![Kitchen knife Chinese Cleaver TS-104 210mm [40874]](/_next/image/?url=https%3A%2F%2Fcookking.online%2Fwp-content%2Fuploads%2F2024%2F01%2F4973_1.webp&w=3840&q=75)
Kitchen knife Chinese Cleaver TS-104 210mm [40874]
SKU: 4973
Masahiro kitchen knife, known as a Chinese cleaver. The Asian equivalent of a chef's knife. The wide blade, hardened to 58 HRC, allows for free slicing of any product and direct transfer from the cutting board to a pot or pan.
Description
Kitchen Knife Chinese Cleaver TS-104 210mm [40874]
A Chinese cleaver is a knife that is used daily in Asian cuisine for cutting various products and serves as a chef's knife. This knife has a strong and relatively thin blade, so it should not be used for cutting bones or frozen foods. A Chinese cleaver is a wide, sharp knife and an excellent tool for tasks such as chopping vegetables, portioning poultry, slicing raw meat, or crushing garlic and ginger.
| Steel type: | MBS-26 |
| HRC: | 58-59 |
| Handle material: | pakkawood |
| Sharpening method: | double-sided |
| Dimensions: |  |
| Overall length (A): | 325 mm |
| Blade length (B): | 211 mm |
| Width (C): | 105 mm |
| Thickness (D): | 1.6 mm |
| Weight: | 325 g |
Useful information:
- All Masahiro knives are extremely sharp, so we recommend using them with caution.
- Masahiro knives should not be used for cutting frozen products (except for series designed for this purpose).
- Do not use knives for purposes other than food.
- Use wooden or plastic cutting boards for cutting.
- Do not wash knives in dishwashers, as they damage the cutting edge.
- Wash the knife in warm water with dish soap.
- After washing, wipe the knife dry.
- Store the knife on a magnetic strip or in a special knife block.