DO-33007 Kitchen cleaver - Brown/Type1

Important safety notice for kitchen cleavers in accordance with Regulation (EU) 2023/988 on general product safety (GPSR)

This is a targeted safety notice for the proper and safe use of kitchen cleavers. Due to their weight, blade size, and specific intended use, it is essential to follow the instructions below to prevent serious injuries. This notice is issued based on the requirements of the Regulation of the European Parliament and of the Council (EU) 2023/988 on general product safety (hereinafter referred to as "GPSR").

Basic safety and handling principles

• Respect the weight and blade: The cleaver is a heavy tool with an extremely sharp blade designed for chopping. Always handle it with maximum concentration and caution.
• Holding the cleaver: Grip the handle firmly but without unnecessary tension. Ensure that both your hand and the handle are dry and free of grease to prevent slipping.
• Keep out of reach of children: The cleaver is by no means a toy. Due to its characteristics, it poses an extreme risk. Always store it in a locked or child-inaccessible place.
• Never catch a falling cleaver: If the cleaver falls, immediately step back and let it fall to the ground. Due to its weight and blade, attempting to catch it is extremely dangerous.

Proper and safe use

• Use as intended: Use the cleaver exclusively for its intended purposes – typically for chopping meat (including small bones) or hard vegetables. Always follow the specific product description, whether it is a meat cleaver or a lighter vegetable cleaver.
• Improper use: Never use the cleaver for prying, chopping frozen foods, metal, wood (except a cutting board), or as a substitute for a hammer or axe. Such use may cause damage (chipping) to the blade and serious injury.
• Stable and solid cutting surface: Always use a thick, stable, and sufficiently large cutting board, ideally made of wood or durable plastic. Do not use glass, stone, or metal surfaces that can damage the blade and cause dangerous cleaver rebound.
• Safe chopping technique:
  • Make sure you have enough free space around you.
  • When chopping, keep the fingers of the other hand holding the ingredient safely curled inward (the "claw" or "shrimp" technique).
  • Lead the movement controlled from the shoulder and elbow, not just the wrist.
  • Never place your free hand or any other body part in the chopping path.

Cleaning, maintenance, and storage

• Hand washing: Always wash the cleaver by hand carefully in warm soapy water. Hold the blade away from your body. Immediately dry it thoroughly after washing to prevent rust.
• Avoid dishwashers: Aggressive chemicals and high temperatures in dishwashers can permanently damage the blade and handle material.
• Blade maintenance: A sharp cleaver is safer. Regularly sharpen it using a suitable sharpening tool. A dull cleaver requires more force, increasing the risk of slipping and loss of control.
• Safe storage: Store the cleaver in a solid wooden block, on a strong magnetic strip designed for heavy knives, or in a drawer with a protective blade cover. Never leave it lying freely on the kitchen counter.
• Disposal: Before disposal, securely wrap a worn or damaged cleaver in thick cardboard and tape it to prevent injury to waste handlers.