Masahiro Chuka TX-104

Masahiro Chuka TX-104: the Japanese version of the Chinese chef's knife

It looks like a cleaver, but it is made for precision. The Masahiro Chuka TX-104 is a chuka bocho, a Chinese chef's knife in Japanese style. In a Chinese kitchen it is used for almost everything, from finely chopping garlic and ginger to paper thin slices of vegetables. The wide blade also works as a scoop when food is moved into the pan.

The blade is SUS410L stainless steel with 0.85% carbon and a hardness of HRC 60, which keeps the edge sharp for a long time. The blade is only 1.6 mm thick. It is made for cutting and chopping, not for chopping bones or frozen food. At 320 g the weight helps when you chop, and the high 105 mm blade gives plenty of knuckle clearance above the board. The handle is rosewood and gives a warm, secure grip.

Features

• Vegetables: Thin slices, strips and dice.
• Chopping: Garlic, ginger, herbs and onions.
• Lift and move: The wide blade works as a scoop.
• Thin, hard blade: 1.6 mm thick, HRC 60.
• Rosewood: Warm and secure grip.

How to use

1. Rinse and dry the knife before first use.
2. Use a wooden or plastic cutting board to protect the edge.
3. Use the knife for cutting and chopping, never for chopping bones or frozen food.
4. Wash by hand after use and dry well straight away.
5. Store the knife safely in a knife block, on a magnetic strip or with an edge guard.

Specifications

FAQ Frequently asked questions