The Chinese cleaver is a versatile knife that is a basic tool in Asian cuisine, acting as a chef’s knife. Its wide, sharp blade makes it ideal for precise dicing of vegetables, chopping meat or portioning poultry. Although its construction is solid, it should be remembered that it is not intended for chopping bones or frozen foods. The Chinese cleaver is also great for crushing garlic or ginger, thanks to its wide surface and sharpness. It is an irreplaceable tool for everyday tasks in the kitchen. Useful information:
- All Masahiro knives are extremely sharp, so we recommend using them with due caution.
- Masahiro knives should not be used to cut frozen products (with the exception of the series intended for this).
- Do not use knives for purposes other than food.
- For cutting, use wooden or plastic cutting boards.
- Knives should not be washed in dishwashers, which destroy the cutting edge.
- Wash the knife in warm water with dishwashing liquid.
- After washing, wipe the knife dry.
- Store the knife on a magnetic strip or in a special knife block.
| Steel type: | MBS-26 |
| HRC: | 58-59 |
| Handle material: | pakkawood |
| Sharpening method: | double-sided |
| Dimensions: |  |
| Total length (A): | 310 mm |
| Blade length (B): | 196 mm |
| Width (C): | 97 mm |
| Thickness (D): | 1.6 mm |
| Weight: | 290 g |
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