EXTREMELY WELL BALANCED FOR REDUCED HAND FATIGUE. A TRUE PROFESSIONAL GRADE PIECE FOUND IN NYC RESTAURANT DISTRICT BOWERY STREET $49.99. 

ACT NOW TO OWN A CLEAVER TO CHERISH IN YOUR KITCHEN FOREVER. AT CLEARANCE PRICE FROM SHELLPO TOOLS. NO ONE CAN BRING IT TO YOU AT THIS PRICE AND WITH FREE SHIPPING INCLUDED.

INTERNATIONAL SHIPPING ONLY $18.95. WILL SHIP ANYWHERE BUT CUSTOMER IS RESPONSIBLE FOR ANY IMPORT OR CUSTOMS DUTIES.

Product : Professional 8" Cleaver Knife

Condition : New (Knives might have some tape markings or fingerprints from handling and storage)

Knife Size : 15" Appx

Blade Size : 8"

Type : Cleaver Knife -

A knife with a wide rigid blade that is approximately 8 inches in length and tapers to a sharp cutting edge. This tool is used to chop, shred, pound, or crush food ingredients and materials. The blade of the cleaver is thick, somewhat heavy and well balanced with a beveled cutting edge. The beveled blade allows for ease of chopping through vegetables or hard materials, such as bones. The flat blunt side of the blade can be used to pulverize meat. If the handle is flat on the end it may be used to crush seeds, garlic or other similar ingredients. A hole is typically provided on the top end of the blade to allow for ease of hanging this tool when storing.

This cleaver is an extremely useful kitchen tool for splitting poultry, disjointing meat, and cutting

 through rib bones with utmost efficiency. Also great for splitting lobster or crab. 

 The blade is 3/4

 tang. The anatomical handle feel comfortable

 and safe while handling. The weight is ideal, balancing the knife movement and allowing perfect

 swinging when cutting. Wood handle.

Cleaver weighs approximately 1.3 pounds.

Material : Stainless steel is an alloy of iron, approximately 10–15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Typical stainless steel knives are made out of 420 stainless, a high-chromium, low-end stainless steel alloy often used in flatware. Most consumer grades of low-carbon stainless are considerably softer than carbon steel and more expensive grades of stainless, and must be more frequently sharpened though most are highly resistant to corrosion. The thin, flexible, shiny blades common in cheap kitchen knives are typically made of low-carbon, inexpensive stainless alloys. They are difficult to sharpen, so they are often made with serrations, which slows dulling and enables them to cut adequately when they do become dull.

5 Star Rating

If for any reason you are not happy with your purchase, let us know and we will either exchange

or refund the purchase price.Thanks for looking and bidding and remember we always do combined shipping. Buy more to save more. For an accurate shipping quote on multiple items please purchase and wait for an invoice. For fragile items our shipping charges include insurance, bubble wrap, or any other supplies as needed to insure your item arrives safely and in one piece for your enjoyment.

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