Master Hattori is a Grand Master blade smith with over 60 years of knife making experience. He has devoted tremendous time and energy to making the finest knives, which have received praise from knife industry experts from around the world.

About 10 years ago, JCK carried a truly iconic Chinese Cleaver.

Despite its popularity, this large-bladed, high-hardness VG-10 solid steel Chinese Cleaver was eventually discontinued, as the grinding & sharpening process for such a demanding blade proved exceptionally difficult to maintain at the required standard.

We are thrilled to announce that this Hattori Distinctive Chinese Cleaver knife has now been revived — in very limited quantities. This is almost certainly the last time a Chinese Cleaver of this caliber, crafted from solid VG-10 steel, will ever be produced.

The blade is made of solid VG-10 Cobalt Steel (HRC60 to 61). Even though it is simple appearance, we can feel the Hattori's detailed works high level of craftsmanship from finely hand sharpened and polished blade.

Mr. Hattori believes that the comfortable and well balanced handles are as important as the good blades, so he pays a special attention to the details of not only for the outside looks, but also for the durability against crack and shrinkage that may happen in a long range of use on these natural materials. Before assembling and shaping the handle slabs, each selected wooden block is stabilized in the boiled wax for 3 hours. In fact, when I first saw and gripped it in my hand, I felt something warmness and comfortable sense of touch with this hand shaped natural w

For the handle material, Hattori selected the Cocobolowood. The perfect shape and contours of the handles further showcases Hattori's fine custom handwork. 

The Chinese Cleaver is a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when 'tap chopping', 'push cutting', or 'pull cutting'. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.

IMPORTANT NOTICE — SECOND GRADE ITEM

This knife is classified as a "Second" — a knife that did not meet our strict cosmetic standards during the manufacturing process, despite being fully functional and structurally sound in every way.

The blade may show minor surface marks or spots that occurred during production. These imperfections are purely cosmetic and have absolutely no effect on the knife's performance, sharpness, edge retention, or durability.

Please refer to the product images, where the affected areas are indicated with red circles.

If you are looking for a knife with flawless cosmetic appearance, this item may not be suitable for you. However, if you prioritize performance and value, this is an exceptional opportunity to own a genuine Hattori blade at a reduced price.

Knife Model: Hattori , — SECOND GRADE ITEMー Solid VG-10 SAN-CC4 Chinese Cleaver  (Cocobolowood Handle)

Blade Material: Solid VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Cocobolowood Handle with Stainless Steel Bolster

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.