Asian Chef Cleaver – Knife Gift Set

Description

*Best Kept Secret* Unbeatable value and quality* Chinese Southern Belle Recommended* We used these in our family restaurants and in our homes for decades!

FOODIE-HOME CHEF-FRIENDLY. KITCHEN TOUGH.

PROPRIETARY HIGH-CARBON, HIGH-ALLOY STAINLESS STEEL

INDIVIDUALLY GROUND AND HONED EDGE

SHARP, RIGHT OUT OF THE BOX

NATURAL HARDWOOD HANDLE

EASY TO RE-SHARPEN

LIFETIME WARRANTY

MADE IN THE USA

Bonus items: Mini sauce sampler, Eco-friendly designer bamboo chopsticks

*Local Atlanta pickup available, contact us for information

LEAVE IT TO CLEAVER

At our house, dinner meant family recipes cooked with fresh, local ingredients. My mom always boasted that she could make a 10-course meal with only a wok, a pair of chopsticks, and her favorite cleaver which has seen our family through four decades of dinners. She did everything with a cleaver–slice, dice, shred, chop, bang, even scoop!

After a full day as an elementary school teacher, Mom whipped up fast, healthy “Country Asian” meals for a family of five, like Pepper Steak and Rice-a-Roni and Five-Spice Home Fries. This Asian chef’s knife has my mom’s stamp of approval and stood up to the test in restaurant kitchens. It may be the first cleaver you’ve ever owned, but likely the only one you need to buy (unless you get more for gifts!)

Traditionally, Asian-style cleavers were used for butchering whole animals–bones, gristle, and all. They were big and heavy and shaped like an ax. Modern versions of cleavers (sometimes referred to as Asian chef knives) are more versatile and refined. They are generally lighter in weight with a thinner blade and are designed for cutting boneless meat and vegetables. Perfect and practical for most home-chefs and everyday use, from chicken fingers to vegetable stir fry! (If you’re a hardcore cook who works with whole animal and bone-in cuts, use a heavier traditional cleaver with a blade that’s geared for chopping through bone and gristle.) Most cleavers are made in China, Korea, Japan or Germany.

I own and have tested a dozen cleavers and Asian chef knives. My favorite one is the type we used in our family restaurant. My mom’s had hers for 25+ years. The wood handle fits in my smaller hand and the blade size is just right for me: big enough to be a real cleaver, but not so top-heavy for a smaller person. And it’s made in the USA. I don’t use it to hack a whole chicken or chop bones, but it does about everything else.

Speak softly, eat good food…and carry a big knife!