Knives
Cleavers
Cleavers are a thick, heavy blade designed for chopping through hard or dense foods such as bones, hard squash, hard cheeses, etc. We have several in different styles. The most common is our SD-65 which has a double bevel and is in the shape of a santoku. The Japanese-style Honesuki is a light-duty cleaver/boning knife for working with poultry. The Deba is a single-bevel knife mostly for dismantling fish of various sizes but the heft makes them useful for other foods too.
CL-40 Deba Cleaver 4"
This small cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering mackerel or other small fish. 3.0mm thick blade.
CL-55 Deba Cleaver 5½"
This medium cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering trout or other medium fish. 5.0mm thick blade.
CL-6 Cleaver-Med. Duty 6½"
This cleaver is modeled after the Japanese Honesuki-style cleaver for cutting through firm foods such as hard squash, hard cheese, chicken bones, and small fish bones. 3.0mm thick blade.
CL-65 Deba Cleaver 6½"
This large cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering salmon or other large fish. 5.0mm thick blade.
CL-75 Deba Cleaver 7½"
This extra large cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering halibut, tuna or other very large fish. 5.0mm thick blade.
SD-65 Cleaver 6½"
This 6½” cleaver looks like a santoku but has a 3.0mm thick blade for chopping through hard foods like chicken and fish bones. The slightly more rounded edge comes from the Japanese-style cleaver called a Deba which typically has a thick blade that is single-bevel. This version has a double-bevel edge as a Western modification. Works great on hard foods like crab shells, parmesan cheese, and chicken joints. Designed for chopping downwards, do not bend/twist/pry the blade.
SDK-85 Ultimate Cleaver 8½"
This 8½” heavy cleaver has a 4.0mm thick blade for chopping through hard foods such as winter squash, whole chicken, and large fish. The double-bevel edge and chef’s knife shape gives you familiarity with a little extra heft.
