Up to 41% Off Select Demeyere Cookware
ZWILLING Pro 6" Meat Cleaver

ZWILLING Pro 6" Meat Cleaver

SKU: M-116982
MSRP: $175.00    Now: $139.95

Out of Stock

Due to Covid-19 and increased demand, Please expect additional delays on delivery times. This item may ship directly from the manufacturer usually within 5-7 business days. Expedited shipping not available.

Make tough cutting jobs easy with the ZWILLING Pro 6 inch Meat Cleaver. Great for shredding pork butt, chopping up roast chickens or braking down stock bones cleanly, this is the heavy-duty cleaver to use. The broad surface also comes in handy for scooping and transferring chopped ingredients. You get superb cutting control thanks to the innovative wedge shape of its very sharp blade. Plus, the bolster, or base of the knife that separates your hand from the blade, is angled, making it even easier cut up in the kitchen. Pro knives are designed by ZWILLING conjunction with architect, Matteo Thun. Every ZWILLING Pro knife comes with a lifetime guarantee and is made in Germany.

Features of the Zwilling J.A. Henckels Pro 6 inch Meat Cleaver:

  • Blade is ice-hardened to increase its resistance to corrosion.
  • Curved handle comfortably fits in your hand, so your grip is secure and firm.
  • Sharp, durable blade is forged from a single piece of German high-carbon stainless steel, making it extra strong.
  • Arched bolster perfectly supports your thumb.
  • Full length of the knife edge can be sharpened, from tip to end.
  • Rockwell hardness of 57
  • Full tang and handle are triple-riveted for superb stability.
  • Henckels Pro series combines the best features of German and Japanese knives.
  • Made in the knife capital of the world, Solingen, Germany

  • Dimension: 6 inch blade, 9¼ inches long.
  • Weight: 1 lbs. 1 ounces.
  • High-carbon stainless steel.
  • Dishwasher safe, but hand washing recommended.
  • Lifetime Warranty, with proper use and care.
  • Made in Germany.
  • The Cook's Warehouse recommends washing your knives by hand; then immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts. They may stain the surface of your knives.
  • Always use a wooden cutting board to preserve blade sharpness. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after you've used a knife.
  • It's best to store your Henckels knife so its edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.

Stay in touch with our EMAIL NEWSLETTER