These cleavers from Hatsukokoro are great all purpose knives, but not to be confused with a heavy chopping bone cleaver. 

With plenty of knuckle clearance and some good weight behind the edge these are a choppers dream, ready to fly through huge piles of prep and keep on kicking! These are the thinner of the two cleavers we have through the shop and are a bit more nimble despite their larger size.

Knife Care (Stainless Clad)

• Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion. 
• This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
• Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
• Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
• Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.