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Hatsukokoro  |  SKU: HS-ST-W2SLC-CK195

Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 195mm

$169.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Chuka (Cleaver) / Chinese Cleaver
Bevel Type Double Bevel
Weight 309 g        10.9 oz
Edge Length 193 mm   .7.6 inch
Heel Height 95 mm     .3.74 inch
Width @ Spine 3.5 mm     0.14 inch
Width @ Mid 3.4 mm     0.13 inch
Width @ 1cm from Tip 2.9 mm     0.11 inch
Steel White 2 / Shirogami #2 | Carbon
Hardness (HRC) 60 - 64
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 Sentan is the result of more than a year of extensive product development, which leads to a high-performance cleaver that excell 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 Sentan is our answer to this blind spot in the market, and the only knife we have in the store forged in China, but with a authentic Hitachi White 2 carbon steel core cladded in stainless steel. 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 White 2 core cladded in stainless steel, thinned down under hammer resulting a very low cladding line, means most of the blade will be rust-free. Along with this thinning and choice of steel, the cutting experience is extremely good. 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 strenth of Chinese Cleaver forging skill and Japanese steel. If you are looking for a Chinese Cleaver to try out, this is undoubtly 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.

    Slide for more >>

  • 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

    << Slide for more >>

  • Handle Specs

    Profile:

    Material:

    << Slide for more

Hatsukokoro

Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 195mm

$169.00

This Chinese cleaver under our in-house brand Sentan is the result of more than a year of extensive product development, which leads to a high-performance cleaver that excell 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 Sentan is our answer to this blind spot in the market, and the only knife we have in the store forged in China, but with a authentic Hitachi White 2 carbon steel core cladded in stainless steel. 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 White 2 core cladded in stainless steel, thinned down under hammer resulting a very low cladding line, means most of the blade will be rust-free. Along with this thinning and choice of steel, the cutting experience is extremely good. 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 strenth of Chinese Cleaver forging skill and Japanese steel. If you are looking for a Chinese Cleaver to try out, this is undoubtly my first recommendation.

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