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Description
This high carbon steel butcher knife / cleaver is perfect for slicing fish, meats and vegetables.
Blade Material:
Hand forged from High Carbon Steel (5cr15).
Handle Material:
Natural wood handle.
Packaging:
Leather sheath.
Origin:
Made in China.
Specifications:
| Thickness | 3.0 mm |
| Blade length | 16.5 cm |
| Total length | 29.0 cm |
| Blade Height | 10.5 cm |
| Weight | 460 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, even stainless 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.
• Suitable for 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, 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.