Grand Prix II Cleaver (6-in.) by Wusthof
Use this cleaver (with its wide, heavy blade) to split bones and meat. A single downward motion lets you butcher poultry, separate ribs and more. Each Grand Prix II knife is precision forged of a single blank of high carbon stainless steel, skillfully honed by hand twice. The perfectly balance cleav... See complete description »
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Use this cleaver (with its wide, heavy blade) to split bones and meat. A single downward motion lets you butcher poultry, separate ribs and more. Each Grand Prix II knife is precision forged of a single blank of high carbon stainless steel, skillfully honed by hand twice. The perfectly balance cleaver features a molded handle that is slip-resistant and completely hygienic. An update to the original line, the Wusthof Grand Prix II knife offers a more ergonomically designed handle combined with the high quality and contemporary good looks chefs and home gourmets alike desire.
I ordered the 6-in Grand Prix II Cleaver by Wusthof as an odd Valentine's gift for my super-chef husband. Why do flowers or teddy bears when you can get something he'll actually use and wants?!
The knife is fantastic. As all Wusthof knives have proven to us in the past, it cuts/chops/cleaves like a dream.
The design is wonderful, and will be appreciated by those of us who have it in them to see excellent cutlery as beautiful.
The ergonomic handle is the icing on the cake, creating a smooth, modern line, and making the cleaver easy to use. Because it fits so well in the hand, it gives you a feeling of added security, which is comforting when you're using such a large, sharp implement! The grip feels secure in your hand, even when wet, and there is no awkwardness in the feel while using it.
The 6-in. has proven more than enough length for our needs as opposed to the 8 in. We use it on bigger jobs such as cleaving a whole chicken to make soup (what a $$ savings when you can buy the chicken whole!) down to the delicate slicing of vegetables, with ease.
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When you've come back from the market with cuts of meat or poultry, take a minute to divide or cut it into meal-size portions. Whatever you won't use immediately should go in the freezer labeled with contents, portion size, and date frozen. It'll make taking a freezer inventory much easier.