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6.7 inch Handmade Full Tang Cleaver Knife Forged from High-carbon Clad Steel with a wooden handle.
1 x Handmade Cleaver Butcher Knife+ 1 leather Sheath
This Full Tang Handmade Forged Chef Knife piece is made of high carbon steel, making it one of the most durable hand-forged knives around. The handle is made of wood and steel, allowing for a deft and comfortable touch. This Chinese kitchen knife is Forged manually, Made of High-carbon Clad Steel steel, the handle and the blade are integrated without soldering.
These knives are forged and sharpened manually by workers that keep using their traditional methods for decades. Due to the quenching skill made by experienced workers and unique forming technology with different heating methods, the equilibrium between the rigidity and tenacity of such knives is guaranteed to make them very strong and duarble.
Forged knives have higher carbon content. A carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. The flip side is that “proper care” of carbon steel involves a bit more day-to-day maintenance.
Knife Sheath Features:
Custom Leather Knife Sheath for Protect Old-timer butcher knife. The Sheath Is Made Out of 10 Ounce Water Buffalo Hide Leather with Border Tooling. The Sheath Tied on the belt at the waist that easy to carry when you are doing outdoor activities. The Sheath is Dyed Dark Brown.
Clean While You Cook
One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.
Patina vs. Rust
Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.
Keep Your Knife Honed
Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier.
Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).
If not used for a long time it is recommended to apply some cooking and keep in a dry place for storage.
