The Steak Cleaver
The cleaver, the iconic tool of a butcher. Unlike the thin, sexy Nakiri of Japan, the cleaver is a beefy blade designed for smashing through hard items, and boy does it work. Unlike the cleaver of olde, Arcos blades take and hold a razor edge incredibly well, and stand up to loads of butchery.
These cleavers are a little different. These are for the professional (or minimalist) who wants to get more than one job done with a single knife. The curved, pointed blade is designed for both cutting bone and slicing steaks, making this the perfect versatile butchers tool.
| Knife Shape | Steak Cleaver |
|---|---|
| Blade Length | 280mm |
| Steel Type | Nitrum Stainless Steel |
| Handle Material | Polyoxymethylene |
Arcos Hermanos S.A.
The brand officially began in 1745 with Juan Arcos, who forged blades now found in the National Archeological Museum in Madrid. The craft continued through the family line until Gregoria Arcos Aroco who turned the small hand-forging shop into a fully mechanized production shop for high-quality spanish blades in 1875. One hundred years down the road, his descendant Gregorio Arcos Villanueva desired more and began the expansion of Arcos into the International brand that it is today. Through nearly 300 years of manufacturing, the family has never ceased their innovation.
