Designed especially for Asian-cuisine lovers, the 7" Japanese style cleaver knife is manufactured with high-carbon, cryogenically treated steel to ensure durability for hardcore chopping and slicing needs. The Japanese cleaver knife is an exceptional medium-duty knife that is highly versatile and best suited for fish, boneless meats, vegetables, fruits, and leafy greens.
Why you need Japanese Cleaver Knife?
PREMIUM STEEL
Manufactured with high-carbon steel, this 7 in. Japanese cleaver knife boasts unrivaled performance and incredible edge retention.
INCREDIBLE SHARPNESS
The Japanese cleaver knife's ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 26-30° per side using the traditional 3-step Honbazuke method; cryogenically treated for incredible hardness, flexibility, and corrosion resistance.
ERGONOMIC & WELL-BALANCED
The straight blade ensures the cleaver knife slices through meat with ease while alleviating fatigue and finger pains from long periods of slicing or chopping, perfectly blending control and comfort.
DURABLE HANDLE
The meticulously constructed, triple-riveted Pakkawood handle has gone through special treatment, making this Japanese cleaver knife extremely impervious to heat, cold, and moisture; accented with a mosaic pin.
| Specs | |
|
Series |
Samurai |
|
Blade Material |
Premium Japanese Steel |
|
Handle Material |
Pakkawood |
|
Full Tang |
Yes |
|
Storage |
Sheath & Case |
|
Mosaic Pin in Handle |
Yes |
|
Rockwell Hardness |
56-58 |
|
Blade Angle |
13-15° |
|
Blade Length |
7” |
|
Weight |
0.68 lbs. |
|
Dimensions |
12” x 3.15” x 0.9” |