Kitchen cleaver AgdExpert Tasak 16/29 cm - blade length 16 cm, total length 29 cm

AgdExpert Tasak 16/29 cm is a kitchen cleaver with a 16 cm blade and a 29 cm overall length designed for chopping, slicing and cutting through meat, bones and vegetables. The cleaver features a broad rectangular blade profile and a sturdy handle that together provide control and impact resistance for heavy‑duty kitchen tasks in both home and professional environments.

Advantages

The wide blade area enables efficient transfer of force for clean, straight cuts and rapid portioning. A substantial blade thickness increases durability and resists deformation when cutting dense materials such as bone or frozen items. The extended total length provides distance between the hand and the cutting surface for safer, more controlled chopping motions. The handle is shaped to offer a secure grip and balanced feel during repetitive use.

Suitable for

• Butchery prep and portioning of large cuts of meat
• Cutting through small bones and joints
• Chopping hard vegetables such as squash or pumpkin
• Preparing ribs, poultry and other dense protein items
• General heavy‑duty kitchen cutting and prep work

Key specifications

• Blade length: 16 cm
• Total length: 29 cm
• Blade profile: broad rectangular cleaver design
• Intended use: chopping, slicing, cutting through meat, bones and vegetables
• Handle: ergonomic design for secure grip and balance

How to use

Place the item to be cut on a stable, non‑slip cutting board. Hold the cleaver handle with a firm grip and position the blade so that the cutting edge meets the target area. Use a controlled chopping or slicing motion depending on the task: employ a single, steady downward strike for cutting through bones or a rocking/slicing motion for portioning meat and vegetables. Allow the blade weight to assist in cutting while maintaining control to protect fingers and the work surface. After use, clean and dry the cleaver promptly to prevent corrosion and maintain edge performance.

Usage recommendations

Use a dedicated cutting board for meat and bones to protect surfaces and the blade. Sharpen the cleaver regularly with a suitable stone or honing tool to maintain cutting efficiency. Avoid cutting on glass or stone surfaces and do not use the cleaver as a pry tool to extend its service life.