Cleaver
$45.90
- 7.5″ Cleaver
- Japanese AUS-10 Steel
- HRC: 59º +/- tolerance
- Forging Construction: Sanmai
- Double Bevel Blade
- Curved Stainless-Steel Bolster
This is an AUS-10 steel cleaver, ideal for vegetable preparation. It boasts a razor-sharp edge and a full tang resin handle, making it an excellent choice for domestic culinary enthusiasts.
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 abalone shell + resin handle designed for comfort and control
- 66 layers stainless steel Sanmai construction with AUS-10 steel core
| Dimensions | |
| Blade Length (mm): | 190.0 mm |
| Blade Height (mm): | 68.0 mm |
| Total Length (mm): | 310.0 mm |
| Weight (g): | 286.0 g |
The full-tang knife handle is secured with stainless steel rivets. The transition between the handle and steel is seamless and strong.
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| Weight | 0.6 lbs |
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3 reviews for Cleaver
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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.
Nissa Torres –
This vegetable knife is sharp and handy!
Daniel Collins –
Good quality. Well packaged. Arrived faster than expected.
Claire Engel –
Beautiful, super sharp knives. They work great.