Serbian Cleaver Knife, Hand Forged Boning Knife, Butcher's Beef knife
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Its appearance may be a bit rough, but it is a tough guy.
The hand-forged Serbian cleaver knife is your good choice. Why?
- Multi-purpose Serbian cleaver knife: Crafted out of high-carbon German Steel, 5crv. HRC reach 58±2. It's so easy to cut through most things like fruits, vegetables, meat, fish, rib, lamb chops, etc. The front 3 / 4 is used for slicing and shredding, and the back 1 / 4 is used for chopping bones like chicken, duck, pork bone and etc.
- Stylish Ebony Wood Handle: Reinforced with copper ring, no worry for deform, non-slip. The hand-forged Serbian cleaver integrated with a robust bolster for easy control and effortlessly cutting.
- Hold Sharp Edge for A Long Time: Made by high-carbon stainless steel, going through the forged process to make this Serbian cleaver knife can stay sharp for a long time. Exceptional Anti-Rust and Anti-Corrosion.
If you tired of changing different knives for different cutting tasks in your kitchen, try this Serbian cleaver knife, it could be a chef knife and meat cleaver and chopping boning knife at the same time.
Serbian Cleaver Knife Dimension
- Blade length: 7.7" (19.5cm)
- Total length: 12" (31cm)
- Blade thickness: 3.5mm
- Net Weight: 1.15lbs (520g)
Use and Maintenance
- Dry it with a soft cloth after use, and put it in a ventilated place.
- If you do not use it for a long time, please apply a layer of edible oil(Olive oil is ok) to the blade.
- Do not put the tableware near an open flame or soak it in water for a long time. Or in corrosive liquids.
100% SATISFACTION GUARANTEE
Every Letcase cleaver knife is backed by superior quality assurance for confident purchase. We wish our customer to be 100% happy. Try it risk free. We know you'll love it!
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FAQ section
Looking for more info?
How should I maintain my kitchen knives?
Proper maintenance includes regular honing with a honing steel, hand washing and drying immediately after use, storing them in a knife block or magnetic strip to prevent dulling, and occasional sharpening.
How often should I sharpen my kitchen knives?
The frequency of sharpening depends on how often you use your knives and the type of cutting board you use. As a general guideline, knives should be sharpened every 6-12 months with regular honing in between.
Is this kitchen knife dishwasher safe?
Hand washing is recommended, dishwasher might shorten their lifespan and cutting-edge retention.
Do the blade run through the handle?
Yes, our knife blade extends fully through the handle both in length.
What are the advantages of using high-carbon stainless steel for kitchen knives?
High-carbon stainless steel combines the durability and stain resistance of stainless steel with the superior edge retention and sharpness of high-carbon steel, making it an ideal material for kitchen knives.
What are the benefits of using a knife block or magnetic strip for knife storage?
Knife blocks and magnetic strips keep knives organized and easily accessible while protecting their edges from damage caused by contact with other utensils or surfaces.