JM56-1 Chopping Knife 8"
Products Description:
Chinese knives are sold under three classifications: Slicers, Choppers and Cleavers. The general distinction lies in the thickness of the blade. Cleavers, which are referred to as bone choppers have thick heavy blades.Cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone.The knife's broad side can also be used for crushing in food preparation (such as garlic). In contrast to other kitchen knives, the cleaver has an especially tough edge.
In use, it is swung like a meat tenderizer or hammer - the knife's design relies on sheer momentum to cut efficiently; to chop straight through rather than slicing in a sawing motion. Part of the momentum derives from how hard the user swings the cleaver, and the other part from how heavy the cleaver is. Because of this, the edge of a cleaver does not need to be particularly sharp, in fact a knife-sharp edge on a cleaver is undesirable.
Knife forged from a single piece of steel, providing higher safety and stability and will not easily break off.The blade is forged, molded and fine grinding, making it sharp, easy to sharpen and durable.Knife may rust when long keep. Not recommended for user who seldom use.
Spring steels are generally low-alloy manganese, medium-carbon steel or high-carbon steel with a very high yield strength. This allows objects made of spring steel to return to their original shape despite significant deflection or twisting. It is also commonly used in the making of knives.
Dimension : L 295mm xW 88mm xH 33mm
Blade : L 8" ? L 195mm x W 88mm
Blade Thickness : 5mm
Weight : 567g
Barcode : 9 555031 605874
Material : Spring Steel Forging
Handle : Steel
Caution:
1. For better performance of the product, it is recommended to wash and dry it very carefully before storing. Apply a layer of cooking oil on surface to avoid rusty when need to keep for long period.
2. To increase the life span of the knife, do not use it on glass or ceramic worktop.
3. For safety, do not take it by hand when knife drop down.
4. Do not test the sharpness by finger.
5. Keep out of reach ofchildren.
