Takeda NAS Chinese Cleaver

A Japanese cleaver, distinct from its Western counterpart, is a specialized tool designed for precision meat cutting. It features a robust, wide blade adept at slicing through large cuts of meat and bones with ease and efficiency. This cleaver combines traditional Japanese craftsmanship with functionality, essential for professional butchery.

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

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.