Cleaver Dellinger PARY D2 Steel

Dellinger PARY D2 Steel is a massive cleaver designed for meat preparation and grilling. The 215 mm blade, 5 mm thickness and weight of 620 g provide enough power for portioning large cuts of meat and controlled chopping of smaller bones.

Its characteristic feature is the slightly curved edge profile. Unlike traditional cleavers with a straight edge, it also allows smooth rocking cuts. PARY therefore handles not only more forceful portioning, but also cutting meat, fish, onions, vegetables and chopping herbs.

The handle made from brushed African wenge wood is complemented by a decorative rivet. A leather sheath is included to protect the edge during carrying and storage.

#ShowMore#

The power of a cleaver, the control of a chef's knife

Dellinger PARY cleaver specifications

What is the PARY cleaver suitable for?

• portioning raw and cooked meat,
• controlled chopping of smaller bones,
• separating poultry and joints,
• processing fish and larger fillets,
• preparing meat for grilling, roasting or smoking,
• cutting vegetables, onions and other larger ingredients,
• rocking chopping of herbs,
• transferring chopped ingredients with the broad flat side of the blade.

Curved edge for a smooth cutting motion

Traditional butcher cleavers usually have a mostly straight edge because they are intended mainly for vertical chopping. Dellinger PARY has a more pronounced curve that allows the blade to move back and forth across the cutting board.

Thanks to this, the cleaver can also be used similarly to a broad chef's knife. The rocking motion makes it easier to chop herbs, onions and vegetables as well as portion meat into smaller pieces.

Forged blade made from D2 tool steel

The blade is forged from mono-composite D2 tool steel. After heat treatment, it reaches a declared hardness of 60–62 HRC. D2 steel is characterised by high wear resistance and good edge retention.

D2 contains a high proportion of chromium, but it is still not generally considered fully stainless steel. After contact with meat, salt, acidic foods or moisture, wash the cleaver by hand and dry it immediately.

Handle made from brushed wenge wood

Wenge is a hard African wood known for its dark colour and distinctive grain. The brushed surface supports the rustic appearance of the cleaver and helps create a more secure contact with the hand.

The handle is complemented by a decorative rivet. Because it is a natural material, the shade, grain and texture of the wood may vary slightly between individual pieces.

Safe use of the cleaver

1. Use a stable butcher block or a thick wooden cutting board.
2. Before use, check that the handle is not wet or greasy.
3. Always keep your other hand outside the path of the cleaver.
4. When chopping smaller bones, guide the strike vertically and in a controlled manner.
5. Do not twist the blade after impact and do not use it as a pry bar.
6. Do not chop on glass, stone, ceramic or metal surfaces.
7. Protect the cleaver from falls and uncontrolled impact of the edge.

Cleaning and storage

• Wash the cleaver by hand only using a soft sponge.
• Dry the blade and handle immediately after washing.
• Never place it in a dishwasher.
• Do not leave it in water or on a wet cutting board for long periods.
• For longer storage, you can lightly coat the blade with oil suitable for contact with food.
• Use the leather sheath only for a clean and completely dry cleaver.
• Check the natural handle regularly and treat it with a suitable oil as needed.

Sharpening the robust edge

Restore the edge using a quality water or diamond sharpening stone. When sharpening, preserve the original geometry, which must combine good cutting performance with the durability required for portioning meat and smaller bones.

Suitable equipment can be found in the sharpening stones category. You can also learn the correct technique in our knife sharpening course.