Cleaver 180mm by 85mm Spicy White, Maple & Brass


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Karol Karyś of made by Karyś produces some of the most unique culinary knives in the world. Absolutely performance first design, but with striking aesthetics that are inspired by brutalist architecture. His latest piece, this 180mm by 85mm Chinese cleaver features the fluted “S” grind texture. Aside from giving the knife some very cool looks, the textures also help to reduce the weight of the knife and with food release or reduced produce stickage. The phenomenon where food sticks the side of the blade.

Performance wise the blade features some very decent geometry. Nicely tapered throughout with a beautifully thin and sharp cutting edge. The profile features a flat edge profile with a nice curve towards the nose for a little rock ability. It’s a very light weight and well-balanced cleaver with razor sharp and thin cutting edge.

The stabilized maple and brass handle has been sculpted in Karol’s classic style and as with any of Karol’s work it’s a thoughtfully designed, and beautiful piece with excellent cutting performance to match.

Product Specification

Blade Type: Cleaver

Edge Length: 180mm X 85mm

Spine Heel: 2.85mm

Spine Mid: 2.45mm

Spine Tip (20mm before): 1.85mm

Blade Height: 85mm

Weight: 268g

Cutting Edge Steel: 26C3

Stainless: No

HRC: 64

Blade Construction: Mono Steel

Blade Finish: Acid Etched (Forced Patina) and Textured

Grind: S

Handle Construction: Hidden Tang

Handle Materials: Stabilized Maple, Brass

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.