ARCOS 26 cm Blue Cleaver

Description

The Arcos 26 cm cleaver with blue handle is designed for professionals with prolonged use: NITRUM stainless steel and ergonomic injected polypropylene handle, non-slip, heat resistant from 120 to 130 °C and permanently joined to the blade by injection.

What it is for

The cleaver is the classic tool for separating chops from a rack: a wide, heavy blade that goes through the bone in one blow, leaving the chop with its characteristic cut. At 26 cm it is the manageable counter size, used for portioning in view of the customer without using the saw.

• Butcher’s shops: separating lamb, pork and veal chops.
• Restaurants: preparing chops and rib racks for the grill.
• Cutting rooms: occasional portioning of bone-in pieces.
• Grill houses and steakhouses: dividing pieces before service.
• Processing kitchens: jobs that do not justify switching on the saw.

Technical specifications

Type	Cleaver
Length	26 cm
Handle colour	Blue
Steel	NITRUM stainless steel, high performance and durability
Handle	Ergonomic, injected polypropylene (PP)
Handle properties	Hygienic, non-slip, good stability under impact
Heat resistance	120-130 °C
Blade-handle joint	Permanent, by injection

Cleaver or saw: when to use each

The cleaver gives the traditional cut, fast and without a machine, and is irreplaceable for occasional counter work. The band saw, on the other hand, gives chops of exact, repeatable thickness, without splinters and without physical effort, which is what is needed when whole racks are portioned daily. Most butcher’s shops have both and choose according to the day’s volume.

For safety, the cleaver requires a firm surface —block or thick board—, a decisive blow from the elbow and the free hand out of the line of impact. Keeping the tool in good condition and training whoever uses it is the employer’s obligation under Spanish Royal Decree 1215/1997 on work equipment.

What is supplied

• One Arcos 26 cm cleaver with blue handle.
• NITRUM stainless steel blade with ergonomic injected PP handle.
• Bernad® advice on the range of bone-cutting tools.

Bernad® after-sales service

At José Bernad, S.L. we have our own workshops and after-sales service to respond quickly to any issue with your equipment. If you have any questions before or after your purchase, call us on +34 967 219 649 or message us on WhatsApp.

Frequently asked questions

How does it differ from a chopper?

The cleaver is designed specifically to separate chops from a rack, with the blade and weight suited to that repeated action. Choppers are more versatile and usually heavier, geared to thick bone and butchering work.

26 or 28 cm?

The 26 cm is more manageable and comfortable at the counter; the 28 cm adds reach and a little more inertia in the blow, which helps with large racks. The choice depends on the type of piece usually worked.

What is the coloured handle for?

It makes it easier to identify the tool and assign it to an area or type of product within the processing room. In establishments with a colour code in place, having the cleaver in the corresponding colour helps ensure it does not end up in the wrong place.

How is the edge maintained?

With a robust edge, not a fine one: a cleaver that is too sharp chips at the first blow against bone. It is honed when it starts to bounce instead of going in, always respecting the original factory angle.

Can it be machine washed?

The injected polypropylene handle withstands up to 120-130 °C and has no joints where product can build up, so it copes well with cleaning. Dry the blade to avoid residual moisture where it rests.

Other bone-cutting tools

• Arcos 28 cm red cleaver: the same tool with more reach.
• Arcos 25.5 cm chopping knife: a more streamlined alternative.
• Arcos 0.8 kg chopper: for thicker bone.
• 45 cm butcher’s hand saw: manual sawing without impact.