Kitchen Cleaver Maestro MR-1466, Single Stainless-Steel Blade 17.5 cm

The Maestro MR-1466 kitchen cleaver features a single stainless-steel blade 17.5 cm long designed for chopping, slicing and cutting through meat, bones and vegetables. The cleaver has a broad, flat profile to facilitate portioning, cleaving and coarse chopping tasks in both home and professional kitchens. Its single-blade construction and balanced shape provide the stability needed for heavy-duty kitchen work while remaining suitable for routine food preparation.

Advantages

The stainless-steel single blade offers corrosion resistance and straightforward maintenance, and the 17.5 cm edge length provides a balance between leverage and control. Its broad face supports efficient transfer of chopped food from board to pan, and the robust construction allows safe handling of denser ingredients such as bones. The tool’s shape and weight distribution contribute to clean, consistent cuts while reducing the number of strokes required for coarse chopping and portioning.

Suitable for

• Chopping and portioning raw and cooked meat
• Cleaving through small bones and cartilage
• Slicing and coarse chopping vegetables and root produce
• General heavy-duty kitchen tasks in home and professional settings

Key specifications

• Blade material: stainless steel
• Blade length: 17.5 cm
• Blade type: single, broad cleaver blade
• Intended use: chopping, cleaving, slicing, portioning
• Suitable environments: domestic kitchens and professional food preparation

How to use

Place ingredients on a stable cutting board and use firm, controlled downward motions when chopping or cleaving. For bones and denser material, position the cleaver so the blade meets the target squarely, letting the blade weight assist the cut. Use the broad face to scoop and transfer chopped items. After use, wash the blade by hand with mild detergent, dry thoroughly to prevent water spots, and store in a safe location or on a magnetic strip designed for heavy knives.

Usage recommendations

Maintain a sharp edge for safe, effective cutting; regular honing and occasional professional sharpening extend blade life. Avoid repeated contact with very hard materials such as large bones or frozen food to prevent chipping. Use appropriate cutting boards—wood or plastic—to preserve the blade and reduce wear.