Meat Cleaver with Osage Orange

Product Description for Meat Cleaver with Osage Orange

Maker: Jim Arbuckle, J.S. (click to see more by this maker)
Item num: 106744
*** This is handmade and one-of-a-kind ***
Blade length: 6.50 in.
Cutting edge length: 6.50 in.
Total length: 11.50 in.
Blade height (at heel): 3.00 in.
Blade thickness (near bolster): 0.19 in.
Blade thickness (at midpoint): 0.19 in.
Blade thickness (near tip): 0.19 in.
Item weight: 20.20 oz.
Shipment weight: 21 oz.
Blade: Satin finished AEB-L stainless steel
Handle: Osage orange wood set on a full tang
Description: Handmade by Journeyman Smith Jim Arbuckle, this cleaver has a big, thick blade suitable for cutting larger cuts of bone-in meat or breaking down whole poultry. Use it to separate spare ribs or break down chicken or turkey. Chop meat for stew, cut poultry bones for stock, even use the back of the blade to tenderize meat.
The large blade is AEB-L stainless steel with a hand rubbed satin finish. Many knifemakers and metallurgists feel that AEB-L, with its small crystalline size, tremendous edge stability and toughness, is among the best stainless steels used in knifemaking today. AEB-L was developed for razor blades with a very fine grain structure making it easy to sharpen while maintaining good edge holding capabilities. The blade is convex ground for a durable, chip resistant edge.
Osage orange (Maclura pomifera) wood handle scales are set to the full tang using stainless steel pins. Modified bamboo filework between the scales is filled with black epoxy and polished. This gives the beauty of filework without the hassle of cleaning food particles out of it. A large choil allows you to choke up for detailed tasks, while a beak at the end of the handle will prevent the handle from sliding during heavy chopping tasks.
The knife is accompanied by two osage orange supports, which can hold the knife while not in use.
Exceptional work throughout!

Availability: Not currently available