Condor 500671HC Cleaver

Heavy-Duty Precision for the Serious BBQ Enthusiast

Take command of your prep station with the Condor 500671HC Cleaver. Designed for those who don’t believe in "too much power," this 7.25-inch cleaver is built to handle everything from breaking down whole chickens to slicing through thick racks of ribs.

Crafted from 1075 high-carbon steel, the blade features a blasted satin finish that resists the rigors of a busy kitchen or a backyard smoke session. The full-tang construction is paired with a classic walnut handle, providing a secure, comfortable grip and a timeless aesthetic that looks as good as it cuts.

• Blade Length: 7.25" (18.42cm)

• Overall Length: 12.25" (31.12cm)

• Steel: 1075HC High Carbon Steel

• Handle: Solid Walnut with Lanyard Loop

• Construction: Full Tang for maximum durability

Pro Tip: The "Forced Patina" & Slicing Warm Meat
"If you want to jumpstart your cleaver’s natural protection, use it to slice through a warm brisket or smoked tri-tip. The combination of heat and natural fats from the meat will begin to develop a beautiful, unique patina on the 1075 steel.

This isn't just for looks—a well-developed patina acts as a barrier, making the blade more resistant to rust over time. Remember: A dark blade is a seasoned blade."

Care & Maintenance for Your Condor Cleaver

To keep your high-carbon steel blade in peak condition and ensure it lasts for generations, follow these essential care steps:

• Hand Wash Only: Never put this knife in the dishwasher. The high heat and harsh detergents will damage the walnut handle and corrode the carbon steel blade.

• Dry Immediately: After each use, wash the blade with mild soap and warm water, then dry it thoroughly with a clean towel. Do not let it air dry.

• Oil the Blade: High carbon steel is reactive. To prevent oxidation (rust), apply a light coat of food-grade mineral oil to the blade before storing it, especially if you live in a humid environment.

• Handle Care: The solid walnut handle is a natural material. Occasionally rub it with a small amount of food-safe mineral oil or beeswax to keep the wood from drying out or cracking.

• Embrace the Patina: Over time, your blade will develop a dark grey or blue tint known as a patina. This is normal for high-quality carbon steel and actually acts as a protective layer against deep red rust.

• Proper Storage: Store in a dry place. If using a magnetic rack, ensure the blade is completely dry before mounting.