This CCK Large Slicer is brand new but has two very minor cosmetic flaws in the finish, one on each side. Neither will affect the use of the knife. Save $15!
Cleavers are in! At least they are in the minds of many chefs who swear by their fast and efficient ability to take on a huge variety of cutting, chopping, and slicing duties.
Of course they are the default chef knife in China and other Asian countries. As such they 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.
This knife features a carbon steel construction, so rusting and corrosion can take place if you let it 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.
This cleaver does not fit the cleaver saya that we sell.Weight: 14.5 oz (411 g)
Edge Length: 227 mm
Total Length: 330 mm
Spine Thickness at Heel: 3 mm
Blade Height: 110 mm
Handle Diameter: 30.5 mm
Cleavers are in! At least they are in the minds of many chefs who swear by their fast and efficient ability to take on a huge variety of cutting, chopping, and slicing duties.
Of course they are the default chef knife in China and other Asian countries. As such they 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.
This knife features a carbon steel construction, so rusting and corrosion can take place if you let it 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.
This cleaver does not fit the cleaver saya that we sell.
