109 layer Mosaic Twist Cleaver 165mm Double S-Grind
Let’s set aside the looks for a moment and consider the unique geometry of this high-performance cleaver. If you are not familiar with the “S” grind, the idea behind this unique geometry is to reduce contact between the produce and face of the blade. Naturally, this reduces bruising and damage to the produce, but it also improves food release. This cleaver features a somewhat experimental double “S” grind, which features an additional hollow in the blade designed to take food release to yet another level.
The knife is surprisingly light weight and nimble, this blade is certainly designed for all purpose use. The laser thin edge coupled with the unique double “S” grind results in an amazing slicing and chopping experience. A nakiri cleaver or a Chinese style cleaver, certainly not a bone cutter.
So, now that we have covered the performance, let’s discuss the looks. The 109-layer Damascus twist pattern blade, and the ironwood burl, stainless steel and carbon fibre used in the handle make for a contemporary, yet classic combination that is accentuated by the cutting edge double “S” grind and aggressive, for a cleaver, blade profile.
Another stunning heirloom piece from the Austrian master craftsman, Martin Huber.
Blade Type: Cleaver
Edge Length: 165mm
Spine Heel: 3.26mm
Spine Mid: 2.9mm
Spine Tip (20mm before): 2.2mm
Blade Height: 73mm
Cutting Edge Steel: Mosaic Damascus
Blade Construction: Mosaic Damascus
Blade Finish: Brute de Forge
Handle Construction: Hidden Tang
Handle Materials: American Desert Ironwood Burl with Stainless Steel / Carbon Spacer & Stainless Bolster
Saya Included: No
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.