- Cleaver 20cm
- Superior cutting edge
- Made in Japan.
- Lifetime manufacturer warranty
- 90 day no-hassle returns
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Thisforged Chinese knife from the Michel Bras collection is perfect for slicing vegetables.
This tool is a combination kitchen knife and cleaver, making possible any and all cutting. The one-third of the blade nearest the handle is the widest, while the remaining two-thirds of the blade extending outward is honed to that of a kitchen knife.
Cutting Edge Jewelry
The ten knives in the set of Michel BRAS embody the optimum of function and beauty. Each has a distinct blade flexibility and subtle handle form. The assembly procedures are all carefully completed by hand.
They are more than just cutlery. Indeed these cooking implements are more like precious "jewels" than ordinary kitchen utensils.
A True Knife Never Hurts What It Cuts - Michel BRAS
What Michel Bras expects of a knife is first that it be "sharp and beautiful," and second that it be "well-balanced and fit firmly in the hand."
"Cutting herbs with a blunt knife is like wounding them," Michel points out. "If the herbs are wounded," he says, "their blood is lost, along with their beauty and savor. They just wither and die."
The act of cutting means finding harmony for Michel Bras. He expresses this using the example of Japanese archery. "In archery, the arrow becomes a part of the archer's body, and if the archer lets go of it just when he feels he has become one with it, he knows he will hit the bull's eye even if he's blind-folded."
The same holds true of the chef's relationship to his knife, he believes. "If a knife has become a part of your hand, you can cut and mince the vegetables without thinking about anything and without hurting them. "
Strong and flexible three-layered blade
The blade is produced in three layers: a hard stainless steel sandwiched between two layers of a more flexible stainless steel. A hard stainless core layer of VG10 is sandwiched with soft stainless SUS420J2.
This makes for better resistance and durability. Furthermore, a titanium coating has been added to enhance its anti-oxidation properties. The matt satin finish makes for a beautiful and sober appearance.
Oblong-shaped handle spares the hand while cutting
Made of black laminated wood resistant to water and moisture, the handle has a distinct chestnut shape. The apex of the handle naturally accommodates the fingers and the hand does not tire while cutting.
Connoisseurs will appreciate the beautiful grain of the wood and its silken feel.
Plain wood sheath embodying the image of nature in Laguiole, the home of Michel BRAS
High-quality hard maple wood fashioned into a simple rectangular shape. The beauty and serenity of the Laguiole knife find their natural expression in the texture and color of this wood, which is unaffected by changes in the weather. A magnet inside the sheath holds the knife snugly in place.
Cleaning and Storage
Shun recommends that you protect your investment by handwashing your blades with gentle dish soap.
Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.
Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water. It does metals no good to be submerged in water for prolonged periods of time, and it’s a danger to you when you reach in.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
Handwashing is also the best way to care for the wood handles of your Shun knives.
The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.
Honing and Sharpening
In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone, the Kai electric sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending the knives to a professional sharpener.