Kitchen cleaver ORION 16 cm steel blade, universal chopping and slicing knife

ORION kitchen cleaver with a 16 cm steel blade is a universal chopping and slicing knife designed for versatile use in home and light professional kitchens. The broad rectangular blade delivers weight and surface area for efficient cutting, portioning and crushing of ingredients. Constructed for practical handling, this cleaver balances durability and everyday utility for tasks that require a sturdy multi-purpose blade.

Advantages

The 16 cm steel blade provides a combination of cutting power and edge retention appropriate for vegetables, meat and small bones while offering a flat face for crushing garlic or ginger. A wider blade aids in transferring chopped food from board to pan and gives additional knuckle clearance. The cleaver's balanced profile reduces hand fatigue during repetitive chopping and supports controlled slicing and portioning.

Suitable for

• Chopping and dicing vegetables and herbs
• Portioning and slicing fresh meat and poultry
• Light bone work and trimming tasks
• Crushing aromatics such as garlic and ginger
• Transferring chopped ingredients from board to cookware

Key specifications

• Blade length: 16 cm
• Blade material: steel
• Blade shape: broad rectangular cleaver blade
• Intended use: chopping, slicing, portioning, crushing
• Handle style: ergonomic for controlled grip and balance

How to use

Hold the cleaver with a firm, comfortable grip and position the food on a stable cutting board. Use a controlled chopping motion for cutting through vegetables and meat; allow the blade's weight to assist when cutting denser items. For slicing and portioning, use a forward and slightly downward motion to maintain a clean edge contact. Use the flat side of the blade to crush garlic or ginger before mincing. After use, wash and dry the cleaver promptly to prevent corrosion and maintain edge condition.

Usage recommendations

For best performance, sharpen the blade regularly with an appropriate whetstone or sharpening tool, avoid cutting on very hard surfaces such as ceramic or glass, and use a wooden or plastic cutting board. Store the cleaver securely in a knife block or on a magnetic strip to protect the edge and prevent accidents.