• Cleaver 175mm Wrought Iron Clad Aogami #2 Water Quenched
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  • Cleaver 175mm Wrought Iron Clad Aogami #2 Water Quenched – side profile
  • Cleaver 175mm Wrought Iron Clad Aogami #2 Water Quenched – handle detail
  • Cleaver 175mm Wrought Iron Clad Aogami #2 Water Quenched – blade close-up
  • Cleaver 175mm Wrought Iron Clad Aogami #2 Water Quenched – view 6
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Chinesisches Kochmesser 175 mm, schmiedeeisern ummantelt, Aogami #2, wassergehärtet

Chinesisches Kochmesser 175 mm, schmiedeeisern ummantelt, Aogami #2, wassergehärtet

By Jonas Johnsson

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Jonas Johnsson

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Ein flinkes Gemüsebeil vom schwedischen Schmied Jonas Johnsson mit einer robusten, wassergehärteten Schneide aus Aogami-Stahl Nr. 2.

Hackmesser stellen aufgrund ihrer großen Klingenoberfläche immer eine Herausforderung für den Klingenschmied dar. Das Abschrecken in Wasser macht dieses Messer zu etwas Besonderem. Das Abschrecken in Wasser verleiht dem Stahl zusätzliche Härte, birgt aber höhere Risiken als das typische Abschrecken in Öl. Dies ist ein weiteres Beispiel dafür, warum Jonas ein so talentierter Handwerker ist.

Mit Schmiedeeisen verkleidet und mit einem geschmiedeten, integrierten Kropf wirkt es, als ob Jonas damit ein wenig angeben wollte. Die Klinge ist mit einer schönen Spiegelsteinpolitur auf den Nullschliff-Fasen versehen. Das Ergebnis ist eine rasiermesserscharfe Klinge voller Kontraste.

Das Messer ist mit einem achteckigen Griff aus Ebenholz ausgestattet. Es liegt ausgewogen und ergonomisch in der Hand und hat eine feine Verjüngung. Ein weiteres schönes Stück von Jonas.

Product Specification
  • Blade Type:
  • Edge Length: 175mm
  • Spine Heel: 3.65mm
  • Spine Mid: 1.65mm
  • Spine Tip (20mm before): 1.27mm
  • Blade Height: 81mm
  • Weight: 276g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Spiegelpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Ebony
  • Handedness: Beidhändig

Blade type

Chinesisches Kochmesser

Ein hohes, dünn ausgeschliffenes Allzweckmesser — trotz seiner Silhouette kein Knochenhacker. Die breite, rechteckige Klinge ist dünn und rasiermesserscharf ausgeschliffen, gemacht für Schnitte im Druckschnitt und feine Gemüsearbeit; die hohe Klingenfläche dient zugleich als Schaufel, um Geschnittenes vom Brett in die Pfanne zu tragen. In geübten Händen deckt es den Großteil der Küchenarbeit ab.

Der Kompromiss liegt in der Form: Weil es die Silhouette mit dem westlichen Hackbeil teilt, wird es oft für einen schweren Hacker gehalten — die Schneide ist jedoch fein, hart und dünn, Knochen oder Gefrorenes beschädigen sie. Aus der Schulter im kontrollierten Druckschnitt geführt statt aus dem Handgelenk geschwungen, ist es eines der vielseitigsten und angenehmsten Messer auf dem Brett.

View full knife type guide →

Cutting edge steel

Aogami #2

High-carbon tungsten-chromium steel

Typical HRC
61–64
Corrosion class
Carbon
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Aogami #2 — Blue Paper #2 — is the most widely encountered of the blue-paper steels and the one most cooks meet first. About 1.10 percent carbon plus half a percent each of chromium and tungsten is enough to noticeably extend edge retention over the white papers without dramatically changing how the steel feels at the stone.

In a typical clad gyuto or santoku the steel runs at 61–63 HRC, sharpens cleanly on most synthetic stones, and produces a reliable, hard-wearing edge. Toughness is good for the hardness — the lower carbon content compared to Blue #1 helps here — and the patina develops at a moderate, manageable pace. It is genuinely a workhorse: forgiving of slightly imperfect technique, tolerant of a wider range of foods, and broadly available across price points.

Among makers, Aogami #2 is the default blue paper for everyday clad knives, found across the bulk of the Sakai and Tosa traditions' working-cook offerings. Among the makers Modern Cooking carries, Katsushige Anryu and Jonas Johnsson work in Aogami #2. It is perhaps the steel that best illustrates Hitachi's philosophy: clean composition, predictable behaviour, ample room for the smith to leave a fingerprint.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Walkschliff

A traditional Solingen grind — also called a kettle or kessel bulge grind — in which the blade is hollowed high on the side so its thickest point sits a little below the spine rather than at it. Below that bulge the steel is taken down to an extremely thin, finely convexed cutting edge, combining the rigidity of a thick upper blade with the keenness of a very thin one.

The Walkschliff is among the most demanding grinds to execute, historically reserved for the finest German knives and requiring years of a grinder's experience to do well. For the buyer it is a high-craft European alternative to the thin flat grinds of Japanese knives — strong, stable, and keen — but it is a hand-ground specialism, and a knife that carries it is priced for the skill it took to make.

View full grind guide →

Handle construction

Integral

A construction in which the bolster — and, in a full integral, a frame around the handle as well — is formed from the same single piece of steel as the blade rather than added as a separate part. The bolster and blade are continuous metal, forged or machined from one billet so there is no seam between them, with the tang carrying the handle material behind the integral section.

The design announces itself at the transition from blade to handle: a seamless steel bolster, and on a frame integral a steel surround bordering the handle material on every side. That unbroken metal gives a distinctive, resolved look and a forward, substantial feel, and removes the joint where a fitted bolster would otherwise meet the blade. It is a hallmark of high-end Western knifemaking and a demanding piece of forging or machining to execute cleanly.

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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