Braai & Butcher Chopper

The 150 mm blade gives it a manageable working size, while the broad blade profile gives it more presence than a standard kitchen knife. At 310 g, it has a solid feel in the hand without being positioned as a heavy-duty butcher’s cleaver. The 2.3 mm blade thickness keeps it practical for regular food prep, slicing and board work.

The blade shape makes it useful as a braai knife, kitchen knife, chopper knife or butcher-style food-prep knife. The curved cutting edge helps with slicing through meat and vegetables, while the wide blade gives the knife a strong visual presence on the table, at the braai or in the kitchen.

The wood handle gives the knife a warm, straightforward finish and makes it a good choice for customers who want a practical knife with a more traditional look. This knife is listed in the SharpThings imported range and is kept separate from our South African handmade knives.

Material Note: 4Cr13 Stainless Steel

The blade is made from 4Cr13 stainless steel. 4Cr13 is commonly used in affordable kitchen and utility knives because it offers practical corrosion resistance, easy sharpening and sensible everyday performance. It is not a premium knife steel, but it is a good working choice for customers who want an accessible stainless steel knife for braai prep, kitchen cutting, meat preparation and general food use.

Specifications

• Range: Global Select imported range
• Blade type: Broad chopper-style braai and kitchen knife
• Blade steel: 4Cr13 stainless steel
• Blade length: 150 mm
• Blade thickness: 2.3 mm
• Weight: 310 g
• Handle material: Wood
• Use: Braai prep, kitchen use, meat preparation, slicing, chopping and general food utility

Care Note

Although 4Cr13 is stainless steel, the knife should still be cleaned and dried after use. Avoid leaving it wet, dirty or exposed to salt, acidic food residue or moisture for long periods.

For storage and general maintenance, a light wipe with SharpWax can help protect the blade and handle and keep the knife in good working condition.