking for high performance without the high cost.

❖ Yukihiro Sakai apprenticed under Nishida-san, a steadfast traditionalist who only forges and welds his steel in-house. Sakai-san owes everything to Nishida-san and carries on the knife-making tradition that were passed down to him by his sensei. After many years of apprenticeship, he opened his own workshop where he forge-welds everything in-house.

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Brand: Hinokuni
Blacksmith: Yukihiro Sakai
Origin: Kumamoto, Japan

Knife type: chuka bocho ("Chinese cleaver")
Core steel: shirogami#1 / white#1
Steel type: carbon steel
Cladding: iron clad

Overall length: 320mm
Blade length (heel to tip): 181mm
Blade height at the heel: 65.1mm
Spine thickness:
at the handle: 3.9mm
at the heel: 3.7mm
midway: 2.1mm
1cm from the tip: 2.0mm
Weight: 271g

Edge/bevel: 50:50
Handle: octagonal oak
Hand orientation: ambidextrous
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as the Hinokuni kurouchi shirogami#1 chuka bocho knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.

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