870A - Kom-Kom 7" cleaver with a special blade and a hardwood handle.
This is a seven inch cleaver knife with a "special blade". This refers to the multiple scalloped grind (see illustration for details). This minimises ingredients sticking to the blade as they are being cut.
Cleaver knives, often referred to as a "Chinese Cleavers" or a "Choppers", are large rectangular bladed knives, typically with a fairly thin but razor sharp blade. They are perfectly suited for slicing, dicing and mincing fruit, vegetables, and boneless meat. While they appear to be similar to a meat cleaver, a meat cleaver always has very thick blade and is used in butchery to cut through bones and joints. This knife has a 3mm spine and so it one of the heaviest cleavers available from Kiwi & Kom-Kom.
A cleaver knife can be used with boneless meat and they are also perfect for preparing vegetables, and herbs; The flat blade is great for crushing garlic. The wide blade also makes them a convenient tool to use when transferring ingredients from the cutting board to the wok or other cooking pot.
The blade is made from Japanese high carbon martensitic stainless steel (SUS420J2) which has been hardened and tempered for optimal sharpness. This knife has a razor sharp cutting edge and it has a high quality hardwood handle which is secured with brass rivets.
As the handle wood is untreated, it will benefit from the occasional application of a food grade oil to maintain the health of the wood, avoiding shrinkage and keeping the handle looking like new. See the "knife care" tab for more details.
Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.
Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.
This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.
If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.
Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .
Keep in a safe location away from children.
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