JM84 Stainless Steel Bone Chopper 7-3/4"
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.
Dimension : L 315mm x W 120mm x H 30mm
Blade : L 7?" ? L 200mm x W 120mm
Blade Thickness : 4mm
Weight : 645g
Barcode : 9 555031 610472
Material : 5 Cr 15 MoV Stainless Steel
Handle : Stainless Steel
? Knife type: Cleaver
? Used to chop bones or for preparing hard-shelled seafood such as lobsters.
? Dedicated on high-end stainless steel cutting tools.
? High hardness & toughness, persistent sharp and durable.
? Ergonomically designed and comfortable stainless steel hollow-handled with concave and convex surface which provides great grip and comfort.
? Ideal for home, hawker and restaurant use.
Caution:
1. For better performance of the product, it is recommended to wash and dry it very carefully before storing.
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 of children.
The role of metal elements in steel structure:
?(C, carbon) is the most important alloying element in steel. With increased carbon content, steel becomes harder and stronger.
?(Cr, chromium) is added to the steel to increase resistance to oxidation. The resistance of steel increases as more chromium is added.
?(Mo, molybdenum) can promote gain-refinement in steel. It used efficiently in steel to improve hardenability and strength.
?(V, vanadium) is characterised by high fire-resistance and is added to steel as a gain-refining agent. Vanadium is added to steel for strengthening purposes.
