Product Overview
The WatchFire Serbian Cleaver WF-4000 is designed for versatile kitchen and outdoor use, offering a robust cutting tool with a 6.75-inch blade forged from high-quality 7Cr17MoV stainless steel. Its cleaver style provides exceptional chopping power, making it ideal for slicing through meat, vegetables, and tougher ingredients with ease. The plain edge ensures clean cuts and is easy to sharpen, maintaining its sharpness over extended use. The full tang construction enhances durability and balance, allowing for controlled and confident handling during demanding tasks. The handle, crafted from black Pakkawood, combines comfort with a secure grip, reducing fatigue during prolonged use. Its ambidextrous design makes it accessible to both right- and left-handed users. The overall length of the cleaver measures approximately 11.75 inches, with a weight of just 1.66 ounces, providing a lightweight yet sturdy tool for various applications. The fixed lock type ensures safety during use, while the included canvas belt loop sheath allows for safe transport and storage, making it suitable for outdoor activities such as camping and hunting. Whether used in the kitchen or in the field, the WatchFire Serbian Cleaver WF-4000 offers a reliable and efficient cutting experience, combining quality materials with thoughtful craftsmanship for professional and home chefs alike.
Features:
- Blade Length: 6.75 inches for versatile cutting tasks
- Blade Material: 7Cr17MoV stainless steel for durability and edge retention
- Blade Style: Cleaver for powerful chopping and slicing
- Handle Material: Black Pakkawood for a comfortable and secure grip
- Full tang construction for maximum strength and balance
- Overall Length: 11.75 inches for versatile handling
- Lightweight design at 1.66 ounces for ease of use
- Ambidextrous design suitable for both right and left-handed users
- Edge Type: Plain for clean and precise cuts
- Fixed lock type ensuring safe operation
- Includes a canvas belt loop sheath for safe transport and storage
