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Wusthof Classic 6-inch black cleaver, full tang, triple-riveted synthetic handle

Wusthof

Wusthof Classic 6" Cleaver Knife, Black

SKU CH-97VT-0W23N

A forged high-carbon stainless steel cleaver with a 58 Rockwell blade, full tang balance and a triple-riveted synthetic handle for heavy-duty chopping

  • TypeFillet Knives
  • Cuts through meat, cartilage and bone with a 6-inch forged blade
  • Holds a keen edge longer thanks to 58 Rockwell hardness
  • Full tang construction gives balance and strength for heavy chopping
  • Triple-riveted synthetic handle resists fading and discoloration
  • Wide blade transfers ingredients from board to pan efficiently

Cleaver for heavy prep

This Wüsthof Classic 6-inch cleaver handles meat, cartilage, bone and tough vegetables in one blade. The forged X50CrMoV15 steel reaches 58 Rockwell hardness and is sharpened with Precision Edge Technology for lasting edge retention. A full tang and triple-riveted synthetic handle give balance and strength during repeated chopping. The wide blade also works to transfer ingredients from board to pan.

Thermals noise and power

As a hand tool the cleaver produces no heat, noise or electrical draw. The high-carbon stainless steel resists corrosion and wear through long prep sessions without performance loss. Vanadium in the alloy adds durability while molybdenum supports hardness. The synthetic handle resists fading and discoloration even after repeated washing.

Upgrade from lighter knives

This cleaver replaces thinner chef knives or boning knives when the task demands splitting bone or crushing garlic with the blade face. The 15-centimetre forged blade and full bolster with finger guard protect the hand during heavy downward force. Buyers who need a flexible fillet knife or a lightweight paring knife should choose a different blade style.

Highlights

  • Cuts through meat, cartilage and bone with a 6-inch forged blade
  • Holds a keen edge longer thanks to 58 Rockwell hardness
  • Full tang construction gives balance and strength for heavy chopping
  • Triple-riveted synthetic handle resists fading and discoloration
  • Wide blade transfers ingredients from board to pan efficiently

Specifications

TypeFillet Knives

Questions about this item

How do I maintain the X50CrMoV15 blade and PEtec edge on this 6-inch cleaver?

Hand wash and dry the high-carbon stainless steel blade immediately after use. Hone the 58 Rockwell edge regularly with a fine steel to keep the PEtec angle true, and sharpen on a whetstone when honing no longer restores bite.

What part will need replacement first with daily heavy chopping?

The synthetic triple-riveted handle resists fading and discoloration, but the rivets or handle scales can loosen after years of impact. The forged X50CrMoV15 blade itself outlasts the handle under normal use.

Where does the 58 Rockwell hardness show its limit during sustained bone work?

The 58 HRC edge holds sharpness well but will micro-chip if twisted against dense bone or frozen joints. Use a straight up-and-down chopping motion and avoid prying to prevent premature edge damage.

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