{"product_id":"bladecraft-pro™-slice-chop-mince-like-a-pro-with-a-single-blade","title":"BladeCraft Pro™ — Slice, Chop \u0026 Mince Like a Pro with a Single Blade","description":"\u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eSwap Three Knives For One — The Cleaver That Covers Your Entire Cutting Board\u003c\/h3\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eThe \u003cstrong\u003eBladeCraft Pro™\u003c\/strong\u003e takes the place of your chef, paring, and utility knives with a single broad cleaver that handles about 90% of your chopping tasks. Crafted from forged steel. 15° v-ground edge. A flat, wide blade that scoops a whole onion straight into your wok. If you’ve ever seen Asian chefs breeze through prep with one tool and wondered how — this is that knife.\u003c\/p\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e\u003cbr\u003e\u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0992\/0584\/1239\/files\/d08_ad_b43b5d04-30bc-4e3e-9de5-496b219a8df7.webp?v=1777313960\"\u003e\u003c\/h3\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eQuit Switching Between Three Knives for One Stir-Fry\u003c\/h3\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eYou start with the chef knife on onions, switch to the paring for garlic, back to the chef for carrots. Then it’s time to transfer it all, but your chef knife’s blade isn’t wide enough — so you cup your hand and spill half on the floor. Your wrist hurts. Your blade’s edge is losing sharpness. And your stir-fry isn’t even cooking yet. The \u003cstrong\u003eBladeCraft Pro™\u003c\/strong\u003e ends this knife shuffle. One blade, one flow, one clean scoop from board to pan.\u003c\/p\u003e \u003cdiv style=\"display: flex !important; justify-content: flex-start !important; width: 100% !important;\"\u003e \u003cdiv\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cstrong\u003e➤ Hand-forged, heat-treated steel:\u003c\/strong\u003e Unlike stamped supermarket knives, this blade is heated, hammered, and quenched—creating a denser grain that keeps its edge sharp throughout a full week of cooking.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cstrong\u003e➤ Razor-sharp 15° v-ground edge:\u003c\/strong\u003e Most Western knives run 20–22°, but the BladeCraft Pro™ is ground to a finer 15°, letting it slice cleanly through tomato skins, carrots, and cabbage without extra effort.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cstrong\u003e➤ Broad flat blade doubles as a scoop:\u003c\/strong\u003e The 8.3cm-tall blade acts as a paddle. Chop your mirepoix, slide it underneath, and carry it straight to the pan. No bench scraper required.\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e\u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0992\/0584\/1239\/files\/d08.8.png?v=1777314893\"\u003e\u003c\/h3\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eForged Hot, Cooled Hard, Sharpened Fine — Not Cut From A Sheet\u003c\/h3\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eCheap knives are stamped—cut out from flat steel sheets like cookie cutters. They’re light, soft, and dull quickly. The BladeCraft Pro™ is heat-forged: red-hot steel hammered into shape then rapidly cooled to lock a dense grain.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eThis results in a blade with noticeable front-heavy balance that does the chopping for you. Slice through a sweet potato and it falls cleanly — no sawing, no crushing, no need to push hard with your shoulder.\u003c\/p\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e\u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0992\/0584\/1239\/files\/d08.3.png?v=1777314892\"\u003e\u003c\/h3\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eWhy Home Cooks Are Trading Chef Knives For Chinese-Style Cleavers\u003c\/h3\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eTry any home cook who switched, and the line is always the same: “I wish I made the switch earlier.” The wide blade quickly becomes less intimidating, and what used to take 25 minutes suddenly takes just 10. \u003cem\u003e“After seeing one on a Wang Gang video, I bought it. First night I used it, I caught myself smiling at how smooth the cuts were. Now my chef knife stays tucked away.” — Marcus T.\u003c\/em\u003e\u003c\/p\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e\u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0992\/0584\/1239\/files\/d08.5.png?v=1777314893\"\u003e\u003c\/h3\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eOne Knife. Three Roles. Half The Prep Time.\u003c\/h3\u003e \u003cdiv style=\"display: flex !important; justify-content: flex-start !important; width: 100% !important;\"\u003e \u003cdiv\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cstrong\u003e✓ Replaces three block knives:\u003c\/strong\u003e Chef, paring, utility — the BladeCraft Pro™ covers all three tasks, and quicker too. Free up drawer space and sharpen only one blade.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cstrong\u003e✓ Full wood handle with rivets, total control:\u003c\/strong\u003e Crafted with three rivets through solid wood. No glued joints, no hollow plastic. The handle’s shape fills your palm so you don’t grip onions painfully tight.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cstrong\u003e✓ Black-coated blade blocks rust and stains:\u003c\/strong\u003e The dark protective finish guards steel against acidic foods like tomatoes and citrus that wear down cheaper blades fast.\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eHow To Move From Chef Knife To Cleaver In 3 Steps\u003c\/h3\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eStep 1: \u003cstrong\u003ePinch the spine\u003c\/strong\u003e where the blade meets the handle — thumb on one side, knuckle on the other. That’s where your control comes from.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eStep 2: \u003cstrong\u003eLet the front-heavy weight do its job.\u003c\/strong\u003e Don’t press down. Lift the blade’s front edge a few inches and drop it through. It slices cleaner than any forced cut.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eStep 3: \u003cstrong\u003eUse the flat blade to scoop.\u003c\/strong\u003e Place the blade sideways, slide it under your chopped veggies, and carry it to the pan — the cleaver’s purpose.\u003c\/p\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0992\/0584\/1239\/files\/d08.2.png?v=1777314893\"\u003e\u003c\/p\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e\u003c\/div\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e \u003ctable\u003e \u003cthead\u003e \u003ctr\u003e \u003cth\u003e\u003cstrong\u003eBladeCraft Pro™\u003c\/strong\u003e\u003c\/th\u003e \u003cth\u003e\u003cstrong\u003eStamped Chef Knives\u003c\/strong\u003e\u003c\/th\u003e \u003cth\u003e\u003cstrong\u003eYour Old Dull Knife\u003c\/strong\u003e\u003c\/th\u003e \u003c\/tr\u003e \u003c\/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd\u003e✅ \u003cstrong\u003eHand-forged steel\u003c\/strong\u003e— denser grain, edge stays sharp through weeks of prepping\u003c\/td\u003e \u003ctd\u003e❌ Stamped from sheet steel — soft, dulls quickly\u003c\/td\u003e \u003ctd\u003e❌ Edge worn away, needs stropping before every use\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd\u003e✅ \u003cstrong\u003e15° v-ground edge\u003c\/strong\u003e— slices tomatoes without crushing\u003c\/td\u003e \u003ctd\u003e❌ 20–22° factory edge — smashes soft veggies\u003c\/td\u003e \u003ctd\u003e❌ Tears food, pulverizes herbs into paste\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd\u003e✅ \u003cstrong\u003e8.3cm-tall flat blade\u003c\/strong\u003e doubles as a scoop and crusher\u003c\/td\u003e \u003ctd\u003e❌ Narrow blade — requires separate bench scraper\u003c\/td\u003e \u003ctd\u003e❌ Not suitable for scooping, mincing, or smashing\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd\u003e✅ \u003cstrong\u003eRiveted full wood handle\u003c\/strong\u003e with front-heavy balance\u003c\/td\u003e \u003ctd\u003e❌ Glued plastic handle, neutral balance — you do the work\u003c\/td\u003e \u003ctd\u003e❌ Loose, slippery grip, cramps your hand\u003c\/td\u003e \u003c\/tr\u003e \u003c\/tbody\u003e \u003c\/table\u003e \u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eThe Specs You Actually Care About\u003c\/h3\u003e \u003cdiv style=\"display: flex !important; justify-content: flex-start !important; width: 100% !important;\"\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTotal length\u003c\/strong\u003e: 29.7cm (approx. 11.7 inches)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eBlade length\u003c\/strong\u003e: 17.6cm (~6.9 inches)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eBlade height\u003c\/strong\u003e: 8.3cm — broad enough to scoop and crush garlic flat-sided\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eBlade material\u003c\/strong\u003e: Hand-forged high-carbon steel with black protective coating\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eEdge angle\u003c\/strong\u003e: 15° v-ground on both sides\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eHandle\u003c\/strong\u003e: Real wood with three rivets, fully contoured for grip\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eBest for\u003c\/strong\u003e: Vegetables, herbs, fruit, boneless meat, fish — Chinese cleaver style, not designed for bones\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003ePackage includes\u003c\/strong\u003e: One BladeCraft Pro™ cleaver\u003c\/li\u003e \u003c\/ul\u003e \u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eReal Questions Before You Hit Add To Cart\u003c\/h3\u003e \u003cdiv style=\"display: flex !important; justify-content: flex-start !important; width: 100% !important;\"\u003e \u003cdiv style=\"text-align: left !important;\"\u003e \u003cdiv\u003e \u003ch4 style=\"font-weight: bold; margin: 0 0 10px 0 !important;\"\u003eI’ve only ever used a chef knife. Is learning the cleaver tough?\u003c\/h4\u003e \u003cp style=\"line-height: 1.5; margin: 0 0 10px 0 !important;\"\u003eMost home cooks get comfortable within a week. The grip’s the familiar pinch you know — just that the broad blade can seem intimidating until you start chopping. After a few meals, your chef knife feels slow and small.\u003c\/p\u003e \u003c\/div\u003e \u003cdiv\u003e \u003ch4 style=\"font-weight: bold; margin: 0 0 10px 0 !important;\"\u003eWill food stick to the broad blade?\u003c\/h4\u003e \u003cp style=\"line-height: 1.5; margin: 0 0 10px 0 !important;\"\u003eSome sticking with starchy foods like potato or taro is normal for any flat blade. A quick swipe against the cutting board between cuts fixes it — besides, that flat broad blade is exactly why scooping and transferring works so well.\u003c\/p\u003e \u003c\/div\u003e \u003cdiv\u003e \u003ch4 style=\"font-weight: bold; margin: 0 0 10px 0 !important;\"\u003eIs it dishwasher safe?\u003c\/h4\u003e \u003cp style=\"line-height: 1.5; margin: 0 0 10px 0 !important;\"\u003eNo. Wash it by hand, dry by hand, and store it dry. Heat and detergents in dishwashers damage the wood handle and dull the edge — true for any quality kitchen knife, including this one.\u003c\/p\u003e \u003c\/div\u003e \u003cdiv\u003e \u003ch4 style=\"font-weight: bold; margin: 0 0 10px 0 !important;\"\u003eCan it cut through bones?\u003c\/h4\u003e \u003cp style=\"line-height: 1.5; margin: 0 0 10px 0 !important;\"\u003eNo — this is a Chinese-style vegetable cleaver (caidao), meant for veggies, herbs, fruit, and boneless meat. For ribs or joints, use a heavier cleaver built for bones.\u003c\/p\u003e \u003c\/div\u003e \u003cdiv\u003e \u003ch4 style=\"font-weight: bold; margin: 0 0 10px 0 !important;\"\u003eWhat if it’s not right for me?\u003c\/h4\u003e \u003cp style=\"line-height: 1.5; margin: 0 0 10px 0 !important;\"\u003eYou have a full 30 days. If the BladeCraft Pro™ doesn’t change your prep, simply return it for a full refund — no questions asked, no restocking fees.\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cdiv style=\"display: flex !important; justify-content: center !important; width: 100% !important;\"\u003e\u003c\/div\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0992\/0584\/1239\/files\/d08.8.png?v=1777314893\"\u003e\u003c\/h3\u003e \u003ch3 style=\"margin: 0 0 10px 0 !important; text-align: center !important;\"\u003eTry It Risk-Free For 30 Days. Keep The Cleaver Or Get Your Cash Back.\u003c\/h3\u003e \u003cp style=\"margin: 0 0 10px 0 !important; text-align: left !important;\"\u003eIf the \u003cstrong\u003eBladeCraft Pro™\u003c\/strong\u003e doesn’t replace at least two knives in your drawer within 30 days — send it right back. Full refund, no hassle. The only way to see how much prep time it saves is by holding it yourself.\u003c\/p\u003e","brand":"Pruvello","offers":[{"title":"Default Title","offer_id":58095635988861,"sku":"LE10303295","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/0320\/9341\/files\/c759194283d2e8bf3f55cada6fc9bde2bf03e8e748531d7aeb85130c3f9ba1ec.png?v=1777318756","url":"https:\/\/pruvello.com\/products\/bladecraft-pro%e2%84%a2-slice-chop-mince-like-a-pro-with-a-single-blade","provider":"Pruvello","version":"1.0","type":"link"}