Cleaver Le Thiers

REF : CU_TH_6343


The cleaver has a wide, thick rectangular blade for mincing pieces of meat, particularly those containing pieces of cartilage.

It was originally used in butchery for small cuts.
It is handled like an axe, with short, sharp blows.

It should always be used with care on a chopping board.

29.5 cm
440 g
Blade length
X50CrMov15 stainless
Le-thiers-cuisine-cleaver Le Thiers cuisine cleaver, juniper wood
Butcher-style cutting

The cleaver

Le Thiers Cuisine collection adapts the design of Le Thiers knife to the specific needs of culinary preparation.
This cleaver has a forged blade approximately 15cm long and 7cm wide.

  • 100% French handcraft production in our workshop
  • Forged X50CrMov15 stainless steel ( 54-56HRC)
  • Hardened blade
  • Partial blade V cutting edge
  • Both sides alveolated blade
  • Razor sharpening
  • 1 bolster
  • Rivets assembly
  • Professional mat finish
  • Sensual handle in wood (juniper, peppery smell) or olive

Sold in  black paperboard presentation box

knife-block Le Thiers cuisine knife block

Care instructions

We recommend to handwash the articles with a soft sponge.
Do not leave in prolonged contact with water or a heat source.
Wipe as soon as washing is completed.
Store in a dry place.

Sharpen the edge as soon as the knife seems to cut a little less well.

goyon-chazeau-workshop Cutlers in GOYON-CHAZEAU's workshop

Feeling from the workshop

Don’t confuse the classic cleaver with the Oriental cleaver, dedicated to herbs and vegetables, or the Chinese knife, which is still a knife and lighter!

Have the choice

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