Zwilling Pro meat cleaver 16 cm, 38415-161

Zwilling Pro meat cleaver, 16 cm

Zwilling Pro Meat Cleaver - with a blade length of 16 cm, this is an invaluable helper when processing large cuts of meat. The blade is forged from a single piece of steel, making it particularly robust and durable. Thanks to the use of high-quality, freeze-hardened stainless steel, the cleaver will last you a long time. The blade is up to 0.4 cm wide in places, pushing the meat apart and ensuring that the cleaver does not get stuck in the meat. The perfect "V" shaped blade handles even large pieces of meat effortlessly. You'll also appreciate the balance between the handle and the blade, which makes it easy to work with. The chopper is also suitable for those who do not have great strength.

Zwilling Pro knives

The Zwilling Pro knife collection is an improved version of the Zwilling Professional. It is suitable for anyone who is serious about cooking, regardless of whether they are professionals or laymen. By combining the forces of Solingen's master knifemakers, designer Matteo Thun and the best chefs, the Zwilling Pro range was born. The knife blades have been adapted to best meet the demands of professionals for the most precise, accurate and yet maximally safe use. The knives are perfectly balanced, fit well in the hand and have a unique wedge-shaped blade for easy and safe slicing.

The Pro Series also introduces an improved guard shape that not only serves to effectively protect the fingers, it provides aIt also provides extra firm support for the fingers and balances the entire knife to make using the knives more comfortable and, above all, safer. The tapered shape also presents greater control over slicing and allows the knives to be fully sharpened. You will appreciate the now traditional design of full tang knives with 3 sturdy rivets.

- A special stainless steel blend produced exclusively for Zwilling J.A. Henckels

- Sigmaforge® - knife forged from a single piece of steel (no welds or joints)

- Friodur® - freeze-hardened for long-lasting sharpness that is easily renewed

- hand sharpening and polishing, laser control

- non-abrasive ergonomic handle made of durable synthetic

- guard - protects the fingers and the knife is perfectly balanced

- hardness approx. 57 HRC on the Rockwell scale

- dishwasher safe, hand washing recommended

- made in Germany

Special blend of the finest German steel, manufactured exclusively for Zwilling, with optimumThe optimum chromium/carbon ratio guarantees the best properties, with a hardness of approximately 57 HRC on the Rockwell scale. In combination with sophisticated manufacturing technologies, this results in knives that are robust, extremely durable, flexible, corrosion-resistant with long-lasting sharpness.

The guard (the reinforced steel part of the knife between the blade and the handle) not only serves to effectively protect the fingers, it provides protection for theIt also provides firm support for the fingers and balances the entire knife to make using the knife more comfortable and, above all, safer. Its robust design stabilises the transfer of force from the blade to the handle, preventing the knife from bending.
The ergonomically shaped handle is made of high-quality synthetic material and is resistant to It is resistant to wear and scratches and remains stable even when exposed to temperature changes. The high-quality, seamless connection of the handle to the blade ensures comfortable use and perfect hygiene (no food residues cling).

Maintenance of Zwilling knives

Washing and cleaning

Thanks to the special formula of the high-quality steel, Zwilling knives can be washed in the dishwasher, however, the knives should not beshould not be exposed to temperatures above 55 °C and should not touch any other objects (pots, cutlery, other knives). Hand washing is gentler on the knives and is therefore recommended. Wash the knives with lukewarm water and a mild detergent with the soft side of a sponge.

Cutting mat

We recommend using a flexible cutting mat (cutting board) - wooden, silicone or plastic. Materials that are too hard such as glass, granite or ceramic can damage the blade and cutting edge under certain circumstances. Epicurean boards made from recycled wood reinforced with resin are a great choice.

Sharpening/grinding

Sooner or later, even the best knife will lose its original sharpness and need to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend sharpening your knives regularly. If a knife develops a "tooth" or a deformation, we recommend that you have the knife in the hands of a specialist as soon as possible.
We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening. AnySharp sharpeners are also a suitable alternative.

Safe storage

Store your knives in a safe place (out of the reach of children), always ensuring that the handle, not the blade, is facing you. Knives should not touch each other when stored.
Always store only cleaned and dried knives in the wooden knife block or on the magnetic rail.

The correct knife

Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.