You have no items in your shopping cart.
Cleavers
Cleavers come in two distinct styles the first of which is intended for cutting vegetables and the second for cutting meat and bones. Vegetable cleavers (also known as Chinese Cleavers) are thin and sharp, unlike their carnivorous counterpart. These thinner bladed cleavers, typically used as all purpose tools, are extremely popular in Asia and the Caribbean. Thick, heavy, and blunt, the blade of a meat cleaver is intended to cut through the bones of meat and poultry. Due to the shape, thickness, and weight of the blade cleavers should be maneuvered in a chopping gesture unlike the rocking motion that is more standard when slicing and dicing.
-
MAC Fish Cleaver
Unrivaled Power & Precision: Mac 7.5 in. (190mm) Deba Fish Cleaver Step into the realm of professional fish preparation with the Mac 7.5-inch (190mm) Deba, a truly exceptional Japanese-style fish cleaver. This extra-large, robust instrument is meticulously designed for the most demanding tasks, making it the ultimate choice for expertly butchering massive fish like whole halibut, large tuna, and other substantial aquatic species. At its heart lies a formidable 5.0mm thick, single-bevel blade, expertly ground for right-handed users. This stout construction provides unparalleled strength and leverage, allowing you to confidently cut through dense bone, cartilage, and flesh with absolute precision and minimal effort. The single-bevel edge ensures incredibly clean separations, maximizing yield and preserving the delicate texture of the fish. Experience the perfect blend of traditional Japanese craftsmanship and raw power. The Mac Deba Fish Cleaver empowers you to tackle the largest fish with confidence, efficiency, and a level of control that transforms challenging butchering into a refined art. An essential tool for fishmongers, sushi masters, and serious culinary professionals. Learn More$214.95
