Vegetable Cleaver
$39.70
- 7-inch Vegetable Cleaver
- Japanese AUS-10 Steel
- HRC: 59º +/- tolerance
- Forging Construction: Sanmai
- Double Bevel Blade
- Curved Stainless-Steel Bolster
| Quantity | Price | Discount |
|---|---|---|
| 2-10 | $37.72 | 5% |
| 11+ | $35.73 | 10% |
The vegetable cleaver Knife (17.8cm/7″) has been engineered and weighted to make heavy chopping easier. A cleaver can take on heavier root vegetables with more force than a chef’s knife or santoku knife. It makes easy work of chopping vegetables and boneless meats, poultry and fish and transferring them to a pot. The 7″ blade offers ultimate comfort, security and precision in the hand.
Key Features + Specifications
- Fully forged, full tang high-carbon stain-resistant stainless steel with curved bolster
- A 15° blade angle on each side offers superior sharpness
- Contoured triple-riveted dark ebony wood handle designed for comfort and control
- 66 layers stainless steel Sanmai construction with AUS-10 steel core
| Dimensions | |
| Blade Length (mm): | 178.0 mm |
| Blade Height (mm): | 73.0 mm |
| Total Length (mm): | 323.0 mm |
| Weight (g): | 292.0 g |
Engraved & Personalized Knives
Elevate your brand with the tailor-made, personalized knife from KnifeForest. Whether you’re seeking to enhance your business’s visibility, leave a lasting impression, or celebrate a special moment, our selection of custom knives is the perfect solution. Design your own blade now by using our Knife Customizer.
| Weight | 0.75 kg |
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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.
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