Cleavers are in!
Well at least in the minds of many chefs who swear by their fast and efficient ability to take on a huge variety of cutting, copping and slicing duties.
Of course they are the default chef knife in China and other Asian countries. And as such obviously are able to do everything the western or Japanese chef knife can do.
What is amazing is that despite their size and weight, they can process the smallest of ingredients with a deft action. This particular example is even more adept at these delicate tasks as it comes with a rather thin blade compared to other cleavers of this size. The blade also takes a really impressive edge.
Itís a carbon steel construction so rusting and corrosion can take place if you let them stay wet or dirty.
Once you get to use and appreciate the subtleties of the Chinese cleaver you might also become a proponent of the school that believes that this is the only knife a chef needs for the vast majority of his or her daily cutting requirements.
Weight: 14.5 ounces
Blade Length: 227 mm (9")
Overall Length: 330 mm (13")
Thickness at Heel: 2.8 mm
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