No. 2 Kitchen Rib Cleaver in 65G Steel with Engraving

Preparing ribs or portioning dense cuts of meat can call for something more substantial than a thin everyday knife. The No. 2 model combines the controlled grip of a kitchen knife with the broad, weight-forward profile of a cleaver. Its curved cutting section supports chopping and portioning motions, while the 0.78 kg weight allows the tool’s own mass to contribute to the stroke. It is intended for cooks who want a dedicated utensil for ribs and meat, whether they are working in a home kitchen, at a barbecue station, or in an outdoor cooking area.

A broad profile designed for meat preparation

The cutting section measures 21 cm in length and 13 cm in width, providing a substantial working area above the chopping board. The steel is 5 mm thick. The blade is made from 65G-grade steel, and the 16 cm handle is made from natural wood. Three visible fastening points secure the wooden scales to the handle section. A deep curved transition separates the grip from the cutting area and leaves clearance for the fingers while the cleaver is being held.

This listing is the engraved version of the No. 2 model. The supplied specifications do not define the wording, motif, or placement of the engraving, so the required design should be confirmed when selecting the finish. The blade also has a round opening, and the end of the handle incorporates a metal loop. These details allow the cleaver to be stored on a suitable hook or hanging system instead of being left loose among smaller kitchen utensils.

Confirmed specifications

• Intended use: portioning meat and ribs.
• Blade material: 65G-grade steel.
• Cutting-section length: 21 cm.
• Blade width: 13 cm.
• Steel thickness: 5 mm.
• Handle length: 16 cm.
• Weight: 0.78 kg.
• Handle: natural wood with three fastening points.
• Version: No. 2 model with engraving.

Using and caring for the cleaver

Set the cleaver up on a stable chopping board large enough for both the food and the full cutting section. Its weight and broad profile create a different working feel from a general-purpose chef’s knife, so use deliberate, controlled strokes and avoid applying sideways pressure to the blade. The confirmed application is meat and rib preparation. Suitability for frozen food, very large bones, or non-food materials has not been specified and should not be assumed.

Wash the tool by hand after use and avoid leaving the wooden handle immersed in water. Dry both the steel and the wood immediately. For a long period in storage, the steel surface may be wiped with a small amount of vegetable oil. Check the cutting edge periodically and sharpen it with a method appropriate for a kitchen cleaver. Keep the tool in a dry place and separate it from loose metal utensils so that the edge is not repeatedly knocked or left exposed to accidental contact.

The No. 2 cleaver is a practical match for cooks who regularly prepare ribs, barbecue portions, or other meat dishes and prefer to reserve a substantial tool for heavier preparation. Before choosing it, compare the 16 cm handle, 21 × 13 cm cutting section, and 0.78 kg weight with your normal grip and the size of your chopping board. Those measurements provide the clearest guide to how the cleaver will feel and fit into your own cooking routine.