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East Japanese Cleaver 20 cm P12101
CODE 12101
A 20 cm Japanese-style cleaver with a wide stainless steel body and high sharpness, designed for precise chopping and slicing in kitchens.
Steel Length
200 mm
Width
90 mm
Thickness
3.0 mm
Steel Grade
1.4116 (X50)
Product information
Last updated:
Technical specifications
| Steel Length | 200 mm |
| Width | 90 mm |
| Thickness | 3.0 mm |
| Steel Grade | 1.4116 (X50) |
| Hardness | 56+ HRC |
| Handle Structure | Natural Wood |
| Blade Type | Straight Edge |
| Design | Japanese Type |
| Sharpening Angle | 14-16° |
Product description
The East Japanese Cleaver 20 cm delivers high chopping performance in professional kitchens and food service businesses with its wide steel surface and sharp straight blade. Thanks to its 1.4116 stainless steel quality and 56 HRC hardness, it stays sharp for a long time. The ergonomic natural wooden handle design allows a comfortable grip and balanced use. It is an ideal kitchen tool for quickly slicing vegetables, meat and large ingredients. It is not suitable for breaking bones.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Butcher shopAt the butcher's counter, meat is broken down with these knives, trimmed of sinew and put on the counter.
02Restaurant kitchenIt is preferred for cutting and portioning in restaurants that prepare their own meat in-house.
03Charcoal grill restaurantIn charcoal grill kitchens, kebab meat is prepared with these knives before service.
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