Nakiyo Heavy-Duty Chinese Cleaver, Rosewood Handle
Nakiyo Heavy-Duty Chinese Cleaver, Rosewood Handle
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A bit lighter than a meat cleaver but larger and heavier than most other knives, the Chinese cleaver or Chinese chef's knife is a no-nonsense tool that is favored throughout much of Asia for its versatility. Its rectangular blade is made for up-and-down chopping and can handle a variety of vegetables and proteins. Our rosewood-handled cleaver features a relatively thick, heavy blade that excels at processing meat, but is still capable of delicate vegetable chopping in skilled hands. It is crafted from tough and easy-to-sharpen X50CrMoV15 German stainless steel with a riveted, full-tang handle.
Specifications
Specifications
Length
180 mm (7.1") blade, 300 mm (11.8") overall
Weight
460 g (16.2 oz)
Blade Material
X50CrMoV15
Edge
Double bevel, 20° per side
Handle Material
Rosewood
Handle Shape
Ergonomic
Warranty
Warranty
All Nakiyo, Tojiro, Sabatier, and SeaCut products sold by Seattle Cutlery are covered by our lifetime warranty against defects in materials and workmanship. If you follow our care and maintenance advice and your knife ever fails during honest use, we will gladly repair or replace it. Our warranty does not cover regular wear and tear or damage due to misuse, but we may still be able to help in some cases.
Returns
Returns
Any item in original, unused condition may be returned within 30 days for any reason. Shipping charges are non-refundable. Read our full refund policy here.
Love the products.
I am a home chef who was telling my kids about an early cooking inspiration, Martin Yan, and the “Yan Can Cook!” segments on local 80’s news in the Bay Area decades ago. We watched some old videos and we’re mesmerized by his cleaver skills, and the versatility of the blade. I am thoroughly satisfied with the Nakiyo cleaver’s performance. Barlely glanced my finger and drew blood. Don’t know why it’s called a vegetable cleaver when it glides through de-steaking a 2.5 inch thick porterhouse, and makes butchering whole chickens so easy. Best technique is Martin Yan’s method to mince garlic! So happy with my purchase.
Great knife
