Kotai Chinese knife

Kotai Chinese cleaver 19cm blade

The Kotai Chinese chopper has a wide blade that allows you to chop large portions of meat, quickly chop hard vegetables, prepare ribs. You can also crush garlic or nuts.
The blade is made of high quality 440C stainless steel with a hardness of 60 HRC, which has been used for three generations to make superb and durable knives. 
You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This method reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The hidden full silk handle made of Pakkawood (a composite that resists temperature differences) is designed to allow you to effortlessly cut through the toughest foods while keeping your hand comfortable.
A bamboo "Saya" blade guard is included as well as a bamboo box for storage.
Each Kotai knife takes 138 steps and over two months to make.

To maintain your Kotai Japanese knives, it is recommended to wash them by hand and to avoid getting the handle wet. Avoid abrasive sponges, then use a clean, dry cloth and voila! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetic bars as your knife may fall off as it will not stay in place and may crack.
Avoid the dishwasher and do not soak it. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic cutting board.

Features:

Blade length: 19cm (7.5") double-ended
Total length: 31.7 cm
Thickness of the back of the blade: 2.5mm
Blade angle 15°.
Weight: 295g

Handmade in Japan.