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Molybdenum : Easy to sharpen Stainless Steel
The Ichimonji Molybdenum Chinese Cleaver is made from Japanese Molybdenum Steel offering all around good performance.
The addition of Molybdenum improves the wear resistance of steel and the Vanadium improves the overall durability making this knife ideal for rough work or to someone entering the world of Japanese Kitchen Knives for the first time.
Caution1) Although stainless steel is significantly more resistant to rust than carbon steel, the layer on the blade can deteriorate and become rust if exposed to acids and salts. After use, please wash off dirt and wipe off moisture completely with a dry cloth.
2) Due to its high level of hardness and sharpness, the cutting edge are quite prone to chipping and cracking. Please avoid using it for frozen or hard items.
How to Choose a Chinese Style Cleaver
This square-shaped knife is often used in Chinese cooking. It is double-edged, wide and thin. It can be used to cut, slice, chop, and mash as well as carry meat, fish, and vegetables. The blade's edge is arched to allow for fast movement.
There are two types of blades: thin and thick. The thin type is commonly used. It is used for chopping vegetables and cutting meat while the thick type uses its weight to cut small bones in fish and cartilage in meat. *For cutting hard bones, please use a specialized chopper.
For home use, we recommend a thin type with a weight of 300-400g.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 3cm | 220 ( Blade Width: 110mm ) | 335 | 500 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Molybdenum | Compressed plywood |
Chinese Knife
Chinese Style Cleaver is a multi-purposed knife, using for cutting vegetables, boneless meat, fish, etc. in Chinese cuisine. It is quite heavy so we can use its spine for breaking a bone.
Full Steel
Forging Process
A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
