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Coltello Cleaver HOT WOK
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The HOT WOK cooking tools guide
Four tools. Every stage of your wok dish.
Good wok cooking starts before the flame is lit. Prepare your ingredients, keep them moving, lift them from the oil and serve with confidence. Find the right wok utensil for each step.
Start with a clean cut.
Slice vegetables and prepare your ingredients before you start cooking. The HOT WOK Cleaver Knife combines a 15.5 cm alloy steel blade with a bamboo grip for chopping and slicing ingredients for wok dishes.
CLEAVER KNIFE · HW7010 · 15.5 CM BLADE
Explore the cleaver knife
Keep the flavour moving.
Turn vegetables, fold noodles and stir fried rice with a wok spatula shaped to follow the curved pan. Its stainless steel head and bamboo handle make it a practical cooking tool for everyday stir-frying.
WOK SPATULA · HW6010 · 38 CM LENGTH
Explore the wok spatula
Lift out. Let it drain.
From spring rolls to tempura, use the HOT WOK Sieve to lift fried food and let excess oil drain back into the wok. This stainless steel skimmer and strainer has a wide 26 cm head and a bamboo handle.
WOK SIEVE · HW6012 · 53 CM LENGTH
Explore the wok sieve
From wok to table.
Scoop sauces, portion curries and serve soups with the deep, rounded HOT WOK Ladle. Stainless steel and a comfortable bamboo handle bring the same practical finish to your cooking and serving utensils.
WOK LADLE · HW6011 · 36 CM LENGTH
Explore the wok ladleChoose your essentials
Which cooking tools do you need?
For stir-fry nights
Start with the spatula for turning and stirring. Add a ladle when sauces, soups or curries are on the menu.
Choose your wok spatulaFor crispy favourites
Add the sieve when you deep-fry. The perforated head lifts food while allowing oil to drain away.
Choose your wok strainerFor prep to serving
Use the cleaver for ingredient preparation, then choose the utensils that suit the way you cook. Each tool is sold individually.
Choose your cleaver knifeCooking tools, explained
Wok utensils & cooking tools FAQ
What is the difference between a wok spatula and a ladle?
A wok spatula has a broad head for turning, scooping and stirring ingredients. A ladle has a deeper bowl for liquids, sauces, soups and curries. They serve different jobs and work well together.
Is a wok sieve the same as a skimmer or strainer?
These names describe related draining tools. The HOT WOK Sieve is a wide stainless steel tool for lifting fried food and draining oil through its perforations. It is not a fine-mesh sieve for flour or very small particles.
Can I use metal utensils in a wok?
Stainless steel utensils are commonly used with uncoated carbon steel woks. Always follow your pan manufacturer's instructions. For non-stick or coated cookware, check whether metal utensils are permitted before use.
Are HOT WOK cooking tools dishwasher safe?
No. The spatula, ladle, sieve and cleaver are not dishwasher safe. Wash by hand and dry thoroughly after cleaning to care for the bamboo handles and metal surfaces. Store the cleaver with its blade protected.
Which cooking tool should a beginner buy first?
For stir-frying, a wok spatula is a useful starting point. Add a ladle for serving liquids, a sieve for deep-frying and a cleaver for preparing ingredients. Choose individual tools to match your favourite recipes.
Complete the cooking experience
Your tools. Your wok. Your next dish.
Match your utensils with a wok pan, explore HOT WOK burners or discover more wok accessories.
Find your next wok recipe →