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  • Yoshihiro Hagane High Carbon Steel Meat Cleaver Japanese Butcher Chef Knife 6" (150mm)
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Yoshihiro Hagane High Carbon Steel Meat Cleaver Japanese Butcher Chef Knife 6" (150mm)


Price: $139.99 & FREE Shipping
Only 2 left in stock.
Ships from and sold by Yoshihiro Cutlery. Gift-wrap available.
  • Grade : Hagane / Knife Type : Meat Cleaver (Butcher Boning Chef) Knife
  • Steel Type: Vergin High Carbon Steel
  • Blade: Double-Edged (50/50) / Blade Length: 6" (150mm)
  • Handle Material: Shitan Rosewood
  • Hardness Rockwell C scale: 60
2 new from $139.99
$139.99 & FREE Shipping Only 2 left in stock. Ships from and sold by Yoshihiro Cutlery. Gift-wrap available.


Product Details

  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • ASIN: B0069A77CE
  • Item model number: HAMCL150
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #152,639 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Product Description

Our handcrafted Yoshihiro Virgin High Carbon Steel knives are forged from a single piece of "Hagane", which is a Japanese high carbon steel and is referred to as virgin due to it having very few impurities. High carbon steel is prized by chefs because of its hardness on the Rockwell scale of 60, and its edge retention. It is also highly regarded for its ease in sharpening and its durability. Although carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Our Yoshihiro Virgin High Carbon Steel Western Cleaver is a powerhouse of high carbon steel, big enough to fabricate large sections of meat and poultry to breaking through bones for carving or for stock. With an edge sharpened by Japanese master artisans, this cleaver is equally adept at chopping through large root vegetables from a farmer's market for a meal to mincing herbs for garnishes. This cleaver is also complimented with a premium Shitan Rosewood handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. Even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Saya Cover is not included on this item

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Customer Reviews

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Most Helpful Customer Reviews

Verified Purchase
This will be my fourth yoshihiro and I would keep buying these knives for the quality of product. I am a kitchen knife enthusiast and I can say if you want sharp and durable, these are the knives to go for. I had one issue with one of the knives but Yoshihiro was expeditious in remedying the problem. The were extremely professional and customer oriented; if I knew not of the knife quality and only of the customer service, I would keep coming back (great product, great service...not much more to ask lol)
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By Mike on April 15, 2014
Verified Purchase
Sophistication in simplicity- very Japanese! The cleaver feels more like a good sword that a kitchen tool. The blade is handmade from the right kind of steel. The edge is not perfectly centered and slightly to the right side, but not quite like a sushi knife. Cuts through just about anything if you LET it do what it's designed for. I have not had a chance to chop large bones yet(and may never do), but cutting ribs, chicken and frozen fish and meat do not seem to leave a mark on the blade.

The cleaver arrived sharp enough to cleanly slice through anything but soft tomatoes. Can easily be sharpened to a razor, but I would not necessarily want that for chopping bones. Heavy enough to cut with it's weight, but not too heavy for quick and precise placement. Handle is well balanced and fits the hand for good control. It is also very well fitted. I purchased the cleaver for chopping meat and bones, but it quickly became my go-to blade for vegetable slicing and especially fine chopping.

The blade is not stainless and needs a little care like a sword blade. I avoid cutting acidy foods like tomatoes and lemons- I use ceramic knife for that. After use I wash it with mild soap (Dawn), wipe dry with cotton towel and lightly oil it with cooking oil. So far the blade is looking and slicing like new. Expect to get many years of good use from this knife while keeping my fingers attached.
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By kelly mitchell on January 11, 2015
Excellent knife for butchering whole chicken. Cleaves bones effortlessly
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