Elias Ahlström
Cleaver 20 cm
$311.00
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This cleaver is inspired by Chinese vegetable knives and serves as the Chinese all-purpose kitchen knife. Although this is a large knife, it is very useful for various tasks in the kitchen such as cutting meat, fish, and poultry. However, this blade truly shines when it comes to cutting vegetables! It is a very thin blade and is not meant for chopping shanks and bones!
The knife is a monosteel construction forged from Swedish steel 26c3 from Uddeholm, also known as Spicy White. 26c3 is an excellent steel that holds its edge well and becomes extremely sharp. The hardness of the steel is approximately 63-64 HRC.
Elias has forged the blade with a waffle-like herringbone pattern, giving this brute de forge finish a truly unique and beautiful look, which also helps significantly with food release.
The edges have a slight convex grind and the blade geometry aids in good food release. The edges are very thin behind the cutting edge, making the knife cut easily and smoothly.
The edges are shaped on a belt grinder and have a fine hand finish! 26c3 is a high-carbon steel and is not stainless, so make sure to dry the blade after use.
This is a very thin blade!
Handle: Beautiful Swedish elm root
Blade length: 202 mm
Total length: 340 mm
Height at the heel: 71 mm
-Thickness of the spine-
At the handle: 2.3 mm
In the middle of the blade: 1.8 mm
Tip: 1.4 mm
Weight: 243 grams
Manufacturer: Elias Ahlström, knife smith at Steel by Lundbergs
Do you have any questions about the knife? Want more pictures? Don't hesitate to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.