Chuka Bocho (Chinese Cleaver)

Chuka 中華, is a term used for Chinese-Japanese cuisine that developed in Japan, under the influence of Chinese immigrants. It combines elements of both cooking styles, and in similar fashion, the master blacksmith integrated components of both the cultures’ cutlery traditions.

The large cleaver shape is great for chopping and easy food transfer, with an added heft that allows 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.