Massive Chinese Style Cleaver
This knife was a total joy to make. I usually produce very tame kitchenware and have never ventured out into the wild world of Chinese Cleavers.
I used to work for a woman who was an absolute wizard in the kitchen, and could use a Chinese cleaver for any task in half the time of any other chef. Fifteen year later, I’m still impressed with her knife skills and intimidated by the thought of that tiny woman with a massive blade in her hands.
This absolute unit measures in at 15 5/8’’ from tip to tail. It’s forged from domestically produced 1084 high carbon steel. The weight sits very far forward, this is a chopping knife through and through. It has 10’’ of effective blade length and 3’’ of blade depth.
The Wa style handle is made from Sapele with a cross grain purple heart Tsunomaki. I like using this combination for Wa handles because they have a lot of similar properties, and the colors compliment one another well. I departed from the typical Wa handle to add a rounded pommel for those that work back on the knife with a loose grip.
This knife was a total joy to make. I usually produce very tame kitchenware and have never ventured out into the wild world of Chinese Cleavers.
I used to work for a woman who was an absolute wizard in the kitchen, and could use a Chinese cleaver for any task in half the time of any other chef. Fifteen year later, I’m still impressed with her knife skills and intimidated by the thought of that tiny woman with a massive blade in her hands.
This absolute unit measures in at 15 5/8’’ from tip to tail. It’s forged from domestically produced 1084 high carbon steel. The weight sits very far forward, this is a chopping knife through and through. It has 10’’ of effective blade length and 3’’ of blade depth.
The Wa style handle is made from Sapele with a cross grain purple heart Tsunomaki. I like using this combination for Wa handles because they have a lot of similar properties, and the colors compliment one another well. I departed from the typical Wa handle to add a rounded pommel for those that work back on the knife with a loose grip.
This knife was a total joy to make. I usually produce very tame kitchenware and have never ventured out into the wild world of Chinese Cleavers.
I used to work for a woman who was an absolute wizard in the kitchen, and could use a Chinese cleaver for any task in half the time of any other chef. Fifteen year later, I’m still impressed with her knife skills and intimidated by the thought of that tiny woman with a massive blade in her hands.
This absolute unit measures in at 15 5/8’’ from tip to tail. It’s forged from domestically produced 1084 high carbon steel. The weight sits very far forward, this is a chopping knife through and through. It has 10’’ of effective blade length and 3’’ of blade depth.
The Wa style handle is made from Sapele with a cross grain purple heart Tsunomaki. I like using this combination for Wa handles because they have a lot of similar properties, and the colors compliment one another well. I departed from the typical Wa handle to add a rounded pommel for those that work back on the knife with a loose grip.