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The High Carbon Stainless Steel Mutton Chop Knife processes dense bone and meat with a 58 HRC rectangular blade. High carbon content prevents edge deformation during heavy-duty butchery. The 2.8 mm thickness maintains structural integrity under repeated impact.
Key Features
- High Carbon Steel: Hardness rating of 58 HRC with 0.6-1.5% carbon. Resists edge chipping during heavy mutton chopping.
- Full Tang Build: Single piece of steel extends through the entire handle. Handle won't snap under high pressure.
- 12-15° Edge Angle: Factory sharpened to a tight double bevel angle. Slices through muscle fibers with minimal force.
- 2.8 mm Thickness: Heavy-duty rectangular blade with a 2.8 mm gauge. Blade weight assists in bone-breaking strikes.
- Ergonomic Grip: Contoured handle designed for manual butchery tasks. Prevents hand fatigue despite high humidity.
Frequently Asked Questions
Is high carbon stainless steel good for meat cleavers?
High carbon steel reaches a 58 HRC hardness for better edge retention. It withstands the impact of bone chopping without dulling quickly.
How to sharpen a mutton chop knife?
Use a whetstone at a 12-15 degree angle to match the factory edge. Regular honing keeps the 2.8 mm blade aligned for cleaner cuts.
