The Cleaver Thread

This is my white steel #6 from Kamata in Toyko. I believe it's from Togashi but not certain. Currently it's my only cleaver but have been on the lookout for something smaller. I've wanted to try one of the little 180 SK cleavers from JCK for a while but not sure if they're too small and light. https://japanesechefsknife.com/products/kagayaki-high-carbon-steel-chinese-cleaver-180mm-7-inch-1

 

I’d do it. It’s nice to have different sizes. Like people have eleventy guyots with minor differences.

 

Yeah I feel like I have eleventy of the same gyuto but I've found what I like : )

Just not sure if the 180 size will still feel like a cleaver.

 

Ho Chee Kee Lee Cleaver $15 find. Had a horrible chip in the middle—someone definitely tried to use it as a butcher's cleaver. Thinned and sharpened up (Shapton Rockstar 320, 500, 1000, 3000), plus 1200 grit sand paper on the rest of the steel below the KU. It's lookin' pretty good now.

Once I get a few cooler days for working outside, I'll be in the garage making this piece of walnut into a new handle. I'll probably round the choil and spine when I talk the original handle off, too.

 

That'll be very nice with a new handle!

 

Thanks! Will report back!

 

I've been slowly working on a chopper king orca ... Thinning , flattening and polishing . Talk about work..... I taken off almost 16 grams of steel just thinking the thing . Your sand job looks great though.... Nice and smooth . My polish job looks like a did it blindfolded on the tilt a whirl ....

 

Nice work, @Mike Aubrey

 

I never remember to do things like before/after weigh-ins. ::facepalm::

Sanding just took off the rust and exposed more of the already existing texture of the steel. I was pleasantly surprised by how nice it was. I had initially thought that I'd be doing a sanding progression to the whole thing.

 

Thanks! Cuts good too!