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Top Rated
Zwilling Pro — Ice-Hardened Butcher Cleaver 16cm Ergonomic Handle
AUD A$360.99AUD A$302.99
A Friodur ice-hardened butcher cleaver with an ergonomic curved handle for fatigue-free chopping.
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Specs
- Blade Material
- Friodur Ice-Hardened Stainless Steel
- Handle Material
- POM Ergonomic Curved
- Blade Length
- 16cm
- Total Length
- 30.5cm
- Weight
- 560g
- Construction
- Stamped and Ice-Hardened
- Steel Hardness
- 57 HRC
Description
The Zwilling Pro butcher cleaver features Friodur ice-hardened special formula stainless steel — cooled to -70°C during tempering for superior hardness, flexibility, and corrosion resistance that outlasts conventional blades.
The signature curved ergonomic handle cradles the palm during repetitive chopping motions, reducing fatigue during extended kitchen sessions with a design unique to the Pro line.
A top-rated ergonomic butcher cleaver for home chefs and culinary professionals who want German engineering with a modern, comfort-focused handle design.
**Power Without Fatigue**
The curved handle settles into your palm like it was moulded for your hand alone — each downward stroke transfers energy through the blade without jarring your wrist or straining your forearm.
Break down a whole chook, split a pumpkin, and crush a dozen garlic cloves, and your hand feels as fresh as when you started — the ergonomic geometry distributes force so naturally you forget the effort.
**Friodur: Tempered Below Zero**
Zwilling's Friodur process plunges each blade to -70°C during heat treatment, refining the molecular structure of the steel to achieve a hardness and corrosion resistance that room-temperature tempering can't match.
This cryogenic step — developed in Zwilling's Solingen research lab — transforms the austenite in the steel to martensite, creating a blade that stays sharper longer and resists staining even when cutting acidic foods.
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.
