Chef Cleaver Knife, High-Carbon Stainless Steel 6.5 Inch Blade with Rosewood Handle, Finger Hole and Leather Sheath
Chef Cleaver Knife, High-Carbon Stainless Steel 6.5 Inch Blade with Rosewood Handle, Finger Hole and Leather Sheath
Regular price
$99.00
Regular price
$99.00
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Chef Cleaver Knife, High-Carbon Stainless Steel 6.5 Inch Blade with Rosewood Handle, Finger Hole and Leather Sheath
Regular price
$99.00
Regular price
$99.00
Sale price
Unit price
/
per
A chef cleaver knife for chopping dense vegetables, portioning meat and everyday prep. The 6.5 inch high-carbon stainless steel blade is forged from a single 4 mm thick piece, with a curved Rosewood handle and a finger hole for a secure grip.
The tall blade (2.56 in / 6.5 cm) keeps knuckles clear of the board and guides straight cuts, while the full-tang build gives a balanced feel from heel to tip. It works as a meat cleaver, BBQ knife or everyday chef's knife, and comes with a leather sheath and gift box.
Key Features
- High-carbon stainless steel: sharp, durable and stain-resistant
- Forged 4 mm spine for stability during controlled chopping
- About 58 HRC hardness for edge retention
- Curved Rosewood handle with finger hole; also handles well with a pinch grip
- Full-tang construction for balance
- Leather sheath and storage/gift box included
Specifications
| Blade material | High-carbon stainless steel |
| Composition | Carbon, chromium, molybdenum, manganese, vanadium |
| Hardness (HRC) | About 58 |
| Construction | Full-tang, forged from a single 4 mm piece |
| Tip angle | 60 degrees |
| Overall length | 11.5 in / 29.2 cm |
| Blade length | 6.5 in / 16.5 cm |
| Blade height | 2.56 in / 6.5 cm |
| Blade thickness | 0.16 in / 4 mm (spine) |
| Handle length | 5 in / 12.5 cm |
| Handle material | Rosewood |
| Weight | 328 g |
What's Included
- Chef cleaver knife
- Leather knife sheath
- Storage / gift box
Care and Use
- Hand-wash and dry immediately; do not put in the dishwasher
- Avoid long soaking to prevent rust and corrosion
- Use a wooden or soft plastic cutting board; avoid glass, marble or ceramic
- Hone regularly and sharpen as needed; a whetstone works well with practice
- Avoid prying, cutting bone, frozen foods or hard shells
- Store in the included sheath or on a knife rack

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