Cleaver 200mm X 80mm "Wave" texture, Blacked Out

$1,699.00

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Blacked out, precision heat treated 1.2519 Germany tool steel, dark naturally forming swirls and lines traverse the primary bevel. This beautiful, naturally forming pattern known in modern times as alloy banding is likely what made Damascus steel famous. Not the pattern wielded Damascus we often see in modern made knives, but the original Damascus or crucible steel (Wootz).

Above the primary bevel the Kamon knives “Wave” hammered texture ripples its way towards the spine with underlaying rustic, yet smooth brute de forge and scale left from the forging process and heat treatment of the blade. A reminder of the hand-crafted nature of the knife and a gothic, brutalist touch that makes a Kamon knife so unique and cool. Like a sculptor he knows just how much to leave and how much to take away.

A dark horse from nose to tail this cleaver has been fitted with a pitch-black Ebony Rokkaku Hanmaru, takedown handle with smooth, dark titanium torpedo endcaps.

It’s a Kamon and so you can be sure that the profile and grind are 100% performance focused, and he delivers. The blade features an astonishing distal taper that is consistent along every axis of this 200mm X 80mm cleaver. Traversing from over 5mm down to a laser thin sub 1mm at the lower end of the nose.

Chop, slice, scoop this is about as good as a cleaver gets!

Product Specification

Blade Type: Cleaver

Edge Length: 200mm

Spine Heel: 5.4mm

Spine Mid: 1.75mm

Spine Tip (20mm before): 1.25mm

Blade Height: 80mm

Weight: 326g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 65

Blade Construction: Mono Steel

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

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Ebony, Titanium

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. 

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.