Brand : VINAYAK MACHINES
Vinayak Machines 10 pcs Stainless Steel Cleaver Knives/ Meat Knives for Kitchen
SKU : TI-1P-32362
MRP :
₹2209
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Delivery By: Aug 7 - Aug 9
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Short Description
10 pcs Stainless Steel Cleaver Knives
Meat Knives for Kitchen
Country of origin: India
Specification
  • Brand: VINAYAK MACHINES
  • Weight (Approx.) : 177 gm
  • Pack of : 10
  • Body Material : Stainless Steel
Description
A cleaver knife, also known as a meat cleaver or Chinese cleaver, is primarily used for tough jobs like cutting through bones, breaking down poultry, and separating large cuts of meat, but it's also versatile for slicing vegetables, crushing garlic, and more.

Features

 :
  • Material: The knives are made from high-quality stainless steel, which is known for its durability, resistance to rust and corrosion, and ease of maintenance.
  • Design: Many sets feature a Damascus pattern on the blades, which not only enhances aesthetic appeal but also indicates a layered construction that can improve strength and sharpness.
  • Ergonomic Handles: The handles are often designed for comfort and grip, allowing for better control while cutting. They may be made from materials like wood or synthetic composites.
  • Easy to Clean: Stainless steel is generally easy to clean and maintain, often requiring just a simple wash with soap and water.

Applications

 :
  • Meat Preparation: The cleaver and boning knife are particularly useful when working with various types of meat, allowing chefs to cut through bones and joints effectively.
  • Vegetable Chopping: The chef's knife and vegetable knife can handle everything from herbs to root vegetables with ease.
  • General Food Prep: Utility and paring knives are perfect for everyday tasks such as slicing fruits or preparing garnishes.

Usage

 :
Key Techniques and Uses:

Grip and Control:

Firm Grip: Always hold the cleaver firmly with your dominant hand.
Pinch Grip (for control): For more precise cuts (like slicing or dicing), hold the handle where it meets the blade, placing your thumb on one side of the blade itself and your index finger on the other. Your remaining fingers curl around the handle. This provides excellent control.
Power Grip (for chopping): For heavier chopping, hold the handle closer to the blade, with your thumb on one side of the handle and your remaining fingers curled around the other.
Relaxed Grip: Avoid gripping too tightly, as this can lead to fatigue and less control.
Guiding Hand: Keep your non-dominant hand curled into a "claw" shape, with your fingertips tucked inward and away from the blade, using your knuckles to guide the knife.
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