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Tough cleaver knife to chop meat, poultry or fish - from the skin through the bones and carcass - with power and ease
Forged, full-tang blades and double-bolstered handles provide strength and balance
Tempered, ground, and polished for maximum sharpness at a 13° cutting edge angle
Hand wash only. Towel dry immediately.
High-carbon, quality 1.4116 German steel (Rockwell HRC 55 +/-2) for ultimate precision and easy-to-maintain alignment