A traditional Chinese chef’s knife, made for both heavy chopping and careful detail work. This blade can breeze through heads of cabbage and three-inch steaks like they're nothing, and then finely dice, slice, or mince smaller ingredients with ease. And its tempered, high-carbon stainless steel construction offers more durability and corrosion-resistance, plus easier sharpening, than run-of-the-mill stainless steel.
Tempered, high-carbon stainless steel blade
Hand-polished acacia handle
Custom-stamped brass rivets
Blade is flat near the heel for push cuts and curved near the tip for rocking cuts
Handle made from natural materials; color may vary
Care: Hand wash and dry immediately after use. Never use this blade to hack through bone or frozen meat.