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Sugimoto Chinese-Style Cleaver
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Item #: HSG-C4006
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Size: 8.6" (22 cm)
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Style: Chinese-Style Cleaver
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Sugimoto's Chinese-style cleaver is a carbon steel, all-purpose kitchen knife. Japanese professional chefs favor this Chinese-style knife over other cleavers. It is relatively light yet durable; however, this knife should not be used like a Western-style cleaver for chopping bones. - As seen on Port Magazine, June 2012 General knife care tips and warnings - Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
CautionPlease be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on different types of sharpening stones or sharpening tips.
注意 - 鋼は錆び易いため、使用後は必ず布等で拭いて下さい。
- 酸性の物を切った際には、変色する場合がございます。
请注意 - 纯钢刀不防锈。请保持刀身干净,干燥以防止生锈。
- 酸性的食材会导致纯钢变色。
Precaución - Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
- Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.
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