Cleaver 190mm X 85mm Honyaki 135cr3
It just feels great in your hand, the balance is perfect, the knife is light weight and nimble and the classic cleaver, stumpy handle is just the right size. This 190mm X 85mm Cleaver from isasmedjan such a simple and elegant piece of work.
Ground convex and super thin, with a nice taper. At the spine the knife travels from 3.5mm down to 1.8mm, but behind the edge that tapering converts to a hair-splitting edge at the nose of the blade. Suffice it to say the grind on this cleaver is very impressive and a joy to work with.
An incredible piece of steel, full of beautiful alloy banding. Jonas has finished the blade in the Honyaki style with a beautiful wave pattern, a subtle touch of brute de forge and a near mirror polish.
Letting nature speak for itself, the knife is paired with a simple octagonal stumpy handle made from an incredibly beautiful piece of stabilised black ash burl. There is something about Honyaki blades, the simplicity and subtle beauty that just looks stunning when paired with natural timbers.
Another stunning piece from Jonas Johnsson and if you are a fan of Chinese cleavers, you will certainly love this one, but if you haven't used one before and wanted to try one out, at just 190mm X 85mm, this is the perfect size to get you started.
Blade Type: Cleaver
Edge Length: 190mm
Spine Heel: 3.42mm
Spine Mid: 2.3mm
Spine Tip (20mm before): 2.15mm
Blade Height: 85mm
Cutting Edge Steel: 135Cr3
Blade Construction: Honyaki
Blade Finish: Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Black Ash Burl
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.