• ONE-PIECE HIGH-CARBON, STAIN-FREE JAPANESE STEEL OFFERS EASY EDGE MAINTENANCE AND RAPID SHARPENING FOR A RAZOR SHARP EDGE
• ROUNDED HARDWOOD HANDLE FOR COMFORTABLE GRIP
• GROUND EDGES FOR LONG LASTING SHARPNESS

These kitchen staples are primarily used for cutting through thin or soft bones, or through hard vegetables such as squash, where twisting may chip or shatter a slicing blade. A variety of sizes are offered to meet the needs of almost any kitchen.

SIZE8" X 3 1/4" (20.3 X 8.3 CM)
PRODUCT MATERIALHIGH-CARBON JAPANESE STEEL
HANDLE MATERIALHARDWOOD
CONSTRUCTIONSTAMPED
COLORHARDWOOD

Chop your way through large pieces of meat and whole poultry with ease using the stamped Messermeister Four Seasons Heavy Meat Cleaver. This is manufactured from one solid piece of steel alloy and given a razor sharp edge and is meant to cut through bone. The ergonomic grip of the handle allows you to break down proteins with certainty. Use the side of the 3.25” blade to smash garlic or lemongrass or scoop and transfer to a prep bowl.

• The German 1.4116 stainless carbon alloy blade resists stains and corrosion, exhibits toughness and durability, holds its edge retention, and is easy to resharpen to a razor-like edge.
• This knife line is one-piece stamped, which produces a strong blade from heel to tip. The blades are heat treated and cooled to achieve a Rockwell of 56-57.
• The over-sized, hygienic, molded polypropylene handles provide comfort for the extreme demands of a commercial kitchen.
• Handcrafted in Santa Catarina, Portugal.
• The Knife for Life™ guarantee provides a lifetime warranty against material and manufacturing defects.
• 100% Messermeister quality

• High carbon no-stain German steel
• Great for culinary students and professionals alike
• Perfect for use with larger pieces of meat
• Features a one-piece forged construction
• Delrin handle is triple-riveted and includes an ergonomic design
• Full tang runs through the length of the handle to enhance balance

• Stiff style provides user control while cutting tougher meats such as pork or beef
• Excellent for preparing freshly butchered meats
• Rockwell Scale hardness rating of 58; great for deboning ribs, fish, and other cuts of meat
• High-carbon German stainless steel formula ensures hardness, wear-resistance, and blade-retention
• Textured nylon handle reduces the likelihood of accidental injury

• Perfect for cutting, sectioning, and trimming meat in restaurant kitchens and butcher shops
• Pointed tip design makes separating skin from meat easy
• Designed to easily cut through skin, cartilage, and small bones
• Long length allows you to cut large pieces of meat
• Reinforced, ergonomic nylon handle reduces the likelihood of accidental injury

This knife is great for general use trimming, cutting, and sectioning meat in butcher shops and restaurants. The knife's pointed tip design can be used to pierce and create deep cuts, which is especially helpful when preparing tougher cuts of meat. The reinforced, ergonomic nylon handle offers the best in safety and stability, providing a comfortable, firm grip that reduces the likelihood of injury and ensures control when tackling daily food preparation tasks.

Crafted from ice-hardened, high-carbon German stainless steel, this knife's blade is built strong to provide you with the ability to create smooth, accurate cuts. It features a 50/50 18-degree ground edge boasting a Rockwell Scale hardness of 58. This high-quality blade effortlessly cuts through fat, skin, cartilage, and small bones. The blade is crafted with a unique formula ensuring hardness, wear-resistance, and blade-retention to deliver dependable performance in your commercial kitchen. It's also designed to be stain-resistant to keep the piece looking new! Precise, durable, and long-lasting, this BPX knife is a smart addition to your operation.

Overall Dimensions:
Overall Length: 13 3/4"
Handle Length: 5 3/4"

An essential knife for butchers, the Messermeister Four Seasons 6" Boning Knife is designed to remove bones from meat, poultry and game. The tapered pointed blade provides excellent control and precision for cutting tasks that render maximum yield. The stamped blade guarantees razor like sharpness and longevity.

Features

• Perfect for Slicing Sashimi Sushi Rolls - The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 12-15 single side. Because of its special single-sided and sharp blade without crushing or tearing the structure of the ingredients, it is able to slice sashimi and sushi into thin slices
• High-carbon Stainless Steel Blade - This 9 inch sharp sushi knives is Manufactured with High Carbon Stainless Steel 5cr15mov, at HRC 56-58 hardness, the sharpness is 80-100. Sashimi knife boasts unrivaled performance and incredible edge retention.
• Ergonomic Hygienic Pakkawood Handle - The Ergonomic Handle of this single-edged sashimi knife has perfect grip and great balance, so you don't need to spend too much energy while cutting, very comfortable to hold. This handle also provide optimal performance,water resistance, Stability.
• Great Gift - Busy sushi chefs will truly love this japanese Sushi Knife for its highly quality. Slice as much sashimi as you want, because this Yanagiba Sushi knife will keep its edge for a very long time without rusting. Perfect gift for Wedding, Birthday, Thanksgiving and Halloween,etc.
• Easy Care - The sashimi knives is easy and fast to clean. To protect the sharpness and glossiness of the knives, please do not wash the knives in dishwasher. Clean and dry them immediately after hand washing to get the most out of them.
• Made in Japan

Total length 14.5"

Blade 9"

• "Blue" carbon steel cutting core between two layers of mirror-polished stainless
• Japanese san mai blade
• Full composite tang
• Grey PakkaWood handle
• Hand-sharpened 16-degree double-bevel blade edge (32-degree comprehensive)
• Wooden saya (sheath)
• Blade Length: 7 inches
• Handcrafted in Seki City, Japan • Limited Lifetime Warranty

The Shun Blue 7-inch Menkiri Knife is a beautiful, razor-sharp, extremely functional noodle-cutting knife. The long, straight, sharp edge contacts the cutting board completely, cleanly and effortlessly cutting through a folded sheet of fresh noodle dough. This knife is also quite adept in cutting a full range of fresh, homemade pastas, as well. Not limited to noodles and pasta alone, the menkiri also provides excellent cutting control for slicing vegetables.

In the tradition of Japan's ancient sword smiths, each Shun Blue knife is handcrafted in Seki City, Japan. Designed in partnership with award-winning chef, Chris Cosentino, each Shun Blue knife features a traditional Japanese blade shape, a "blue" carbon steel cutting core, and an elegant grey PakkaWood handle. This collection of knives boasts the razor-sharp edges and ease of resharpening of carbon steel, which is favored by professional chefs. Sandwiching this professional "blue" carbon steel core between two layers of mirror-polished stainless steel brings to each knife in the collection the ease of use and care of standard stainless steel blades.

The Shun Blue handle is crafted from beautiful blue PakkaWood, and is a variation on a traditional Japanese handle design, modified to make the grip more secure and comfortable.

Included with each Shun Blue knife is a traditional Japanese wooden sheath, or saya.