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Dexter-Russell Sani-Safe — High-Carbon Butcher Cleaver 20cm White Handle
AUD A$127.99
An American-made commercial butcher cleaver with a high-carbon steel blade and Sani-Safe polypropylene handle.
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Specs
- Blade Material
- High-Carbon Steel
- Handle Material
- Polypropylene (Sani-Safe)
- Blade Length
- 20cm
- Total Length
- 35cm
- Weight
- 680g
- USDA Approved
- Yes
- NSF Certified
- Yes
Description
The Dexter-Russell Sani-Safe butcher cleaver is the go-to in American meatpacking plants and butcher shops — a heavy 20cm high-carbon steel blade delivers devastating chopping power for splitting ribs, portioning primal cuts, and breaking down whole carcasses.
The white polypropylene Sani-Safe handle is textured for grip, stain-resistant, and meets USDA and NSF standards for commercial food processing environments.
A top-shelf heavy-duty butcher cleaver for professionals who need an American-made workhorse that performs through thousands of cuts without complaint.
**The Butcher's Trusted Companion**
Swing the cleaver through a rack of ribs and feel the blade find the joint with practised intuition — the weight of the steel does the heavy lifting while your arm simply delivers the arc.
At the end of a twelve-hour shift, the Sani-Safe handle still grips clean and secure, its polypropylene surface impervious to the blood, fat, and moisture that define a butcher's working environment.
**Made in Southbridge Since 1818**
Dexter-Russell has been manufacturing cutlery in Southbridge, Massachusetts for over two centuries, making it the oldest cutlery manufacturer in the United States.
Every Sani-Safe cleaver is ground and heat-treated in their New England facility, where generations of craftsmen have perfected the art of producing blades that commercial butchers trust with their livelihood.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
