Leung Tim Clad Carbon Steel Kau Kong Bend Cleaver (九江彎刀) with Iron Handle is a traditional Hong Kong specialty cleaver, trusted in BBQ shops and Cantonese kitchens. Forged using the heritage clad steel (夾鋼) method — with a razor-sharp carbon steel edge for cutting performance, clad in softer steel for durability — this cleaver is designed for chopping roast duck, crispy pork belly, pork ribs, poultry, and seafood. The slightly curved blade shape improves precision and control when working with roast meats. The durable iron handle provides hygiene, strength, and long-lasting performance, making it ideal for professional kitchens and home cooks alike.
Uses:
Chopping roast duck and goose
Cutting pork ribs and BBQ meats (燒臘)
Preparing poultry and seafood
General light to medium bone chopping
Features:
Clad Carbon Steel Blade (夾鋼) — razor-sharp carbon steel edge reinforced with softer steel for durability
Durable Iron Handle — hygienic, strong, and built for long-term use
Specialised Bent Blade Shape — perfect for BBQ meats and poultry
Balanced Weight — heavy enough for bones, light enough for control
Traditional Hong Kong Craftsmanship — trusted for generations
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.
