Shigeki Tanaka | SKU: TANA_G3NA_CK195

Shigeki Tanaka Ginsan Nashiji Chinese Cleaver/Chuka 195mm

$10,248.00

Tax included Shipping calculated at checkout.

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

Line	To Be Added - Stainless clad
Profile	Chuka (Cleaver) / Chinese Cleaver
Bevel Type	Double Bevel
Weight	420 g 14.82 oz
Edge Length	195 mm .7.68 inch
Heel Height	90 mm .3.54 inch
Width @ Spine	2.9 mm 0.11 inch
Width @ Mid	2.9 mm 0.11 inch
Width @ 1cm from Tip	2.9 mm 0.11 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	To Be Added
Hardness (HRC)	60 - 62
Surface Finish	To Be Added
Handle	Octagonal Teak Black Ferrule
Best for	To Be Added

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

The Shigeki Tanaka Ginsan Nashiji Chinese Cleaver is a 195mm Chuka Bocho best fit for users requiring a broad rectangular blade for slicing, dicing, and scooping large volumes of vegetables and meat. This double-bevel profile features a 90mm heel height and a defined tip that enables scoring and carving tasks on tall produce. The wide blade surface facilitates crushing garlic and transferring prepared ingredients directly from the cutting board to the pan, while the tall height allows a deep pinch grip for precise directional control during heavy-duty chopping.

Constructed from Hitachi Ginsan Silver #3 stainless steel hardened to 60-62 HRC, this blade offers corrosion resistance alongside a fine grain structure that supports sharp edges and ease of sharpening. The knife measures 2.9mm at the spine throughout its length and weighs 420g, providing substantial mass for processing ingredients without being intended for cutting bone. An octagonal teak handle pairs with the nashiji finish to complete this general-purpose cleaver designed for precision preparation where quick handling of significant ingredient volumes is essential.

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.

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: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Handle Specs
Profile: Octagonal WA
Material:
- Teak
- Black Buffalo Horn
The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.
Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.
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