8 Inch High Carbon Stainless Steel Cleaver / Butcher Knife

$89.00 $109.00

Out of stock

This high carbon steel butcher knife / cleaver is perfect for slicing fish, meats and vegetables.  Blade Material: High Carbon 5CR15MOV Steel Handle Material: Ebony wood handle with brass washer Packaging:...

Out of stock

Description

This high carbon steel butcher knife / cleaver is perfect for slicing fish, meats and vegetables. 

Blade Material:

High Carbon 5CR15MOV Steel

Handle Material:

Ebony wood handle with brass washer

Packaging:

Gift box. 

Origin:

Made in China.

Specifications:

 

Thickness

2.9 mm

Blade length

20.3 cm

Total length

32.3 cm

Blade Height

9.8 cm

Weight

394 g

Hardness

58±2HRC

 

Care and Use Instructions

  • Suitable for use on fish, meats and vegetables.
  • Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
  • Hand wash with warm soapy water, rinse clean and dry after each use.
  • Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
  • Avoid prolonged immersion in liquids (water, solvents, etc).
  • Do not clean in the dishwasher.
  • Sharpen using a whetstone or a quality knife sharpener.
  • Store your knife in a dry place (out of the sheath).
  • As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).
  • Given the right conditions, any steel can rust. If you are in a humid climate or coastal region it is important to keep your knife's blade protected with a quality knife oil.

Shipping

This items includes free shipping within Australia. 

 

Shipping to New Zealand is calculated at checkout.

Care Instructions

• Suitable for use on fish, meats and vegetables.

• Do not use on frozen foods or bones.

• Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.

• Hand wash with warm soapy water, rinse clean and dry after each use.

• Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.

• Avoid prolonged immersion in liquids (water, solvents, etc).

• Do not clean in the dishwasher.

• Sharpen using a whetstone or a quality knife sharpener.

• Store your knife in a dry place.

• As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).

• Given the right conditions, carbon steel can rust. If you are in a humid climate or coastal region it is important to keep your knife's blade protected with a quality knife oil.

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