A Chinese cleaver is a broad chef’s knife used for slicing and chopping vegetables, herbs and boneless meat. This is a fine cutting knife, rather than a heavy cleaver for cutting through bones. The blade has a gradual taper along the spine and, as with most of my knives, is ground very thin behind the cutting edge.

It’s made with stainless steel cladding around a Super Blue carbon steel core. Super Blue is a Japanese steel containing tungsten, valued for its high hardness and very good edge retention. The stainless outer layers make the blade easier to care for, while the exposed carbon steel along the cutting edge will develop a patina with use and needs to be dried after washing.

The handle is made from a beautiful piece of ironwood, fitted with a solid stainless steel bolster in my signature handle design.

• Blade length: 200 mm

• Blade height at the heel: 86 mm

• Blade height at the tip: 80 mm

• Spine thickness at the ricasso: 3.3 mm

• Spine thickness at the tip: 1.8 mm

• Hardness: 64 HRC (Rockwell C)

***This listing is for the knife in the photos, you get what you see. Please allow for a couple of days for me to pack and post your new knife.