Dexam has introduced an array of new specialist Asian cleavers and knives for 2023.
The latest additions to the School of Wok collection are available now and include an 8″ filleting knife, 7″ Japanese cleaver, small 5.5″ cleaver and two 7″ cleavers with a medium or large blade option. Each has been designed for effortless slicing and dicing of Asian ingredients.
The four cleavers and knife are made of durable stainless steel and are ergonomically designed with a comfortable handle. They can be sharpened with any good quality steel or sharpener.
Howard Bradley, commercial director of Dexam, said: “A knife is one of the most important elements in the Asian kitchen and is used on a daily basis. If you like cooking Chinese food, you might have found that most recipes require quite a lot of cutting, slicing, dicing and mincing. You might even need to fillet a fish, hack bones, or debone meat. Our new range provides everything a budding chef needs for cooking all Asian recipes.”
The 8” filleting knife can be used for slicing fish fillets along with meat. The blade features a long, thin, flexible body that separates flesh from bone with minimal waste; the extra narrow shape allows you to easily control the knife. The 7” Japanese cleaver has a curved edge that tapers to a point. It is a general-purpose knife used for most tasks in the kitchen, but its unique shape and size make it perfect for slicing through fish due to the angled tip.
The 7” medium and large bladed cleavers are perfect for cutting everything that goes into a stir fry, from herbs and vegetables to the meat and other proteins. They have a long, flat blade with a straight edge perfect for cutting through large pieces of meat along with chopping, slicing and dicing meats, fish, and vegetables. One is lighter than the other so whilst they do the same thing, which one you choose will be down to personal preference.
The 5.5” small cleaver has a thin blade and a slight pointed tip for peeling, shaping, or intricate work. This versatile knife is also perfect for detailed tasks such as peeling fruits and vegetables or trimming meat and poultry. It is extremely versatile in the kitchen when preparing vegetable garnishes or delicate cuts.
The cleavers and knife are accompanied by a beech round chopping block, made in Europe from European beech. The smooth surface has been lightly oiled and is naturally antibacterial, providing a solid base for food preparation.
Nev Leaning, director of the School of Wok, commented: “Our cleavers, in partnership with Dexam, have been designed to include a traditional flat grind blade and ergonomic handle made from excellent quality stainless steel to easily slice and chop meats, herbs, fish, vegetables and fruit.
“They are incredibly versatile and we like to use them every day at the school in Covent Garden where we teach how to use them safely.”
