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Sakai Takayuki Chinese Cleaver Chef's Knife, White-2 Carbon Steel, 410g Blade: 195mm long x 90mm wide (7.7 x 3.5 inches), approximately 2mm thick
Excellent choice for beginners or home cooks looking for a real carbon steel traditional style Chinese chef's knife, as it's quite a bit lighter and a somewhat smaller than some other monsters out there, and so is easier to handle, and more affordable. Remember, this is NOT a meat cleaver. Think of it like a chef's knife. It's what Chinese chefs would traditionally use when we might pick up a chef's knife or a santoku, so it's thin and sharp just like a chef's knife, making it an awesome vegetable chopper... it's great for stir fry prep for example. Made of the excellent Hitachi White-2 carbon steel at Rockwell hardness approx. 60 for superb edge retention, sharpness, and ease of resharpening. Note: this is a carbon steel, so it is NOT stainless and you'll need to care for it by keeping it clean and dry and away from acidic foods. Some staining is normal and part of the charm of a good seasoned carbon steel knife. Yes, it's a bit more work but in return you'll get stunning performance that no stainless steel can yet match. Large cherry-finish wood (I think it's bubinga or some similar hardwood) handle. In beautiful metallic blue gift box.
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