CHUKABOCHO (Chinese cleaver)

CHUKABOCHO - CHINESE CLEAVER knife

The chukabocho knife is commonly known as the Chinese chef knife. It has a short handle, a flat profile, and a tall blade used to gain mechanical advantage. Though same in shape with a classic European cleaver, its purpose is totally different as the thin blade would easily get damaged when hitting bones.
General size is 180 mm to 240 mm.

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Chukabocho knife 16.5cm KAI Shoso Chukabocho knife 16.5cm KAI Shoso

K A I

Chukabocho knife 16.5cm KAI Shoso

€89.00

The  KAI  Shoso Seki Magoroku 16.5 cm Chukabocho, known as "the Chinese Cleaver", or "Choy Dao" in Chinese, is a large squared knife with a very wide blade. Every part of it can be put to use. The edge is used to chop vegetables, especially larger ones such as cabbage, which are frequently a part of Chinese cuisine. Yet, some cooks find their cleaver nimble enough for almost every kind of chopping and slicing. The flat of the blade makes a great tool for smashing garlic..

Chukabocho knife 18cm KAI Shun Classic Chukabocho knife 18cm KAI Shun Classic

K A I

Chukabocho knife 18cm KAI Shun Classic

€275.00

The  KAI  Shun Classic 18 cm Chukabocho knife, known as "the Chinese Cleaver", or "Choy Dao" in Chinese, is a large squared knife with a very wide blade. Every part of it can be put to use. The edge is used to chop vegetables, especially larger ones such as cabbage, which are frequently a part of Chinese cuisine. Yet, some cooks find their cleaver nimble enough for almost every kind of chopping and slicing. The flat of the blade makes a great tool for smashing garlic cloves, or gi..

Showing 1 to 2 of 2 (1 Pages)