Machete de Cocina

A kitchen-scaled machete, shorter and lighter than a full field machete, kept specifically for heavy prep work — splitting coconuts, quartering squash, and breaking down large cuts of meat.

Material & Construction

A single piece of forged steel with a broad, straight or slightly curved blade, fitted with a simple wood or plastic handle.

Traditional Uses

Heavy chopping and splitting tasks a standard kitchen knife isn't suited for, functioning similarly to Africa's panga as a general heavy-duty kitchen blade.

Modern Availability / Equivalents

A Western cleaver serves an equivalent function; the machete itself is also sold internationally as a general outdoor and utility tool.

Care & Maintenance

Hand-wash and dry promptly to prevent rust; sharpen on a coarse stone given its use for power tasks.