Sentan Chinese Cleaver Shirogami #2 200mm (7.9")

The picture that comes to mind when hearing the word cleaver is usually one of a skilled butcher swinging it to cut through bones and using it to take whole carcasses apart.

While the Sentan Chinese Cleaver Shirogami #2 200mm (7.9") might resemble those badass knives visually, it does, however, serve a different, more refined purpose. The blade itself is not as thick and is made of a harder—and thus slightly more fragile—Japanese Shirogami #2 steel, making it more prone to chipping if used to hack through bones. As such, the knife combines the best of both worlds—the high performance and sharpness of Japanese steel in the form of the traditional, time-tested Chinese cleaver.

In essence, this cleaver is closer to a universal chef's knife, and it is in fact used as one in traditional Chinese cuisine. Its long blade makes it perfect for chopping larger pieces of vegetables, but it will perform well with slicing raw fish and meat as well. The slightly curved cutting edge also allows for rocking motions, while also being thin enough for more precise cutting techniques, such as mincing, dicing, or the julienne.

Another great feature is its extremely wide profile, which can be utilized to transport any food that's chopped up and ready to depart to its final destination – a piping hot pan. Who needs a bench scraper when you have this beauty sitting in your knife block (or hanging on our knife magnet)? 🚨 Just make sure to use the spine and not the cutting edge, as scraping the chopping board can dull it or even cause it to chip.

The Sentan Chinese Cleaver Shirogami #2 200mm (7.9") is quite light for a Chinese cleaver, making it easier to use for prolonged periods of time. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a high carbon content and hardness of around 60 HRC.

BLADE SHAPE:
In Chinese kitchens, the bulk of the work is usually done with just one knife. The large cleaver shape is great for chopping and easy food transfer, and its weight and shape allow the user to hack through harder produce (🚨 but not through bones and joints!). Longer slicing motions, as well as finer techniques such as mincing, dicing, or the julienne are no trouble for the Chinese cleaver, either, due to the long and thin cutting edge.

STEEL:
The knife’s core is Shirogami 2 (White 2) steel, surrounded by two layers of stainless steel that also hug the spine of the blade. The knife is hardened to around 60 HRC. The combination of the carbon steel core and stainless outer layers gives us the best of both worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge, and efficient cutting and chopping on the other. Using the blade will give it a protective patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping, and occasional application of Ballistol or Camellia oil is recommended.

LAMINATION:
A high hardness of around 60 HRC means the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.

BLADE GEOMETRY:
It has a double bevel (symmetrical) blade (50/50) with a convex grind, which helps prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet still allows a good degree of sharpness. This kind of grind offers a good balance between the ease of cutting and robustness.
The blade has a distal taper - at the tang, the blade is 2.5mm (0.09") thick and narrows towards the tip, where it is 1.8mm (0.07") thick. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip.

BLADE FINISIH:
The blade sports a raw kurouchi finish which gives it a rustic appearance.

HANDLE:
The blade has a traditional Chinese cleaver handle made from eco timber. The handle offers a secure and firm grip that will prevent your hand from slipping towards the blade. It's round in shape and suitable for use both in the left and the right hand. The bolster of the blade is stainless and ensures a smooth and stable transition between the handle and the blade.

BLACKSMITH:
Hatsukokoro Sentan is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best Japanese products and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb "do not forget your original purpose".