The Chinese chef knife (chuca-bocho in Japanese) is a unique and multi-functional knife shape. For many classically trained Chinese chefs, this massive blade is the go-to knife for nearly every kitchen task imaginable. Those who have trained seriously can handle them with great precision and grace rarely seen in Western kitchens.

This Chinese satara is extremely thin and is not even like the sataras we are used to. It should never be used for cutting bones or any other similar task.
Its thin and delicate blade is extremely sharp and should be used like any other universal Japanese knife.

VG10 as the core steel, coated with 33 layers of stainless Damascus steel, heat treated to 61 HRC and hand-sharpened to perfect sharpness, this Zanmai "Bocho Chinese Chef" has a spine thickness of only 2.1mm and a beautiful finely honed finish, allowing superior cutting performance.
The distinctive Zanmai signature and finish can be seen throughout this knife, from the finely polished blade and spine to the unique pakka wood hexagonal handle with nickel silver collar.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".