Hammer Stahl Cleaver Knife

This cleaver is designed for heavy-duty tasks, including chopping through tough vegetables, crushing garlic or ginger, and deboning meats. Its weight and broad blade provide the necessary force for these demanding kitchen jobs.

The blade features a 20-degree bevel, which is standard for a durable, sharp edge. You can maintain it using a honing steel regularly, and it will eventually require sharpening with a whetstone or professional service to keep the edge performing at its best.

The handle is ergonomically designed with Pakkawood and a quad tang for balance, which helps reduce fatigue during heavy use. While it is a substantial tool, the grip is shaped to be secure and comfortable for a variety of hand sizes.

No, this knife must be hand-washed only. Dishwashers can damage the Pakkawood handle and dull the high-carbon steel edge prematurely.

The quad tang design refers to the way the metal extends through the handle, providing superior balance and structural integrity. This ensures the knife feels stable and controlled in your hand, especially when you are applying force during chopping or deboning.

A Rockwell hardness of 55-57 strikes an ideal balance between edge retention and durability. It is hard enough to hold a sharp edge for a long time, but slightly softer than ultra-hard Japanese steels, making it less prone to chipping when you are working with bones or tough ingredients.