Cleavers are arguably the most popular knife in the world. They can be found in virtually every kitchen in China, Japan, and most other Asian countries. While a classic cleaver is manly used as a bone cutter, the Chinese style cleaver is a thinner and more refined blade used for most general cutting duties. This style of cleaver is gaining in popularity in the west with many chefs making this blade their single cutting tool.
This medium length Chinese cleaver is a well-proportioned knife with a blade edge length of 195mm and height of 85mm. It is a thin blade with a thickness at the heel of 2mm. The design is a full tang style which has a nicely made handle constructed from POM or polyoxymethylene. This material is strong and very stable—perfect for professional kitchen use. The bolsterless handle is attached with three stainless rivets.
Inox is a generic term for stainless steel and the alloy used for this knife is fully stainless steel and of medium hardness. It has great edge retention and is easy to sharpen. The cleaver will thus be easy to maintain on a daily basis, especially compared to other carbon steel based blades. This knife is a great choice for users who need a rugged, do-it-all cutting machine at a very attractive price.
Edge Length: 200 mm
Blade Height: 85 mm
Spine Thickness: 2 mm
Weight: 12.4 ounces
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