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MAD SHARK 7 Inch Meat Cleaver Knife Professional German Stainless Steel

Name: MAD SHARK 7 Inch Meat Cleaver Knife Professional German Stainless Steel
Brand: MAD SHARK
SKU: B0C4LGTLKT
Price: 37.30 USD
Availability: InStock

Part of the MAD SHARK range

$37.30

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This 7-inch cleaver is the stylist of the family, and the specs read differently on purpose. German molybdenum-vanadium steel heat-treated to 56 Rockwell, a hand-set 14-to-16-degree edge, and a 70-degree angled tip that breaks from the traditional square profile. The full-tang Pakkawood handle with red and yellow rings and a mosaic rivet makes it unmistakable on the board. One honest caveat: it is a slicer, not a bone chopper.

Spec plate

Pattern: 7-inch cleaver, angled tip
Steel: German molybdenum-vanadium, 56 HRC
Edge: Hand-sharpened, 14-16 degrees per side
Tip: 70-degree angle
Handle: Full-tang Pakkawood, mosaic rivet
Note: Not for bones

Anatomy of the tool

Tip

Seventy degrees of difference

The angled tip gives this cleaver something square ones lack: a point. It starts cuts, scores meat and does detail work no traditional cleaver can reach.

Edge

Ground like a chef knife

Hand-sharpening at 14-16 degrees per side puts a chef-knife edge on a cleaver body. Slices of raw beef and sheets of cabbage fall away with no wedging.

Handle

Pakkawood, ringed and riveted

Pakkawood is wood veneer stabilized under resin — the durability of composite with the warmth of timber. The red and yellow rings and mosaic rivet are its signature.

In Use

The vegetable-and-slicing cleaver

Its tall flat face crushes garlic and lifts a board's worth of prep, while the fine edge handles the actual cutting. Keep it away from bones and it stays keen for years.

From the sharpening bench

Respect the one rule: no bones, no frozen food. This edge is ground fine for slicing, and one hard chop through a joint can cost you a chip that takes serious grinding to remove.