Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a favorite with many chefs both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world and for good reason.
The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs a true 210mm while the height is a well-proportioned 95mm. It is a thin blade at 2.4mm at the heel and weighs in at about 450g.
The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum style steel which will take a very sharp edge while being easy to sharpen and maintain.
The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade this results in a knife that is an easy to care for workhorse. Add in the very keen price point and you have a cleaver for all users and uses.
Edge Length: 210 mm
Blade Height: 95 mm
Spine Thickness: 2.5 mm
Weight: 12.5 ounces
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