This Zanmai "Becho Chinese Chef" Chuka Bocho (Japanese made Chinese Cleaver) has an elegant Kasumi finish. R2/SG2 as core steel, clad with stainless steel, heat-treated to 61 HRC with superb edge retention, and hand-sharpened to perfect sharpness, this Chuka Bocho has a spine thickness of only 2.1mm (at heel) and a beautiful thin grind, which enables super smooth cutting performance. Zanmai's signature fit and finish can be seen all over this knife, from the finely polished choil and spine to the unique hexagonal pakkawood handle with nickel silver kuchiwa.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Mcusta Zanmai
- Model No.: ZCB-2002G
- Knife Type: Chuka Bocho
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 61 HRC
- Blade Finishes: Kasumi Polish
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 86mm
- Spine Thickness
- Above heel: 2.1mm
- Middle: 2.0mm
- Shape: Rokkaku (Hexagonal)
- Material: Black Pakkawood
- Kuchiwa: Nickel Silver
- Length: 115mm
- Overall Length: 303mm
- Weight: 330g (11.64oz)
- Mark (Front): In Japanese Kanji "Zanmai" (三昧) ; Mcusta Zanmai logo ; "SPG2 Powder Steel" ; "Made in Japan"
- Mark (Back): Special logo in Japanese Kanji "Becho" (別誂) ;
About Mcusta Zanmai 三昧
Mcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.