Comfortable to hold and razor-sharp, the versatile 6" Cleaver by Wusthof cuts through bone as easily as it chops vegetables. Use the flat sides to tenderize meat or crush garlic, and the butt end as a pestle to pulverize seeds or other ingredients. Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact composition handles. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long..

6-inch cleaver for splitting poultry, disjointing meat, cutting through ribs, and more

Stamped from high-carbon steel with a stain-resistant alloy

Synthetic polypropylene handle triple riveted for durability

Precisely tapered from base to tip; made in Germany; hand wash for best results

Measures approximately 11 by 4 by 1/2 inches; limited lifetime warranty

Average Customer Review: ( 9 customer reviews )
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Having said that, this cleaver is about as good as it gets. Well-balanced, very sharp. and able to easily cut through bone, this is as good as it gets for the home kitchen. I recently upgraded from a Henckel International, and the difference is profound. While the Henckel is perfectly fine for light duty and playing "Yan Can Cook", the Wusthof is the one you want for serious business.

21 of 23 found the following review helpful:

Important piece of cutlery set!Mar 22, 2003
By H. Row "in1ear"
The Classic 6 inch cleaver belongs in any serious set of home or professional cutlery. It has numerous uses from overkill smashing of garlic cloves, use as a scraper to pick up prepared food and place in bowls, mixer or pan. It can quarter poultry, separate beef or pork ribs with ease. If you buy large cuts of meat, you can cut into smaller portions for extra savings.
The Wusthof 6 inch Cleaver is a high performance, high quality kitchen tool. The handle (as in the whole Classic line) is comfortable. The finish on all Wusthof knives and instruments is excellent and will provide long years of use and easy cleaning.
A good purchase that I'm happy with!
John Row

37 of 46 found the following review helpful:

Good Cleaver, But Will You Use It?Nov 16, 2001
By D "sub"
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model, the 6 inch cleaver, is a good cleaver. Most people really don't use a cleaver anymore, as they buy either pre-cut/pre-packaged meats, or they have the butcher cut the meat into loins or steaks for them. If you really are going to use a cleaver, this one is my favorite. The weight and balance are very good.

3 of 3 found the following review helpful:

Great sturdy knife, with it's flaws.Dec 13, 2011
By Dan
It's a great addition to any chef's knife set. There are three major draw backs though. First, you may not always find a use for it, so it may sit in your case gathering dust. Secondly, the handle can be tough to get used to. I am used to holding any knife higher up on the handle for better control, but you have to hold lower on the handle with this cleaver or it will tear up your hands while you're cleaving. The third is how different of a honing technique this has than any other Wusthof blade. Other blades are usually held at a sharper angle when honing, but the cleaver is held at a much steeper angle. It takes some getting used to, but after a while it's easy to remember and easy to keep in shape. Other than that it is great. It guts through light bones quite easily, once you get down the different honing technique it stays extremely sharp, and it makes loads of cutting so much easier.

14 of 20 found the following review helpful:

Sturdy cleaverSep 29, 2001
By Kathleen Wilson Fivel
If you want to feel like a butcher, grab this knife and start hacking away. Good, solid feel, like all Wüsthof knives. Well balanced.

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