Cleaver 210mm GoMai
This is such an impressive piece of work. 210mm x 100mm, less than 2.5mm thin, slightly tapered, almost perfectly centred core and nice even shinogi. A beast of a Chinese cleaver with lovely thin and sharp convex bevels. If you have ever worked steel in a forge, be it at a simple knife making class or as a professional knife maker this kinda thing is impressive. It not just impressive from a craftsmanship perspective, it will also impress in the kitchen.
Brook loves working with wrought iron and this blade features a classic "Spice White" core with a nickel and wrought iron cladding. The textured cladding is a like finger print left by his power hammer. Its brushed finish and it looks very nice. The bevels are stone polished, convex, and beautifully consistent. The knife is finished with a beautiful piece of African Blackwood, dense, rich black with subtle reddish brown hues. Very nice!
We would usually finish the product description with a few comments about the fit and finish and general quality, but honestly I think we have said what we need to about this one. Very nice work, very impressed with this piece from Brook Turner.
Product Specification
Blade Type: Cleaver
Overall length:
Edge Length: 210mm
Spine Heel: 2.42mm
Spine Mid: 1.88mm
Spine Tip (20mm before): 1.86mm
Blade Height: 100mm
Weight: 358g
Cutting Edge Steel: 26C3
Stainless: No
HRC: 65
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Textured, Brushed, Satin Polish, and Acid Etched (Forced Patina)
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: African Blackwood
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
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.
