No kitchen is complete without the multi-purpose, indispensable cleaver. Used for slicing, dicing, mincing, mashing, and even tenderizing; chops everything from vegetables to meats easily and efficiently. The wide blade is ideal for flattening ginger or garlic as well as transferring cut ingredients into the wok. Furthermore, the blunt handle can be used as a pestle for mashing herbs. Chinese cleavers are easy to sharpen with no special technique required. Just a few strokes on steel or stone will restore a fine cutting edge. These durable knives can be sharpened periodically and last for years.