$104.95
This 6.5-in. cleaver looks like a santoku but has a 3.0mm thick blade for chopping through hard foods like chicken and fish bones. The slightly more rounded edge comes from the Japanese-style cleaver called a Deba which typically has a thick blade that is single-bevel. This version has a double-bevel edge as a Western modification. Works great on hard foods like crab shells, parmesan cheese, and chicken joints. Designed for chopping downwards, do not bend/twist/pry the blade.
In stock
Features a thicker gauge at the spine for more heft while still offering the razor sharp MAC edge.
Made of a sub-zero tempered Molybdenum Vanadium alloy for superior edge retention.
Sand-blasted strip along edge puts small pockets of air between the knife and food, reducing drag.
Large, comfortable Pakkawood handles are elevated for extra clearance.
Made in Japan with a 25-year warranty; 59-61 Rockwell hardness.
