Handmade Butcher Serbian Chef Knife - Full Tang Steel Cleaver
£49.99
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.
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A high carbon steel blade Gives a long-lasting sharp knife.
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The high heat quenching technique increases the durability and wear of the knife.
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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
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Minimal Wrist Fatigue & Incredible Control: With the wood & steel shank the knife provides anyone with great control over chopping
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Easily Separates Meat Away: The carbon blade which is thoroughly tested with ancient techniques is sharp enough to throw away any bone from meat.
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Handmade & Forged in 20 years: Made up of high carbon steel the knife provides toughness and resistance.
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This knife has proven its ability to withstand the rigours of tough restaurant use.
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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