Kitchen cleaver Maestro MR-1499, single stainless steel blade 16.5 cm

Maestro MR-1499 is a kitchen cleaver with a single 16.5 cm stainless steel blade designed for chopping, portioning and cutting through bones. The compact heavy blade concentrates impact force on a small area to facilitate cleaving tasks while the stainless steel construction offers corrosion resistance and straightforward maintenance. The cleaver is intended for domestic and light professional kitchen use where a robust, durable cutting tool is required.

Advantages

The single-piece stainless steel blade delivers strength and stability during repetitive chopping and cutting. A 16.5 cm edge length balances control and cutting surface, enabling precise portioning of meat and vegetables as well as splitting small bones. The cleaver's weight and geometry provide effective impact transfer for cleaving tasks, while stainless steel finish simplifies cleaning and resists staining. Its compact size makes storage easier in typical kitchen drawers or on magnetic strips.

Suitable for

• Chopping and portioning meat
• Breaking or splitting small bones
• Cutting through dense vegetables (e.g., squash, pumpkin)
• General butchery tasks in home and small professional kitchens

Key specifications

• Blade type: single stainless steel cleaver blade
• Blade length: 16.5 cm
• Blade construction: full metal stainless steel design for strength and hygiene
• Intended use: chopping, cleaving, portioning, small bone cutting
• Size: compact cleaver suitable for drawer storage and magnetic mounting

How to use

Place the food on a stable cutting board and hold the cleaver with a secure grip on the handle or tang area. Use controlled downward motions for chopping and apply additional force for cleaving through bones or dense produce. For portioning, use shorter, precise cuts to avoid overexertion. After use, rinse and wash the cleaver according to stainless steel care guidelines, dry thoroughly to prevent streaks and store safely away from children.

Usage recommendations

Use a thick, non-slip cutting board to protect the blade and the work surface. Regularly hone the edge to maintain cutting performance and inspect for nicks before heavy-duty use. Avoid prolonged exposure to acidic solutions and do not use the cleaver on extremely hard surfaces such as stone or ceramic to prevent edge damage.