Collection: Cleaver
The cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under hard use.
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Shinwa Bloodwood Koudai Cleaver Knife
- Regular price
- $22.00
- Regular price
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- Sale price
- $22.00
- Unit price
- per
- Availability
- Sold out
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Shinwa Nami Cleaver Knife With Sheath
- Regular price
- $49.00
- Regular price
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$69.00 - Sale price
- $49.00
- Unit price
- per
- Availability
- Sold out
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Shinwa Ryori Cleaver Knife With Sheath
- Regular price
- $59.00
- Regular price
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- Sale price
- $59.00
- Unit price
- per
- Availability
- Sold out