Chinese cleaver!

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 Shipping your charge (Shipped Internationally) SOLD OUT