TESSHU Meat Cleaver 185mm High Carbon Steel Blade with Custom Pink Ivory Handle
It is heavy and thick enough to cut bones, fish head, and frozen foods.
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.
It is not perfect flat looking (some pounding marks), so it should be forged blade.
We had better to keep the blade in dry condition, and sometimes, we might be better clean with kitchen cleanser to remove stain and rust.
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 Pink Ivory wood handle.
Munetoshi is third generations of blacksmith in Sanjyo, Nigata. Their specialty is sickle 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. 02.8oz. (986g)
The heel part of the spine width is 6mm (1/4 inch) wide.
Handle; custom Pink Ivory with 3 pieces of Mosaic stainless 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%