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Key Features
- High-carbon stainless steel blade offers long-lasting sharpness and corrosion resistance.
- Full-tang construction provides stability and reduces blade breakage.
- Ergonomic, non-slip handle ensures a secure grip in wet galley conditions.
- Suitable for cutting meat, poultry, fish, and vegetables.
- Easy to clean and store in standard onboard kitchen racks.
- Individually tested for edge sharpness and balance.
Technical Specifications
| Specification | Details |
|---|---|
| Product Name | Marine Galley Cleaver |
| Blade Length | 7.5 in / 19 cm |
| Overall Length | 13 in / 33 cm |
| Blade Material | High-Carbon Stainless Steel |
| Handle Material | Polypropylene / Rubber Grip |
| Weight | 1.1 lb / 0.5 kg |
| Edge Type | Plain, Double Bevel |
| Recommended Use | Meat, Poultry, Vegetable Chopping |
Frequently Asked Questions
Can this cleaver cut through bones and frozen meat?
Yes, the heavy-duty blade is designed to handle light bones and tough cuts, but avoid cutting through large animal bones to prevent chipping.
How should I maintain the cleaver onboard?
Rinse and dry after use, apply a light coat of oil to the blade, and store in a dry place. Regular honing keeps the edge sharp and ready for the next meal.
Is this cleaver suitable for professional ship galleys?
Absolutely. It meets the demands of commercial marine kitchens and is a standard item in ship chandler galley utensils.
What is the difference between a cleaver and a chef's knife?
A cleaver has a heavier, thicker blade for hacking through meat and bones, while a chef's knife is thinner and better suited for precision slicing and dicing.
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