Butcher's cleaver

A butcher's cleaver, available in various lengths. Designed for the food and meat processing industry. Intended for dividing smaller and larger meat parts into appropriate pieces. The blade is hard and thick enough, requiring minimal effort to cut through the meat. Such cleavers help save time and handle more challenging tasks.

Technical data:

  • Certified by the National Institute of Hygiene.
  • Butcher's cleaver with blade lengths: 150 mm, 180 mm, 240 mm, 300 mm, 350 mm.
  • The blade is made of high-carbon stainless steel with a hardness of 55-57 HRC, heat-treated, and sharpened.
  • Handle made of polyethylene.
ME910.150

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