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Top Rated
Wüsthof Classic — Forged Butcher Cleaver 16cm POM Handle
AUD A$406.99AUD A$337.99
A precision-forged German butcher cleaver with a full-tang blade and triple-riveted POM handle.
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Specs
- Blade Material
- High-Carbon Stainless Steel
- Handle Material
- POM (Polyoxymethylene)
- Blade Length
- 16cm
- Total Length
- 30cm
- Weight
- 580g
- Construction
- Full-Tang Forged
- Steel Hardness
- 58 HRC
Description
The Wüsthof Classic butcher cleaver is forged from a single piece of high-carbon stainless steel in Solingen, Germany — the full bolster and full tang deliver exceptional balance and control for heavy chopping tasks.
The 16cm blade features a broad, rectangular profile designed for splitting joints, crushing garlic, and transferring chopped ingredients from board to pan with the flat side.
A top-quality forged butcher cleaver for home cooks and professionals who value German precision engineering and the lifetime durability of a fully forged blade.
**Command the Chopping Board**
The forged cleaver meets a butternut pumpkin and cleaves it in two with a single decisive stroke — the blade's mass carries through dense flesh and tough skin without deflection or hesitation.
Flip the blade flat and use it as a bench scraper, sweeping diced onions and minced herbs from board to pan in one smooth motion — the broad face is a tool unto itself.
**200 Years of Solingen Steel**
Wüsthof has forged blades in Solingen — Germany's City of Blades — since 1814, with each Classic cleaver undergoing 40 individual manufacturing steps from raw steel to finished edge.
The Precision Edge Technology (PEtec) process laser-measures each blade and hones it to a 14-degree edge per side, delivering factory sharpness that exceeds what most whetstones can achieve at home.
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.
