"Chinese" cleavers have a very wide blade, similar to a cleaver, but thinner and more like a chef's knife to use. Great for chopping and chopping vegetables, separating cauliflower or broccoli, slicing boneless meat, poultry or fish, or squishing garlic and ginger, the wide blade is also great for transporting food to the pan.
The hammered finish is like a series of hollow cavities that reduce drag and stop food from sticking to the knife.
Double-bevel Blade -- The edge is hand polished to approximately 15° per side. Whether you are a left-hander or a right-hander, you can easily use it. Double-bevel blade is easy for sharpening.
Unique Pattern And Shape -- The knife is geometrically shaped for a fashionable look and the blade presents a gorgeous tiny wave hammer pattern with artistic value, making it an unique piece standing out from other knives on the market.
Perfect Balance -- Sharp blade, sleek bolster and spine and ergonomic enoy wood handle provide a perfectly engineered balance and encourage a comfortable pinch grip.
Easy Maintenance -- Forged from a single piece of premium Japanese high-carbon VG10 steel for superior sharpness, then cladded with 67 layers stainless steel for exceptional corrosion resistance. Long edge retention and ease of sharpening.
