Polished Chinese cleaver
The traditional Japanese blade is quite different from its Western counterparts.
First, it is a hand laminated blade, very hard steel (Rc 63 to Rc65) core
sandwiched to between two pieces of wrought-iron. The use of very hard
steel requires the soft wrought-iron both for the damping qualities and
to provide an element of toughness that the steel alone would not have.
Second, japanese knives take a very fine edge and can cut paper-thin slices
of meat or vegetables.
During forging, the blade became tough and strong. We strat to forge from
8mm thick material to the finish thick. The forging well balance and the
forging flat is very hard. We spent much time at the hammer process. This
process is the imporant part for the sharpness, the big chipping resistance
and the edge retention.
Chinese cleaver knife Blade: 220mm
Total length: 330mm Width: 110mm Thickness: 4mm Weight: 610g
Double bevel, Blade: white steel
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