No.6 Chuka Bocho (Chinese Cleaver) from arguably the best maker of Chinese Cleavers in the world. Sugimoto cleavers like this one are used by most top Chinese-cuisine chefs in Japan. Made of super high-quality high carbon core steel, with a warikomi construction of iron cladding, the blade is beautifully grinded with a Kasumi finish. The high purity carbon steel makes the knife very easy to re-sharpen, and the heat-treatment of 62-63 HRC enables superb edge retention. No. 6 Cleaver has superb thinness behind-edge, ensuring cutting smoothness.
Note: This cleaver is not designed for chopping into bones.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)
- Model No.: 4006
- Knife Type: Chuka Bocho
- Construction: Warikomi
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Soft Iron
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 220mm (8.7")
- Blade Height (at heel): 110mm
- Spine Thickness
- Above heel: 3.8mm
- Middle: 2.1mm
- Shape: Marugata (Oval-shaped)
- Material: Natural Wood
- Kuchiwa: Carbon Steel
- Length: 105mm
- Overall Length: 325mm
- Weight: 426g (15.03oz)
- Engraved mark (Front): Sugimoto Logo ; In Japanese Kanji "Tokyo Sugimoto" (東京 杉本) ; the Model No.
- Engraved mark (Back): Sugimoto Logo ; "Sugimoto Tokyo"
About Sugimoto Hamono 杉本刃物
Sugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.