Yoshihiro High Carbon White Steel #2 Meat Cleaver Multipurpose

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. Although less versatile, this meat cleaver is much heavier and thicker than a standard Chinese Cle.

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. Although less versatile, this meat cleaver is much heavier and thicker than a standard Chinese Cleaver in order to help chop through bones and joints that a Chinese Vegetable Cleaver would struggle with. Weight:~20.0oz

Our Yoshihiro High Carbon White Steel #2 Meat 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. This cleaver is also complimented with a premium Western style Rosewood handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. Traditionally, a meat cleaver is an powerhouse butchers knife and excels at chopping through bones and joints with its heft. Although cleavers have a reputation as crude tools for butchery, this hefty and razor-sharp cleaver is perfectly suited for preparing fresh produce to separating whole chickens. Even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

The blade also has a hole that functions as a way to hang the cleaver while in storage.

Cai Dao! Do you recognize any and what's your favorite Chinese chef's knife? : r/chefknives

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