The Cleaver 175 seen from above: a tall rectangular satin stainless blade with a natural linen micarta handle on three brass pins.

Cleaver 175

$94.00
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The Cleaver 175 seen from above: a tall rectangular satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Cleaver 175 seen from above: a tall rectangular satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Cleaver 175 on a thick wooden board beside a butternut squash split lengthwise.
  • The Cleaver 175 seen from above: a tall rectangular satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Cleaver 175 on a thick wooden board beside a butternut squash split lengthwise.
Cleaver 175

Cleaver 175

$94.00

A vegetable cleaver, not a bone cleaver — the distinction matters and we would rather say it here than in a returns email. The tall blade is for going through dense vegetables in one stroke and then scooping the lot up off the board on the flat.

Heavier than it looks at 425 g, and the weight is the point: you let it fall rather than push it. Plain satin stainless with no pattern, linen micarta handle on three brass pins.

Specification

  • Blade length: 175 mm (approx.)
  • Steel: X50CrMoV15 stainless
  • Hardness: 56 HRC
  • Edge: 15 degrees per side
  • Spine thickness: 3.0 mm
  • Weight: 425 g (approx.)
  • Handle: natural linen micarta, three brass pins, full exposed tang

What it is not good at

Bone. It is ground thin at 15 degrees per side like the rest of the range, and a thin edge driven into bone rolls or chips. If you want to split a chicken through the spine you want a heavy cleaver with a thick obtuse edge, and that is not this. It is also clumsy for fine work — no point, no finesse.

Care

Hand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on Care & Sharpening.

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