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Description

A culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available. Peak performance never looked so good to you or your wallet. An exceptional medium-duty cleaver, highly versatile and most suited for fish, less meats, vegetables, fruits, and leafy greens..
Unrivaled Performance: A multi-purpose culinary titan, this Chinese style cleaver is one of the most popular blade types in Asia. A ruthlessly sharp scalpel like edge is hand finished to a mirror polish within a staggering 8-12°degree angle per side using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang for superb robustness and triple riveted for even more resilience..
Full tang and precision forged from a single piece of ice tempered, high-carbon, Japanese AUS-8 steel at 58+ Rockwell hardness, the Phantom Series boasts exceptional sharpness, edge retention, strength and durability. Beautifully engraved, the blade further features a hand polished spine and ergonomic bolster shape for a natural and smooth ‘pinch grip’..
HAND-HAMMERED FINISH (“tsuchime” in Japanese) for a beautiful blade that reduces drag when slicing, preventing food from sticking to the blade..
EASY TO MAINTAIN: 17% chromium corrosion-resistant steel and water-resistant pakkawood handle. No water absorption, no splinters, no bacteria. Backed by a LIFETIME WARRANTY..

Carimee Cleaver Asia Chef`s Kitchen Knives Chinese Chef Hand Hammered Finish 7" The AUS8 HC Steel 7” Chinese cleaver (chukabocho in Japanese) is perfect for breaking down smaller cuts of less meats and poultry as well as slicing, dicing, mincing and chopping tough vegetables (including large heads of cabbage and lettuce) and fruits of all kinds. In Asian kitchens this blade style operates as the ‘chef’s ’ of vegetables, offering surprising versatility, nimbleness and a screamingly sharp edge. The spine of the blade can be used to mince ginger or garlic while the sharp, flat edge provides more contact with the cutting board and exceptional precision. The extra wide blades allows for excellent knuckle clearance and ensures food can be easily scooped up for simple transfer from cutting board to pot or pan. The exquisite hammered tsuchime finish on this blade is not only a beautiful statement in craftsmanship, it also serves the purpose of reducing drag and minimizing stuck on food. A scalpel like edge is hand finished to a staggering 8-12°degree angle per side using the traditional 3-step Honbazuke method - No ordinary cleaver . Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang for superb robustness and triple riveted for even more resilience. Perfect for vegetables, fruits, and less meats. Painstakingly crafted over 60 days using the highest quality materials, the carimee heavy duty ckeaver is both a razor-sharp kitchen powerhouse and artistic statement in premium design and workmanship. Combining ancient Japanese making methods with the latest in breakthrough technologies, the Carimee Cleaver is simply unrivaled in performance, beauty and value. Carimee,Carry Me!

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Butcher Cleaver Heavy Duty Knives Asian Chef's Kitchen Chopper Chinese Chefs - Japanese AUS8 High Carbon Steel - Hand Hammered Finish - Super Wide Blade - 7"

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