Cleaver 225mm X 105mm Honyaki "S" Grind Birchbark & Stainless
Forging cleavers, particularly Chinese cleavers is a huge challenge. With such a large piece of metal the potential for warping is quite high. Often the bladesmith will have to spend time to straighten and flatten the blade. With Honyaki, which are also inherently challenging to forge, this is even more challenging. So, suffice it to say that for Jonas to produce a clever of this size with such a thin, flat, and straight blade is very impressive.
Equally impressive is the geometry of the blade which features a very thin, high performance “S” grind and incredible distal taper. Being a cleaver, the profile is predominantly flat, but does feature a slight curve towards the nose giving the knife some rock-ability. At around 425g the knife is also relatively light weight, yet substantial and satisfying in the hand.
Turning to the looks and what an amazing job Jonas has done. The birchbark Rokkaku Hanmaru handle has become a signature feature of Jonas’s work and for the first time Jonas has paired this blade with a custom, friction fit saya with beautiful birchbark inlays to match the handle. There is something about the rustic beauty of the birchbark that feels so right when paired with Jonas’s incredible honyaki blades.
Overall, this is a stunning piece of work from Jonas Johnsson aka isasmedjan. The blade feels incredible in the hand and on the board, an amazing heirloom piece from our Swedish Honyaki master.
Product Specification
Blade Type: Cleaver
Edge Length: 225mm
Spine Heel: 2.8mm
Spine Mid: 2.2mm
Spine Tip (20mm before): 2mm
Blade Height: 105mm
Weight: 425g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 64
Blade Construction: Honyaki
Blade Finish: Matte Polish
Grind:
Handle Construction: Hidden Tang
Handle Materials: Birch Bark & Stainless Steel
Handedness: Ambidextrous
Saya Included: Yes
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.
