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The Nosyu Magoroku Stainless Steel Cleaver (180mm) with a black riveted handle, shown on a dark matte background.
Nosyu Magoroku Stainless Steel Cleaver 180mm
The Nosyu Magoroku Stainless Steel Cleaver (180mm) with a black riveted handle, shown on a dark matte background.
Nosyu Magoroku Stainless Steel Cleaver 180mm

Nosyu Magoroku Stainless Steel Cleaver - 180mm

by Shimomura
Save $20.00 Save $20.00
$109.00
$109.00 - $109.00
$109.00
$89.00
$89.00 - $89.00
$89.00

Nosyu Magoroku Stainless Steel Cleaver - 180mm

The Nosyu Magoroku Stainless Steel Cleaver is a solidly constructed 180mm workhorse, built for a wide range of kitchen duties. Its full-tang construction and robust build make it an indispensable tool for cooks who value reliability and balance.

What is a Japanese Cleaver (Chukabocho)?

Often referred to as a Chinese chef's knife, the Japanese cleaver is not just for heavy-duty chopping. It is a surprisingly versatile all-purpose knife. The large, flat blade is perfect for slicing, dicing, and mincing vegetables, and can also be used to smash garlic and transfer ingredients from the cutting board to the pan. Its weight does much of the work for you, making it an efficient and powerful tool for daily food prep.

What's Included

  • 1 x Nosyu Magoroku Stainless Steel Cleaver - 180mm
 

Key Features

  • Full-Tang Construction: The single piece of steel extends through the entire handle, providing exceptional strength, durability, and superior balance for comfortable handling.
  • Durable Stainless Steel Blade: The 180mm blade is made from quality stainless steel, offering a sharp edge that is easy to maintain and resistant to rust.
  • Ergonomic ABS Handle: The tough, riveted ABS plastic handle is designed for a secure grip and is highly resistant to heat and moisture, making it ideal for a busy kitchen.
  • All-Purpose Versatility: A true multi-tasker, this cleaver is perfect for chopping vegetables, slicing meat, and general-purpose prep work.

Care Instructions

  • Hand wash with warm water and mild detergent straight after use, then dry thoroughly before storing.
  • Hand washing is recommended over the dishwasher to protect the edge.
  • Do not use on hard bones or frozen food, and avoid twisting the blade.
  • Sharpen regularly with a whetstone or knife sharpener to maintain the edge.

Crafted in Seki, the Home of Japanese Cutlery

This cleaver is proudly made in Seki City, a small town in Gifu Prefecture with a blade-making history stretching back to the 13th century. Renowned as the heart of the Japanese cutlery industry, Seki is synonymous with the highest quality craftsmanship, a legacy that is evident in the performance of this knife.

Specifications

Brand Nosyu Magoroku
Knife Type Cleaver / Chukabocho
Blade Material Stainless Steel
Handle Material ABS Plastic Resin
Blade Length 180mm
Total Length 290mm
Weight Approx. 330g
Country of Origin Made in Japan
Use & Care
  • Knife care guide: Cleaning, sharpening and storing your Japanese knives.
  • Cutting board guide: Caring for your Japanese rubber cutting board.
  • Knives: Hand wash and dry immediately after use — never the dishwasher. It's the single biggest thing you can do for the blade and handle.
  • Sharpening: A whetstone keeps Japanese knives at their best — honing rods designed for Western knives can be too harsh for harder Japanese steel.
  • Storage: Store knives in a block, on a magnetic strip or with blade guards — loose in a drawer damages the edge.
Good to Know
  • Choosing a Hasegawa board: Which board suits your kitchen — our guide cuts through the confusion.
  • Gentle on blades: Japanese rubber boards are kind to knife edges — one reason chefs pair them with Japanese knives.
Shipping with Care
  • Origin: Shipped from our Sydney store.
  • Speed: Sent within 1–2 business days.
  • Carrier: Australia Post, with Express Post available at checkout.
  • Packing: Securely packed and insured against damage in transit.
  • Shipping: Free for orders over $99 (NSW) or $149 (rest of Australia).
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