Panga (Kitchen Machete)

A broad, single-edged blade, smaller and lighter than a field machete, kept in the kitchen or cooking area for heavy prep work — splitting coconuts, quartering squash, sectioning large cuts of meat, and clearing tough plant stems.

Material & Construction

A single piece of forged carbon or stainless steel with a broad, slightly curved blade, fitted with a simple wooden or plastic handle riveted or tanged into place.

Traditional Uses

General heavy-duty chopping and splitting that a smaller kitchen knife isn't suited for; also doubles as a general household and garden tool rather than being kitchen-exclusive.

Modern Availability / Equivalents

A Western chef's cleaver or a Chinese/Japanese vegetable cleaver covers the same heavy-chopping role; the panga itself is sold globally as a general-purpose bush or garden knife.

Care & Maintenance

Hand-wash, dry immediately, and oil the blade lightly to prevent rust on carbon-steel versions; sharpen on a coarse stone, since the edge is meant for power rather than precision.