Victorinox’s Restaurant Cleaver offers professional quality at a bargain price. The Forschner version of this traditional kitchen knife cuts back only a little on size and weight, resulting in a blade that matches the needs of modern home kitchens.
With a blade only 2-1/2 inches wide and 7 inches long and a black Fibrox grip, the Restaurant Cleaver is small for a butcher’s cleaver but still weighs a full pound. Extra stock thickness accounts for the weight, allowing the Victorinox Cleaver to hold up to the toughest chopping jobs. The slightly smaller size makes the cleaver much easier to handle than full sized butcher’s cleavers.
As top quality cutlery evolves towards more fragile steel, the rough jobs in the kitchen often seem to be left behind. This type of cleaver fills the gap, able to handle anything the modern steel skips. Chop through joints of meat and even heavy soup bones; divide blocks of frozen food and smash ice. I use the back of a cleaver for opening coconuts — the edge would hold up, but the spine is more efficient. Sometimes you need an axe, and sometimes you need something blunt. This is both.
Don’t confuse the butcher’s cleaver with the very common Chinese vegetable cleaver — the Asian version slices like a European chef’s knife. The Victorinox cleaver is for making smaller pieces from big pieces, not for slicing thin.
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