Cleaver 175mm Wrought Iron Clad Aogami #2 Water Quenched
A nimble vegetable cleaver from Swedish blacksmith Jonas Johnsson with a tough, water quenched cutting edge in Aogami #2 steel.
Cleavers always present a challenge to the bladesmith due to the broad surface area of the blade and the addition of water quenching makes this one something special. Water quenching gives the steel additional hardness but comes with higher risks than a typical oil quench, making this another example of why Jonas is such a talented craftsman.
Clad in wrought iron and with a forged integral bolster it is as though Jonas was showing off a little with this one. The blade is finished with a lovely mirror stone polish on the zero ground bevels. The result is a razor-sharp blade full of contrast.
The knife is fitted with an ebony stumpy octagonal grip. It feels balanced and ergonomic in the hand and has fine taper. Another beautiful piece of work from Jonas.
Product Specification
Blade Type: Cleaver
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: Aogami #2
Stainless: No
HRC: 65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Mirror Polish
Grind: Walkschliff
Handle Construction: Integral
Handle Materials: Ebony
Handedness: Ambidextrous
Saya Included: No
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.
