Le Thiers® cleaver

If you prefer to buy meat in one piece and cut or slice chops, loins and poultry yourself, we recommend this knife. With its long handle, it sits comfortably and well-balanced in the hand and can be wielded with the appropriate amount of momentum. Form follows function: the large, heavy head with the robust blade made of forged knife steel provides the weight required for this swing. And so our cleaver or cleaver also provides excellent service in the preparation of meat specialties such as French-style rillettes made from duck, goose, rabbit, veal or tuna.

The cleaver is a Franco-German co-production mediated by Manufactum - the specialized butcher's blade found its way from a Solingen blade workshop to Auvergne. The small town of Thiers is still considered a center of knife culture in the region in central France. One of the traditional local businesses is the Coutellerie Goyon-Chazeau, whose craftsmen are dedicated to preserving the old knife shapes. All knives that are allowed to bear the Le Thiers® trademark must meet the strict criteria of a special commission. You can see at first glance that our cleaver meets all the requirements: just look at the elegant curve where the blade and handle meet and the meticulous craftsmanship of the juniper wood handle scales. Another detail that our product manager for the kitchen range attaches great importance to is the hanging hole in the blade. There is hardly room for such a large knife in a knife block - but always on a hook rail with sturdy butcher's hooks.