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Under the weight of 0.7-1.3 kg, the Forged Stainless Steel Meat Cleaver & Bone Chopper splits poultry or thick bones. High-carbon steel with 56-58 HRC hardness maintains edge retention during heavy impacts. Full tang wood handles withstand high humidity and kitchen grime.
Key Features
- Hand-Forged Construction: Hammered finish with 56-58 HRC blade hardness. Resists chipping during heavy meat preparation.
- Bone Splitting Capability: Blade thickness ranges from 5 mm to 8 mm. Cuts through thick joints without blade flex.
- Full Tang Wood Handle: Non-slip wooden grip riveted to the steel. Prevents handle separation during intense chopping.
- Acute Edge Geometry: 15° per side factory edge on stainless steel. Slices meat fibers cleanly after bone breaks.
Frequently Asked Questions
Can this cleaver cut through frozen meat?
The 0.7-1.3 kg mass provides necessary inertia for frozen proteins. A 5-8 mm spine prevents snapping in cold temperatures.
How to sharpen a forged meat cleaver?
Use a whetstone at a 15-degree angle to match the factory profile. The 56-58 HRC steel requires a coarse grit for initial sharpening.
