⭐ Key Features
•FORGED HIGH-CARBON STAINLESS STEEL-This cleaver knife has a forged high-carbon stainless steel blade with a plain edge and a broad face. The shape gives you a dedicated chopping knife for dividing thick cuts of pork or poultry into pieces for stews, braises, and barbecue. At a home or restaurant prep station, use the full length of the 7-inch blade when a larger piece takes up more room on the board, then set the portions aside for seasoning, marinating, or packing for later.
•FULL-TANG CONSTRUCTION AND A CONTOURED HANDLE-The full-tang blade extends into a contoured red Pakkawood handle, giving this kitchen knife a rounded grip for guiding each cut. You can feel the shape as you reposition the blade between pieces, whether you're separating chicken legs at the joint or dividing a thick piece of pork into smaller portions. The handle's contour is especially useful to consider if your prep usually involves several batches or you switch between knives during a shift.
•BONE-IN CHICKEN AND LIGHT BONE WORK-Reach for this 7-inch meat cleaver knife when you're breaking down a whole chicken for dinner or portioning bone-in pieces for the grill. The wide, forged blade is made for chopping meat, working through cartilage, and handling light bone work. Use your chef knife for trimming and slicing, then switch to this cleaver for the heavier cuts. When a rack of pork ribs is on the menu, cut between the bones to divide it into portions for cooking or serving.
•WHOLE-CHICKEN PREP FOR FAMILY MEALS AND RESTAURANT BATCHES-Keep this cleaver knife at the board when a whole chicken needs to become dinner portions. Separate the legs and wings at the joints, then divide the remaining pieces for roasting, or grilling. This chopping knife fits the same routine when you're working through several birds for a restaurant menu. The broad blade gives you room to line up each cut, and the 7-inch edge is long enough to work across larger pieces during your prep.
•A 13-OUNCE KNIFE YOU CAN SIZE UP BEFORE BUYING-At 13 ounces and 11.96 inches overall, this butcher knife gives you two concrete measurements to compare with the knives you already own. The wide blade puts weight behind downward chops when you're portioning chicken or pork on a cutting board. If you normally use a chef knife for most of your prep, those measurements help you decide how the extra heft fits the way you lift, guide, and reset the blade through a batch of meat for dinner
•THICK CUTS AND REPEATABLE PORTIONS-Use this butcher knife for meat cutting when a recipe starts with thick pieces of boneless pork or chicken. The straight edge of this chopping knife suits the downward cuts you make when dividing larger pieces for kebabs, stew, or freezer meals. Start with the serving size you need, then portion the rest of the batch so it's easier to divide among trays or containers. Keep your chef knife handy for finer trimming or slicing once the portions are ready.
•BACKYARD BARBECUE FROM PREP TO SERVING-Set this meat cleaver knife on a stable cutting board at your backyard prep station when chicken, pork, and ribs are on the menu. Portion chicken before it goes into the marinade, cut boneless pork into pieces for skewers, and separate the rib rack between the bones when it's time to serve. This kitchen knife gives you a dedicated tool for those jobs, from getting meat ready for the grill to dividing a rack into individual servings for guests.
•A WIDE BLADE FOR SLAW, MELON, AND MARINADES-The broad rectangular profile of a Chinese cleaver gives this kitchen knife uses beyond portioning meat. Quarter cabbage for slaw, cut a melon into sections, or use the flat side to crush garlic or ginger for a marinade. The wide blade face also gives you room to gather chopped ingredients from the board and move them into a bowl. It's a handy shape when you're prepping both the main dish and sides for a family dinner or a backyard cookout.
•A DEDICATED BLADE FOR DOWNWARD CHOPPING-A chef knife can handle fine slicing and trimming while this meat cleaver takes on the downward chops that come up with thicker cuts and bone-in poultry. Its plain edge and wide face make this chopping knife a practical addition when you regularly buy whole chickens or portion larger cuts of meat. Use the broad blade to line up your next cut at the board, then switch back to a narrower blade when the recipe calls for thin slices or detailed prep.
•HAND-WASH CARE AND CONVENIENT HANGING STORAGE-Hand wash this kitchen knife after use and dry the blade and handle before putting it away. The hanging hole gives you another storage option if your prep area has a suitable hook. That simple care routine fits whether the cleaver comes out for weekend barbecue or stays in regular rotation for chicken and pork prep. At just under 12 inches overall, it's easy to check the dimensions against the space you have at your knife station before you buy.
🛠️ Specifications
• Brand : KEEMAKE
• Color : Reddish Brown
• Material : High Carbon Stainless Steel
• Unit : 1 Count
• Included components : cleaver knife meat cleaver butcher knife, chinese cleaver chinese chef knife, japanese knife meat cleaver knife chef knife, chinese knife clever knife, meat knife cuchillos para carne
• Item highlights : Heavy Duty Chopping Knife with Ergonomic Handle High Carbon Steel Chinese Cleaver for Meat Cutting Vegetable Slicing
• Number of items : 1
• Size : 7.3"
• Style : Cleaver Knife 7 inch
• Type : KITCHEN_KNIFE
• Package dimensions : H: 1.3 / L: 13.7 / W: 4.7 (Weight: 1.15)
