Leung Tim Carbon Fish Cleaver (Iron Handle)

Leung Tim Carbon Steel Fish Cleaver (魚刀) with Iron Handle is a traditional Hong Kong heavy-duty cleaver designed specifically for fish and seafood preparation. Forged from carbon steel, the blade combines substantial weight with a keen cutting edge, making it well suited to cutting through fish heads, bones, and whole fish with control and efficiency.

Heavier and more robust than a slicing cleaver, but lighter and more specialised than a dedicated bone chopper, the 魚刀 offers a practical balance of power and precision for seafood work. The durable iron handle provides a solid, secure grip, making it suitable for wet markets, seafood restaurants, professional kitchens, and experienced home cooks.

Uses:

• Cutting whole fish and fish heads
• Chopping through fish bones
• Portioning large fish for cooking
• General seafood preparation

Features:

• Carbon Steel Blade — sharp, strong, and capable of taking a keen cutting edge
• Heavy Fish Cleaver Design — balanced weight for cutting fish heads and bones
• Iron Handle — durable, solid, and suitable for frequent heavy-duty use
• Traditional Hong Kong Craftsmanship — a classic 魚刀 style long used in wet markets and seafood kitchens

Care Instructions:
Hand wash only, dry immediately after use. Avoid dishwashers. Apply a light coat of oil occasionally to maintain sharpness and prevent surface corrosion.

Traditional Hong Kong weight units are used to classify these knives

Catty (斤): A traditional unit of mass, equivalent to about 604 grams.
Tael (兩): A subdivision of the catty, traditionally 1/16 of a catty

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