Cleaver 190mm X 90mm Iron Clad 1.2419.05
A piece filled with contrast from Martin Huber, this 190mm by 90mm Chinese cleaver features a 1.419.05 core clad in soft iron. Dark black brute de forge graduates into a light grey matte polished edge band before hitting the black acid etched core.
The blade is filled with rustic Wabi Sabi character, but it’s paired with a beautiful curly maple handle that has a soft light character about it. The combination is very Ying and Yang.
A tapered spine, convex grind and comfortable balance make for a high-performance cleaver with a lovely cutting action. Martin has worked hard to perfect his cleavers and this one is no exception.
G10, carbon fiber and stainless steel accents complete what is a very tasteful beautifully crafted cleaver.
Blade Type: Cleaver
Edge Length: 190mm
Spine Heel: 3.83mm
Spine Mid: 2.35mm
Spine Tip (20mm before): 1.63mm
Blade Height: 90mm
Cutting Edge Steel: 1.2419.05
Blade Construction: 3 Layer (San Mai)
Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Curly Maple, G10, Carbon, Stainless
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.
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.