Takala Knife

The cleaver knife is ideal for breaking down smaller cuts of boneless meat & poultry also as slicing, dicing & chopping tough vegetables & fruits. In Asian kitchens this sort of blade operates the ‘chef’s knife’ of vegetables, fruits, offering surprising versatility & screamingly sharp edge. The spine of the blade often wants to mince ginger or garlic while a sharp, flat edge provides more contact with the chopping board and precision. the additional wide blades leave excellent clearance and ensure food is often easily scooped up for easy transfer from chopping board . The hammered chimeric finish on this blade isn’t only a gorgeous statement in craftsmanship, but it also serves the aim of reducing drag and minimizing stuck on food. The edge is hand finished to a staggering 8-12°degree angle per side using the normal . Nitrogen cooled for enhanced hardness, flexibility and resistance. Full tang blade for super robustness and therefore the triple riveted for even more resilience. Blade Has Been Given a Super Heat Treatment to urge it’ll Harden. Our Knives are Very Sharp, So Open & Use Them Very Carefully. Once you’ve got a knife in your hand (see photo above for correct grip) you ought to immediately get a way of its fit. It should feel comfortable, sort of a natural extension of your hand. It should inspire confidence, not instill fear. If it feels wrong, move on. If it feels pretty good, start chopping (or mock chopping), noting how you answer the knife’s physical characteristics.


Overall Length:      12 Inches,
Blade Length:         7.5 Inches,
Blade Width:           3.8 Inches,
Handle Length:       4.5 Inches,
Blade Steel:            Carbon Steel,
Handle Material:    Wood,
Amazing art on the Chef knife Solid Built,
Durable, Sharp Edge.

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Almazan Forge

At Almazan Forge, you’ll always find an honest range of different Takala knife to choose from. Each knife we bring back market has been thoughtfully designed & engineered. Blending the right properties into chrome steel will confirm that your knife has the right hardness & strength. Heat-treating or tempering the blade helps the knife to carry its edge longer & make it easier for you to re-sharpen the blade .It’s the heart & soul of the blade & nobody heat treats the way we do.