A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and cutting through thick pieces of meat. The knife’s broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.
In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using softer, tougher steel and a thicker blade because harder steel or thinner blade might fracture or buckle under hard use.
- Overall Length 30cm (12″)
- Blade Length 18cm (7″)
- 1095 High Carbon Steel
- Blade Width 10cm (4″)
- Spine Thickness 3.4mm (0.13″)
- Impregnated, Coloured Wood Handle
- Leather Sheath
- Weight 420g