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7" Vegetable Cleaver

Executive Chef Series
Model: 210

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Availability: In stock

Sugg. Price: $109.99

Online Price: $69.99

Make Your Knife More unique/special/personalized with a Laser Engraving Text!

Sugg. Price: $109.99

Online Price: $69.99

  • Frequently bought together

    Total Price Selected : $119.98

    1.    This item7" Vegetable Cleaver
    2.    10" Ceramic Sharpening Steel (BLUE)

    This is our wide Santoku. Featuring a 7” blade, this knife is perfect for rock and chop style cutting, with dimples and an extra wide blade for scooping up food and easily sliding them into a pan or onto a serving plate.

    Asian Cleaver
    Life-Time Warranty
    Knife Type
    Cleavers & Boning Knives
    Tang Type
    Triple Tang
    Edge Type
    Blade Length
    Blade Material
    X50CrMoV15 High Carbon No-Stain Steel
    Handle Size
    5 inch
    Handle Material
    L - 12 1/4 inches W - 1 inch H - 2 3/4 inches


    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.


    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away.  Never leave them sitting in water for extended periods.  They can rust and the pakkawood can swell.
    • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
      The honing steel straightens the edge.  It does not sharpen.  The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel.  The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back.  If the diamond steel and honing steel doesn’t work its time to use a V sharpener.  The V sharpener will strip off the old edge and put on a new one.

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