$37.90
Free delivery · 7–14 days
Aluminum Quick Thawing Plate for Frozen Meat and SeafoodHandmade Forged Chinese Cleaver for Meat and Vegetables
New
1 / 6About this itemAll characteristics
TypeKitchen Knives & Cleavers
Overall length330mm
Blade length210mm
Blade width52mm
Handle length120mm
Blade thickness3mm
From the seller
Put one hand-forged blade on the board and stop switching tools mid-prep. The 210mm hammered steel edge handles chicken and carrots alike, and the rosewood grip stays steady through a long session. It is the cleaver you reach for every night.
Read the full descriptionDescription
Put one hand-forged blade on the board and stop switching tools mid-prep. The 210mm hammered steel edge handles chicken and carrots alike, and the rosewood grip stays steady through a long session. It is the cleaver you reach for every night.
Handmade forged blade with traditional Longquan craftsmanship and razor-sharp edge
Solves
- dull or poor-quality kitchen knives
- need for a durable all-purpose cleaver for meat and vegetables
One cleaver for meat and vegetables, forged by hand
Stop swapping between a dull chef knife and a flimsy cleaver. Get one hand-forged blade with a rosewood handle that handles the whole prep board.
Forged by hand, edge ground by hand
Hand-hammered forged blade
The hammered surface is the mark of a blade that was shaped by a smith rather than pressed in a factory. The edge is ground by hand as well, so the grind is set to this knife and not a mould. Expect a finish that catches light differently from one blade to the next.
3mm steel, 56±2 HRC
The blade is 3mm thick and rated at 56±2 HRC, which gives it enough body to push through dense squash and chop through meat without folding over. The steel is listed as 7Cr17MOV stainless, a practical pick for a board you use every day.
Rosewood handle with brass fittings
The rosewood grip has bamboo-style rings and sits solid in the palm through long prep. The embossed brass ferrule with its dragon motif and the hammered brass pommel with a curled tip finish the piece and keep the cleaver looking right on the counter.
Traditional Longquan-style forging
The knife that never quite works
Tomatoes slide under a dull blade and the chicken bone wins the fight. Most nights you reach for the wrong tool, rinse it, then reach for another. The drawer fills up with knives you do not quite trust.
Built to do the whole job
Cheap chef knives lose their edge within weeks, and thin bargain cleavers flex when they meet bone or frozen food. This 210mm blade is built for both jobs. One solid tool covers the meat first and the vegetables after, so the next knife in the drawer stays in the drawer.
A few habits keep it sharp for years
- Hand wash only
Use warm water and a soft cloth. Skip the dishwasher, which dulls the edge and dries out the rosewood.
- Dry right away
Wipe the blade dry straight after each session so water never sits on the steel.
- Store dry
Keep it on a rack or magnetic strip rather than wet in the sink.
- Hone between uses
A light pass on a whetstone keeps the hand-ground edge keen for the next prep.
Why this, not a thin chef knife
| This cleaver | Thin stainless chef knife | |
|---|---|---|
| Blade thickness | 3mm | Thin |
| Handles meat and vegetables | — | |
| Hand-forged blade | — | |
| Hand-ground edge | — | |
| Rosewood handle | Varies |
Characteristics
Main
TypeKitchen Knives & Cleavers
Details
Overall length330mm
Blade length210mm
Blade width52mm
Handle length120mm
Blade thickness3mm
Hardness56±2 HRC
Blade steel7Cr17MOV stainless steel
HandleRosewood with bamboo-style rings
FinishHand-hammered blade, hand-ground edge
Reviews
Questions and answers
Is this cleaver too heavy for everyday chopping?
w
Wanelo · seller
At 210mm of blade and 3mm of steel, it carries real weight, and that weight does most of the cutting. Let it drop through each stroke instead of forcing it down. Plan on a few sessions to get comfortable with the grip.
Does hand-forged steel rust, and how do I care for it?
w
Wanelo · seller
The blade is listed as 7Cr17MOV stainless steel, which resists rust better than plain carbon steel. Still, dry it right after washing and store it on a knife storage solutions rack rather than in a damp drawer.
Is it safe to put in the dishwasher?
w
Wanelo · seller
We recommend hand washing. Heat and detergent dull the edge and dry out the rosewood handle, so rinse it in warm water and dry it straight away.
How does it compare with a standard stainless chef knife?
w
Wanelo · seller
A thin chef knife is light and suited to fine slicing. This cleaver is 3mm thick and built for chopping through meat and dense vegetables, so one blade covers work that usually takes two knives. Over time, a single solid tool you use every day replaces a drawer of cheap ones.
Can it cut through bone?
w
Wanelo · seller
The 3mm blade is built for heavy prep, including chopping through meat and joints with controlled strokes. Avoid prying or chopping frozen bone, which can chip the edge. Thaw the food first and cut on a sturdy board.
Is it worth the price over a cheaper cleaver?
w
Wanelo · seller
Hand forging and a hand-ground edge take more time than stamping, and the premium steel and rosewood show in how the blade holds up. You get one tool for years of daily prep instead of replacing bargain cleavers every few months. Browse chef knives inexpensive if you want a lighter option.
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