Cleaver

(4 customer reviews)

$42.70

  • 7.5-inch Vegetable Cleaver
  • Japanese AUS-10 Steel
  • HRC: 59º +/- tolerance
  • Forging Construction: Sanmai
  • Double Bevel Blade
  • Curved Stainless-Steel Bolster
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SKU: KF-F0012 Category: Tags: ,
Description

This 7.5-inch vegetable cleaver is forged from AUS-10 steel to ensure maximum durability and precision. The double-beveled design delivers superior control—even when tackling something difficult like a pumpkin or pineapple—while the G10 handle ensures a comfortable grip and less fatigue.

High Carbon Steel Cleaver

Key Features + Specifications
  • Fully forged, full tang high-carbon stain-resistant stainless steel with curved bolster
  • Grind & Edge: 50/50 Symmetrical Grind at 15 Degrees per side
  • Contoured triple-riveted G10 handle designed for comfort and control
  • 66 layers stainless steel Sanmai construction with AUS-10 steel core
Dimensions
Blade Length (mm):193.0 mm
Blade Height (mm):65.0 mm
Total Length (mm):328.0 mm
Weight (g):290.0 g

The full-tang knife handle is secured with stainless steel rivets. The transition between the handle and steel is seamless and strong.

Kitchen Knife for Gift Giving

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Additional information
Weight0.65 lbs
Reviews (4)

4 reviews for Cleaver

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  1. Tara Archer –

    Wow! I received my order. And I’m very impressed with the craftsmanship. High quality knives indeed.

  2. Wendi Thacker –

    It’s gorgeous and the recipient loved it.

  3. Daniel –

    Knife is amazing! Blades always come sharp and handles are cool.

  4. Jaime Turman –

    Beautiful knive. Almost to Beautiful to use!

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Use & Care

To keep your fine cutlery performing at the highest level and to maintain its striking beauty, follow these tips for how to best use and care for your knife.

  • Handwash in warm water and towel dry.
  • A good cutting board will help retain a sharp edge for substantially longer. Softwoods, such as teak, are preferred.
  • Do not cut frozen foods and bones unless it's meat cleaver.
  • Never use your knife as a screwdriver or hammer.
  • Use a sharpening stone, not honing steel, to re-sharpen your knives.
  • It is best to store your blades in a wooden block, in-drawer knife tray, sheath, or knife case. Do not store your knives unsheathed in a drawer.