{"product_id":"nakiri-chukabocho-full-tang-steel-cleaver","title":"Nakiri \/ Chukabocho Full Tang Steel Cleaver","description":"\u003cp\u003e\u003cstrong\u003eThe Nakiri \/ Chukabocho is a hand-forged Japanese-style vegetable cleaver with an 18 cm straight, double-bevelled high-carbon steel blade — built for clean, full-contact push cuts through vegetables.\u003c\/strong\u003e At 435 g with a 10 cm tall blade and a 4 mm spine, it sits between a lightweight \u003cem\u003enakiri\u003c\/em\u003e and a heavier Chinese-style \u003cem\u003echukabocho\u003c\/em\u003e: enough height to keep your knuckles clear and enough mass to power through hard-skinned produce. It ships with a safety sheath and is priced at £69.99.\u003c\/p\u003e\n\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e julienne, brunoise and allumette cuts; hard-skinned produce (squash, swede); precise vegetable prep\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e straight, double-edged (double-bevel) high-carbon steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNot for:\u003c\/strong\u003e bones or frozen food — the thin, hard edge is built for clean produce cuts, not impact\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the box:\u003c\/strong\u003e knife + safety sheath\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eOverall length\u003c\/th\u003e\n\u003ctd\u003e33 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e18 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBlade height (widest point)\u003c\/th\u003e\n\u003ctd\u003e10 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003e4 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e435 g\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eHigh-carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eEdge\u003c\/th\u003e\n\u003ctd\u003eDouble-bevel, straight\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExpected service life\u003c\/th\u003e\n\u003ctd\u003e15–20 years with proper care\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eWhy the straight edge matters\u003c\/h2\u003e\n\u003cp\u003eUnlike a curved chef's knife, a nakiri-style blade meets the board along its whole length in a single downward push — no rocking, no sawing. That delivers cleaner, more uniform slices and faster vegetable prep (\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Nakiri_b%C5%8Dch%C5%8D\" rel=\"nofollow\"\u003eNakiri bōchō, Wikipedia\u003c\/a\u003e). The 10 cm blade height gives generous knuckle clearance and doubles as a bench scraper for moving prepped veg.\u003c\/p\u003e\n\n\u003ch2\u003eForged for edge retention\u003c\/h2\u003e\n\u003cp\u003eEach blade is hand-forged and heat-treated: quenched at 780 °C, then tempered at 180–200 °C. High-carbon steels of this class are typically hardened to roughly 58–62 HRC, the range that balances long edge retention with easy resharpening (\u003ca href=\"https:\/\/www.chefpanko.com\/rockwell-hardness-hrc-steel-types\/\" rel=\"nofollow\"\u003eChefPanko, HRC \u0026amp; Steel Types\u003c\/a\u003e). The result is a knife that takes a very fine edge and, with care, lasts 15–20 years.\u003c\/p\u003e\n\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eHand-wash only; dry thoroughly to prevent the high-carbon steel from staining or rusting\u003c\/li\u003e\n  \u003cli\u003eHone regularly; resharpen on a whetstone as needed\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones or frozen food\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat is a nakiri knife used for?\u003c\/h3\u003e\n\u003cp\u003eA nakiri is a Japanese vegetable knife. Its straight, double-bevelled edge makes clean push-cuts through vegetables — ideal for julienne, brunoise and thin, uniform slices — without the rocking motion a curved chef's knife needs.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between a nakiri and a chukabocho?\u003c\/h3\u003e\n\u003cp\u003eA traditional nakiri is light (around 150–200 g) and compact; a chukabocho is a taller, heavier Chinese-style cleaver. This blade is a hybrid — 435 g with a 10 cm tall face — giving more heft and knuckle clearance than a standard nakiri while keeping the straight vegetable-cutting edge.\u003c\/p\u003e\n\u003ch3\u003eCan a nakiri cut meat or bones?\u003c\/h3\u003e\n\u003cp\u003eIt handles boneless meat, but it is not a butcher's tool. Do not use it on bones or frozen food — the thin, hard high-carbon edge is designed for clean produce cuts and can chip on impact.\u003c\/p\u003e\n\u003ch3\u003eHow do I care for a high-carbon steel knife?\u003c\/h3\u003e\n\u003cp\u003eHand-wash and dry it immediately after use. High-carbon steel rusts and stains more readily than stainless, so never leave it wet or in a dishwasher.\u003c\/p\u003e","brand":"santokuknives","offers":[{"title":"Default Title","offer_id":31405192380452,"sku":"Nakiri001","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0254\/7715\/2804\/products\/Nakiri_Chukabocho_Full_Tang_Steel__Cleaver_5.jpg?v=1603054658","url":"https:\/\/sontokuknivesco.shop\/products\/nakiri-chukabocho-full-tang-steel-cleaver","provider":"santokuknives","version":"1.0","type":"link"}