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Behind the Design: Limited Edition Cleaver

Take a look at the three distinguishing factors of our Limited Edition Cleaver, equipped with an Ebony Wood Handle, and a thoughtfully designed blade angle.

George Steckel|Sep 30, 2021

While the first thing that may come to mind when you think of a cleaver is butcher shops, there are plenty of uses for the home cook, too. Cleavers aren’t just used for taking apart pigs or breaking down chickens, they are also a great tool for chopping tougher vegetables and even smashing garlic.

In designing our

Limited Edition Cleaver

, we made sure it was up for any task. Crafted in France by 5th generation bladesmiths, each blade is individually numbered, equipped with a special wood handle, a thick blade, and a thoughtfully designed knife angle. We even threw in a classic hole in the top corner of the blade, which is traditionally used for hanging.

There are plenty of reasons why we think our Cleaver is a cut above the rest, but here are our three favorites.


Once used to construct Samurai Swords and French Cabinetry, African Ebony Wood is one of the most luxurious types of wood in the world. So it made natural sense to use it as a handle for a blade that is rooted in history, design, and opulence. Not only is Ebony Wood prized for its rich black color, high durability, and smooth texture, but the unique veins ensure no knife in this Limited Edition release will be entirely the same.

Blade Thickness

A Cleaver’s defining feature (besides the hole in the corner) is the thickness of its blade. It is this thickness that allows butchers to cut through large pieces of meat, hearty vegetables, and small bones with ease. We designed our Cleaver to have a 3.6 mm width at its thickest part, allowing you to add power behind each slice or chop. For comparison, our Chef Knife has a 2.6 mm blade at its thickest part.

Bevel Angle

The bevel angle is the angle to which your knife is sharpened. The smaller the bevel angle the sharper the knife. Our Cleaver is 30 degrees, compared to 25 degrees for our Chef Knife, so while technically less sharp, this will ensure the blade won’t chip, especially when handling thick-skinned vegetables or bones.

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