Cleaver 208mm Denty Short Neck Black Out
Chop, slice, scoop this is about as good as a cleaver gets. Precision forged and ground in Benjamin Kamon’s Vienna, Austria studio. This Chinese Cleaver features a lovely distal taper and exceptional convex ground bevels. With a blade length of 208mm and 85mm of blade height this cleaver is a precision work of art designed to be a kitchen all-rounder capable of chopping and slicing with ease. With Benjamin’s new short-neck design the blade feels exceptionally well balanced and ergonomic, becoming an extension of your body as you enjoy your time in the kitchen.
Acid etched for a dark blacked out aesthetic, the precision heat treated 1.2519 Germany tool steel features naturally forming swirls and lines, which traverse the primary bevel. This naturally forming pattern known as alloy banding is a striking and beautiful visual. Above the primary bevel the Kamon knives classic “Denty” hammered texture covers the blade up to the spine and completes the look in stunning form. A pitch-black Ebony Rokkaku Hanmaru, handle extends out of the short-neck blade. The handle is accented with rusticated texture on the sides and bead blasted bronze torpedo endcaps.
Benjamin’s knives feature the finest fit and finish and his design aesthetic is one of the most decerning to be found. This is an incredible heirloom piece from this Austrian artisan blacksmith.
The knife comes with a hand crafted saya for safe storage and transport.
Product Specification
Blade Type: Cleaver
Edge Length: 208mm
Spine Heel: 5.8mm
Spine Mid: 2.06mm
Spine Tip (20mm before): 1.47mm
Blade Height: 85mm
Weight: 378g
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 65
Blade Construction: Mono Steel
Blade Finish: Acid Etched (Forced Patina), Textured, and Satin Polish
Grind: Convex
Handle Construction: Hidden Tang, Take Down
Handle Materials: Ebony, Bronze
Handedness: Ambidextrous
Saya Included: Yes
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
