Takayuki Inox Cleaver 210mm
Takayuki Inox Cleaver 210mm
Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a fav.
Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a favorite with many chefs both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world and for good reason. The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs a true 210mm while the height is a well-proportioned 95mm. It is a thin blade at 2.4mm at the heel and weighs in at about 430g. The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum style steel which will take a very sharp edge while being easy to sharpen and maintain. The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade this results in a knife that is an easy to care for workhorse. Add in the very keen price point and you have a cleaver for all users and uses. Edge Length: 210 mm Blade Height: 95 mm Spine Thickness: 2.5 mm Weight: 15.1ounces or 430g
Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a
Takayuki Inox Cleaver 210mm
These Hon-kasumi knives represent some of the best single bevel craftsmanship available from Sakai. Hon-deba like these are thicker, heavier and taller than other variants which is beneficial when butchery larger fish with sturdier bones. Additional Info. Please be aware that these knife handles are made using water buffalo horn which is a natural material.
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Inox is a generic term for stainless steel containing a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it
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[Features] This series features INOX Stainless steel. [Specifications] Brand NEW Made in JAPAN Brand: Sakai Takayuki Knife Type : Gyuto Blade Length
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Sakai Takayuki Inox The Inox line from Sakai Takayuki is made from a medium hardness, stainless steel, which has excellent edge retention and is very easy to resharpen. This cleaver is a heavy knife and works well for general purpose tasks as well as butchery.
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