Tojiro Fuji FA-70 Chinese Cleaver 175mm
SPECIFICATIONS
Knife Style: Cleaver
Steel Type: Stainless Steel
Blade Material: N/A
Blade Finish: Migaki
Blade Hardness: 58HRC
Bevel: Double
Handle: Padauk
Blade Size: 175mm
Heel Height: 85mm
Spine Thickness: 2.05mm
Weight: 275g
Made in Japan by Fuji Cutlery (Tojiro), the Fuji series presents a Chinese-style cleaver reminiscent of those commonly found in Asian markets. Crafted with a tall blade to provide ample knuckle clearance, a spacious handle for enhanced comfort, and a finely honed blade grind to achieve a balance of durability and performance, this cleaver seamlessly serves as your primary chef's knife. While it resembles a traditional cleaver, it is more accurately classified as a Nakiri due to its thinner and sharper blade, which, being more brittle, is not intended for cutting through bones and other solid materials.
Nakiri knives are highly known for their long and flat blade. They tend to be fabricated with a higher heel compared to other models and are extremely popular for chopping vegetables. They are the ideal candidate for cutting long veggies in a single chop, but also great for a push or pull cut into harder vegetables. The square shape allows you to easily grip your fingers around the handle with no fear of busting your knuckles when chopping your vegetables.
Many chefs that regularly work with vegetables and fruits consider their Nakiri a primary knife in the kitchen.
Original: $37.98
-70%$37.98
$11.39
Description
SPECIFICATIONS
Knife Style: Cleaver
Steel Type: Stainless Steel
Blade Material: N/A
Blade Finish: Migaki
Blade Hardness: 58HRC
Bevel: Double
Handle: Padauk
Blade Size: 175mm
Heel Height: 85mm
Spine Thickness: 2.05mm
Weight: 275g
Made in Japan by Fuji Cutlery (Tojiro), the Fuji series presents a Chinese-style cleaver reminiscent of those commonly found in Asian markets. Crafted with a tall blade to provide ample knuckle clearance, a spacious handle for enhanced comfort, and a finely honed blade grind to achieve a balance of durability and performance, this cleaver seamlessly serves as your primary chef's knife. While it resembles a traditional cleaver, it is more accurately classified as a Nakiri due to its thinner and sharper blade, which, being more brittle, is not intended for cutting through bones and other solid materials.
Nakiri knives are highly known for their long and flat blade. They tend to be fabricated with a higher heel compared to other models and are extremely popular for chopping vegetables. They are the ideal candidate for cutting long veggies in a single chop, but also great for a push or pull cut into harder vegetables. The square shape allows you to easily grip your fingers around the handle with no fear of busting your knuckles when chopping your vegetables.
Many chefs that regularly work with vegetables and fruits consider their Nakiri a primary knife in the kitchen.
