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Forged Stainless Steel Cleaver · 8" (20 cm)
A forged stainless steel cleaver with a wide, tall blade for straight chops and for scooping prep off the board.
$47.99
- Wide blade for chopping and scooping
- Forged stainless steel, wood handle
- Weight that does the chopping for you
Delivered by October 20
Forged Stainless Steel Cleaver · 8" (20 cm)
$47.99
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Overview
A rocking chef knife is the wrong tool for heavy chop-and-scoop work. This forged stainless steel cleaver has a wide 8" (20 cm) blade, about 4" (10 cm) tall, for straight chops through dense produce, and then you can scoop the whole board into the pan.
Let the weight of the blade land and do the work, and use straight up-and-down strokes instead of slicing. It takes on cabbage, squash and soft joints, but dense beef bones call for a saw.
The wood handle brings the overall length to about 12" (30 cm). Hand-wash and dry the cleaver right after use, and cut on a wood or plastic board, never glass.
- Material
- Forged stainless steel Blade length: About 8" (20 cm) Blade height: About 4" (10 cm) Overall length: About 12" (30 cm) Handle: Wood Care: Hand-wash only Sold as: 1 cleaver
Chosen for practical daily use, restrained finish, and a clear role in the kitchen.
- 1 × Forged stainless cleaver
- Material
- Forged stainless steel Blade length: About 8" (20 cm) Blade height: About 4" (10 cm) Overall length: About 12" (30 cm) Handle: Wood Care: Hand-wash only Sold as: 1 cleaver
Chosen for practical daily use, restrained finish, and a clear role in the kitchen.
- 1 × Forged stainless cleaver
Wudy Kitchen
Chosen for prep work where balance, grip, and repeatable motion matter more than decoration.
Wudy Kitchen
Hand-wash, dry, and store with intention so the piece stays ready for tomorrow’s prep.
Questions about this piece
Care, use, and what to expect — answered plainly.
It handles soft joints and heavy produce. Dense beef bones need a saw or a dedicated butcher tool, since forcing them can chip the edge.
Use straight up-and-down chops instead. Rocking feels awkward on a wide cleaver and can slip.
Use a whetstone to restore the edge and a honing steel or ceramic rod between sessions, keeping a consistent angle.
No. Hand-wash and dry it right away to protect the edge and the wood handle.
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