Midnight Series - 7 Serbian Cleaver

The Midnight Series Serbian Cleaver is a multi-purpose knife designed for use with bones, meats, and large veggies. This heavy blade makes it a breeze to slice through just about anything. The wide blade can also be used as a scoop to move food around your cooking area quickly..
The Midnight Series Serbian Cleaver is a multi-purpose knife designed for use with bones, meats, and large veggies. This heavy blade makes it a breeze to slice through just about anything. The wide blade can also be used as a scoop to move food around your cooking area quickly.Specifications: Steel: 440C High Carbon Stainless (Full Tang) Sheath: 100% Leather Handle: Pakka Wood Hardness: 58-60 HRC Knife Length: 12 Blade Length: 7 Weight 405g

Meat Cleaver Knife, 7-inch Kitchen Knife Serbian Chef Knife Stainless Steel Full Tang Pakkawood Handle Meat Cleaver with case for Cooking: Home & Kitchen

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The Roman Empire was vast, and their gladiators hailed from all over the world. Drawing inspiration from the traditional knives of the region, the knife is designed as an innovative twist on a chef knife that doubles as a cleaver. This versatile workhorse is an ideal ally to have by your side in your kitchen arena.

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【High Quality Carbon Steel】First of all you need to know that in order to have higher hardness of the blade of the meat cleaver, the blade is made of

Serbian Chef Knife Full Tang 7in，Meat Cleaver Heavy Duty for Meat Cutting High Carbon Steel Hand Forged ，Butcher Knife with Sheath for

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All You Ever Wanted to Know About the Serbian Chef Knife – Dalstrong

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All You Ever Wanted to Know About the Serbian Chef Knife – Dalstrong

All You Ever Wanted to Know About the Serbian Chef Knife – Dalstrong

The Roman Empire was vast, and their gladiators hailed from all over the world. Drawing inspiration from the traditional knives of the region, the knife is designed as an innovative twist on a chef knife that doubles as a cleaver. This versatile workhorse is an ideal ally to have by your side in your kitchen arena.

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