The cleaver is a different kind of knife — broad, deliberate, built for the heavier work that a chef knife does not do. At 190 mm, this Damascus steel blade carries the layered visual of traditional forge-welding into a form made for the cutting board.
The wood handle gives it a measured weight in the hand. For portioning meat, splitting bones, or simply moving through firm vegetables with authority, this is the knife that belongs at that end of the task.
Care depends on the material. Where specific instructions apply, they are shown on the product itself. As a general guide: wipe wood clean and dry promptly; hand-wash glass and metal to protect the finish; follow the care label on textiles; and check the product page for dishwasher or microwave suitability.
If you’re unsure about a specific item, contact us at hello@scandicart.eu — we’ll be glad to help.