• Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – detail view
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – side profile
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – handle detail
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – blade close-up
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – view 6
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – view 7
  • Cleaver 225mm X 105mm Honyaki 'S' Grind Birchbark & Stainless – view 8
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Hackmesser 225 mm x 105 mm Honyaki "S" Grind Birkenrinde & Edelstahl

Hackmesser 225 mm x 105 mm Honyaki "S" Grind Birkenrinde & Edelstahl

By Isasmedjan

No longer available

Jonas Johnsson

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Das Schmieden von Spaltern, insbesondere chinesischen Spaltern, ist eine große Herausforderung. Bei einem so großen Stück Metall ist die Gefahr des Verziehens ziemlich hoch. Oft muss der Klingenschmied Zeit aufwenden, um die Klinge zu glätten und zu glätten. Bei Honyaki, die auch von Natur aus schwierig zu schmieden sind, ist dies sogar noch schwieriger. Es genügt also zu sagen, dass es für Jonas sehr beeindruckend ist, einen Clever dieser Größe mit einer so dünnen, flachen und geraden Klinge herzustellen.

Ebenso beeindruckend ist die Geometrie der Klinge, die einen sehr dünnen, leistungsstarken „S“-Schliff und eine unglaubliche distale Verjüngung aufweist. Da es sich um ein Hackmesser handelt, ist das Profil überwiegend flach, weist jedoch eine leichte Krümmung zur Nase hin auf, die dem Messer eine gewisse Rock-Fähigkeit verleiht. Mit etwa 425 g ist das Messer auch relativ leicht, liegt aber dennoch solide und angenehm in der Hand.

Wenden wir uns dem Aussehen zu und was für eine erstaunliche Arbeit Jonas geleistet hat. Der Rokkaku-Hanmaru-Griff aus Birkenrinde ist zu einem charakteristischen Merkmal von Jonas' Arbeit geworden, und zum ersten Mal hat Jonas diese Klinge mit einer maßgeschneiderten Saya mit Reibungspassung und wunderschönen Birkenrindeneinlagen kombiniert, die zum Griff passen. Die rustikale Schönheit der Birkenrinde hat etwas, das sich so richtig anfühlt, wenn sie mit Jonas' unglaublichen Honyaki-Klingen kombiniert wird.

Insgesamt ist dies eine beeindruckende Arbeit von Jonas Johnsson alias isasmedjan. Die Klinge fühlt sich unglaublich in der Hand und auf dem Brett an, ein erstaunliches Erbstück von unserem schwedischen Honyaki-Meister.

Product Specification
  • Blade Type:
  • Edge Length: 225mm
  • Spine Heel: 2.8mm
  • Spine Mid: 2.2mm
  • Spine Tip (20mm before): 2mm
  • Blade Height: 105mm
  • Weight: 425g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Handle Construction:
  • Handle Materials: Birch Bark, Stainless Steel
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Blade type

Cleaver

A broad, heavy, rectangular blade — and a term that covers two very different tools. The heavy Western butcher's cleaver is built with a thick spine and robust edge to chop through bone and joints; the lighter Chinese vegetable cleaver (càidāo) has a tall, thin blade that is a surprisingly nimble all-purpose knife, with a wide face useful for scooping. Knowing which one is meant matters.

A true butcher's cleaver trades all finesse for the mass and durability needed to split bone, and it has little place in delicate work. The Chinese vegetable version is far more versatile than its size suggests but is not built for bone at all, despite the shared silhouette. The shape promises power; the specific knife determines whether that power comes with any subtlety.

View full knife type guide →

Cutting edge steel

135Cr3

Plain high-carbon tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
AFNOR / DIN; closely overlaps 1.2008

Editorial note: despite the "Cr3" suffix, which superficially suggests a low-carbon case-hardening grade, 135Cr3 is in fact a through-hardening high-carbon tool steel. The name is occasionally a source of confusion when buyers see the steel listed in older catalogues alongside true case-hardening grades like 16MnCr5; in practice 135Cr3 is interchangeable with 1.2008 for kitchen knife purposes.

The editorial profile follows 1.2008: a respectable, traditional European high-carbon at 62–65 HRC, with moderate edge retention, good toughness for the hardness, and conventional patina behaviour. It is most often seen in French and German workshop production where the carbon-steel idiom is part of the maker's identity. Among the makers Modern Cooking carries, Yanick Puig, Milan Gravier, Guirec Péron, and Jonas Johnsson work in 135Cr3.

Also known as:1.2008

View full steel guide →

Blade construction

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

View full construction guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

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 premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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