Cleaver 30 cm with white wooden handle
- Shipping time: on stock (3-5 days)
- Product no.: x-150
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Product description (please clic here for detailed product description):
Cleaver with white wooden handle
Japanese knivf with a magnific white handle in magnolia wood. The cleaver has a very sharp blade and is to be used to cut vegetables and cleave herbs. This japanese knife is traditionally hand-forged. This beautiful and most useful japanese cooking knive is called cleaver knife for its special blade is whet from one side only and it is to be used to cut vegetables and to cleave herbs. It's just the knife to be used for cutting thin slices of vegetables, to make very fine slices, to cut sushi or aromatic herbs.
The handle of this magnific japanese cooking knife is made of elegant magnolia wood. The blade is hand-forged steel with a special treatment that makes the blade very restistent agains corrosion (rust).
Specifications of the japanese cleaver with white wooden handle:
- Cleaver with white wooden handle
- Perfect for cutting vegetables and aromatic herbs
- Hand-forged blade in high-quality steel
- Highly resistant against corrosion (rustfree)
- Very sharp due to its special cutting angle of 45.5°
- Handle and blade are perfectly balanced
- Perfect quality / price relation ship due to direct import from Japan
- Comes in an attractive gift box
| Blade length | 15 cm | |
| Blade thickness | 4 mm | |
| Total length | 30 cm | |
| Weight | 190 g | |
| Origin | Japon | |
Material of our japanese cooking knives
European knives are rustfree, but they never reach the same hardness and sharpness of the japanese cooking knives and get therefore quite quickly blunt. Due to the soft alloy, the cutting angle is about 76°. Traditional japanese cooking knives are very sharp thanks to their cutting angle of just 45.5°, but they rust and are therefore not easy to clean and to handle. It is even possible that little pieces of the blade may quarry out.
Our japanese cooking knives combine the advantages of both fabrication method: With a hardness of 58° rockwell the blades match with traditional japanese cooking knives, but thanks to the high part of chrome they do not rust. Furthermore, this special alloy makes the blade scratch resistant, long live and easy cleaning.
The knives are ergonomic, e.g. the shape of both blade and handle and the well balanced weight of handle and blade impede a fatigue of the wrist even when it is used for hours and hours.
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