Chukka bocho or Japanese style Chinese cleaver with SK carbon steel blade and rosewood handle, great for vegetables and boneless meat. While the term ‘Chinese cleaver’ is used for this general style of knife “Chinese chef knife’ might be better as these are not heavy like a butcher’s cleaver and are not suited for hitting bones. Thin SK mono-steel blades cut very nicely with their thin profile and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a great workhorse with easy sharpen-ability. Sometimes among comparisons of Japanese carbon steels SK family steels are viewed as inferior to more refined shirogami or aogami however when making single steel knives SK has its advantages.