Chinese Cleaver and Chuka Bocho Comparison Guide Knifewear - Handcrafted Japanese Kitchen Knives
Chinese Cleaver and Chuka Bocho Comparison Guide Knifewear - Handcrafted Japanese Kitchen Knives
How to Choose a Chinese Cleaver or Chuka Bocho Chinese cleavers have a well-deserved reputation for versatility in the kitchen, but they actually come in a variety of sizes and thicknesses that are each tailored to a different range of tasks. Some are amazing slicers but not for chopping bones, while others can chop through bones with ease but will wedge when cutting dense vegetables. The Japanese version of a Chinese cleaver is called a chuka bocho, and such knives add even more options to choose from in terms of harder steels that can stay sharp longer but are not as tough and durable. In this blog, I’m going to break down the factors that determine what a Chinese cleaver can be used for and help you pick the right one! What's The Best Chinese Cleaver? People will be happiest and.
How to Choose a Chinese Cleaver or Chuka Bocho
Chinese cleavers have a well-deserved reputation for versatility in the kitchen, but they actually come in a variety of sizes and thicknesses that are each tailored to a different range of tasks. Some are amazing slicers but not for chopping bones, while others can chop through bones with ease but will wedge when cutting dense vegetables. The Japanese version of a Chinese cleaver is called a chuka bocho, and such knives add even more options to choose from in terms of harder steels that can stay sharp longer but are not as tough and durable. In this blog, I’m going to break down the factors that determine what a Chinese cleaver can be used for and help you pick the right one!
What's The Best Chinese Cleaver?
People will be happiest and most satisfied with a cleaver that is fit for purpose, so first ask yourself this: what do you want out of your knife? If you want to be able to cut bones, what is the biggest one you’ll ever need to chop? Do you prefer a lighter knife or a heavier one? How much does design, fit, and finish matter to you? Will you be ok with wiping off a rust-prone carbon steel knife as you use it, washing it as soon as you’re done, and letting a stained patina develop; or would you prefer the easy maintenance of stainless steel?
For your convenience, I’m going to rank the cleavers sold by Knifewear according to the following criteria:
Slicing will be determined by thin-ness and sharpness. This category is about how well the knife will cut boneless meat and vegetables.
Chopping will be determined by thickness and durability. This category is about how well the knife will cut bones and other hard materials.
Edge retention will be determined by the hardness of the steel. This category is about how long the knife will stay sharp.
Corrosion resistance will be determined by steel type, construction, and finish. This category is about how much the knife will stain and how easily it can rust.
Rankings will be made on a five-point scale, with a higher number meaning better performance in that category. Please bear in mind that these numbers are relative to the other knives that we carry. A “low” ranking for edge retention at Knifewear will still stay sharp for a surprising amount of time! I’ll also include point-form text descriptions of more qualitative factors. For those who prefer to watch and listen, check out my Chinese Cleaver Super Comparison video on our channel.
Chan Chi Kee (CCK) Chinese Cleaver Rankings and Buying Guide
Hailing from Hong Kong, CCK is one of the top Chinese producers of cleaver knives. If you’d like to know more about them, head on over to their brand profile blog post!
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About the Shape - This is the quintessential Chinese chef's knife, made from high-carbon steel, and is perfect for a wide range of tasks similar to a 210mm or 240mm gyuto. From fine mincing chops to chopping veggies and slicing meat, this blade can handle anything but bones. If you're looking to experiment with a different shape and master some new skills, you need to snag one of these.
About CCK Cleavers - Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.
.About the Shape - This thin, lightweight cleaver is the ultimate precision vegetable and meat slicer. The paper-thin blade allows you to get clean, even cuts with ease, similar to a nakiri. Don't use this guy around bones though, so stick to boneless meat and veggies only!
About CCK Cleavers - Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.
.About the Shape - When most folks imagine a Chinese cleaver, they picture the swiss army knife of kitchen blades, capable of doing almost every kitchen task. This is that cleaver! With a thicker back end and a more precise tip, the CCK Vegetable Knife can handle both fine slicing and mincing and chop small bones with ease. Additionally, this cleaver is a little smaller than other Chinese cleavers, so it can be easily wielded by both amateur and experienced users.
About CCK Cleavers - Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.
.About the Shape - This middleweight cleaver is a true jack-of-all-trades but master of none. Use the back 1/3 for heavier jobs like chopping small poultry or fish bones, and use the front 2/3 for cutting boneless meat and veggies. The sheer weight of this knife allows it to fall through food, so let gravity do the work for you!
About CCK Cleavers - Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.
.About the Shape - The Kau Kong Chopper or Nine Rivers is thinner at the front and thicker at the back, so you could chop chicken/fish bones effectively with the forward 2/3 of the blade and smaller pork bones (i.e., spare ribs) toward the heel. This knife is quite versatile, so you could also chop some veggies and meat with the front part, as long as you don't need really fine or delicate cuts. What a beautiful beast!
About CCK Cleavers - Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.
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About Moritaka Hamono: To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations.
The Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.
About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.
About Mcusta Zanmai -Based in Seki City, Mcusta is a family business that specializes in creating the best luxury blades. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives. The assembly is finished by hand to ensure quality. To quote their website directly: “It has sticking to which the compromise is not permitted, and the making of a sensibility degree high potato is pursued.” We don’t really know what it means, but we think that the knives cut like a dream.
.About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.
About Sakai Takayuki -Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
.About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.
About Tojiro - Tojiro is a knife-making giant in Japan. While they have a small factory that produces incredible hand-forged knives, their true specialty is factory-made knives. In Japan, “factory-made” isn’t what most people think. While the blades are rolled and stamped, much of the work is done by hand including grinding and finishing steps.
.About the Shape: The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.
About Tsunehisa: Tsunehisa blades are made with the ethos of 'affordable quality'. They make high-end Japanese blades by machine-forging their steel to create a reliable, consistent, and affordable product, which is then lovingly finished by a team of expert craftspeople for a handmade fit & finish. 000
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