Damascus meat grinder, 19 cm blade.
Perfectly balanced, the cleaver is the ideal knife for cutting meat without straining your wrist, even with bones. It's also very useful for mincing herbs or chopping vegetables and then easily gathering them thanks to its large blade surface. The wide blade of the Chinese cleaver (chukabocko) is ideal for cutting large pieces of meat, preparing spare ribs, or quickly chopping hard vegetables. The flat surface of the blade is also an excellent tool for crushing garlic, nuts, or ginger.
Furthermore, its wide blade allows you to safely scoop up your chopped and sliced ingredients and transfer them to a container or pan. The blade is forged from AUS-10 steel, a premium steel that combines a high carbon content for edge hardness and longevity with the optimal amount of chromium to prevent oxidation. The hidden full tang—a single piece of steel extending from the tip of the blade to the end of the handle—gives the cleaver ideal balance and exceptional durability. Japanese precision, Western robustness. The best of both worlds.
* 100% handmade
* Ultra-sharp Japanese AUS-10 high-carbon stainless steel
* Full silk
* Black pakkawood handle
* Hardness HRC: 61 +/- 1
* Weight: 339g
* Perfectly balanced
* Bamboo saya (sheath) included with each knife
* Lifetime warranty
Damascus steel (or simply Damascus steel) is composed of a layer of very hard steel - here AUS-10 - for the cutting edge, surrounded by 66 successive layers of less hard steel to protect the inner layer.
This type of blade combines the strengths of a very high-carbon steel – the AUS-10 core layer achieves a hardness of 61 HRC – with the advantages of softer steels, such as impact and corrosion resistance. The resulting blade, forged from 67 layers of steel, offers exceptional edge retention while also benefiting from increased durability and chip resistance.
In addition to these mechanical properties, Damascus steel is prized because no two Damascus blades will have exactly the same patterns; each knife is unique.