Hatsukokoro Sentan White 2 SS Clad Chinese Cleaver 170mm

A Chinese cleaver, known as a Cai Dao, is a multipurpose kitchen knife traditional in Chinese cuisine. Characterized by its large, rectangular blade, it excels in chopping, slicing, and mincing. Despite its robust appearance, it's designed for precision tasks, from slicing meat to finely mincing herbs and vegetables.

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.