SAKAI KIKUMORI (GOKUJYO) Chinese Cleaver

SAKAI KIKUMORI (GOKUJYO) Chinese CleaverThe Chinese Cleaver or Chuckabocho as it is known in Japan is used for slicing, chopping and mincing vegetables, fruit and small boned protein. It is not to be confused with a butchering cleaver and, as such, should not be used to chop through large bones. It has a sharp, straight double bevel edge and is charcterised by its extremely tall, large and rectangular shaped blade. The blade of this knife is hand forged by blacksmiths and the handles are

walnut oil is often prized for its ability to add a distinctive flavour to salads

Two sizes available

They can be used to remove knobs (knuckles) up to 3mm – 4mm in size

Available in five sizes

texture and subtle spice to any dish

brown rice koji

simmering or boiling

Yves Ginat

This shovel is used for lifting and moving loose material such as gravel

making it an excellent choice for sharpening secateurs

In other words

Use sparingly as a little goes a long way