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Hatsukokoro Sentan | “Serbian Cleaver” with a 195 mm blade

The SENTAN series features a hand-forged carbon steel blade in Aogami #2 with an iron cladding. The blade has a black kurouchi finish – a raw, dark surface that reflects the hand-forging process. The finish is simple, just as it should be on a classic cleaver. This is a knife made to work hard in the kitchen!

A Serbian cleaver is a sturdy, wide-bladed knife that combines the qualities of a chef’s knife and a meat cleaver.

It is mainly used for:

• Heavy-duty kitchen work – e.g. chopping meat with small bones, cutting through cartilage, and hard vegetables.

• Finer tasks – the wide blade surface also makes it great for chopping, slicing, crushing garlic, or grinding spices.

• All-round use – many see it as an “all-in-one” knife that can handle both tough and precise work.

NOTE: This model is not designed as a heavy meat cleaver. Excessive strain may damage the edge.

• Weight: 425 g

• Spine thickness (center): 6 mm

• Blade height at heel: 94 mm

• Steel: Aogami #2 (62–63 HRC, non-stainless)

• Cladding: Iron

⚠️ Please note: Dimensions and weight may vary slightly since the knife is hand-forged.

⚠️ Also note: The thin and hard blade can be damaged if used to chop hard ingredients, bones, or frozen foods.