Original: $110.34
-65%$110.34
$38.62The Story
SPECIFICATIONS
Knife Style: Cleaver
Steel Type: Stainless Steel
Blade Material: AISI 316L
Blade Finish: Polished
Blade Hardness: N/A
Bevel: Double
Handle: Maple (Modified)
Blade Size: 180mm
Heel Height: 80mm
Spine Thickness: 4.00mm
Weight: 590g
Every kitchen deserves a dependable tool – a hardworking cleaver built for tasks that go far beyond simply slicing vegetables. Enter the Kitchen Cleaver, a versatile and indispensable addition to any cooking space. Crafted for durability and front heavy-balance, it features an ergonomic handle for maximum comfort and control. Designed to deliver the perfect amount of weight with every chop, this cleaver ensures efficiency, saves effort, and makes the most of your time and ingredients.
Cleavers are primarily used for cutting through thin or soft bones and sinew. With a chicken, for example, it can be used to chop through the thin bones or to separate ribs. Cleavers can also be used in preparation of hard vegetables and other foods, such as squash, where a thin slicing blade runs the risk of shattering.
Description
SPECIFICATIONS
Knife Style: Cleaver
Steel Type: Stainless Steel
Blade Material: AISI 316L
Blade Finish: Polished
Blade Hardness: N/A
Bevel: Double
Handle: Maple (Modified)
Blade Size: 180mm
Heel Height: 80mm
Spine Thickness: 4.00mm
Weight: 590g
Every kitchen deserves a dependable tool – a hardworking cleaver built for tasks that go far beyond simply slicing vegetables. Enter the Kitchen Cleaver, a versatile and indispensable addition to any cooking space. Crafted for durability and front heavy-balance, it features an ergonomic handle for maximum comfort and control. Designed to deliver the perfect amount of weight with every chop, this cleaver ensures efficiency, saves effort, and makes the most of your time and ingredients.
Cleavers are primarily used for cutting through thin or soft bones and sinew. With a chicken, for example, it can be used to chop through the thin bones or to separate ribs. Cleavers can also be used in preparation of hard vegetables and other foods, such as squash, where a thin slicing blade runs the risk of shattering.
