Fook Kee #2 Stainless Steel Wa-Handle Vegetable Chinese Cleaver

Fook Kee #2 Stainless Steel Wa-Handle Vegetable Chinese Cleaver

This Cleaver is a unique offering. The difference is that this handle is made of Olive wood with a rose wood ferrule. Uses 3Cr13 Stainless steel with HRC about 52. A much softer steel and much different knife than we typically carry. This is easier to hone, and features a wa handle which is unique for a Chinese Cleaver. This is not to be used for bone

    Product Specifications:

    • Maker: Fook Kee
    • Steel Type: 3Cr13 Stainless Steel
    • Finish: Sleek and functional
    • Style: Vegetable Chinese Cleaver
    • Blade Length: 192mm
    • Spine Thickness: 8mm at heel
    • Handle: Olive Wood with Rosewood Ferrule
    • Not suitable for cutting through bones

    Care & Maintenance:

    For optimal longevity, hand wash the cleaver with warm water and towel dry. Regular honing is recommended to maintain the blade's sharpness. Avoid using the cleaver on bones or frozen foods to preserve its edge integrity.

    Fook Kee #2 Stainless Steel Wa-Handle Vegetable Chinese Cleaver

    Sale price

    Regular price $79.00
    ( / )
    Fook Kee #2 Stainless Steel Wa-Handle Vegetable Chinese Cleaver

    Fook Kee #2 Stainless Steel Wa-Handle Vegetable Chinese Cleaver

    This Cleaver is a unique offering. The difference is that this handle is made of Olive wood with a rose wood ferrule. Uses 3Cr13 Stainless steel with HRC about 52. A much softer steel and much different knife than we typically carry. This is easier to hone, and features a wa handle which is unique for a Chinese Cleaver. This is not to be used for bone

      Product Specifications:

      • Maker: Fook Kee
      • Steel Type: 3Cr13 Stainless Steel
      • Finish: Sleek and functional
      • Style: Vegetable Chinese Cleaver
      • Blade Length: 192mm
      • Spine Thickness: 8mm at heel
      • Handle: Olive Wood with Rosewood Ferrule
      • Not suitable for cutting through bones

      Care & Maintenance:

      For optimal longevity, hand wash the cleaver with warm water and towel dry. Regular honing is recommended to maintain the blade's sharpness. Avoid using the cleaver on bones or frozen foods to preserve its edge integrity.

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