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Forged Butcher Cleaver Knife for Survival

Forged Butcher Cleaver Knife for Survival

Regular price $20.40 USD
Regular price Sale price $20.40 USD
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SPECIFICATIONS

Brand Name: xituo

Blade Length: 15cm

Blade Material: Carbon Steel Trowel

Sharp Blade: YES

Blade Angle: >60°

Handle Length: 12cm

Origin: Mainland China

Type: Knives

Feature: Eco-Friendly

Feature: Stocked

Model Number: SG211025001

Certification: CE / EU

Certification: CIQ

Certification: EEC

Certification: LFGB

Certification: SGS

Knife Type: Cleaver

Material: Stainless Steel

Name: Cleaver Knife

Blade: High Carbon Steel

Handle: Chicken wing wood handle

Sharpness: Razor Sharp

Good for: Turkey meat Salmon Steak beef Bread Fish Chicken Vegetable Knife

Uses: Vegetables Meat Sushi Fish Cake Cooking Cutlery Tool Set

Customization: DIY logo or name or greetings

Business: Dropshipping, Reseller, Wholesale



Blade material: 5Cr15 high carbon steel
Handle material: Chicken Wing Wood Handle
Length: 26.5cm
Blade length: 16.0cm
Blade thickness: 2.0 mm
Blade width: 9.7 cm
Net weight: 282g
Hardness: 60-61HRC.

Product Usage: Ideal for various tasks including mincing, dicing and slicing vegetables, fruits, fish, meat and other food materials.

Sharp Edge

The blade is made of 5Cr15 high carbon steel, high Rockwell hardness, hand polished edges. Carefully designed tapered stainless steel edges for easy and efficient cutting. Brushed blade design that anti-food sticks to the blade. Mirror blade, sharp and durable, maintain good brightness.

Chicken Wing Wood Handle

carefully selected wood, healthy and environmentally friendly. Ergonomically designed handle, complete tang and perfect balance for ruggedness and complete control.


Please Note:
1. Because the size is manually measured, there will be a little error with the actual product!
2. After using, please wipe the knife clean and put it in a dry place.
3.Keep away from children, since it is very sharp that will hurt people.

Thank you for your support and welcome to learn more about hot products.


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