Key Product Selling Points
- 7” flat blade with a curved edge that tapers to a point.
- High-quality stainless steel construction.
- Ergonomic handle for comfortable and secure grip.
- Ideal for general kitchen tasks, especially slicing through fish.
- Can be sharpened with any good quality steel or sharpener.
Detailed Product Description
The School of Wok Stainless-Steel Japanese Cleaver is a versatile tool designed for a wide range of kitchen tasks, with a particular strength in slicing through fish. Featuring a 7” flat blade with a curved edge that tapers to a point, this cleaver is crafted from high-quality stainless steel, ensuring durability and excellent performance. The ergonomic handle provides a comfortable and secure grip, making it easy to handle even during extended use. Its unique shape and size make it ideal for precise cuts, especially when working with fish. Developed in collaboration with chef Jeremy Pang and his business partner Nev Leaning, this cleaver is part of the School of Wok collection, aimed at helping enthusiasts master the art of Chinese cooking. To maintain its durability and lifespan, it is recommended to hand wash the cleaver and dry it thoroughly before storage.
Direction for Use
Use the cleaver for general kitchen tasks, particularly slicing fish. After use, hand wash with warm water and mild detergent. Rinse thoroughly and dry immediately with a soft cloth to prevent rust and maintain sharpness. Store in a safe place away from children.
Materials
Cleaver: Stainless steel.
Product Warnings
This product is only available for purchase by individuals aged 18 or over. Always handle with care, as the blade is sharp. Keep out of reach of children. Avoid using the cleaver on hard surfaces like bones or frozen foods to prevent damage to the blade.
