Leung Tim Stainless Steel Fish Cleaver (魚刀) with Steel Handle is a traditional Hong Kong heavy-duty cleaver, designed specifically for fish preparation. Forged from durable stainless steel, it combines weight and sharpness to cut cleanly through fish heads, bones, and whole fish with ease. Heavier than a slicing cleaver but lighter than a bone cleaver, it strikes the perfect balance for seafood preparation. The stainless steel handle offers strength, hygiene, and easy cleaning, making it ideal for wet markets, seafood restaurants, and home kitchens.
Uses:
Cutting whole fish and fish heads
Chopping through fish bones
Portioning large fish for cooking
General seafood preparation
Features:
Stainless Steel Blade — durable, rust-resistant, ideal for seafood kitchens
Heavy Fish Cleaver Design — balanced weight for cutting fish bones and heads
Steel Handle — strong, hygienic, easy to clean
Traditional Hong Kong Craftsmanship — trusted in wet markets and seafood restaurants
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.
