Yoshihiro High Carbon White Steel #2 Chinese Cleaver Vegetable Cutter – Yoshihiro Cutlery
Yoshihiro High Carbon White Steel #2 Chinese Cleaver Vegetable Cutter – Yoshihiro Cutlery
Forged from a single piece of high carbon White Steel #2, this knife is complimented with a premium Western style Rosewood handle that extends to the full tang of the knife and is certified for use in commercial kitchens. Our Yoshihiro High Carbon White Steel #2 Chinese Cleaver is a powerhouse of carbon steel, big en.
Forged from a single piece of high carbon White Steel #2, this knife is complimented with a premium Western style Rosewood handle that extends to the full tang of the knife and is certified for use in commercial kitchens.
Our Yoshihiro High Carbon White Steel #2 Chinese Cleaver is a powerhouse of carbon steel, big enough to fabricate poultry and break down hearty root vegetables for stock. With an edge sharpened by Japanese master artisans, this cleaver is equally adept at chopping through large vegetables from a farmers market for a meal to mincing herbs for garnishes.
Traditionally, a Chinese cleaver is an all-purpose chefs knife and excels at dicing, slicing, and chopping. Although cleavers have a reputation as crude tools for butchery, this thin and razor-sharp cleaver is perfectly suited for preparing fresh produce to carving a roast chicken but not recommended for chopping through bone. Even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
| HRC | 61-62 | Handle Material | Rosewood | |
|---|---|---|---|---|
| Grade | Kasumi |
Bolster Material | None | |
| Stain Resistant | No | Handle Shape | Western |
|
| Blade Material | White Steel #2 | Saya Cover | Magnolia Edge Protector | |
| Edge Angle | Double Edged |
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