Chinese Cleaver

These are the all-purpose, go-to knives for insanely skilled Chinese chefs, but have gained popularity the world over for their sturdy, flat, endlessly adaptable design. It's a lighter, sharper version of the standard butcher's cleaver (so don't try to hack through bone, or you'll ruin the blade), which allows for both heavy chopping and careful detail work. You can breeze through heads of cabbage and three-inch steaks like they're nothing, and then finely dice, score, filet, trim, flatten, and scoop up your smaller ingredients with ease. Pinch the heel of the blade with your thumb and index finger, grip the handle with the rest of your hand, and have at it.

  • (W)3.5'' x (L)12.25''
  • Hardened and tempered high-carbon stainless steel
  • Walnut handle with brass nails
  • Made in the USA
  • Hand wash only
  • Do not let knife soak in the sink for an extended period of time
  • To keep the steel in good shape, apply a thin coat of mineral oil periodically
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