Leung Tim Clad Carbon Steel Pork Butcher’s Cleaver (豬肉刀) with Wooden Handle is a traditional Hong Kong butcher’s cleaver designed for heavy-duty meat and bone preparation. Forged using the heritage clad steel (夾鋼) method, it combines a razor-sharp carbon steel cutting edge with softer outer steel for added toughness and durability.
Heavier and thicker than a dual-purpose cleaver, the 豬肉刀 is built for breaking down pork, chopping ribs, and working through medium to heavy bones. Its substantial blade provides strong chopping power while maintaining the control required for traditional butchery work. The natural wooden handle offers a comfortable and secure grip, making it suitable for professional butchers, restaurants, and serious home cooks.
Uses:
Breaking down pork and large cuts of meat
Chopping pork ribs and medium to heavy bones
Preparing fatty, sinewy, and tougher cuts of meat
General butchery and heavy-duty meat preparation
Features:
Clad Carbon Steel Blade (夾鋼) — razor-sharp carbon steel edge reinforced with softer outer steel for toughness and durability
Heavy Butcher’s Design — thick, weighty blade designed for pork, ribs, and bone preparation
Natural Wooden Handle — comfortable and secure grip for controlled heavy-duty use
Traditional Hong Kong Craftsmanship — a classic 豬肉刀 design trusted by butchers and chefs for generations
Care Instructions: Hand wash only, dry immediately after use. Avoid dishwashers. Oil the wooden handle occasionally to preserve its condition. 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.
