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A large Japanese cleaver to cut through bones and tough cuts of meat. Part of the extensive Kai Shun Classic range, which we consider the best of the best for its high-quality stainless steel blade and comfortable handle. —DETAILS— Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife.?The blade is made from?AUS8A steel (no damask). The tarnish-proof pakkawood handle is symmetrical and suitable for both left- and right-handed cooks. This 16cm cleaver is suitable for breaking bones and cutting through tough cuts of meat.? Read our Japanese knife care guide?here. —BENEFITS— ��Much lighter to hold than the standard meat cleaver.��