Hatsukokoro | SKU: HS-ST-W2SLC-CK195

Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 195mm

Name: Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 195mm
Brand: Hatsukokoro
SKU: HS-ST-W2SLC-CK195
Price: 3854.00 TWD
Availability: OutOfStock

$3,854.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Chuka (Cleaver) / Chinese Cleaver
Bevel Type	Double Bevel
Weight	309 g 10.9 oz
Edge Length	193 mm .7.6 inch
Heel Height	95 mm .3.74 inch
Width @ Spine	3.5 mm 0.14 inch
Width @ Mid	3.4 mm 0.13 inch
Width @ 1cm from Tip	2.9 mm 0.11 inch
Steel	White 2 / Shirogami #2 \| Carbon
Hardness (HRC)	60 - 64
Handle

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 195mm is a double-bevel Chuka Bocho best fit for users requiring a broad blade for slicing, dicing, and scooping large volumes of vegetables and meat. This 195mm profile features a 95mm heel height and 309g weight, providing a tall cutting surface that facilitates precise pinch grip control and efficient ingredient transfer from board to pan. The defined tip enables scoring and carving tasks, while the rectangular shape supports fine and heavy-duty chopping without bone contact.

Shirogami #2 carbon steel forms the core, offering high sharpness and ease of sharpening with a hardness between 60 and 64 HRC. As this is a reactive carbon steel, the blade requires immediate wiping and drying after use to prevent corrosion. The stainless cladding protects the outer surfaces while leaving the cutting edge exposed to maintain performance characteristics. Spine thickness measures 3.5mm at the heel, tapering to 2.9mm at the tip across the 193mm edge length. This construction pairs traditional carbon steel responsiveness with clad durability for general-purpose kitchen preparation.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Chuka (Cleaver)

Chinese Cleaver
The Chuka Bocho, or Chinese cleaver, is a large, versatile knife central to Chinese cooking, featuring a broad, rectangular blade with slightly curved belly and defined tip. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at crushing garlic and scooping up prepared ingredients for easy transfer from cutting board to pan. Despite its formidable size, it is not intended for cutting through bone, but rather for precision tasks and handling both fine and heavy-duty chopping. Blade lengths typically range from 180mm to 220mm, offering a generous cutting surface. The signature tall height not only enables the scooping function, but allows users to grip the blade deeply in a pinch grip and have very precise control on the direction of the cut. as a result, Chinese cleavers can give you strong confidence when producing thin cuts on tall and tough produces. Unlike Nakiri, cleavers always have a sharp tip, this allows it to do scoring, carving and slicing with great precision too. This knife's unique blend of functionality makes it an indispensable tool in kitchens, especially where quick and precise preparation of large ingredient volumes is essential.
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Steel: White 2 / Shirogami #2
White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 60- 64
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Handle Specs

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Material:
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