Handmade Butcher Serbian Chef Knife - Full Tang Steel Cleaver

Have you ever wondered how famous restaurants are able to effortlessly chop meat away from the bones?

Hand-forged and hardened the process involves quenching tempering and hammering, The quenching splash temperature is 780 degrees and the tempering is 180 degrees - 200 degrees, the finished result produces a knife that has a life span of anything from 15-20 years.

• A high carbon steel blade Gives a long-lasting sharp knife.

• The high heat quenching technique increases the durability and wear of the knife. 

• Ideal for delicate vegetable work or heavy chopping.

Serves as a multipurpose knife by letting you cut from veggies to the meat to everything!

This is the last knife you’re ever going to need – Don’t take our words. Experience it yourself.

KEY FEATURES

• Minimal Wrist Fatigue & Incredible Control: With the wood & steel shank the knife provides anyone with great control over chopping

• Easily Separates Meat Away: The carbon blade which is thoroughly tested with ancient techniques is sharp enough to throw away any bone from meat.

• Handmade & Forged in 20 years: Made up of high carbon steel the knife provides toughness and resistance. 

• This knife has proven its ability to withstand the rigours of tough restaurant use.

• The knives are sharpened manually by workers with more than 30 years of experience by using natural knife grinders mined from Mount Emei.

SPECIFICATIONS

• Blade length: 16.5 cm
• Blade width: 10.5 cm (The widest point)
• Blade thickness: 5 mm
• Net weight: 440 g
• Material: Handmade Forged High-carbon Clad Steel.
• Handle: Full Tang integrated steel shank rivet fixing G10 Handle