Chinese cleaver is a large squared knife with a very wide blade. Every part of it can be put to use. The edge is used to chop vegetables, especially larger ones such as cabbage, which are frequently a part of Chinese cuisine.
The Facts Rockwell Hardness 60:62 Knife Shape Chinese Cleaver Blade Length 165mm Type of Steel VG10 Stainless Steel Handle Shape D Shape Handle Material Pakka wood with welded bolster
Care for stainless steel knives
To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.