Engraved Kitchen Cleaver for Ribs, 65G Steel, 5 mm

This kitchen cleaver is intended for preparing meat, separating ribs and chopping bones of a suitable size. Its broad blade and noticeable weight distinguish it from a thin all-purpose knife: the tool is designed primarily for controlled chopping strokes and larger portions. The flat side can also be used to lift prepared ingredients from the board. Engraving gives the practical cleaver a distinctive decorative finish without changing its specialised working format.

A substantial format for meat preparation

The blade is made from 65G steel. Its thick steel stock and the cleaver’s weight create a substantial construction for forceful kitchen tasks. The handle is made from natural wood and is long enough to accommodate a full-hand grip. The particular wood species has not been established, so selection should be based on the confirmed construction and measurements rather than an assumed type of timber.

Dimensions and working character

• Cutting-section length — 21 cm: the extended edge is suited to portioning larger pieces of meat and working through ribs.
• Blade width — 13 cm: the broad working surface is characteristic of a cleaver and provides room for handling prepared portions.
• Steel thickness — 5 mm: this substantial profile is intended for chopping work, not peeling, filleting or fine decorative slicing.
• Weight — 0.78 kg: the tool’s own mass contributes to the downward movement, so an exaggerated swing is unnecessary.
• Handle length — 16 cm: this measurement should be compared with the user’s hand and preferred grip on a heavy knife.

Use, cleaning and storage

Work on a strong, stable wooden or plastic cutting board. Position the food securely, clear the surrounding area and keep fingers outside the path of the edge before beginning a stroke. Glass, stone and metal surfaces are unsuitable because contact with them dulls the cutting edge more quickly. When processing bones, match the force of the stroke to their size and position, and do not use the blade as a lever.

Wash the cleaver by hand in warm water with a mild cleaning agent. Dry the blade and wooden handle immediately; soaking or leaving either part damp for a prolonged period is undesirable. Before extended storage, the clean steel surface may be wiped with a very light film of food-grade vegetable oil. Maintain the edge periodically with an appropriate sharpening stone or honing steel, and store the cleaver separately from hard kitchen utensils that could strike its edge.

This model is best suited to someone seeking a specialised, weighty tool for meat and ribs rather than another thin general-purpose knife. Its physical size, mass and full-hand grip should be considered before use, as these features define how the cleaver handles more directly than its decorative engraving.