7" Cook Cleaver Knife Plastic Handle

7'' Cook Cleaver Knife Plastic Handle
7'' Cook Cleaver Knife Plastic Handle7'' Cook Cleaver Knife Plastic Handle7'' Cook Cleaver Knife Plastic Handle

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In stock

Model: No. 172p
Blade length: 143mm
Handle length: 104mm
Overall length: 247mm
Blade width: 37mm
Blade thickness: 1mm
Handle thickness: 17mm
Handle height: 30mm
Weight in package: 62g

Brand:  Kiwi Brand

172P - Kiwi Brand cook's cleaver style knife with a seven inch blade and a black plastic handle.

The 172p chef's knife with a black plastic handle is a great all-purpose choice of knife for common kitchen tasks such mincing, slicing, chopping vegetables and slicing meat.

The blade is approximately seven inches long and is just less than two inches wide (see diagram for detailed dimensions) while the knife edge is perfectly flat with a small curve towards the tip.

Taking inspiration from the Japanese Nakiri knife in both it's shape (the profile) and style (the grind, which is a double bevel), this knife has a blade that is super thin when compared to traditional western style knives and it is lightweight and well balanced, so it excels when cutting a wide range of vegetables.

Known globally by their reputation as the very best knives that Thailand has to offer, Kiwi knife designs are both attractive and practically suited for everyday use.

While the 172p style knife has a black plastic handle, it is also available with a wooden handle as either a Kiwi (172) or Kom-Kom (172KK).

The blade is made from SUS420J2 Japanese Martensitic stainless steel, which is a high carbon stainless steel alloy that is specially heat treated and tempered which ensures sharpness and unrivalled durability.  The handle is made from polypropylene which is a very durable type of plastic.

Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.

Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.

This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.

If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.

Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .

Keep in a safe location away from children.


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