CCK x Shibata Carbon Steel Kurouchi Ko-Bunka 150mm

Hand-forged in Hong Kong by the legendary Chan Chi Kee (CCK), this carbon steel slicing cleaver combines traditional craftsmanship with thoughtful design enhancements. Made exclusively for Shibata Knives, it features a modified k-tip that adds versatility for precise tip work like slicing garlic, shallots, and small vegetables.

The ultra-thin high-carbon steel blade delivers razor-sharp performance and excellent edge retention, prized by professional chefs for its responsiveness and agility. A rustic kurouchi finish adds a touch of character and provides slight protection against corrosion. Although proper care (drying thoroughly and applying oil) is essential to prevent rust.

Lightweight and well-balanced, this compact cleaver is a joy to use for detail work and fine slicing. While minimal in design, it’s all about performance - built for chefs who value cutting precision and that tactile feel only carbon steel can provide.

 

NOTE:
Not for bones, frozen foods, or hard pits. This is a detail knife designed for vegetables and boneless proteins only. Carbon steel requires extra care: hand wash, dry immediately, and store with a light coat of oil to prevent rust.

 

 

Blade Type: Ko-Bunka / K-tip Mini Chinese Cleaver
Core: Carbon Steel
Cladding: Iron Cladding
Handle: Wooden Round Handle
Spine Thickness at Heel: 2.3mm
Blade Height at Heel: 59mm
HRC: 59
Weight: 145g
Blade Length: 148mm
Overall Length: 244mm