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Cleaver for Chopping Meat & Poultry
Have you ever seen how professionally a butcher divides large pieces of meat? Maybe you enjoy watching horror movies, where a sharp utensil occasionally appears. That's right, we're talking about a cleaver, which is really strong in use. At home in the kitchen, you sometimes face big tasks where this accessory is very helpful. Thick chops or large pieces of meat with bones need to be divided, guests are invited, and the feast should be a complete success. The classic kitchen knives are designed for cutting. Thin steel blades are usually sensitive and should only be used for cutting. Ribs and bones, on the other hand, should only be worked on with a cleaver. In addition, you can also comfortably chop vegetables with it. Just by looking at it, you can tell that these special knives are expertly made and designed for big tasks.
The Güde chopping knives feature handles made of high-quality wood or robust Hosta plastic. They are embedded in steel and riveted multiple times. You can choose between olive wood, wine barrel oak wood, pear wood, or Pakka wood, the natural material is extremely resistant. The extremely hygienic and resistant plastic Hosta feels comfortable in the hand and meets all requirements in terms of hygiene. The blade is quite different from usual knife blades. It has a rectangular shape and no tip, some even call it a kitchen cleaver. The handles fit well in the hand. Pay attention to your safety, as a chopping knife can easily cut through bones. The blades do not have to be sharp, as these kitchen helpers chop and do not cut. They effortlessly glide through soft and hard substances. You can also use them to chop herbs or vegetables.
All Güde chopping knives are made of chrome-vanadium steel, in one piece, from the tip to the so-called double bolster. This is a special feature of the knives and forms the counterweight to the blade, making the knife perfectly balanced. The proprietary steel blend and the elaborate production of the rust-free blades offer longevity and robustness. You can choose between blades with 18 and 23 cm, so you are well equipped for the next feast. Despite the resistance and the strong "bite", a chopping knife also needs care. Handle it with care and treat it carefully. When chopping, use a solid cutting board, preferably made of wood.
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