Chuka Bocho

The Chuka Bocho (中華包丁) is a Japanese term for a Chinese-style chef’s knife, but it differs from its Chinese counterpart in several ways. The steel used in a Chuka Bocho is usually harder, allowing the knife to get sharper and stay sharp longer. However, this also makes the Japanese counterpart more delicate. The Chuka Bocho can handle both light and heavy jobs, including chopping meat and vegetables as well as poultry or fish bones.