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The Classic Line Cleaver has a 17.5cm blade and weighs 235g, putting it firmly in the heavier end of the kitchen knife range. The broad, flat blade is borrowed from the Chinese cleaver tradition: wide enough to crush garlic or ginger with the flat side, long enough to handle large vegetables or boneless cuts, and with enough surface area to scoop and transfer prep from board to pan in one pass. Total length is 30.5cm with a glossy red ABS handle, mirror finish, and three-rivet fixing.
Classic Line knives are built around a polished welded construction that eliminates the joint between blade and handle, the area most prone to harbouring bacteria and structural weakness. The steel is X50 CrMoV15, a high-carbon stainless alloy widely used in professional kitchen knives for its balance of edge retention and corrosion resistance. Handles are gloss red ABS with mirror finish and three-rivet fixing. Each knife ships in an FSC-certified gift box with foldable cardboard interior.
| Weight (per knife) | 235g |
| Blade Length | 17.5cm |
| Total Length | 30.5cm |
| Blade Material | Stainless steel X50 CrMoV15 |
| Grip | Glossy red ABS handle with mirror finish and 3 rivets |
| Use & Maintenance | Hand wash in warm water and dry immediately after each use. Do not use abrasive cloths or sponges. |
A cleaver this size handles tasks that narrower knives struggle with: breaking down larger vegetables, working through dense produce, and moving prep around the board efficiently. The welded construction keeps the knife balanced despite the blade weight, and the X50 CrMoV15 steel holds an edge well under that kind of use. If you do a lot of batch cooking or work with hard vegetables regularly, the broad blade earns its place quickly.
The Classic Line Cleaver is part of Berkel's Classic Line knife collection. Browse the full Classic Line range to find paring knives, chef's knives, bread knives, and slicing knives built to the same standard.
It handles slicing, dicing, and mincing, but the broad flat blade also makes it useful for crushing garlic and ginger, and for scooping chopped ingredients off the board. At 17.5cm and 235g it's a substantial knife, well suited to larger prep tasks and batch cooking.
No. This is a vegetable cleaver in the Chinese style, designed for precision work with produce rather than splitting bone. The blade is thinner and lighter than a butcher's cleaver, which makes it more versatile day-to-day but not suitable for heavy-duty butchery.
X50 CrMoV15 is a stainless steel grade commonly used in knife blades. The X50 indicates roughly 0.5% carbon, which influences hardness and edge retention. CrMoV refers to chromium, molybdenum, and vanadium, elements that enhance corrosion resistance, strength, and durability. The 15 denotes approximately 15% chromium, giving the steel its strong resistance to rust and staining. It's a well-balanced alloy that offers a practical mix of sharpness, durability, and ease of maintenance, which is why it's widely used in quality kitchen knives.
Hand wash in warm water and dry the blade immediately after use. Dishwashers blunt the edge and can damage the handle finish. Avoid abrasive sponges. Store on a magnetic strip or in a knife block rather than loose in a drawer.
Yes. Under UK law, knives are age-restricted items, so you'll need to confirm you're 18 or over at checkout. We use OneID®, a UK-certified service that verifies your age instantly using information your bank already holds. There's no document upload and no sensitive data is shared with us. Delivery is handled by FedEx or Royal Mail using age-verified services, where the recipient will need to confirm they're 18 or over on arrival.
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