TESSHU Meat Cleaver 185mm High Carbon Steel Blade with Custom Gabon Ebony Handle The blade was forged by Munetoshi in Sanjyo, Nigata.
It is heavy and thick enough to cut bones and frozen foods. It has pure carbon steel, so easy to sharpen (the stainless steel cleaver normally harder to sharpen), but it is going to stain or rust, if we leave the blade wet after used it.
We had better to keep on dry or sometimes, we might need to clean with kitchen cleanser to remove stain and rust.
TESSHU is our knife brand name, and this blade was made by Munetoshi in Sanjyo, Nigata, and I made the custom Gabon Ebony handle. It is one piece from the blade to the tang, and it is also mono high carbon steel (pure carbon steel). I think that it was forged. He is the way to make blades. Munetoshi is third generations of blacksmith in Sanjyo, Nigata. Their speciality is sickle and hatchet, but in Hawaii, there are lots of demands for cleaver to cut bones, so I asked to make them.
Blade Length; 7 1/4 inch (185mm) The width of the blade: tip side; 4 3/4inch (120mm) heel side; 3 1/2 inch (90mm) Handle Length; 5 1/2 inch (140mm) Total Length; 12 3/4 inch (325mm) Knife weight is 2lb. 1oz. (936g) The heel part of the spine width is 6mm (1/4 inch) wide. Handle; custom Gabon Ebony handle with 3 pieces of brass pins BLADE; mono high carbon steel (pure carbon steel)