Cleaver 185mm x 90mm Silverline 1.2842 San Mai
A blade full of hidden beauty. Taking a closer look at the steel and you notice beautiful grain structure, like flowing lines and water droplets. Almost ironically the hefty cleaver (420g) features so much subtle beauty and delicacy. Setting aside the beautiful grain structure of the steel, blade has a lovely thin and razor-sharp edge, a beautifully soft blue/grey stabilised handle and a super precise balance that suits the cutting style used on the Chinese cleaver to perfection.
Perhaps contrary to popular believe the Chinese cleaver is typically wielded with a push cut action that is delivered from the shoulder and elbow with a straight or locked wrist, rather than an up and down chopping action from the wrist. The edge geometry on this blade is perfectly suited, flat yet angled towards the spine with a subtle increase in angle towards the end of the blade.
The blade features a subtle distal taper from 2.78mm down to 1.74mm at the spine, slightly thicker in the middle of the blade allowing for a more aggressive convex geometry. The overall feel of the blade on the board is very satisfying, an absolute pleasure.
Completing the blade is a Rokkaku Hanmaru handle in soft blue/grey stabilised curly maple with a custom milled stainless bolster. The handle is super comfortable in the hand and the fit and finish is absolutely 100%.
Blade Type: Cleaver
Core Steel: 1.2842
Blade Finish: San Mai
Spine Heel: 2.84mm
Spine Mid: 2.6mm
Spine Tip (20mm before): 2mm
Tang Type: Hidden
Handle Type: Rokkaku Hanmaru
Handle Material: Stabilised Curley Maple & Stainless Steel
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.
Tips on sharpening you knives
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.