The Chinese Cleaver Knife is a rectangular-bladed, all-purpose kitchen knife used in China and other Asian countries to prepare different types of meat, fish, and vegetables.
The popularity of this kitchen knife has spread as well as the Asian cuisines. They look like Western cleavers , but Chinese chef’s knives are usually thin-bladed and designed for chopping, slicing, dicing, and mincing vegetables, fish, and boneless meats.
Suitable: Chopping, slicing and dicing vegetables, fish and meat without bone
Feature:
~ Kai: The #1 Cutlery Brand in Japan
~ Superior Cutting Performance
~ SEKI-MANJU – Japan Design & Quality by KAI Corporation
~ Blades are made of high carbon stainless steel, finely sharpened to perfection for a superior cutting performance.
~ Blades & Handle are seamlessly Bonded: Smooth Contours Prevent Any Germs or Bacteria Growth
~ The Anti-Slip brushed handles are ergonomically shaped, offering a comfortable grip even for long use.
**Not designed for breaking bones.**
The popularity of this kitchen knife has spread as well as the Asian cuisines. They look like Western cleavers , but Chinese chef’s knives are usually thin-bladed and designed for chopping, slicing, dicing, and mincing vegetables, fish, and boneless meats.
Suitable: Chopping, slicing and dicing vegetables, fish and meat without bone
Feature:
~ Kai: The #1 Cutlery Brand in Japan
~ Superior Cutting Performance
~ SEKI-MANJU – Japan Design & Quality by KAI Corporation
~ Blades are made of high carbon stainless steel, finely sharpened to perfection for a superior cutting performance.
~ Blades & Handle are seamlessly Bonded: Smooth Contours Prevent Any Germs or Bacteria Growth
~ The Anti-Slip brushed handles are ergonomically shaped, offering a comfortable grip even for long use.
**Not designed for breaking bones.**
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