The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC.  Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.
The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC.  Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.
Knife choil. The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC.  Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.
The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC.  Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.
The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC.  Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.
Knife choil. The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC.  Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.

Hatsukokoro

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

160,00€

Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

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".

Blade shape: Chinese cleaver

Steel type: Shirogami #2

Blade construction: San-mai / convex / kurouchi

Hardness (HRC scale): 60

Overall length: 290mm (11.4")

Blade length: 190mm (7.5")

Blade height: 88mm (3.5")

Spine thickness: 2.5mm (0.09") > 1.8mm (0.07")

Weight: 290g (10.2 oz)

Handle length: 105mm (4.1")

Handle type / wood: Western / Eco timber

Kanji on the blade: Sentan (仟锻) — “forged a thousand times“

Blacksmith: Hatsukokoro

Location of the smithy:

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

☝️ THIS KNIFE MAY DEVELOP PATINA

Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

→ For in-depth information about patina, read our dedicated post on patina.

GENERAL KNIFE CARE TIPS:

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
on
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

SHIPPING RATES:
- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

DELIVERY TIME:
- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

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Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

Some exceptions apply.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK?
You have 30 days to return it, no questions asked.

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Quiz

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