• Blade: White Steel #2; Standard Carbon Steel for Japanese knife
• Thick type

Caution

1) After use, please wash off dirt and wipe off moisture completely with a dry cloth.

2) Due to its high level of hardness and sharpness, the cutting edge are quite prone to chipping and cracking. Please avoid using it for frozen or hard objects.

How to Choose a Chinese Style Cleaver

This square-shaped knife is often used in Chinese cooking. It is double-edged, wide and thin. It can be used to cut, slice, chop, and mash as well as carry meat, fish, and vegetables. The blade’s edge is arched to allow for fast movement.

There are two types of blades: thin and thick. The thin type is commonly used. It is used for chopping vegetables and cutting meat while the thick type uses its weight to cut small bones in fish and cartilage in meat. *For cutting hard bones, please use a specialized chopper.

For home use, we recommend a thin type with a weight of 300-400g.

CLICK HERE TO FIND MORE TYPES OF CHINESE CLEAVER!!