Cleaver 190mm x 100 GoMai Wrought Iron, Nickel, 52100


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As we are celebrating the launch of Brook Turner on Modern Cooking we bring you this second, incredible piece of work from the Australian artisan smith. 52100 high carbon steel clad in wrought iron and nickel. This is a stunning cleaver with textured wrought iron and a beautifully polished satin edge band. Letting nature do the talking Brook has finished this piece with an incredibly beautiful Honduras burl stumpy grip.

Exceptionally well balance, laser thin and razor sharp this is not only stunning to look at, but for those who love to cook with a cleaver and absolute performer.

This beautiful beast will make you very happy.

Product Specification

Blade Type: Cleaver

Edge Length: 190mm

Spine Heel: 1.88mm

Spine Mid: 1.87mm

Spine Tip (20mm before): 1.89mm

Blade Height: 100mm

Weight: 328g

Cutting Edge Steel: 52100

Stainless: No

HRC: 64

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Textured, Acid Etched (Forced Patina), and Satin Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Honduras Burl

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.