Hatsukokoro | SKU: KNS_B2KU_CH210

K&S Blue 2 Kurouchi Chinese Cleaver 210mm

$4,281.00 $5,035.00

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 (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	K&S Blue 2 Kurouchi Iron clad
Profile	Chuka (Cleaver) / Chinese Cleaver
Bevel Type	Double Bevel
Weight	352 g \| 12.4 oz
Edge Length	207 mm \| 8 5/32″
Heel Height	95 mm \| 3 47/64″
Width @ Heel	3.3 mm \| 1/8″
Width @ Mid	3.2 mm \| 1/8″
Width @ 1cm from Tip	3.2 mm \| 1/8″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Warikomi - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi
Handle	Cleaver Handle
Region	Other
Best for	Pro chefs Enthusiasts

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

This Chinese cleaver under our in-house brand 岩刃 (Knives and Stones, or K&S) is the result of more than a year of extensive product development, which leads to a high-performance cleaver that excel in cutting performance, maintainability and perceived sharpness.

Chinese cleaver is a profile that is rather rare on the market, as it is unfamiliar to most of users outside of China. Many may heard this is the only knife profile that Chinese chefs use and it is really good at chopping vegetables and scoop them into the wok, both I can confirm to be true. What we are facing is, due to the low demand, there are rarely any maker willing to develop a product that is well forged and has a good core steel to match it. Even the Sugimoto, the brand that is known for making great Chinese cleavers, makes their Chinese cleaver out of a flat bar with no evidence of forging.

This K&S Chuka is our answer to this blind spot in the market, and the only knife we have in the store forged in China, but with a authentic Hitachi Blue 2 carbon steel core cladded in iron. A forged thick spine concentrate most of the weight along the axis of the handle, giving the hefty weight that the Chinese Cleaver is known for. The blade thins down towards the edge rapidly, making it much lighter to rotate this wide blade - something that most made in Japan Chinese Cleaver can't do. Overall, this forged body handles extremely nice for someone who have been using Chinese Cleaver since very young.

The steel selection is the highlight of the blade: a Hitachi Blue 2 core. The bity edge formed by Blue 2 penetrate the surface effortlessly, then the gravity just pulls the blade through. With the great handling this Chinese Cleaver presents a better overall experience than any other cleavers I've tried.

One thing we cannot miss is the very competitive price of this knife, it sits at a much lower price point than most Japanese cleavers but offer a better experience. Essentially it is a combination of the strength of Chinese Cleaver forging skill and Japanese steel. If you are looking for a Chinese Cleaver to try out, this is undoubtably my first recommendation.

Pros	Cons
Excellent performance Budget friendly Thin behind the edge	Prone to rust Need extra care

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.

Knives and Stones (K&S)

Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

Founded in 2014 and headquartered in Sydney, Australia, Knives and Stones (K&S) has grown from a passionate project into one of the most respected premium kitchen knife retailers in the world. What started as a small business dedicated to sourcing the very best Japanese blades has now become a trusted global name, serving chefs, collectors, and home enthusiasts across Australia, the USA, and China.

At the heart of K&S is a deep and personal connection with Japan’s most celebrated blacksmiths. Over the years, we have built strong relationships with both traditional masters and rising talents, allowing us to import their knives directly. This not only ensures authenticity and craftsmanship but also delivers outstanding value to our customers by removing unnecessary layers between the maker and the end user. From household names to exclusive collaborations, K&S offers access to some of the most coveted Japanese kitchen knives available today.

Our international outlook is also shaped by founder James Zhang’s Chinese heritage. With a vision to bridge traditions, James has introduced Japanese steel to skilled Chinese makers to create a series of cleavers that stand apart in both quality and performance. These blades, which James calls “the real deal”, embody the perfect balance of Japanese metallurgy and Chinese culinary tradition.

With physical presence and distribution networks in Australia, the USA, and China, Knives and Stones is uniquely positioned to bring world-class kitchen knives to customers around the globe. Whether you’re a professional chef seeking a reliable workhorse, a collector chasing rare masterpieces, or a home cook ready to elevate your craft, K&S is committed to delivering tools that inspire confidence and creativity in the kitchen.

Est. 2014

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.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

1.1%

0.35%

1.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

Construction

Warikomi - Soft Iron Clad

Warikomi (割り込み) is a traditional Japanese knife-making technique where a bar of hard steel is inserted into a split of softer steel or iron and then forge-welded, forming a multi-layered blade. This construction blends a hard-wearing cutting edge with the toughness and resilience of softer cladding, reducing chipping while enhancing durability. Unlike san-mai, where the hard core runs through the spine, warikomi often encloses the core in a way that provides greater flexibility and shock resistance. The visible lamination line can resemble a hamon, adding aesthetic appeal. A celebrated example is Tsukasa Hinoura's "River Jump", which demonstrates the artistry and functional mastery of warikomi, uniting sharpness, toughness, and beauty in a single blade. When executed with stainless steel cladding, warikomi enters exceptionally rare territory — stainless resists forge-welding far more stubbornly than traditional iron or carbon steel, requiring precisely controlled temperatures and atmospheric conditions to overcome its chromium oxide barrier, making a clean, lasting bond an achievement that only the most skilled smiths can reliably produce.

Finish

Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

Handle

Cleaver Handle

Profile Chinese Cleaver Handle
Material
- Ho Wood

Traditional chinese cleaver handle, short but very easy to grip. Designed to hold with two fingers on the blade and three fingers wrapping around the small handle. The short lenght is to balance the knife into a more blade heavy position which is a desired balance point for Chinese cleavers.

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

K&S Blue 2 Kurouchi Chinese Cleaver 210mm

Availability

Detailed Specifications

Knives and Stones (K&S)

Chuka (Cleaver)

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Warikomi - Soft Iron Clad

Kurouchi

Cleaver Handle

Frequently asked questions

You May Also Like

K&S Blue 2 Kurouchi Chinese Cleaver 210mm

Visit Us In Person

St Peters

Crows Nest

Canberra

Footer links