Seki Kanetsugu "Pro" 220mm Chuka Bocho

The Kanetsugu Pro Chuka Bocho is made of AUS8 Molybdenum stainless steel, which makes this Chinese Cleaver ultra-affordable. Heat-treated to 58 HRC, the grind is extremely thin for this hardness, and the cutting performance is laser like. Compared with other knives in this price range, Kanatsugu Pro has an excellent level of fit and finish. Please note that this cleaver is not designed for chopping bones.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Seki Kanetsugu
• Model No.: 2021
• Knife Type: Chuka Bocho
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (50/50 Grind)
• Steel Type: AUS8 Molybdenum Stainless Steel
• Hardness: 57-58 HRC
• Hand-sharpened
• Blade Length: 220mm (8.7")
• Blade Height (at heel): 86mm
• Spine Thickness
• Above heel: 2.4mm
• Middle: 2.3mm
• Handle
• Shape: Western-shaped
• Material: Natural Wood
• Length: 112mm
• Overall Length: 333mm
• Weight: 395g (13.93oz)
• Mark: In Japanese Kanji "Seki Kanetsugu" (関兼次) ; "PRO"

About Seki Kanetsugu 関兼次

Seki Kanetsugu was founded more than a century ago in 1918 by Matsujiro Kawamura, the descendant of Kanetsugu the swordsmith, who first started making swords in the year 1345. For three generations, the Kawamuras have worked hard to build a knife workshop that is worthy of the Kanetsugu name. Combining Seki's knife making tradition and newer approaches such as "sub-zero process", Seki Kanatsugu has become a major knife maker in Japan. In 2018, Kanetsugu celebrated their centenary by launching the brand new “Zuiun” (瑞雲) series, with the finest Damascus steel that recreates the good omen Buddhism symbol of clouds.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.