*Product information and pricing may vary - to confirm current pricing, availability, shipping, and return information please contact House Of Knives. In the event of a pricing discrepancy, the retailer's price will apply.
The Wüsthof Gourmet Chinese 7" Cleaver Knife (4691 / 18) or “Chinese” cleaver features a very wide blade similar to a meat cleaver but is much thinner and is used more like a chef’s knife. Perfect for chopping and mincing vegetables, separating florets of cauliflower or broccoli, slicing boneless meats, poultry or fish, or flattening garlic bulbs and ginger, the wide blade is also great for transporting food to the pot or wok.
For a cleaver more suited to cutting meat and bone, try the
Wusthof Classic Meat Cleaver
. Keep your Wusthof knives in great condition by sharpening regularly with a
Wusthof Sharpening Steel
and using them with a high-quality
Flexible Cutting Board.
Save space and store all your knives safely using a
15-Slot Wusthof Knife Storage Drawer.
The Wüsthof Gourmet Chinese 7" Cleaver Knife (4691 / 18) or “Chinese” cleaver features a very wide blade similar to a meat cleaver but is much thinner and is used more like a chef’s knife. Perfect for chopping and mincing vegetables, separating florets of cauliflower or broccoli, slicing boneless meats, poultry or fish, or flattening garlic bulbs and ginger, the wide blade is also great for transporting food to the pot or wok.
For a cleaver more suited to cutting meat and bone, try the
Wusthof Classic Meat Cleaver
. Keep your Wusthof knives in great condition by sharpening regularly with a
Wusthof Sharpening Steel
and using them with a high-quality
Flexible Cutting Board.
Save space and store all your knives safely using a
15-Slot Wusthof Knife Storage Drawer.
House of Knives is a successful privately 100% Canadian owned business that was first established in 1979. We distinguish ourselves from corporate stores by offering a broader selection of quality products, a higher level of customer service, and a sharper focus on product knowledge.
