Cleaver Knives
Chinese cleavers have a thicker blade and are more durable for use when chopping or breaking apart meat and bones.
Ideal for: Slicing, disjointing.
Useful on food types: Breaking down whole fish, meat and poultry where a heavy blade is useful.
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Testimonials
Setsuko, Owner, Modern Japanese Restaurant, SeattleI have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use. Repetitive cutting motions are easy and do not tire your hand out.