7 1/2” Chefs Cleaver - stainless
Chef’s Cleaver
.
This cleaver is something special!
A bit more robust than a thin Cai Dao slicing or “Chinese” cleaver, but nowhere near as wedged out and thick of an edge as a traditional western butcher’s cleaver. This beast is different, with a thin enough edge for all the nimble prep and slicing tasks, but sturdy enough to chop through bones as needed. A real machine!
.
As some of you guessed, it’s dressed in Osage, an incredibly durable and stable timber known for its striking yellow color. The handle however, is from an old sinker log that exhibits minera staining from its hundreds of years trapped in river silt! Not ancient but historic none the less!
.
7.5” blade in Aebl stainless steel heat treated to 60hrc for durability and ease of maintenance
6” handle in mineral stained Osage with a tapered oval shape and rounded bolster reliefs. Brass bolster and black horn spacer. It also has a brass end stud with a ring!
The matching saya protects and completes the look
Chef’s Cleaver
.
This cleaver is something special!
A bit more robust than a thin Cai Dao slicing or “Chinese” cleaver, but nowhere near as wedged out and thick of an edge as a traditional western butcher’s cleaver. This beast is different, with a thin enough edge for all the nimble prep and slicing tasks, but sturdy enough to chop through bones as needed. A real machine!
.
As some of you guessed, it’s dressed in Osage, an incredibly durable and stable timber known for its striking yellow color. The handle however, is from an old sinker log that exhibits minera staining from its hundreds of years trapped in river silt! Not ancient but historic none the less!
.
7.5” blade in Aebl stainless steel heat treated to 60hrc for durability and ease of maintenance
6” handle in mineral stained Osage with a tapered oval shape and rounded bolster reliefs. Brass bolster and black horn spacer. It also has a brass end stud with a ring!
The matching saya protects and completes the look
Chef’s Cleaver
.
This cleaver is something special!
A bit more robust than a thin Cai Dao slicing or “Chinese” cleaver, but nowhere near as wedged out and thick of an edge as a traditional western butcher’s cleaver. This beast is different, with a thin enough edge for all the nimble prep and slicing tasks, but sturdy enough to chop through bones as needed. A real machine!
.
As some of you guessed, it’s dressed in Osage, an incredibly durable and stable timber known for its striking yellow color. The handle however, is from an old sinker log that exhibits minera staining from its hundreds of years trapped in river silt! Not ancient but historic none the less!
.
7.5” blade in Aebl stainless steel heat treated to 60hrc for durability and ease of maintenance
6” handle in mineral stained Osage with a tapered oval shape and rounded bolster reliefs. Brass bolster and black horn spacer. It also has a brass end stud with a ring!
The matching saya protects and completes the look
