Our online store is taking a small break - as we visit our Japanese suppliers. The Fitzroy store is open during the break. Orders received 30th May–6th June will be dispatched from 10th June. Note the 9th June is a public holiday. Gift vouchers will be fulfilled during the break.
The cleaver is a large and heavy knife that is used for cutting beef, lamb, pork, fish, poultry and bones. It is meant to be swung like a hammer. The tough edge of the blade can withstand repeated blows directly into thick meat and dense cartilage, while the blade's broad side can be used to crush foods like garlic and ginger.
Clean, dry and impregnate blade with mineral or camellia oil after use. These steps protect the blade from rusting/staining. If rusting/staining does occur, remove with fine steel wool or rust remover. Sharpen the knife with a whetstone or a diamond sharpener.