KTSG009D Kotai Damascus Chinese cleaver

Kotai Chinese cleaver with 19 cm blade in 67 layers Damascus steel

A chopping knife or Chinese cleaver with a wide blade for cutting large portions of meat, chopping hard vegetables quickly and preparing ribs. You can also crush garlic or nuts.
Blade in 67-layer Damascus stainless steel with AUS-10 high carbon content and full hidden tang. Blade hardness HRC 61+/-1. 
You can see a hammered pattern on the blade called "Tsuchime" to create small pockets of air between the blade and the food. This reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The hidden full-silk handle in Pakkawood (a composite that resists temperature differences) is designed to let you effortlessly cut through the toughest foods while keeping your hand comfortable.
A 'Saya' bamboo 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: 19 cm double serrated
Total length: 32 cm
Thickness of the back of the blade: 2.5 mm
Blade angle 15°.
Weight: 295g

Handmade in Japan.