• TOJIRO "Wanhutei" Chinese Cleaver 175mm from Tojiro
  • TOJIRO "Wanhutei" Chinese Cleaver 175mm from Tojiro
  • TOJIRO "Wanhutei" Chinese Cleaver 175mm from Tojiro
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Wan-Fu-Tei Chinese Cleaver 175mm

Wan-Fu-Tei Chinese Cleaver 175mm

$73.00 CAD
$73.00 CAD
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About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.

About Tojiro - Tojiro is a knife-making giant in Japan. While they have a small factory that produces incredible hand-forged knives, their true specialty is factory-made knives. In Japan, “factory-made” isn’t what most people think. While the blades are rolled and stamped, much of the work is done by hand including grinding and finishing steps.

Shape Chuka-bocho
Maintenance Level Low
Blade Length 175 mm |
Blade Height 83 mm
Thickness 2.3 mm
Weight 313 g
Steel Type Stainless Steel
Handle - Metal Bolster
Made in Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375025526 SKU: FA-70

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8292685 / 5 from 41 reviews.

AI Generated Review Summary

The TOJIRO Wanhutei Chinese Cleaver 175mm is highly regarded for its sharp and precise edge, making it a valuable addition to any kitchen. Customers praise its versatility and effectiveness, describing it as a game changer for various kitchen tasks.

Summary topics

  • Edge Precision: 13%
  • Cleaver Versatility: 32%

Review topics: ["quality","value","handle","issues","edge","feels","service","price","works","knife","cleaver","investment","addition","user"].

Review highlights

  • "The edge is sharp and precise." — Bruno C.
  • "This cleaver is a great multi-purpose cutting tool!" — Darrell S.
  • "The edge and design of this knife is great." — Michael L.

Reviews

Chinese Cleaver

"Sharp and not bad for all around use. The handle is a bit small for my hand."

— Eric B. (4/5)

Great high quality knife

". . ."

— EB C. (5/5)

Great purchase!

"I love this cleaver, very sharp, comfortable to hold, not too heavy to hold imo. Always appreciate the excellent customer service at knifewear!"

— Kevin C. (5/5)

Fantastic value, works great

"The edge and design of this knife is great. The belly give a great rocking action, but also is sturdy enough for dismantling chicken/ribs etc. The steel is very high quality and feels great. It works really well for heavy tasks as long as some more delicate work. Really good pickup."

— Michael L. (5/5)

Gorgeous and a joy to use

"I've been wanting a Chinese vegetable cleaver for the longest time, and this one, bought by recommendation of Knifewear store staff, definitely shows what that knife can do! It's been a joy to use from the first moment, sharp, hoping it'll retain its sharpness well, and it's everything I was hoping for in a vegetable cleaver."

— Charles Z. (5/5)

Fits the Ticket

"This cleaver was bought for our son who is a keen BBQ/Smoker enthusiast, who uses, and is too hard on too many of his fancy Japanese knives we have gotten him from Knifewear. This cleaver is a game changer for him. It's versatile, keeps a decent edge, and takes a licking and keeps on ticking!! A worthwhile, no, an excellent purchase."

— Brian C. (5/5)

Cabbage Soup all winter long

"Takes down the big cabbage but, doesn’t shy from carrots, onions, celery, bok choy, potato etc. Good stuff at a great price!"

— Tim (5/5)

Good deal

"Wow this is a good deal for a quality product I like the balance and feel of the knife I use it for large vegetables,it’s not super sharp but I’m sure it can be tuned up a bit .i use it daily ."

— Rodney J. (5/5)

Amazing

"Super knife. Very Light for this particular shape. The edge is sharp and precise."

— Bruno C. (5/5)

Okay, but wouldn't recommend

"It's a decent knife. Doesn't lose it's edge right away, but doesn't hold it all that long. The handle is not especially comfortable. The biggest issue is the metal stained very easily and now there are ugly marks all over the blade."

— DC (3/5)

Q&A

can you please translate the sharpening instructions on the back of packaging? thank you
Hey Ron, thanks for your question, we don't have a direct translation of this, as it is just generic knife sharpening instructions, but if you go here: https://knifewear.mom/blogs/articles/how-to-sharpen-kitchen-knives-with-japanese-whetstones you'll get a good guide on sharpening this knife and any other Japanese knife. - Elie
Does this knife have the round handle shown on the photo?
Hi Philip, yep, the knife you get is the one in the photo, why do you ask?
What is the weight and blade thickness?
Weight is 313g and blade is 2.3mm near the heel
Would this knife be ok for bones and meat chopping?
Great question. Meats - absolutely. Bones: if through the cartilage, absolutely, if it's an accidental ding while cutting meat off the bone, sure! Trying to cleanly chop through bone, I recommend against it. This knife is made of pretty hard steel so it will hold it's edge for a long time and will feel very sharp but is a little delicate. I might risk a wish bone or something similar once once in a while but in general I would avoid bones all together. Connor
Does this knife treat as a carbon steel knife? Easy to rust too?
Hey there, this is actually a stainless steel knife, so it shouldn't rust easily on you! - Ellie

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