Satake Satoru

A Chinese cleaver, which is used every day in Asian cuisine for cutting various products and serves as a chef's knife. It has a solid but relatively thin blade, so it should not be used to chop bones or frozen food. A wide, sharp knife is an excellent tool for tasks such as dicing vegetables, portioning poultry, chopping raw meat or crushing garlic or ginger.

Blade - molybdenum-vanadium steel Handle - Bakelite filled with wood flour Hardness - 56 -58 HRCD Total length - 30.5 cm Blade length - 18 cm Blade width - 9.5 cm Blade thickness - approx. 2.1 mm Sharpening method - double-sided symmetrical grinding Weight - approx. 260 g