KYOKU Samurai Series Knives

For an all-purpose cutting utensil, nothing beats a Chinese cleaver.
Every part of the knife is put to use, and it is quite versatile when it comes to cutting, slicing and chopping.
The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat.
Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger.
You can even use it to transfer food from cutting board to wok.
An added bonus is that the flat end of the handle nicely substitutes for a pestle.

Why choose Kyoku Knives?

? Steel core at 56-58 Rockwell, ensure years of use.
? Precisely cut, one piece full tang for incredible robustness & quality.
? The edge is painstakingly hand sharpened to 13-15° per side, provide a smooth cutting.
? Tall blade height gives knuckle clearance to assist with food preparation and chopping activity.
? Perfect balance between blade sharpness and maximum resilience.
? Precisely tempered for added durability.
? Premium quality laminated pakkawood handles imported from Spain, for superior strength, refinement, and beauty. Sanitary build perfect for busy kitchens.
? Triple riveted for even more durability.
? Mosaic Pin rivet for decoration, luxury and elegant.
? Ergonomic handle shape for maximum comfort, grip and maneuverability.
? Stainless steel second bolster (end cap) adds counterbalance and distinction.
? Cleans easily for low maintenance.
? Includes cleaver sheath with flocking inside for protection.
? Life-time Warranty