Victorinox chisel chef's knife cm. 18

A Chinese cleaver can seem like a frighteningly large and treacherous knife. But with practice and proper technique, you’ll find it as safe as and even more versatile than the chef’s knife. A cleaver chops, slices and minces. It also smashes, mashes, scrapes and scoops.
Unlike the meat cleaver, the vegetable cleaver has a delicate, sharp edge, like a chef’s knife. It is used to cut vegetables and boneless meats; it also juliennes more finely than the chef’s knife. Victorinox’ cleavers are made of selected high-carbon stainless steel. As a result, the first-class quality of the steel and optimum hardness ensure the best possible edge retention with a minimum risk of breakage. The non-slip Fibrox handles can be sterilized at up to 150 degrees celsius, which makes them ideal for use in the kitchens of hotels, restaurants, catering companies