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Description
This stainless steel cleaver / chopper is perfect for slicing fish, meats and vegetables and general chopping needs. It is not recommended for large bones or frozen foods.
Blade Material:
Stainless Steel 40Cr13
Handle Material:
Pakka wood
Packaging:
Gift box.
Origin:
Made in China.
Specifications:
|
Thickness |
2.3 mm |
|
Blade length |
20.0 cm |
|
Total length |
32.0 cm |
|
Blade Height |
8.2 cm |
|
Weight |
310 g |
|
Hardness |
58±2HRC |
Care and Use Instructions
- Suitable for use on fish, meats and vegetables. It is not recommended for large bones or frozen foods.
- 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.
- 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.
- We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
Shipping
This items includes free shipping within Australia. Upgrade to Express Post for $6.95.
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.