Japanese SK-4 High Carbon Cleaver 220mm
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Knife Style: Cleaver
Steel Type: Carbon Steel
Blade Material: SK-4 (Mono)
Blade Finish: Migaki
Blade Hardness: 61HRC
Blade Length: 220mm
Heel Height: 90mm
Spine Thickness: 2.5mm
Handmade in Seki city, Japan, this traditional cleaver had a full-tang making it wear resistant and robust for heavy duty tasks. It weights a grand total of 400 grams and has a thick 2.5mm spine.
Cleavers are primarily used for cutting through thin or soft bones and sinew. With a chicken, for example, it can be used to chop through the thin bones or to separate ribs. Cleavers can also be used in preparation of hard vegetables and other foods, such as squash, where a thin slicing blade runs the risk of shattering.