The Imayo Meat Cleaver is a robust knife featuring a 4.0mm thickness blade with plenty of heft.
Its large squared blade can be used for hard foods, such as cutting whole chicken bones and chopping off the head and bones of fish. For a finer Cleaver better suited to slicing and chopping vegetables, please see the Imayo Vegetable Cleaver.
Imayo is part of Kai’s Seki Magoroku range of knives. Many celebrated swords were born in the Seki area and in the Kamakura era. The master craftsman “Magoroku of Seki” had the original technique of producing beautiful swords which were high quality and had outstanding sharpness. Made in Japan, these beautiful knives feature a hammered finish – tsuchime (tsoo-CHEE-may) in Japanese – which creates air pockets that improves food release when cutting.
Like others in the Kai family, the handle is made from hard-wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.
Features:
- Blade Material: Molybdenum Vanadium stainless steel with tsuchime finish
- Cutting Edge: Sharpened to 16° double-bevel blade
- Handle Material: Black PakkaWood (premium, resin-impregnated hardwood)
- Blade Length: 17.5cm
- Blade Thickness: 4.0mm
- Triple rivet & full tang construction for a sturdy & durable knife
- For use with both left or right-hand
- Handcrafted in Japan
- Limited warranty from manufacturing defects
Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Kai Shun Knives here.
