|•||Japanese AUS8A high-carbon stainless steel offers strength, hardness, and wear resistance|
|•||Rockwell Hardness: 60-61; hand-sharpened Japanese double-bevel blade angle 16° (each side)|
|•||Double-riveted ebony PakkaWood handle is strong, durable and resists moisture|
|•||Full tang provides strength and balance; hand wash with gentle dish soap|
|•||Handcrafted in Seki, Japan with a limited lifetime warranty|
The Shun Classic Meat Cleaver features a big, thick blade suitable for processing larger cuts of bone-in meat or breaking down whole poultry. Use it to separate spare ribs or cut a chicken down to size and chopping beef for stew. The back of the blade can be used to tenderize meat as well. A cleaver comes in especially handy for chopping up meat and bones for stock, and works its magic on whole lobster as well. The AUS8A high-carbon stainless steel blade offers strength, hardness, and wear resistance. The result is a knife that's sharp, durable, and corrosion resistant, as well as beautiful to hold. Handcrafted in Seki, Japan with a limited lifetime warranty.