{"product_id":"fook-kee-model-3-stainless-steel-180mm-chinese-cleaver-for-vegetables","title":"Fook Kee Model #3 Stainless Steel 180mm Chinese Cleaver for Vegetables","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Fook Kee Model #3 Stainless Steel 180mm Chinese Cleaver is a tall, nimble vegetable cleaver built for fast prep, clean push cuts, and confident chopping on produce. With a 74mm blade height, this cleaver gives you excellent knuckle clearance and a broad blade face for scooping sliced vegetables, herbs, garlic, onions, cabbage, and aromatics from the board to the pan.\u003c\/p\u003e\n\u003cp\u003eThis version is upgraded with a custom wa handle with buffalo horn accents, giving the knife a more refined feel than a standard production cleaver handle. At 222g, it has enough forward weight to help the knife fall through vegetables without feeling like a heavy bone chopper. The stainless steel blade makes it easier to maintain than reactive carbon steel, making it a practical choice for cooks who want the utility of a Chinese vegetable cleaver with lower maintenance.\u003c\/p\u003e\n\u003cp\u003eThis is a vegetable cleaver, not a butcher cleaver. It is best used for vegetables, boneless proteins, herbs, fruits, and general kitchen prep. Do not use it for cutting through bones, frozen foods, hard squash stems, or other dense materials that can damage a fine kitchen edge.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Fook Kee Model #3 Chinese cleaver good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is a strong choice for home cooks who want one tall, versatile knife for vegetable prep. The broad blade makes it easy to guide food with your knuckles, transfer ingredients, crush garlic, and handle large piles of produce quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this cleaver for meat or vegetables?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This Fook Kee Model #3 is best treated as a vegetable and general prep cleaver. It can handle boneless proteins, but it should not be used as a bone cleaver. For best performance, use it on a knife-friendly cutting board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a stainless Chinese vegetable cleaver?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash and dry the knife after use, avoid the dishwasher, and store it safely. Stainless steel is easier to maintain than carbon steel, but the edge will still benefit from careful cutting technique and occasional maintenance. For edge upkeep, light stropping on the \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e can help keep the knife performing between sharpening sessions.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fook Kee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Model #3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Chinese Vegetable Cleaver\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless steel \/ monosteel style construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 317mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 74mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 1.71mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e 1.71mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 1.71mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWeight:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e 222g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Custom wa handle with buffalo horn accents\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 56\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, herbs, fruits, aromatics, and boneless proteins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot Recommended For:\u003c\/strong\u003e Bones, frozen foods, hard shells, or heavy butchery\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in China \u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Wolf Chen","offers":[{"title":"Default Title","offer_id":52545705050336,"sku":null,"price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/fook-kee-model-3-stainless-steel-chinese-cleaver-180mm-04_58f18a96-fe0a-4ccf-a965-f0dcb5e7d733.jpg?v=1780736610","url":"https:\/\/tokushuknife.com\/products\/fook-kee-model-3-stainless-steel-180mm-chinese-cleaver-for-vegetables","provider":"Tokushu Knife","version":"1.0","type":"link"}