Takayuki Inox Cleaver 210mm

Takayuki Inox Cleaver 210mm

Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a fav.
Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a favorite with many chefs both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world and for good reason. The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs a true 210mm while the height is a well-proportioned 95mm. It is a thin blade at 2.4mm at the heel and weighs in at about 430g. The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum style steel which will take a very sharp edge while being easy to sharpen and maintain. The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade this results in a knife that is an easy to care for workhorse. Add in the very keen price point and you have a cleaver for all users and uses. Edge Length: 210 mm Blade Height: 95 mm Spine Thickness: 2.5 mm Weight: 15.1ounces or 430g

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Takayuki Inox Cleaver 210mm

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Sakai Takayuki Inox The Inox line from Sakai Takayuki is made from a medium hardness, stainless steel, which has excellent edge retention and is very easy to resharpen. This cleaver is a heavy knife and works well for general purpose tasks as well as butchery.

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Sakai TakayukiBehind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.

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These Hon-kasumi knives represent some of the best single bevel craftsmanship available from Sakai. Hon-deba like these are thicker, heavier and taller than other variants which is beneficial when butchery larger fish with sturdier bones. Additional Info. Please be aware that these knife handles are made using water buffalo horn which is a natural material.

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The Cleaver knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

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