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Premium fit and finish on a Japanese cleaver displayed on a clear stand against a white background.
  • Premium fit and finish on a Japanese cleaver displayed on a clear stand against a white background.
  • Close up of the maker's mark stamp on the cleaver. Made in Sakai City with Japanese craftsmanship.
  • Sakai Takayuki Chuka Bocho 210mm cleaver resting on a blue box on a wooden surface.
  • Choil view highlighting blade grind and geometry
  • White #2 steel blade with stainless cladding
  • Side profile of Japanese Chuka Bocho cleaver, showing its sizable blade to handle ratio.
  • Rosewood handle on Sakai Takayuki cleaver, rounded for comfort.
  • Premium fit and finish on a Japanese cleaver displayed on a clear stand against a white background.
  • Close up of the maker's mark stamp on the cleaver. Made in Sakai City with Japanese craftsmanship.
  • Sakai Takayuki Chuka Bocho 210mm cleaver resting on a blue box on a wooden surface.
  • Choil view highlighting blade grind and geometry
  • White #2 steel blade with stainless cladding
  • Side profile of Japanese Chuka Bocho cleaver, showing its sizable blade to handle ratio.
  • Rosewood handle on Sakai Takayuki cleaver, rounded for comfort.
Sakai Takayuki No. 5 Chuka Bocho Cleaver // 210mm // White #2 Japanese Cleaver

Sakai Takayuki No. 5 Chuka Bocho Cleaver // 210mm // White #2 Japanese Cleaver

$360.00 USD
Shipping calculated at checkout.

The Chuka Bocho cleaver is a highly versatile Japanese kitchen knife inspired by traditional Chinese design, perfect for slicing, dicing, chopping, and mincing a wide range of ingredients. Its broad, rectangular blade ensures precision cutting, while the slightly squared tip allows for effortless scooping and transferring of vegetables, meats, and herbs from the cutting board to your pan or bowl.

Crafted with a warikomi construction, the cleaver features a White #2 steel core wrapped in stainless cladding, offering an ideal balance of hardness, sharpness, edge retention, and corrosion resistance. The combination of durable steel and ergonomic design makes it perfect for professional chefs and home cooks alike.

Paired with a rich rosewood handle, the cleaver is balanced, comfortable, and surprisingly agile despite its substantial weight. From breaking down meats to finely dicing vegetables, the Chuka Bocho delivers power, precision, and comfort, making it an indispensable tool in any kitchen.

Description: 

  • Shape: Cleaver (Chuka Bocho)

  • Blade Length: 210mm

  • Blade Height: 105mm

  • Blade Thickness: 2.55mm

  • Weight: 535.9g

  • Blade Construction: Warikomi

  • Cladding: Stainless

  • Steel Type: White #2 (Shirogami #2)

  • Rockwell Hardness: 61–62 HRC

  • Handle: Rosewood

  • Made In: Sakai City, Osaka, Japan

  • Brand: Sakai Takayuki

Composition of White #2 (Shirogami #2) Steel:

  • -Carbon (C): 1.00–1.10% (Enhances hardness and edge retention)

  • -Manganese (Mn): ≤ 0.30% (Improves toughness and grain structure)

  • -Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)

  • -Sulfur (S): ≤ 0.004% (Minimizes impurities for better durability)

  • -Silicon (Si): 0.10–0.20% (Adds strength and wear resistance)

Key Features of White #2 Steel:

  • -High-carbon content provides excellent sharpness and edge retention.

  • -Slightly tougher and easier to sharpen than White #1 due to its lower carbon content.

  • -Retains the fine-grained structure characteristic of Shirogami steels, allowing for a razor-sharp edge.

  • -Requires proper care and maintenance to prevent rust, as it is not stainless.

White #2 is widely used in high-end Japanese kitchen knives and traditional tools, offering a balance of sharpness, durability, and ease of sharpening.

Key Features:

  • Traditional Japanese Chuka Bocho cleaver inspired by classic Chinese kitchen knives

  • Large rectangular blade excels at slicing, dicing, chopping, and mincing

  • Broad blade face allows easy scooping and ingredient transfer

  • Ideal for vegetables, proteins, aromatics, and large-volume prep

  • Heavyweight design provides effortless power through dense ingredients

  • Warikomi construction delivers strength, stability, and edge longevity

  • White #2 carbon steel core offers exceptional sharpness and edge retention

  • Stainless cladding adds corrosion resistance and easier maintenance

  • Fine-grain steel allows for extremely sharp, refined edges

  • 210mm blade length balances reach, control, and cutting authority

  • 105mm blade height maximizes knuckle clearance and board contact

  • Rosewood handle provides warmth, balance, and secure grip

  • Surprisingly agile despite its substantial weight

  • Crafted in Sakai City using traditional Japanese forging techniques

  • Built for professionals and serious home cooks who value performance

Recommended Uses:

  • Chopping and slicing vegetables

  • Breaking down meats and poultry

  • Mincing garlic, herbs, and aromatics

  • High-volume prep work

  • Push cutting and straight-down chopping

  • Professional kitchens and serious home cooks

  • Traditional Asian and modern Western cooking