A 7-inch Chinese kitchen cleaver for vegetables and boneless meat. The tall blade gives comfortable knuckle clearance and a broad surface for moving chopped food from the board. This is a fine-edged kitchen knife, so it should not be used on bone.
A Broad Blade for Board Work
The blade height gives your guiding hand a steady reference through large vegetables. Once the cutting is done, the broad face is useful for transferring food to the pan.
Damascus Steel and Full-Tang Rosewood
The 10Cr15CoMoV cutting core is clad in 67-layer Damascus and hardened to 60±2 HRC after vacuum heat treatment and a deep-freeze cycle. The blade is sharpened to 15° per side. A full tang runs through the rosewood handle and is secured with three rivets.
Specifications
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Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
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Hardness: 60±2 HRC
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Heat Treatment: Vacuum heat treatment and deep freeze
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Edge Angle: 15° per side
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Blade Profile: 7-inch Chinese kitchen cleaver
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Handle: Rosewood with triple-rivet full tang
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Use: Vegetables and boneless meat
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Series: Yi Series (B27)
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Model: B27-DC
Complete Your Set
Pair it with the 8.5-inch Chef Knife - Yi Series (B27) and the 7-inch Santoku Knife - Yi Series (B27) for a matched Yi Series line-up.
