On sale

HERITAGE - 7" CLEAVER DAMASCUS AUS 10 Damascus (67 layers)

Sale price

Regular price $150.00
( / )
Shipping calculated at checkout.
Free shipping on orders of $75 or more
Click here to be notified by email when HERITAGE - 7" CLEAVER DAMASCUS AUS 10 Damascus (67 layers) becomes available.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

  • Damascus (67 layers) AUS 10 Aichi Japanese Steel
  • G10 Red and black handle with triple rivet brass
  • 2.0mm Forged full tang blade, meaning there is one piece of steel that runs from the tip of the blade through the end of the handle, giving the knife added weight and balance. The heavier handle increases the leverage, requiring less force to cut through denser food.


This 7" cleaver, known as the Chukabocho in Japanese, is best used for cutting meats, fish, herbs, and vegetables. Chukabocho is the Japanese term for a Cai Dao (Chinese vegetable cleaver). The Chukabocho written in Japanese is (中華包丁), and pronounced as Chūkabōchō.

The Chukabocho typically features a sharp and straight edge able for slicing, chopping, mince and crush its way through any vegetable, fruit and small-bone, thanks to the weight of it’s large wide blade. Thicker, and therefore heavier blades are best suited for general kitchen usage including medium-sized butchery work. 

The gorgeous herringbone pattern on the base of the tang not only shows off the stunning craftsmanship but also prevents food from sticking to the blade, making it practical for everyday use.  


    See what others are saying about our knives


    All of our stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor's edge. The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes in contact with meat, fruits and vegetables. Each GINSU KATANA knife blade is forged. Forged knives are made up of a single bar of steel, wherein the process of compressing the steel makes it harder and stronger. 

    Store your GINSU KATANA knives in a countertop knife block, divider drawers, on wall-mounted magnetic strips or in a Saya. Choose what is best depending on your preference. To clean your knives, hand wash with mild soap, rinse and towel dry. Our GINSU KATANA knives are NOT dishwasher safe. Always cut on a wood surface. Softer woods like maple and walnut provide the best surface. Avoid marble, steel, glass or ceramic material as they can dull and/or chip the blade.

    We guarantee our knives against any manufacturing defects in material and construction, and to perform as advertised when properly used and maintained.