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Hand-forged in Nagasaki by third-generation blacksmith Junichi Ide, this 180mm Chuka Bocho combines a large, tall blade with the fine cutting edge of a Japanese kitchen knife.
The blade is made from White #2 carbon steel, clad in soft iron and finished with a rustic kurouchi surface. At 77mm tall, the blade gives you loads of knuckle clearance and plenty of surface area for scooping and transferring ingredients from board to pan. This version is fitted with a poplar handle.
The Chuka Bocho, or Chinese chef’s knife, is a large rectangular blade designed for everything from fine vegetable work to slicing and chopping meat. Despite its cleaver-like appearance, it is a versatile chef’s knife rather than a heavy-duty cleaver, with a fine cutting edge designed for precise food preparation.
The tall blade is also particularly useful for crushing garlic and scooping prepared ingredients from the board. Do not use it for chopping bones, frozen food or other hard materials — it’s not that type of cleaver!
The kurouchi finish is the dark surface left from the forging process, giving the blade its characteristically raw, traditional appearance. As with any handmade knife, the exact finish and appearance will vary slightly from piece to piece.
The cutting core is White #2 (Shirogami #2), a traditional Japanese carbon steel prized for its fine grain, keen edge and ease of sharpening.
The blade uses san mai construction, with the White #2 core sandwiched between softer iron cladding. Both the exposed cutting edge and the cladding are reactive, so the blade should be washed and thoroughly dried immediately after use. With use it will naturally develop a patina.
Yosimitu Kajiya is a family-run forge founded in 1937 on the Shimabara Peninsula in Nagasaki Prefecture. The forge is now led by third-generation blacksmith Junichi Ide, continuing the production of traditionally forged Japanese kitchen knives.
Their knives have a particularly honest, functional character: hand-forged carbon steels, simple finishes and traditional construction, without unnecessary refinement. They represent exceptional value for anyone looking for a genuinely handmade Japanese knife.
• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.
Blade shape: Chuka Bocho
Maker: Yosimitu Kajiya
Blacksmith: Junichi Ide
Construction: San Mai
Core steel: White #2 (Shirogami #2) carbon steel
Cladding: Soft iron
Finish: Kurouchi
Handle: Poplar
Blade length: 180mm
Total length: 330mm
Age restriction: Knives are only available to persons aged 18 or over. Proof of age is required at checkout and upon delivery.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
