Tramontina Cleaver

While this cleaver is robust and designed for heavy-duty tasks like breaking down poultry and separating ribs, it is best suited for meat and cartilage. Avoid using it on dense, thick bones to prevent chipping the fine-honed edge.

This material offers the best of both worlds: the superior edge retention and sharpness of high-carbon steel, combined with stain resistance that makes maintenance much easier than traditional carbon steel blades.

Yes, the flat side is intentionally designed to be a versatile tool. It is excellent for crushing garlic cloves, ginger, or other aromatics before chopping.

NSF certification indicates that the knife meets rigorous professional standards for safety, quality, and sanitation. While it is a requirement for commercial kitchens, it provides home cooks with assurance that the materials and construction are durable and food-safe.

The polycarbonate handle is durable and moisture-resistant, making it low-maintenance. While it is built to withstand heavy use, we recommend hand washing and drying the knife immediately after use to preserve the integrity of the blade and handle connection.