Like the other hybrid cleaver in this batch, this knife specializes in extremes, but is more about the smooth transitions between them. It is a sort of cross between a Chinese style slicing cleaver and a gyuto or chef’s knife. It has a very tall heel with a drastically dropped spine creating an elongated and fine point with a huge amount of distal taper in the spine. The cutting edge is gently curved, with more robust geometry near the heel becoming thinner and finer near the tip. It has a fairly deep hollow grind on each side to reduce weight, friction, and food sticking. The hollows on this blade are smoothly blended up to the spine with a hand-sanded finish. The finger notch, choil, and spine are mirror polished. The black-and-white ebony handle is medium sized and oval in cross-section. It is heirloom fit to a unique gem bronze ferrule.

Blade Steel: 52100, 62 HRC

Grind: Compound

Handle material: Black-and-white Ebony, Gem Bronze, Copper

Overall length: 350mm

Blade length (cutting edge): 228mm

Blade height @ heel: 78mm

Spine thickness @ ferrule: 5.8mm

Spine thickness @ center: 2.4mm

Spine thickness ~10mm from tip: 0.9mm

Handle length: 118mm

Max. handle thickness: 30.5mm x 26mm

Max ferrule thickness: 23.5 x 20mm

Weight: 284g

Please note: this knife does not come with a saya, please let me know if you would like me to make one for it.