This is a professional Chef cleaver. It has an optimum weight for working with solid food. The sharpening angle - 40°, enables the finishing grind to remain for a long time, while the blade stays very sharp. The cleaver can be hung on a hook through the hole made in the blade.
The special ergonomic geometry of the cleaver, the optimum balance of the blade and the handle – these factors greatly facilitate work. It’s made from practical Japanese molybdenum-vanadium impregnated stainless steel AUS 8 specifically for knives. Its ergonomic G-10 handle doesn’t swell, doesn’t change color, and nicely fits in your hand.
Blade hardness: 59 HRC
Blade length (mm): 180
Blade material: AUS-8 (Japan)
Blade type: Cleaver
Handle material: G10
Number of layers: 1
Overall length (mm): 310
Weight (g): 356
* Local delivery takes about 2 weeks after purchase. Kindly purchase only if comfortable with it. SAMURA Knives are available at CAESARS Plaza Singapura for viewing.
About SAMURA - A symbiosis of Japanese knife tradition and European reliability
The first product lines started in 2003 with the Japanese companies MAC and Mcusta.
The first line of ceramic knives were released in 2008 and SAMURA has been making its knives at production sites in four countries since 2010. Currently producing 18 knife lines and a huge number of kitchen accessories with at least creation of three new lines yearly.
Japanese philosophy and traditions run deep in SAMURA. SAMURA is absolutely sure that a Japanese knife cuts better than a European one. Japanese knives remain sharper and retain their edges longer but the weakness of many authentic Japanese knives are being too fragile and excessively hard. However,they require special care and can easily be damaged.They rust quickly, too, as they are made of high carbon steel.
SAMURA did away with these shortcomings and keeping only the main thing — Japanese cutting performance. 4 years of experiments created SAMURA — a symbiosis of Japanese knife tradition and European reliability.
SAMURA knives are made from the best Japanese and Swedish steel, hardened to 58 - 61 HRC. The blades have a Japanese shape and fine taper from the spine, which gives them their fantastic cutting performance.
Sharpened at an angle of 17 degrees which is more than on normal Japanese knives, but less than on European knives.The best modern materials are used for the handle: Micarta, G10, stabilised wood, plastic with a soft-touch coating, Kraton, and composites. The production process is 90% manual labour and all SAMURA knives are sharpened by hand on whetstones.
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