TESSHU Meat Cleaver 185mm High Carbon Steel Blade with Custom Curly Hawaiian Koa Handle - Design 2
It is heavy and thick enough to cut bone, fish head, and frozen food.
It has pure carbon steel (SK-5), so easy to sharpen (stainless steel cleaver is harder to sharpen), but it is going to stain or rust, if we leave the blade wet condition after used it.
We had better to keep on dry, and sometimes, we might be better clean with kitchen cleanser to remove stain and rust.
However, it is pure carbon steel, so it is easy to sharpen.
TESSHU is our knife brand name, and this blade was made by Munetoshi in Sanjyo, Nigata, and I made the custom Curly Hawaiian Koa wood handle.
It is one piece steel from the blade to the tang.
Munetoshi is third generations of blacksmith in Sanjyo, Nigata. Their specialty is sickle and hatchet, and cooking knives, 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. 1.4oz. (947g)
The heel part of the spine width is 6mm (1/4 inch) wide.
Handle; custom Hawaiian Koa handle with 3 pieces of Mosaic brass pins
BLADE; mono high carbon steel, SK-5
SK-5: Carbon; 0.8-0.9%, Si; 0.10-0.35%, Mn; 0.10-0.5%, P; less than 0.03%, S; less than 0.03%