Your bag ( 0 items )

Subtotal

Shipping FREE

Discount

Unable to find a valid discount matching the code entered.

Your shopping bag is empty.

Shop Now

Maintain Your Knives


You have been placed # customer_position on the waiting list for the 13-inch Yanagiba, the longest knife in the Kamikoto collection.

If the list clears, we will contact you via email.

You will have up to 48 hours to complete your purchase until your reserved knife is released to the next person in line.

Register Account

Sign In

Reset your password

We will send you an email to reset your password.

Discover in:

Chuka Bocho Cleaver Handcrafted Japanese Ibaraki steel blade

$244
product-thumbnail
product-thumbnail
product-thumbnail
product-thumbnail
product-thumbnail

Chuka Bocho Cleaver Handcrafted Japanese Ibaraki steel blade

$244

Specifications

  • 7.5-inch Chuka Bocho Cleaver
  • Single bevel 片刃 Kata-ha blade
  • Lifetime Guarantee

Shipping

We offer free international shipping.
apple pay

Discover Kamikoto in

11/3/2018

10/8/2018

10/27/2018

9/6/2018

11/13/2018

About Chuka Bocho Cleaver

Bringing together Asian culinary tradition and legendary Japanese craftsmanship, the Kamikoto Chuka Bocho cleaver is the heaviest blade in the Kamikoto collection. Its substantial heft and weight can crush through the hardest bones and toughest cuts. It is a handcrafted steel blade with a 7.5-inch cutting edge used for slicing, chopping, mincing and crushing. Made from high-grade steel from Ibaraki, Japan – renowned for its durability and resistance to corrosion – the blade goes through a rigorous quality assurance process, and is tested to ensure it meets the distinction and caliber of Kamikoto 神箏.

Each blade comes in an ash wood box for storage and safekeeping, complete with an individually signed certificate of authenticity. Experience a thousand-year heritage of Japanese blade mastery with the Kamikoto Chuka Bocho.

KAMIKOTO | 神箏 – Masters of Tradition

KAMIKOTO 神箏
Masters of Tradition


The Choice of Chefs

chef-photo
Josh Hershkovitz
Chef owner of Hersh's
These knives are beautiful. I was a bit skeptical trying them as I love my knife set and research extensively before I add to my collection. As soon as I picked up the nakiri, the weight and balance told me I was going to love it. Anything I cut with the nakiri feels like slicing through soft butter with that wonderful blade.
Josh Hershkovitz
Chef owner of Hersh's
chef-photo
Rupert Blease
Chef owner of Lord Stanley 1 Michelin Stars
We are so impressed with the Kamikoto knives. They are of both extremely high quality whilst being functional and appropriate for everyday kitchen use. We would highly recommend them for professional and home use.
Rupert Blease
Chef owner of Lord Stanley 1 Michelin Stars
chef-photo
Slade Rushing
Executive Chef of Brennan's
You can feel the precision and old tradition of knife making simply by holding these knives in your hand. The weight and balance of these knives are perfectly designed as they truly feel like an extension of your hand with each razor sharp cut.
Slade Rushing
Executive Chef of Brennan's

chef-photo
Hans Neuner
Executive Chef,
Ocean Restaurant, Alporchinhos
2 Michelin Stars
chef-photo
David Everitt-Matthias
Head Chef,
Le Champignon Sauvage
2 Michelin Stars
chef-photo
Yasuhisa Ouchi
Executive Chef & Owner,
YASU Sushi
Toronto
chef-photo
Rupert & Carrie Blease
Chefs & Owners,
Lord Stanley, San Francisco
1 Michelin Star
chef-photo
Gaetano Trovato
Chef & Owner,
Arnolfo, Colle di Val d'Elsa SI
2 Michelin Stars
chef-photo
Nikos Roussos
Chef & Owner,
Funkygourmet, Kerameikos
2 Michelin Stars
chef-photo
René Mathieu
Michelin-starred Chef,
Château de Bourglinster
1 Michelin Star
chef-photo
Jerry Trice
Executive Chef,
Gunther & Co.
Baltimore
chef-photo
Josh Hershkovitz
Chef & Owner,
Hersh's
Baltimore
chef-photo
Reden Ramos
Executive Chef,
Humphreys SoCal Dining & Music
San Diego
chef-photo
Denis Martin
Executive Chef & Owner,
Denis Martin, Vevey
1 Michelin Star
chef-photo
Lucas Forgy
Head Chef,
Block & Larder
Denver
chef-photo
Carrie Nahabedian
Chef & Owner,
NAHA, Chicago
1 Michelin Star
chef-photo
Aaron London
Chef & Owner,
Al's Place, San Francisco
1 Michelin Star
chef-photo
Holly Smith
Chef & Owner,
Café Juanita
Seattle
chef-photo
Patrick Jeffroy
Executive Chef & Owner,
L'Hôtel de Carantec Restaurant
2 Michelin Stars
chef-photo
Jonathan Kallini
Executive Chef,
Bacchanalia
Atlanta
chef-photo
Ignacio Ortiz
Chef & Partner,
Roy's
Bonita Springs
chef-photo
Jun Lee
Executive Chef & Proprietor,
SOIGNÉ, Seocho-gu
1 Michelin Star
chef-photo
Edouardo Jordan
Chef & Owner,
Salare
Seattle
chef-photo
Scott Schneider
Executive Chef,
Ai Fiori, New York City
1 Michelin Star
chef-photo
Margarita Manzke
Chef & Owner,
Republique
Los Angeles
chef-photo
Adam Palffy
Chef & Partner,
Roy's
Pasadena
chef-photo
Slade Rushing
Executive Chef,
Brennan's
New Orleans
chef-photo
Jerry Corso
Chef & Owner,
Bar De Corso
Seattle
chef-photo
Giulio Sturla
Chef & Owner,
Roots Restaurant
Lyttelton
chef-photo
Hadleigh Troy
Chef & Owner,
Hampton and Maley
Victoria Park
chef-photo
Joshua Mutchnick
Executive Chef,
Longman & Eagle
Chicago
chef-photo
Kim Mikalsen
Head Chef,
Aymara
Parkveien
chef-photo
Marc Lepine
Chef & Owner,
Atelier Restaurant
Ottawa
chef-photo
Jeremy Shigekane
Executive Chef,
Chef Mavro
Honolulu
chef-photo
Victor Wagman
Head Chef & Owner,
BROR
Copenhagen
chef-photo
Jason Prah
Sommelier and General Manager,
Acadia Chicago
2 Michelin Stars
chef-photo
Thomas Laczynski
Executive Chef,
Truluck's
Austin
chef-photo
Jean-François Perron
Sous Chef,
Manitoba
chef-photo
Louie Jocson
Vice President Food & Beverage,
California Fish Grill
chef-photo
Paul Bak
Executive Chef,
Astral
chef-photo
Michael Cerny
Head Chef,
Truluck's Miami
chef-photo
Pino Posteraro
Chef & Owner,
Cioppino’s
Vancouver
chef-photo
Mike Genest
Executive Chef,
Hart House Restaurant
British Columbia
chef-photo
Lucais Syme
Chef & Owner,
Cinara
Vancouver
chef-photo
Todd Perrin
Executive Chef & Owner,
Mallard Cottage
St. John's, NL
chef-photo
Lorenzo Loseto
Executive Chef,
GEORGE Restaurant
Toronto, ON
chef-photo
Alan Ferrer
Executive Chef,
Minami Restaurant
Vancouver
chef-photo
Walid El-Tawel
Executive Chef,
Fairouz
Ottawa
chef-photo
Mark Cutrara
Executive Chef,
Northern Maverick Brewing Co.
Toronto
chef-photo
Nick Liu
Executive Chef & Owner,
DaiLo
Toronto
chef-photo
Lukasz Bochenski
Chef,
ANA インターコンチネンタルホテル東京
Tokyo
chef-photo
神箏 ショールーム
Headquarter
Tokyo

What Kamikoto Buyers Are Saying

Quality customer service >>

Lifetime Guarantee

chef-photo

Kamikoto knives carry a limited lifetime guarantee for the lifetime of the product. Blades crafted in the hands of true masters, they are skillfully forged to serve you generations over. Learn more about it here.

Our Commitment

chef-photo

Individually inspected & signed

chef-photo

Japanese Ibaraki Steel

chef-photo

Single bevel blades

chef-photo

Ash Wood Box

Next >>
Next >>
Next >>
Next >>

Our Commitment

chef-photo

Individually inspected & signed

chef-photo

Japanese Ibaraki Steel

Next >>
Next >>
chef-photo

Single bevel blades

chef-photo

Ash Wood Box

Next >>
Next >>

Customer Queries

What is the shipping time?
We allow 24 hours after a client places an order before the order is processed and shipped. Clients have 24 hours to notify our team regarding any changes they wish to make to their order.

We would ask that our clients allow 5 business days for the item to arrive to their home from the time that they receive the shipping confirmation email.
Where are Kamikoto Knives made?
Fully versed in traditional blade-making practices, Kamikoto’s blades are handmade from Japanese Ibaraki Steel by a select group of experienced craftsmen in Yangjiang, China – a town with over 1,000 years of knife and sword making heritage.

Today, Yangjiang, China is the leading center of Japanese-style knife making, polishing, sharpening and balancing – where the Japanese-style knife making legacy is preserved, and carried on, with reverence for the skill of the knifesmiths who evolved this craft centuries ago.

Kamikoto’s Ganjo Series knives are handmade in Niigata, Japan, where blacksmithing can be traced back to before the Edo period.
What type of Japanese steel is used?
Our Ibaraki Steel blades are handcrafted from SUS420J2 steel. With an HRC of 53 +/-2, the Ibaraki Steel Knives offer the benefits of a practical, highly corrosion-resistant blade, with an extremely sharp edge. We recommend the Ibaraki Steel Knives to customers who do not mind tending to and sharpening their blades with a whetstone from time to time.

The Damascus Steel knives – from 67-Layer AUS-10 Steel with an HRC of 58 – offer a harder steel alternative that retains its edge longer, but is more challenging to grind into a perfect edge.

The SLD Steel Knives (Ganjo Series) are more likely to chip and rust over time than the AUS-10 or SUS420J2 steel blades, but they compensate for this with a significantly higher HRC of 62 +/- 2.
Do the lengths stated in the description refer to the full knife or just the blade?
The dimensions on the product page refer to the length of the blade only.
How do you sharpen the knives?
We recommend that customers invest in Kamikoto’s Toishi Sharpening Whetstone to keep handcrafted knives sharp and ready to cut. The Toishi Sharpening Whetstone sits on a beautiful wooden bamboo stand and features two sides – one with a coarse grit to grind away any roughness, and the other with a fine grit that sharpens and polishes the edge. The finer the grit, the finer the edge on your knife. The sturdy wooden stand holds the whetstone safely in place so you can concentrate on gaining the sharpest edge possible.

Click here to see full set of instructions.
Do you have knives made for left-handed users?
At the moment we only offer knives for right-handed users. However, we are looking into an option for our left-handed clients.
Are the knives dishwasher safe?
Do not place handcrafted knives in the dishwasher. This is because knives and cutlery rub against each other or against other objects during the wash cycle – this can leave scratches, damage the blade or damage the plastic finish on the cutlery basket.

Spirit of the service

service-queries
For queries, reach out to Tsuyoshi Inagaki, Client Relationship Manager at support@kamikoto.com

Recommended products