Master Craftsman & Forgesmith, Takeshi Saji has been making traditional hammer forged knives for decades. His uniqueness is to add modern technologies, materials and designs, while keeping the traditional knife making methods.
This time, he came up with a beautiful and very unique Custom Damascus Chinese Cleaver made of R-2 core forged with layered Nickel Stainless Damascus steel blade with Traditional Hamaguri-Ba (Convex edge) blade profile. R-2 is made by a highly reputable Japanese company called Kobelco, and the steel offers remarkable cutting performance and edge retention. The two outer layers of the blade are made from a unique and elegantly patterned Damascus steel, which is comprised of alternating layers of white-colored nickel steel and sparkling mirror polished layers of steel. Master Saji says it was hard to hammer forge and heat treat this large blade.
Traditional Hammer Forging Process is known as the best method to bring the steel to its maximum performance in sharpness and edge retention.
This is the limited custom Damascus Chinese Cleaver that is something different and unique with the craftsman’s spirit.
Now available with 4 different handles of the “Black Linen Micarta”, "Green Linen Micarta", “Ironwood” and “Stag Bone”.
The Chinese Cleaver is a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.
Knife Model: Saji R-2 Custom Damascus Chinese Cleaver
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Ironwood Handle
Saya Included: No.
Blade Length: 220mm
Blade Width: 114mm
Total Length: 335mm
Blade Thickness: 3mm
Total Weight: 675g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
There are actually not many options when you want to get higher end cleaver with good steel while still looking good. This one suffice all the requirement without losing its performance. It is a bit heavy but totally livable. Only concern might be destroying the nice pattern during sharpening?
This masterpiece is for my collection. I don't use artwork in the kitchen. The perfect kitchenknife is no more than 200 dollar at the top. Then you don't need to be afraid to work. A 1000 dollar knife is for show off only, its like covering a ferrari in gold..... It doesn't make the ferrari any better but maybe for some it looks better. I have the big fortunate to own three never used KD Hattori and for me thats real art.