The Gourmet eight-inch cleaver from Wusthof of Solingen, Germany, may be finding a place in more kitchens now that chefs are looking for ways to reduce costs. If you’re willing to buy larger cuts and do your own chopping, it’s still possible to save a little money, but you’ll need a good cleaver.
Hunters will also be interested in this good knife, because field dressing larger game only accounts for part of the work. The precision work happens at home with specialized butcher knives. The Wusthof Gourmet Cleaver is the traditional answer to a butcher’s chores, with a thick laser-cut blade and a strong cutting edge that splits even the heaviest bones. Use it to open up soup bones for simmering beef stock or to quickly quarter whole poultry.
Many cleavers are still forged in old patterns with heavy bolsters. The Gourmet from Wusthof uses a simpler and lighter design but doesn’t skimp on strength. The knife blank is cut from steel stock four millimeters thick with a full tang handle. Slabs of black composite triple-riveted to the tang create a durable and comfortable grip without adding much more weight to an already hefty knife. While built for the heaviest jobs, this cleaver will come in handy for many common chores like tenderizing meat or dividing blocks of still frozen food. It’s a good backup blade for the precision cutlery of today that can’t withstand the roughest work.
Wusthof’s no-stain high carbon steel requires only ordinary care. Hand washing and drying will preserve the flawless high polish of this fine knife.
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