Meat hammer KingHoff KH 1168 — stainless steel tenderizer with dual-sided head

KingHoff KH 1168 — stainless steel meat hammer with a dual-sided head designed for pounding, flattening and tenderizing a variety of meat cuts. The tool combines a flat side for even pounding and a textured side for breaking down fibers, and it is made of stainless steel with an ergonomic handle to ensure a secure grip. The compact shape and balanced weight make this meat hammer suitable for routine kitchen use when preparing steaks, schnitzels, cutlets and roasts, or when flattening pieces of meat prior to marinating and cooking.

Advantages

The stainless steel construction provides durability and corrosion resistance while remaining easy to clean. A dual-sided head offers two functions in a single tool: one smooth face for flattening and one textured face for tenderizing and fiber disruption. The ergonomic handle improves control and reduces hand fatigue during repeated use. The hammer’s balanced weight distribution helps deliver consistent force for uniform results across different types of meat.

Suitable for

• Preparing steaks and schnitzels by flattening and tenderizing
• Breaking down fibers in tougher cuts such as roasts or shoulder pieces
• Evening thickness before marinating, stuffing or quick cooking
• Home kitchens, small catering or meal prep where compact tools are preferred

Key specifications

• Material: stainless steel construction for head and shaft
• Head: dual-sided — flat face for pounding and textured face for tenderizing
• Handle: ergonomic design for secure grip and control
• Intended use: manual meat pounding and tenderizing
• Care: suitable for hand washing; stainless surface simplifies cleaning

How to use

Place the piece of meat on a stable cutting board and cover it with a sheet of food-safe plastic or parchment to prevent splatter. Use the flat side of the head for flattening and achieving uniform thickness; switch to the textured side to tenderize tougher fibers by applying controlled, even strikes. Work from the center toward the edges and check thickness frequently to avoid over-pounding. After use, rinse any residue and wash according to care instructions.

Usage recommendations

Use gentle, measured strikes when tenderizing delicate cuts and increase force for thicker or tougher muscles. Always protect work surfaces and use a barrier between the hammer and meat to maintain hygiene and preserve the hammer’s finish.