Leung Tim Carbon Butcher’s Cleaver (Iron Handle)

Leung Tim Clad Carbon Steel Pork Butcher’s Cleaver (豬肉刀) with Iron Handle is a traditional Hong Kong butcher’s cleaver, designed for heavy-duty butchery tasks. Forged using the heritage clad steel (夾鋼) method — with a razor-sharp carbon steel edge for performance and softer outer steel for durability — this cleaver is heavier and thicker than a dual-purpose cleaver, making it ideal for breaking down pork, chopping ribs, and working through medium to heavy bones. The durable iron handle provides a hygienic, long-lasting grip, making it suitable for both professional butchers and serious home cooks.

Uses:

• Breaking down pork and large cuts of meat
• Chopping pork ribs and medium to heavy bones
• Preparing fatty or sinewy cuts of meat
• General butchery work

Features:

• Clad Carbon Steel Blade (夾鋼) — razor-sharp edge with excellent retention, reinforced with softer steel for toughness
• Heavy Butcher’s Design — thick, weighty blade for pork and bone preparation
• Durable Iron Handle — strong, hygienic, and long-lasting
• Traditional Hong Kong Craftsmanship — trusted by butchers and chefs for generations

Size: Blade: 260 mm | Total: 360 mm

Care Instructions:
Hand wash only, dry immediately after use. Avoid dishwashers. Apply a light coat of oil to the blade after each use to prevent rust and maintain sharpness.

Please note: Designs and sizing may vary slightly due to traditional craftsmanship.