The Chroma P22 Type 301 7" Chinese Cleaver features a long, wide blade that will cut through thick meats and bones. The ultra sharp edge, and heft of this knife makes it easier to slice through bones and tendons. This knife is also ideal for opening lobsters and other tough shelled seafood.
The 17.3 cm Chinese Cleaver is constructed from high-quality Japanese 301 Steel. To design an attractive, yet functional handle for this knife, Chroma enlisted the help of F.A. Porsche and chef Jörg Wörther. Together the two crafted an ergonomic handle with a beautiful minimalist design. Adding to the minimalist design is a unique metal “pearl”. This “pearl” is embedded into the stainless steel handle for greater control while cutting.
Chroma Type 301 Knives must be hand washed after every use. Never place these knives in the dishwasher, as it could damage and dull the blade. A dull knife blade is the single most common cause of knife related injury in the kitchen. Type 301 Knives should only be sharpened using the original Type 301 whetstone. Using a sharpening steel could damage the blade. To help maintain the edge of your knife only use wooden or plastic cutting boards. It is recommended that Type 301 knives be sharpened daily when used in a professional setting, and about every six months for hobby cooks.