Hand-Forged High Carbon Steel Meat Cleaver 10" – Wooden Handle

This handmade high carbon steel meat cleaver is designed for kitchen chopping and food preparation. The hand-forged blade features decorative file work, a comfortable wooden handle, and approximately 55–58 HRC hardness for a practical balance of edge retention and toughness.

Product Details

• Blade Material: High Carbon Steel
• Overall Length: 10 inches
• Hardness: HRC 55–58
• Construction: Hand-forged
• Blade Detail: Decorative file work
• Handle: Ergonomic wooden handle
• Knife Type: Meat Cleaver / Kitchen Chopper
• Price: $120 USD

Why Choose This Handmade Cleaver?

• Hand-forged high carbon steel blade.
• Practical 10-inch overall size for kitchen preparation.
• 55–58 HRC hardness for a balance of edge retention and durability.
• Comfortable wooden handle for controlled handling.
• Decorative file work adds handcrafted character.

Care & Maintenance

Hand wash and dry immediately after use. Do not soak the blade or place it in a dishwasher. After hand washing and drying, apply a light coat of food-safe protective oil, especially before extended storage. High carbon steel can develop surface discoloration or rust if left wet, so keep the blade clean and dry.

Frequently Asked Questions

What steel is used?

This cleaver uses high carbon steel.

What is the overall length?

The overall length is approximately 10 inches.

What is the blade hardness?

The listed hardness is approximately HRC 55–58.

Is it handmade?

Yes. The blade is hand-forged and features decorative file work.

How should I maintain the blade?

Hand wash, dry immediately, and apply a light coat of food-safe protective oil after hand washing and drying, particularly before storage.

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Each handmade knife may have natural variations in finish, file work and handle materials. These variations are part of the character of handcrafted products.

Legal Notice: Buyers are responsible for knowing and following all applicable laws and regulations regarding the purchase, possession, use and transport of knives in their location.