The Shun Classic Meat Cleaver features a big, thick blade suitable for processing larger cuts of bone-in meat or breaking down whole poultry. Use it to separate spare ribs or cut a chicken down to size. Chopping beef for stew is another great use for a cleaver. The back of the blade can be used to tenderize meat as well. A cleaver comes in especially handy for chopping up meat and bones for stock, and works its magic on whole lobster as well.
- Classic collection
- Japanese AUS8A steel for toughness
- Heavy-duty tool for processing meat and bones
- Non-Damascus clad
- D-shaped ebony PakkaWood® handle
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