Elevate Your Butchering Skills: Japanese Cleavers and Boning Knives For Seamless Breaking Down and Precise Trimming.

Cleavers are essential for powerful chopping of large cuts of meat, effortlessly breaking through bones and cartilage, splitting poultry, and swiftly dicing tough vegetables, making them indispensable for heavy-duty kitchen tasks. Boning knives excel at precisely removing bones from meat and fish, filleting with finesse, trimming fat, and performing intricate cuts around joints and contours for professional-quality meat preparation.