Everyday fine prep · 片肉刀
STAINLESS · WOOD HANDLE
Fine vegetable work and thin cuts of boneless meat, with simpler day-to-day care. The wooden handle feels familiar on the board.
Stainless Slicing Cleaver | Fine Cuts
Hong KongStainless slicing cleaver · wood handle
FOR THE
FINER CUTS.
片肉刀A light, thin Chinese cleaver for the work that calls for control: vegetables, herbs and boneless meat.
Choose from three sizes on the product page. Price and availability shown there.
Thin, controlled cutsA lighter edge for neat, even slices.
For boneless prepVegetables, herbs and boneless meat.
A wooden gripWarm in the hand; dry after washing.
Two blades on the board
WATCH THEM
SLICE.
Two tools for fine prep: stainless on carrot, carbon steel on cucumber.
Choose your slicing cleaver →Choose your slicer
FIND YOUR
EDGE.
Choose a stainless handle for everyday slicing, a carbon mulberry for fine prep, or a Peking duck specialist for roast carving.
01 / STAINLESS STEEL
ONE BLADE. TWO GRIPS.
Fine work on vegetables and boneless meat. Choose the handle that feels right in your hand.
Stainless steel · 片肉刀
STAINLESS · STEEL HANDLE
The same fine-slicing purpose with an all-metal grip. Wash and dry the whole knife after prep.
02 / CARBON STEEL
TRADITIONAL CHARACTER.
A keen carbon edge for fine prep. Dry the blade promptly after use.
Carbon steel · 桑刀
MULBERRY · WOOD HANDLE
A carbon-steel slicer for the same fine, boneless prep. Dry it promptly; its blade will develop a patina with use.
03 / ROAST CARVING
FOR THE FINAL SLICE.
Light stainless specialists for roast duck and other cooked meats. Choose the handle you prefer.
Peking duck specialist · 片皮鴨刀
PEKING DUCK · WOOD
A light stainless blade for thin slices of roast duck and other cooked meats. Wood gives a secure feel around fatty food.
Peking duck specialist · 片皮鴨刀
PEKING DUCK · STEEL
The same roast-carving purpose with an all-metal handle that is straightforward to wipe clean after serving.
Starting prices reflect your selected country and currency. Product pages show current price, availability and size measurements. All five knives are for boneless work; keep them away from bones and frozen food.
Why a slicing cleaver?
LESS FORCE.
MORE FEEL.
The broad face gives you room to guide the cut and move prepared ingredients from board to pan. A thinner, lighter blade is the choice when neat slices matter more than chopping power.
Know its limit. This is a slicing knife for boneless ingredients. For bones or frozen food, choose another tool.
Need help choosing? Try the Cleaver Finder →Before you order
GOOD TO KNOW.
Can I use this to chop bones?
No. All five slicers on this page are for boneless ingredients. Avoid bones and frozen food.
How do I care for the stainless slicer?
Hand wash and dry it immediately. Keep it out of the dishwasher and store it dry with the edge protected. Oil the wooden handle occasionally if it feels dry.
Which size should I buy?
There are three sizes. Compare blade length, total length and weight on the product page, then choose the size that fits your hand and board. Measurements are approximate.
Where does it ship from?
Orders ship from Hong Kong to selected destinations. Shipping cost is calculated at checkout. Read the shipping policy.
The stainless slicing cleaver
MAKE THE NEXT
CUT COUNT.
Choose your size, then put a blade built for fine work on your board.
Shop the stainless slicer