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Thread: My new knifes

  1. #11
    Senior Member
    Join Date
    Feb 2011
    Quote Originally Posted by festally View Post
    Wow…I’ve never seen a Japanese steeled cleaver meant for bone breaking before. What is the hrc and blade thickness?
    Mine is 6.6mm on the spine.
    The hardness was planned to be ~58 nit sure if this is the actual HRC though. I hacked some chicken bones with mine and it does not show any sign of edge deformation from it. I am sure Max will try it on tougher bones soon.

  2. #12
    I had only time to test Gyuto, and it work very good very thin behind the edge and its super cutter i love the geometry on that knife.

    Chopper i love the handle, very nice to hold on i think it can chop any bones with that wight Ya mine is about 7 mm too

  3. #13

    ecchef's Avatar
    Join Date
    Feb 2011
    In the Village.
    Some real beauties there, Max!

    Ya know, I bet Colin's all over that cleaver.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  4. #14
    Senior Member
    Join Date
    Mar 2011
    Thanks guys, looking forward to hearing more as you use it.

  5. #15
    Update on Cleaver my student want to try it out today and chop some vegs with it He ended out with splinted cutting board

    Btw Hide made blog about ours cleavers and how we ordered

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