Whether it’s chopping. pounding. mincing. slicing or dicing. our cleaver is a force to be reckoned with. Thanks to its heft and razor-sharp double-beveled blade. you get perfectly honed power with every move. From prepping harder vegetables. like butternut squash and turnips. to breaking down proteins. tendons and bones. it makes quick work of tasks that can be too much for a chef’s or santoku knife. Plus. the cleaver’s contoured Pakkawood handle puts stability and control in the palm of your hand.
- Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles.
- The cleaver’s thick blade effortlessly cuts through meat. bone and hard vegetables.
- Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade–a 60+ Rockwell rating.
- Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a sharpening process that results in a super-sharp. 12-degree edge.
- Stunning green Pakkawood handle–infused with resin to increase resistance to cracking–is contoured for amazing comfort and grip.
- Steel bolster and full hybrid tang construction improve balance for a more controlled cut.
*Free shipping to contiguous US
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