Cleaver 6.5in
The Cuisine::pro® Damashiro EMPEROR® 6.5” cleaver is expertly engineered for powerful chopping tasks. Designed to break down bones and tendons with ease, it also excels at slicing, dicing, and mincing dense root vegetables that require more force than a chef’s knife or santoku. Its balanced weight and robust design deliver maximum impact with minimal effort, making heavy chopping easier and more precise.
$89.99 $179.99
Save $90
or 4 interest-free payments of $22.50 with
Full description
- Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
- Elegant Design: Traditional Damascus-inspired blade with a hammered tsuchime finish
- Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle and undergoes a premium Japanese leather sharpening process
- Engineered for Performance: Ice-hardened and tempered to 53 HRC on the Rockwell Hardness scale
- Balanced Construction: Hidden tang construction
- Handle Design: Elegant, dark walnut pakkawood handle finished with a stainless steel end cap.
- Built to Last: Backed by the Cuisine::pro® LIFETIME GUARANTEE
Care & cleaning
- Hand-wash with mild soap and warm water.
- Rinse and dry immediately.
- Do not place in dishwasher.
- Maintain sharp edge with regular use of a honing or sharpening steel.
- Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year.
- Avoiding cutting on hard surfaces such a stone, metal and glass.
- Store knives in a block, on a magnetic strip or in a protective sheath.
Not sure yet? Which knife does what. Japanese or German steel.
THE BUILD
Fully forged Japanese steel.
Two numbers decide how a blade cuts and how long it lasts. Here they are.
Damashiro EMPEROR®
Longer Lasting
THE STEEL
53HRC
Ice-hardened and tempered to 53 HRC on the Rockwell scale.
Tsuchime hammered, Damascus-inspired blade
Japanese Stainless Steel 420J2
THE EDGE
15–20°
Double-bevel blade, tapered to 15–20° and finished with a Japanese leather sharpening process.
Dark walnut pakkawood handle
Hidden tang, finished with a stainless steel end cap
THE BLADE, ANNOTATED
Sharpened twice, to 15–20°.
The blade is a double bevel: both faces taper to the cutting edge, sharpened twice to a 15–20° angle. Ice-hardening to 53HRC locks it in, so the edge you unbox is the edge that stays.
GUARANTEED FOR LIFE
Everything we make is guaranteed for life
Get in touch
Email or live-chat our client care team.
We take a look
Client care assesses it and confirms the remedy with you.
We replace it
If the craftsmanship fails, we replace it.
Frequently Asked Questions
We accept returns within 30 days of delivery if the item is unused, in its original packaging, and accompanied by proof of purchase. Please note that personalized or clearance items are not eligible for return. For return requests, simply email our Customer Service Team at info@cuisinepro.com to obtain a Return Authorization Number (RA).
If your order arrives incomplete, damaged, or defective, please contact info@cuisinepro.com with your order number and a brief description (photos help, too). If the product is confirmed faulty, we will cover the return shipping and send you a replacement or refund.
Orders are usually dispatched within 1–3 business days, and delivered in approximately 5–7 business days via USPS. You will receive a confirmation email once your order has shipped. Please note that delivery times may vary depending on your location and stock availability.
Currently, we only ship within the United States, including P.O. boxes.
All products are backed by the Cuisine::pro® LIFETIME GUARANTEE, provided by Global Retail Brands USA, Limited. This warranty covers defects in materials and workmanship for 25 years under normal domestic use and proper care. It does not cover normal wear and tear, misuse, or improper cleaning. Once reviewed, if your claim is approved, we will either repair or replace your product. To make a claim, please contact info@cuisinepro.com, and our Customer Service Team will guide you through the process.
We recommend handwashing your knives with mild soap and warm water, then drying immediately. Avoid dishwashers as the high heat and abrasive detergents may dull your blades and handle and increase risk of rust and corrosion. Regular honing keeps your blade sharp—professional sharpening may be needed only once a year with proper care.