Nakiri / Chukabocho (Cleaver) knife with a double-edged blade and accompanying safety knife sheath.

Because of the straight blade, this knife is excellent for julienne and brunoise allumette cuts for vegetables. It's also a great tool for cutting into very hard-skinned produce and meat.

Hand-forged and hardened the process involves quenching tempering and hammering. The quenching splash temperature is 780 degrees and the tempering is 180 degrees-200 degrees, the finished result produces a knife that has a life span of anything from 15-20 years.

• High carbon steel blade ensures a long-lasting sharp knife.
• The high heat quenching technique increases the durability and wear of the knife. 
• Ideal for delicate vegetable work or heavy chopping.

You should ensure to keep the blades clean and dry thoroughly to avoid rust or staining. Hand washes only. This knife is not suitable for cutting bones or frozen foods.

Dimensions:

• Full length: 33 cm
• Blade length: 18 cm
• Blade width: 10 cm (The widest point)
• Blade thickness: 4 mm
• Net weight: 435 g