Satake Tomoko

A Chinese cleaver, which is used every day in Asian cuisine for cutting various products and serves as a chef's knife. It has a solid but relatively thin blade, so it should not be used to chop bones or frozen food. A wide, sharp knife is a perfect tool for tasks such as dicing vegetables, portioning poultry, chopping raw meat or crushing garlic or ginger.

Blade - 420J2 steel Handle - natural wood Hardness - 56 HRC +/- 1Total length - 28.7 cmBlade length - 18 cmBlade width - 8.3 cmBlade thickness - 2.1 mmSharpening method - double-sided symmetrical grindingWeight - approx. 288 g