Name: Cleaver
Brand: Hatsukokoro
SKU: Sentan_AO-MC195
Price: 140.95 EUR
Availability: InStock

Cleaver

€140,95 EUR

VAT included for EU orders.

Sentan_AO-MC195

Hatsukokoro Sentan | Cleaver with a 195 mm long blade.

The SENTAN series features a hand-forged carbon steel blade made of Aogami#2 steel with an iron cladding. The blade has a black kurouchi finish, a raw black surface that testifies to the hand-forged process. The finish is simple, just as it should be on a classic cleaver. This is a knife designed for hard work in the kitchen!

A Japanese meat cleaver (sometimes called a Japanese cleaver or chuka-bocho depending on the model) differs from a Western meat cleaver.

It is characterized by being:

Thinner at the edge compared to a European meat cleaver – more designed for precision than for splitting rough bones.

Created for meat preparation – perfect for slicing, trimming, and separating cartilage and meat cuts, but not for chopping through rough bones or completely frozen blocks.

Lighter and more balanced than a traditional meat cleaver, making it more like a robust knife than an axe.

In short, it is a specialized tool for clean meat work, where one wants straight, fine cuts, rather than brutal chopping.

Weight: 405 gr
Thickness middle of spine: 4.5 mm
Blade height heel: 97 mm
Steel: Aogami#2 (62-63 HRC, not stainless)
Cladding: Iron.

NOTE: Dimensions and weight may vary slightly as the knife is hand-forged.

Note: Keep in mind that the thin and hard blade can be damaged if you chop rough bones or completely frozen food.

Manufacturer: Hatsukokoro
Model: Köttyxa
Length: 190 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 61-62HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.