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.