PAUDIN Cleaver Knife - 7 inch Meat Cleaver, German Steel Heavy Duty Chinese Chef Knife with G10 Handle

From the Ultra Dark Kitchen Knives brand, the most versatile knives to have in your kitchen.

What makes the Ultra Dark Series unique? - German stainless steel - 58+ hardness - Full-tang one piece forging - Three rivets solid construction - Anti-slip G10 handle - Hand sharpened blade - Long lasting sharpness - Classic - Top Chef's Choice

Yes, all kitchen knives are made of high-quality steel. PAUDIN knife offers a lifetime warranty against defects in material and workmanship, so you can purchase without risk.

Paudin, established in 2017, is a high-growth, global, and innovative home-life brand. Our belief is: Whatever the occasion is, we maintain a clear commitment to making products that our customers trust for life's most important moments.

PAUDIN Multi-Functional Cleaver Knife - Chinese Chef Knife This 7-inch cleaver knife effortlessly cuts through large food, is perfect for meat cutting, chopping, and cleaving. The G10 handle ensures a secure grip and easy maneuvering, while the high-carbon German stainless steel blade maintains an ultra-sharp edge for lasting superior cutting performance. The kitchen chopper knife is ideal for slicing meat into pieces.

The well-designed ergonomic G10 fiberglass handle with triple rivets offers slip resistance, a comfortable grip, and reduced wrist tension. Its widened design near the blade protects fingers, ensuring flexible maneuverability for easy control while processing various food ingredients.

The Better Meat Cleaver Chopper features German 1.4116 steel for superior sharpness and rust resistance, with an HRC 58+ edge for professional precision. The hand-sharpened edge at 14-16 degrees per side ensures maximum sharpness and long-lasting edge retention, saving time and money on sharpening.

This multi-purpose cleaver allows effortless ingredient processing and easy cleaning, making it a top choice.

How To Maintain Paudin Kitchen Knives: - Avoid heating, freezing, prying, or tapping the cleaver knife. - Avoid using the meat cleaver on joints, hard bones, or tough sharp meats. - Use a wooden or plastic cutting board for best results. - Regularly sharpen the knife with a honing steel every 2-3 months. - Hand washing and drying before storage improves the life of all knives. - Keep knives out of reach of children.

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