{"title":"Shop All Hand Forged Knives","description":"\u003cp\u003eEvery knife in our range is on this page, each one hand forged from high carbon steel, full tang, with the handle held on by steel pins. If you know the job, go straight to our \u003ca href=\"\/collections\/cleavers\"\u003emeat cleaver range\u003c\/a\u003e, \u003ca href=\"\/collections\/chef-knives\"\u003echef knives for daily prep\u003c\/a\u003e, \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knives for trimming and breakdown\u003c\/a\u003e, \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet blades\u003c\/a\u003e or \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ and brisket knives\u003c\/a\u003e. Buying for someone else? Look at our \u003ca href=\"\/collections\/knife-sets\"\u003ethree and four piece sets\u003c\/a\u003e, the \u003ca href=\"\/collections\/gifts\"\u003eknife gift collection\u003c\/a\u003e or the \u003ca href=\"\/collections\/most-popular\"\u003eknives customers order most\u003c\/a\u003e. Shipping is free in the USA and Australia, and every knife carries a lifetime warranty against defects.\u003c\/p\u003e","products":[{"product_id":"kermode-7-hand-forged-chef-cleaver","title":"Kermode 7\" Hand Forged Serbian Chef Knife, Chef Cleaver, High Carbon Steel, Full Tang, Hardwood Handle","description":"\u003cp\u003eThe Kermode is a 7\" Serbian chef knife, hand forged from high carbon steel. Think of it as a chef knife and a cleaver in one blade: tall like a cleaver, curved like a chef knife, and made for cooks who would rather own one good knife than a block full of average ones.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eA Serbian chef knife is a hand forged, tall bladed knife with a curved edge, sitting somewhere between a cleaver and a chef knife. The Kermode is forged in that style. The blade is hammered out wide so there is plenty of knuckle clearance, and the edge is shaped with a steady curve so it rocks instead of only chopping. Its job is the cutting board, not the chopping block. The hardwood handle is pinned to a full tang.\u003c\/p\u003e\u003ch3\u003eOn the Cutting Board\u003c\/h3\u003e\u003cp\u003eRock it through herbs, mince garlic, dice an onion, and then slice a chicken breast or a pork chop with the same blade. The tall profile doubles as a scoop: tip the blade flat and carry everything to the pan. If you hate switching knives halfway through a recipe, this shape makes a lot of sense.\u003c\/p\u003e\u003cp\u003eIt is not built for bone. For ribs and joints, pick a real meat cleaver such as the \u003ca href=\"\/products\/hand-forged-butcher-cleaver-rosewood\"\u003e7.5\" Hand Forged Butcher Cleaver\u003c\/a\u003e. You can compare the Kermode with other blades in our \u003ca href=\"\/collections\/chef-knives\"\u003echef knife collection\u003c\/a\u003e and in \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7\" hand forged high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfile:\u003c\/strong\u003e Tall chef's cleaver for rocking, chopping and scooping\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e All purpose prep, vegetables and meat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThe Kermode suits the person who cooks dinner most nights and still uses the knife that came free with a block. It is a good wedding or housewarming gift for a couple setting up a kitchen, and a birthday gift for a home cook who wants one serious knife instead of five average ones. For more ideas, see our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it at once, then wipe a light coat of food safe oil on the blade. Keep it out of the dishwasher and never leave it soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is a Serbian chef knife?\u003c\/strong\u003e\u003cbr\u003eA hand forged knife with a tall, wide blade and a curved edge, used like a chef knife for rocking cuts but shaped more like a cleaver. The Kermode is forged in that style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it replace my chef knife?\u003c\/strong\u003e\u003cbr\u003eFor most home prep, yes. It rocks, chops, slices and scoops. It does not replace a paring knife for small work in the hand, or a cleaver for bone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. It arrives with an edge that is ready for the cutting board.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop rust?\u003c\/strong\u003e\u003cbr\u003eDry it right after washing and keep a thin coat of food safe oil on the steel. High carbon steel only rusts when water is left on it.\u003c\/p\u003e\u003cp\u003eYou can rock it through herbs and then slice a chicken breast without changing knives. The \u003ca href=\"\/blogs\/news\/serbian-chef-knife\"\u003eSerbian chef knife explained\u003c\/a\u003e guide covers the forging style behind it and how to use the tall blade.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232525877468,"sku":"XCC-101","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/cleaver_knife_with_wengy_handle.png?v=1785319300"},{"product_id":"barracuda-13-hand-forged-fish-fillet-knife","title":"Barracuda 13\" Hand Forged Fish Fillet Knife, 8\" Hammer Textured High Carbon Steel Blade, Black Rosewood Handle","description":"\u003cp\u003eBig fish need reach. The \u003cstrong\u003eBarracuda 13\"\u003c\/strong\u003e is a hand forged fish fillet knife with an 8\" hammer textured high carbon steel blade on a 13\" frame. That length lets you start behind the gill plate and run all the way to the tail in one clean stroke, which is how you get fillets that look like fillets instead of ragged chunks.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eMost fillet knives are stamped thin and look it. The Barracuda is hand forged in the Serbian style, with the hammer texture left on the blade flats and the edge brought up clean below it. On a fillet knife the smith is chasing a balance between stiffness and flex, so the blade follows the backbone without folding over when you push. The tang runs full length into a black rosewood handle and is locked in with steel pins.\u003c\/p\u003e\n\u003ch3\u003eOn the Cleaning Table\u003c\/h3\u003e\n\u003cp\u003eThis is the knife for salmon, striped bass, big redfish and anything else that hangs over the edge of a small board. It also breaks down whole poultry and handles fine trimming work in the kitchen. Where it struggles is on panfish, since 8 inches of steel is a lot to steer around a small perch. For smaller catches and tighter kitchens, pick the \u003ca href=\"\/products\/barracuda-10-hand-forged-fish-fillet-knife\"\u003eBarracuda 10\" fillet knife\u003c\/a\u003e. Both live in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 13\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlex:\u003c\/strong\u003e Balanced for long, clean filleting strokes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eBuy the Barracuda 13\" for the angler who comes home with a cooler full and a cheap knife that cannot keep up. It is a solid Father's Day or birthday pick for the guy who books a charter every summer, and a good retirement gift for someone about to spend a lot more time on the water. It will get used the first weekend. Browse more in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eRinse off fish slime and salt as soon as you finish, then hand wash and dry it right away. Wipe on a light coat of food safe oil before you put it away. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for saltwater fish?\u003c\/strong\u003e\u003cbr\u003eYes, as long as you rinse and dry it after use. High carbon steel does not like being left wet with salt on it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow flexible is the blade?\u003c\/strong\u003e\u003cbr\u003eIt is balanced between stiff and flexible, enough bend to follow the backbone and enough backbone of its own to push through skin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I get the 13\" or the 10\"?\u003c\/strong\u003e\u003cbr\u003eGo with the 13\" for large fish and long fillets. The 10\" is handier on smaller fish and in a home kitchen.\u003c\/p\u003e\u003cp\u003eOn salmon and big redfish the extra reach is the whole reason to buy it. How this longer, flexible style differs from a stiffer blade is spelled out in \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003epicking between a fillet and a boning knife\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232537772252,"sku":"XCC-102","price":78.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/fishingknifewithhandforgedblade.png?v=1785842045"},{"product_id":"orca-12-hand-forged-chef-knife-carbon-steel-black-rosewood","title":"Orca 7\" Hand Forged Chef Knife, High Carbon Steel Blade, 12\" Overall, Black Rosewood Handle, Serbian Style","description":"\u003cp\u003eThe \u003cstrong\u003eOrca\u003c\/strong\u003e is a hand forged chef knife for the person who cooks most nights and wants one blade that keeps up. A 7\" high carbon steel blade on a 12\" overall frame makes it quick in the hand and easy to steer around a crowded board. It is the size most home cooks grab without thinking about it, and the black rosewood handle gives it a warmth that a plastic grip never will.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThe Orca starts as a bar of high carbon steel and gets its shape under the hammer, one blade at a time. We forge it in the Serbian style, so the smith works the flats by hand and leaves the marks where they land. On a smaller chef knife like this one the hammering is kept tighter so the blade stays nimble. The steel runs the full length of the handle, and steel pins lock the rosewood in place.\u003c\/p\u003e\n\u003ch3\u003eAt the Board\u003c\/h3\u003e\n\u003cp\u003eThis is your everyday prep knife. Onions, peppers, garlic, herbs, a chicken breast, a pork loin for dinner. Seven inches is enough to push through a head of cabbage and short enough to mince shallots without the tip wandering off. It is not a bone knife, so keep it away from frozen food and joints, and never pry with it. If you want more reach for big roasts and melons, step up to the \u003ca href=\"\/products\/ironclad-8-7-hand-forged-chef-knife\"\u003eIronclad 8.7\" chef knife\u003c\/a\u003e. For bone work, a cleaver is the right tool. You can compare every blade in this family in our \u003ca href=\"\/collections\/chef-knives\"\u003echef knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 12\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday prep, slicing, dicing and mincing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eGive the Orca to someone who actually cooks. A couple setting up their first real kitchen, a dad who took over Sunday dinners, the friend who keeps borrowing your good knife. It works as a housewarming present, a birthday or Christmas, and the dark rosewood looks right the moment the box comes open. If you want something with a name on it, talk to us on the \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife page\u003c\/a\u003e. Custom knives take 2 to 3 weeks.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash the Orca, dry it right away and wipe a light coat of food safe oil on the blade before it goes back in the drawer. No dishwasher, and no leaving it to soak in the sink.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs a 7 inch chef knife big enough?\u003c\/strong\u003e\u003cbr\u003eFor most home kitchens, yes. It handles vegetables, boneless meat and herbs with ease. If you regularly break down large roasts or big squash, the 8.7\" Ironclad gives you more length.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the Orca cut through bone?\u003c\/strong\u003e\u003cbr\u003eNo. It is a chef knife built for prep. Use a cleaver for bone and joints.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I stop a high carbon steel knife from rusting?\u003c\/strong\u003e\u003cbr\u003eKeep it dry. Wash it by hand, dry it straight away and add a thin coat of food safe oil. Rust starts when the blade is left wet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat if something is wrong with it?\u003c\/strong\u003e\u003cbr\u003eEvery knife carries a lifetime warranty against defects in materials and craftsmanship, and you can return it unused within 30 days.\u003c\/p\u003e\u003cp\u003eThis is the knife for a weeknight of onions, garlic and a chicken breast. Our guide to the \u003ca href=\"\/blogs\/news\/what-is-a-chef-knife-used-for\"\u003eeveryday jobs a chef knife handles\u003c\/a\u003e also covers the pinch grip and when to hand over to a cleaver.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232562512092,"sku":"XCC-103","price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/orca_chef_knife.png?v=1785232852"},{"product_id":"ironclad-8-7-hand-forged-chef-knife","title":"Ironclad 8.7\" Hand Forged Chef Knife, Large High Carbon Steel Blade, Hand Hammered Spine, 13.7\" Overall","description":"\u003cp\u003eThe \u003cstrong\u003eIronclad\u003c\/strong\u003e is a large hand forged chef knife for cooks who prep in volume. An 8.7\" high carbon steel blade and 13.7\" of total length give you reach that a standard 8 inch knife does not. Big onions, whole cabbages, a rack of pork on cook day. This is the knife you pull when the board is full and dinner is for twelve.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eEvery Ironclad is hand forged in the Serbian style. That means heat, a hammer and a smith who shapes the blade by eye instead of cutting it from a stamped blank. On this knife the hammer work is left on the spine on purpose, so you can see and feel how it was made. Below that, the edge is polished clean. A full tang runs through the handle with steel pins, so the weight sits where your hand is rather than out at the tip.\u003c\/p\u003e\n\u003ch3\u003eWhere It Earns Its Keep\u003c\/h3\u003e\n\u003cp\u003eLong, straight push cuts are where the Ironclad shines. It slices a pork shoulder into steaks, halves a watermelon in one pass and chews through a pile of peppers without you resetting your grip. It also pulls duty at the grill for trimming and portioning cooked meat. It is too long for fine work like peeling or tiny garnish cuts, and it is not meant for bone. If you want something smaller and quicker, the \u003ca href=\"\/products\/orca-12-hand-forged-chef-knife-carbon-steel-black-rosewood\"\u003eOrca 7\" chef knife\u003c\/a\u003e is the better pick. The full lineup lives in our \u003ca href=\"\/collections\/chef-knives\"\u003echef knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8.7\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 13.7\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hand hammered spine with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Heavy daily prep, slicing, dicing and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThe Ironclad is the one for the guy who runs the smoker every weekend and cooks for the whole street. It lands well for Father's Day, a retirement, or a birthday for anyone who takes cooking seriously. A knife this size makes a statement in the box, and it will be on the board the next time he cooks. Browse more ideas in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWash it by hand and dry it right away. Wipe a light coat of food safe oil on the blade before storing. Keep it out of the dishwasher and never leave it soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs 8.7 inches too big for a home kitchen?\u003c\/strong\u003e\u003cbr\u003eNot if you have a decent sized board. The extra length pays off on big produce and roasts. If your counter space is tight, the 7\" Orca is easier to live with.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for brisket?\u003c\/strong\u003e\u003cbr\u003eIt can portion cooked meat well. For long, clean brisket slices, a dedicated slicer like the 11\" Mamba does a better job.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the spine hammered and not polished?\u003c\/strong\u003e\u003cbr\u003eThe hammer marks are left from forging on purpose. The spine shows the work, and the edge is where the polish matters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eYes. A lifetime warranty against defects in materials and craftsmanship, plus 30 day returns on unused knives.\u003c\/p\u003e\u003cp\u003eSlicing a pork shoulder into steaks or halving a watermelon in one pass is what the extra length buys you. For the rest of the jobs a chef knife covers, and the ones it should leave alone, read \u003ca href=\"\/blogs\/news\/what-is-a-chef-knife-used-for\"\u003ewhat a big chef knife is good for\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232569917660,"sku":"XCC-104","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgedknife.png?v=1785320826"},{"product_id":"barracuda-10-hand-forged-fish-fillet-knife","title":"Barracuda 10\" Hand Forged Fish Fillet Knife, Hammer Textured High Carbon Steel, Black Rosewood Handle, Full Tang","description":"\u003cp\u003eThe \u003cstrong\u003eBarracuda 10\"\u003c\/strong\u003e is a hand forged fillet knife built for the fish most people actually catch. At 10\" overall it is easy to control on a kitchen board or a tailgate, and the hammer textured high carbon steel blade has the balance of stiffness and flex you need to ride a backbone and peel off skin without leaving meat behind.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThis blade is shaped by hand in the Serbian style. The smith hammers the flats, leaves that texture showing and then takes the edge up clean. The goal on the smaller Barracuda is control. It needs to bend a little along the ribs yet stay firm when you are pushing through skin. Steel pins lock the full tang into a black rosewood handle, so there is no wobble where blade meets wood.\u003c\/p\u003e\n\u003ch3\u003eWhat It Handles\u003c\/h3\u003e\n\u003cp\u003eTrout, walleye, crappie, bass, snapper and the rest of the everyday catch. In the kitchen it breaks down chicken, trims silver skin and handles fine portioning work that a chef knife is too clumsy for. It is not made for big offshore fish where you need extra reach. For those, the \u003ca href=\"\/products\/barracuda-13-hand-forged-fish-fillet-knife\"\u003eBarracuda 13\" fillet knife\u003c\/a\u003e gives you an 8\" blade. If most of your work is meat rather than fish, look at the Mako boning knife. Everything sits together in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 10\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlex:\u003c\/strong\u003e Balanced stiffness for clean filleting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Fish filleting, poultry and fine cuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThe Barracuda 10\" suits the weekend angler who cleans the catch at the kitchen sink, or the home cook who buys whole fish from the market and wants to break it down properly. It fits well in a birthday box, a Christmas stocking for someone who fishes, or a thank you for the buddy who always takes you out on his boat. See more ideas in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry it as soon as you are done cleaning fish. Give the blade a light coat of food safe oil before storage. Keep it out of the dishwasher and never let it soak.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a boning knife?\u003c\/strong\u003e\u003cbr\u003eFor poultry and light trimming, yes. For heavy meat work like brisket trimming, the Mako boning knife is the better fit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it rust?\u003c\/strong\u003e\u003cbr\u003eHigh carbon steel rusts if it stays wet. Rinse, dry and oil it after each use and it stays in good shape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for small fish?\u003c\/strong\u003e\u003cbr\u003eYes. This is the size we point people to for panfish, trout and walleye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the return policy?\u003c\/strong\u003e\u003cbr\u003eUnused knives can be returned within 30 days, and every knife has a lifetime warranty against defects.\u003c\/p\u003e\u003cp\u003eTrout, walleye and the rest of the everyday catch are its home ground. Torn between this and the Mako? Our guide to \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003efillet knife versus boning knife\u003c\/a\u003e covers flex and length in plain terms.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232572571868,"sku":"XCC-105","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/filletknife.png?v=1785839801"},{"product_id":"mako-7-5-hand-forged-boning-knife","title":"Mako 7.5\" Hand Forged Boning Knife, High Carbon Steel Trailing Point Blade, Black Rosewood Handle, Brisket Trimming","description":"\u003cp\u003eThe \u003cstrong\u003eMako\u003c\/strong\u003e is a 7.5\" hand forged boning knife with a trailing point blade, and it is the knife we reach for first on cook day. It gets under the fat cap on a brisket, slips along the ribs and pulls silver skin off a tenderloin in long, controlled strips. If you want a boning knife for trimming brisket that also handles poultry and game, this is it.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThe Mako is forged by hand in the Serbian style from high carbon steel. The spine keeps a dark, raw forge finish straight from the hammer, and the edge below it is polished clean. That contrast is not decoration. It is simply what is left when a blade is hammered to shape rather than cut from a sheet. The trailing point sweeps up toward the tip, which gives you a long curved cutting line for sweeping trim work. A full tang with steel pins anchors the black rosewood handle.\u003c\/p\u003e\n\u003ch3\u003eOn the Trimming Board\u003c\/h3\u003e\n\u003cp\u003eThe Mako does its best work before anything hits the smoker. Trim the fat cap, square up the flat, clean the point, strip the membrane off ribs. It rides the bone on chicken thighs and pork shoulder, and it handles skinning and light filleting when a fish or deer is on the table. It is not a slicer for cooked meat and it will not go through bone. For serving slices after the cook, pick up the \u003ca href=\"\/products\/mamba-11-hand-forged-slicing-knife\"\u003eMamba 11\" brisket slicing knife\u003c\/a\u003e. You can browse the Mako with the rest of the family in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives\u003c\/a\u003e and in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7.5\" hand forged, trailing point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge spine with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Boning, trimming, filleting and skinning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis is a gift for the backyard pitmaster who trims his own briskets and the hunter who processes his own deer. Pair it with the Mamba and you have covered cook day from raw to sliced. It fits Father's Day, a birthday or Christmas, and it earns its keep the first time a packer brisket comes out of the fridge. Want a name on the blade? See our \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash it after trimming raw meat and dry it immediately. Rub a light coat of food safe oil on the blade before storing. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a good boning knife for trimming brisket?\u003c\/strong\u003e\u003cbr\u003eYes. The trailing point and 7.5\" length are made for fat cap and silver skin work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it cut through bone?\u003c\/strong\u003e\u003cbr\u003eNo. It works along the bone, not through it. Use a cleaver for that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for fish too?\u003c\/strong\u003e\u003cbr\u003eIt handles filleting and skinning. If fish is your main job, the Barracuda fillet knives are built for it.\u003c\/p\u003e\u003cp\u003eFat caps, silver skin and chicken thighs are the Mako's work before anything hits the smoker. If you are unsure whether you need this or a fillet knife, \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003ehow a boning knife differs from a fillet knife\u003c\/a\u003e sorts it out.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232573554908,"sku":"XCC-106","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/hand_forged_knife_for_kitchen.png?v=1785842226"},{"product_id":"mamba-11-hand-forged-slicing-knife","title":"Mamba 11\" Hand Forged Brisket Slicing Knife, High Carbon Steel, Long Straight Edge, Forge Scale Finish","description":"\u003cp\u003eThe \u003cstrong\u003eMamba\u003c\/strong\u003e is an 11\" hand forged brisket slicing knife for the moment that matters most on cook day. Twelve hours in the smoker means nothing if you saw the flat into ragged pieces. With an 11\" high carbon steel blade and a long straight edge, the Mamba takes a full slice in one pull and leaves the bark sitting on top where it belongs.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eLong blades are hard to forge well, and that is why we like this one. The Mamba is hand hammered in the Serbian style from high carbon steel, and the smith leaves dark forge scale on the upper flats instead of grinding it off. That scale helps the blade slide through meat without dragging. Below it the edge is polished clean and sharp. The blade ends in an angular tip, and a full tang with steel pins keeps all 11 inches steady in your hand.\u003c\/p\u003e\n\u003ch3\u003eOn the Cutting Board\u003c\/h3\u003e\n\u003cp\u003eBrisket is the main job, flat and point both. The Mamba also carves prime rib, turkey breast, pork loin, ham and smoked salmon, and anything big enough to need a long stroke. Let the length do the work and do not saw back and forth. This is a knife for cooked meat and large cuts. It is not a trimming knife, and it is too long for bone work or small prep. To trim that brisket before it goes on, use the \u003ca href=\"\/products\/mako-7-5-hand-forged-boning-knife\"\u003eMako 7.5\" boning knife\u003c\/a\u003e. The Mamba sits with the rest of our pit tools in the \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 11\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfile:\u003c\/strong\u003e Long straight edge with an angular tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Forge scale flats with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Brisket, roasts, large cuts and carving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThe Mamba is for the griller who talks about his brisket more than his kids. It is a natural Father's Day gift, a strong pick for a retirement that comes with a new offset smoker, and a good Christmas box for whoever hosts Thanksgiving and carves the bird. Every cookout gives it a stage. For more ideas, see our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash the Mamba once you finish slicing and dry it right away, since brisket juice left on high carbon steel will spot it. Wipe on a light coat of food safe oil before storage. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs 11 inches long enough for a whole packer brisket?\u003c\/strong\u003e\u003cbr\u003eYes. It is long enough to cross a full flat in a single pull.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there dark scale on the blade?\u003c\/strong\u003e\u003cbr\u003eIt is forge scale left from the hammer on purpose. It helps the blade slide instead of drag, and it shows the knife was forged by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I trim brisket with it?\u003c\/strong\u003e\u003cbr\u003eIt is built for slicing. Trimming raw fat is easier with a shorter boning knife like the Mako.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eYes, a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003eOne long pull per slice is the whole technique with the Mamba. Our guide to the \u003ca href=\"\/blogs\/news\/best-knife-for-slicing-brisket\"\u003ebest knife for slicing brisket\u003c\/a\u003e covers slice thickness and how to separate the point from the flat.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232575324380,"sku":"XCC-107","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgeslongknifexcutlerybreadknife1.png?v=1785837678"},{"product_id":"kodiak-8-hand-forged-butcher-cleaver-carbon-steel","title":"Kodiak 8\" Hand Forged Butcher Cleaver, Drop Point, Serbian Style, High Carbon Steel, Rosewood Handle","description":"\u003cp\u003eThe Kodiak is an 8\" \u003cstrong\u003ebutcher cleaver\u003c\/strong\u003e with a drop point, which makes it the odd one out in our cleaver lineup and the one pitmasters keep asking about. It carries the weight of a meat cleaver up front and a curved belly you can actually carve with, so one blade takes a brisket from trimming to slicing. High carbon steel, rosewood handle, forge scale left on the flats.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eSerbian style blades are forged thick and hammered flat by hand, and the flats keep the dark scale that comes off the fire. On the Kodiak the tip was pulled down into a drop point instead of the usual square nose. That gives you a point for scoring a fat cap and working around a shoulder blade, while the spine still keeps plenty of mass behind the edge. Cut meat has less to grab onto, so slices fall away instead of riding up the blade.\u003c\/p\u003e\u003ch3\u003eOn the Board After a Long Cook\u003c\/h3\u003e\u003cp\u003eBrisket is where the Kodiak earns its keep. Trim the point and flat before it goes on, then carve after the rest without swapping knives. It is just as happy breaking down a pork shoulder or working through game. What it is not is a bone splitter. If your weekends involve cracking beef shanks or marrow bones, take the \u003ca href=\"\/products\/mammoth-9-hand-forged-meat-cleaver\"\u003eMammoth 9.1\" meat cleaver\u003c\/a\u003e instead, which carries far more weight for that job. The rest of our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e and \u003ca href=\"\/collections\/cleavers\"\u003ehand forged cleavers\u003c\/a\u003e are one click away.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\" drop point, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Brisket, game breakdown, heavy BBQ prep\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eGive the Kodiak to the person who owns a smoker and has opinions about bark. It works for a Father's Day or birthday present for the backyard pitmaster, and it makes a good groomsmen gift for the friend who always ends up running the grill. Want something built to your own spec? A \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e takes 2 to 3 weeks.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHigh carbon steel rusts if it sits wet, so hand wash it and dry it right away. Wipe on a light coat of food safe oil before it goes back on the rack. No dishwasher and no soaking in the sink.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs the Kodiak good for brisket?\u003c\/strong\u003e\u003cbr\u003eYes, that is the job it was shaped for. The drop point handles trimming before the cook and the curved belly carves after it, so you only need one blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it cut bone?\u003c\/strong\u003e\u003cbr\u003eIt is built for meat, joints and game breakdown rather than heavy bone. For splitting thick bones, a heavier cleaver like the Mammoth is the right tool.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. It ships with a polished edge and is ready to work out of the box. Every knife is covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eTrimming a brisket before the cook and carving it after is the Kodiak's reason for existing. Our \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003emeat cleaver buying guide\u003c\/a\u003e recommends it for anyone whose cooking mostly happens on a smoker.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232577355996,"sku":"XCC-109","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/steaklovercleaverhandforgedbladewithrosewoodhandle_ea4d169a-b528-46ff-a705-21fc42511c35.png?v=1785763731"},{"product_id":"megalodon-6-6-hand-forged-meat-cleaver","title":"Megalodon 6.6\" Hand Forged Meat Cleaver with Finger Hole, Serbian Style, High Carbon Steel, Wenge Handle","description":"\u003cp\u003eThe Megalodon is a 6.6\" \u003cstrong\u003emeat cleaver\u003c\/strong\u003e with a finger hole punched through the top of the blade, and that hole is the whole point. Hook your index finger through it and the cleaver stops being a blunt chopper and becomes something you can steer. It is forged from high carbon steel with raw forge scale on the flats, set on a dark wenge wood handle, full tang with steel pins.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eA \u003cstrong\u003eSerbian cleaver\u003c\/strong\u003e is a wide slab of hand hammered steel with the forge scale left on and, often, a hole near the spine. On plenty of knives that hole is there for show. On the Megalodon it does real work. It sits close to the spine, so your finger lands right over the heaviest part of the blade and the cleaver moves with your hand. The flats stay dark and raw straight off the anvil, and only the edge gets ground and polished, because that is where the cutting happens.\u003c\/p\u003e\u003ch3\u003eWhat the Finger Hole Does at the Board\u003c\/h3\u003e\u003cp\u003eChoke up with a finger in the hole and you get fine control for skinning, trimming silver skin and portioning steaks. Slide your hand back onto the handle and you have a short, heavy chopper with a deep belly for ribs and cartilage. Anglers like it on the dock for heading and portioning a big catch. If you want more reach and more weight behind each chop, the \u003ca href=\"\/products\/kraken-8-hand-forged-cleaver\"\u003eKraken 8\" cleaver\u003c\/a\u003e is the step up. The full range lives under \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 6.6\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wenge wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Top finger hole for control\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThis is the one for the angler who cleans their own catch, or the home cook who wants a knife that looks nothing like the block on the counter. It suits a birthday or a retirement send off for someone with a boat and time on their hands. Shipping is free in the USA and Australia, and you can browse more ideas in \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it, dry it right away and give the blade a light coat of food safe oil. Keep it out of the dishwasher and never leave it soaking, especially after fish.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is the finger hole for?\u003c\/strong\u003e\u003cbr\u003eControl. Put your index finger through it for close work like trimming and skinning, or hold the handle alone when you want to chop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as a Serbian chef knife?\u003c\/strong\u003e\u003cbr\u003eIt comes from the same forging style, but the Megalodon is a cleaver. It is wider and carries more weight behind the edge, so it chops where a chef knife slices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it cut bone?\u003c\/strong\u003e\u003cbr\u003eYes, it is built to chop through bone and cartilage. For big beef bones, a heavier cleaver like the Mammoth makes the job easier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eChoke up with a finger in the hole to trim and portion, or slide back onto the handle to chop ribs. If you are still weighing it against our other cleavers, the guide to the \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ebest meat cleaver for everyday cooking\u003c\/a\u003e sorts them by job.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232608616668,"sku":"XCC-110","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/fishingcleaver.png?v=1785327757"},{"product_id":"kraken-8-hand-forged-cleaver","title":"Kraken 8\" Hand Forged Cleaver Knife, Serbian Style, Hammer Textured High Carbon Steel, Black Wenge Handle","description":"\u003cp\u003eThe Kraken is an 8\" \u003cstrong\u003ecleaver knife\u003c\/strong\u003e for hunters and home butchers who break down their own animals. It is forward weighted, so the blade does the work when you drop it through a joint, and the polished edge is keen enough to take meat cleanly off the bone afterwards. Hammer textured high carbon steel, a black wenge handle and a full tang with steel pins.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eEvery Kraken starts as a thick bar hammered out by hand in the Serbian style. The polishing stops short of the spine, so the hammer marks stay on the upper flats and you can see every strike. Those dimples break the suction that makes dense meat cling to a smooth blade, which is why a slab of venison falls away instead of sticking. Below the hammer marks the edge is ground and polished clean. It is a \u003cstrong\u003ehand forged cleaver\u003c\/strong\u003e that shows how it was made.\u003c\/p\u003e\u003ch3\u003eIn the Processing Shed\u003c\/h3\u003e\u003cp\u003eThe Kraken is happiest on a big job: quartering, splitting joints and portioning a whole loin into steaks. The heavy belly keeps its momentum through the cut, so you are not muscling it. Once the season is over it moves to the grill as a BBQ cleaver. It is a lot of knife for dicing onions, though. If your cooking is mostly weeknight prep, the \u003ca href=\"\/products\/rhino-8-hand-forged-cleaver-high-carbon-steel\"\u003eRhino 8\" cleaver\u003c\/a\u003e is the friendlier pick. For more blades built for this work, see our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knives\u003c\/a\u003e, our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e and the full \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black wenge wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammer marked flats with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Butchering, game processing, BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eHunters are hard to buy for because they already own a pile of gear. What they probably do not own is a hand forged cleaver with a black wenge handle. Give it before opening day or as a Christmas present to the person who fills your freezer every fall. It also works as a groomsmen gift for a wedding party full of outdoorsmen. Returns are accepted within 30 days on unused knives, so there is no risk in guessing.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eAfter a day of processing, wash it by hand in warm water and dry it straight away. Finish with a light coat of food safe oil. No dishwasher, and do not leave it soaking in a bucket.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan it handle a whole deer?\u003c\/strong\u003e\u003cbr\u003eIt is built for game processing, including quartering and splitting joints. Pair it with a knife from our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning knives\u003c\/a\u003e for the fine work around the bone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does hammer textured mean?\u003c\/strong\u003e\u003cbr\u003eThe marks left by the hammer during forging are kept on the upper flats. They look rugged and they help food release from the blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes, it ships with a polished edge ready for work, and it is covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eIt spends the hunting season quartering and splitting joints, then moves to BBQ duty. For a wider look at \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ewhich cleaver to buy for bone work\u003c\/a\u003e, the guide sorts our range by the job.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232609730780,"sku":"XCC-111","price":160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/steakknife.png?v=1785324976"},{"product_id":"warthog-6-hand-forged-cleaver","title":"Warthog 6\" Hand Forged Meat Cleaver Knife, Compact Serbian Style, High Carbon Steel, Pakka Wood Handle","description":"\u003cp\u003eThe Warthog is a 6\" \u003cstrong\u003emeat cleaver knife\u003c\/strong\u003e, the shortest blade in our cleaver lineup and the one that fits in a camp box. It has a deep belly and a lot of weight pushed forward for its size. It is hand forged from high carbon steel with raw forge scale on the upper flat, set on a pakka wood handle that shrugs off moisture better than most natural woods.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eThe Serbian style suits a short blade well. The steel is hammered thick by hand and stays thick, so a 6\" cleaver still carries real mass behind the edge. The raw scale is left on the upper flat straight off the fire, and only the lower part of the blade is ground and polished. That rough upper half is why cut meat slides off instead of clinging. Small cleaver, no shortcuts.\u003c\/p\u003e\u003ch3\u003eAt the Campsite and the Grill\u003c\/h3\u003e\u003cp\u003eChicken halves and pork ribs cut into portions are bread and butter for the Warthog. It gets through them with short chopping strokes that do not need a big swing, which is exactly what you want on a crowded camp table or a small board next to the grill. It also breaks tough joints apart without fuss. It is not the one for splitting a beef shank or hacking through thick bone. For that, step up to the \u003ca href=\"\/products\/mammoth-9-hand-forged-meat-cleaver\"\u003eMammoth 9.1\" cleaver\u003c\/a\u003e. More grill ready blades sit in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e and the rest of our \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 6\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Joint breakdown, BBQ prep, camp cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThe Warthog makes a good first cleaver for someone who has never owned one. It is small enough not to scare anyone and heavy enough to be taken seriously. Give it to the camper who cooks over an open fire, or bring it as a housewarming gift for someone stocking their first real kitchen. It also suits Father's Day for the dad who still uses one dull knife for everything. Need something different? Ask about a \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it after use, even at camp, and dry it right away. A light coat of food safe oil keeps the high carbon steel happy. No dishwasher and no soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs a 6\" cleaver big enough?\u003c\/strong\u003e\u003cbr\u003eFor joints, chicken and rib portions, yes. The forward weight makes up for the short length. If you regularly split big bones, choose a longer, heavier cleaver.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes, it ships with a polished edge. It is also covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy a pakka wood handle?\u003c\/strong\u003e\u003cbr\u003ePakka wood holds up to moisture well, which matters at a campsite or next to a wet grill station.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eIf you are not sure a 6\" cleaver is enough for your cooking, \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ecleaver sizes compared\u003c\/a\u003e shows where the Warthog sits in the lineup and what the bigger blades add.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232610255068,"sku":"XCC-112","price":121.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/red_handle_cleaver_knife_with_hand_forged_blade.png?v=1785405913"},{"product_id":"grizzly-8-7-hand-forged-meat-cleaver-olive-wood","title":"Grizzly 8.7\" Hand Forged Heavy Duty Meat Cleaver, Serbian Style, High Carbon Steel, Olive Wood Handle","description":"\u003cp\u003eThe Grizzly is an 8.7\" \u003cstrong\u003eheavy duty meat cleaver\u003c\/strong\u003e with a wide, heavy profile made for one job: getting through bone. Primal breakdown, splitting a rack of ribs, taking a pork leg apart at the joint. It is hand forged from high carbon steel, full tang with steel pins, and fitted with an olive wood handle that has plenty of grain to look at between chops.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eForged in the Serbian style, the Grizzly is hammered by hand into a broad, tall blade and left with the textured finish those hammer blows produce. No two come out quite the same, which is the honest result of working steel by hand. The height of the blade matters. It puts mass high above the edge, so each chop lands with weight rather than arm strength, and the tall face keeps your knuckles well clear of the board.\u003c\/p\u003e\u003ch3\u003eBuilt for Bone\u003c\/h3\u003e\u003cp\u003eThis \u003cstrong\u003ebutcher cleaver\u003c\/strong\u003e is for people who buy a quarter or half animal, or who simply prefer to cut their own ribs, oxtail and chops. Let the weight fall and it drives through dense bone and cartilage where a chef knife would chip or bounce. It is overkill for fine slicing and far too big for dicing garlic. If you mostly cook on a smoker and want something that also carves, look at the \u003ca href=\"\/products\/kodiak-8-hand-forged-butcher-cleaver-carbon-steel\"\u003eKodiak 8\" drop point cleaver\u003c\/a\u003e. For the whole heavy lineup, see our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knives\u003c\/a\u003e and \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8.7\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfile:\u003c\/strong\u003e Heavy and wide, built for bone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Olive wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hand forged texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Primal breakdown, butchering, BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eGive the Grizzly to the person who orders a side of beef every year, or the hunter who refuses to pay someone else to process a deer. It makes a memorable retirement gift for a man who finally has time to cure his own bacon, and it lands well at Christmas under a tree full of socks. The olive wood handle means it looks as good hanging on a wall rack as it works on the block. More ideas sit in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eThis is high carbon steel, so do not let it sit wet. Hand wash, dry right away and rub on a light coat of food safe oil. No dishwasher and no soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWill it go through beef bone?\u003c\/strong\u003e\u003cbr\u003eYes. It was built for primal breakdown and drives through dense bone and cartilage. Let the weight do the work rather than swinging hard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat steel is the Grizzly made from?\u003c\/strong\u003e\u003cbr\u003eHigh carbon steel, hand forged. It takes a keen edge and is easy to sharpen at home, but it needs to be dried and oiled after use.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eEvery knife carries a lifetime warranty against defects in materials and craftsmanship, and shipping is free in the USA and Australia.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003ePrimal breakdown and splitting ribs are where the Grizzly belongs. Before you commit to this much steel, our guide on \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ehow heavy a meat cleaver should be\u003c\/a\u003e is worth a few minutes.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232618774748,"sku":"XCC-113","price":147.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgedbladewihtolivewoodhandle_0c98d979-a404-46c5-8af7-5ab4632d1c0f.png?v=1785665314"},{"product_id":"mammoth-9-hand-forged-meat-cleaver","title":"Mammoth 9.1\" Hand Forged Meat Cleaver, Extra Heavy Serbian Style Chopper, High Carbon Steel, Olive Wood Handle","description":"\u003cp\u003eThe Mammoth is a 9.1\" \u003cstrong\u003emeat cleaver\u003c\/strong\u003e that weighs about 1500 grams, and you feel every one of them. It is built for the big jobs: separating joints on a whole shoulder, cracking bone for stock, splitting heavy cuts that would stop a lighter blade. High carbon steel, dark forge scale on the flats, a thick spine and an olive wood handle to hang on to.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eIn the Serbian style the Mammoth is hammered by hand from a thick bar and kept thick at the spine. That spine is the engine. It sits directly over the edge, so the force of each chop goes straight down into the cut instead of wobbling off to one side. The flats keep their dark, textured forge scale, which also stops the blade binding when it is buried deep in a joint. Only the edge is polished.\u003c\/p\u003e\u003ch3\u003eBig Joints, Big Bones\u003c\/h3\u003e\u003cp\u003eThis is the cleaver you reach for when the job is big. Lift it a few inches and let it drop. At roughly 1500 grams you do not need to swing hard, and you should not. Be honest with yourself, though. That weight gets tiring for everyday prep and it is far too much blade for a tomato. If you want something lighter that still chops, the \u003ca href=\"\/products\/rhino-8-hand-forged-cleaver-high-carbon-steel\"\u003eRhino 8\" cleaver\u003c\/a\u003e is the easier daily option. More heavy blades live in our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knives\u003c\/a\u003e and \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 9.1\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e About 1500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Olive wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Dark forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Thick spine for heavy impact\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThe Mammoth gets a laugh when it comes out of the box, then it goes straight to work. Give it to the pitmaster who cooks whole hogs, or to a home butcher who has outgrown a lighter cleaver. It is a big statement for Christmas or a milestone birthday, and a fitting retirement gift for someone who spent years behind a meat counter. Browse more ideas in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it and dry it right away, spine and all. Wipe a light coat of food safe oil over the blade before storing. Never put it in the dishwasher or leave it soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow heavy is it?\u003c\/strong\u003e\u003cbr\u003eAbout 1500 grams. That weight is the point, since it lets the cleaver crack bone and separate joints with a short, controlled drop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it cut bone?\u003c\/strong\u003e\u003cbr\u003eYes. It is built to crack bone and split the heaviest cuts. Keep the edge away from frozen meat and stone boards.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it on brisket?\u003c\/strong\u003e\u003cbr\u003eIt will trim a raw brisket fine. For slicing after the cook, a lighter blade like the \u003ca href=\"\/products\/kodiak-8-hand-forged-butcher-cleaver-carbon-steel\"\u003eKodiak 8\" cleaver\u003c\/a\u003e is the better fit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eCracking bone for stock and splitting a whole shoulder at the joint is what the Mammoth is for. If you are not sure you need about 1500 grams of cleaver, \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ematching a cleaver to the job\u003c\/a\u003e will tell you.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232619004124,"sku":"XCC-114","price":183.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/HandforgedSteelcleaverforbutchers.png?v=1785757430"},{"product_id":"rhino-8-hand-forged-cleaver-high-carbon-steel","title":"Rhino 8\" Hand Forged Serbian Cleaver, Modified Cleaver Knife, High Carbon Steel, Walnut Handle","description":"\u003cp\u003eThe Rhino is an 8\" \u003cstrong\u003eSerbian cleaver\u003c\/strong\u003e for the cook who wants one heavy blade to handle most of the daily work. It is a modified cleaver, with a deeper belly and distinct forward weight, so it rocks through vegetables as easily as it chops through meat. Hand forged from high carbon steel, dark forge scale on the flats, warm walnut handle.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eThis is the shape most people picture when they hear \u003cstrong\u003eSerbian chef knife\u003c\/strong\u003e: a tall, heavy, hand hammered blade that sits somewhere between a cleaver and a chef knife. The forge scale stays on the flats and only the edge is polished, so you get a rough dark top and a clean bright line along the bottom. The deeper belly is the modified part. It lets the Rhino rock when mincing herbs and push through a butternut squash, jobs where a straight edged cleaver just bangs on the board.\u003c\/p\u003e\u003ch3\u003eEveryday Prep, Heavy Hitting\u003c\/h3\u003e\u003cp\u003eDense root vegetables are where the Rhino shows off. Sweet potatoes and winter squash give way under the weight, and the tall blade scoops the pile straight to the pan. On the meat side it handles heavy proteins for BBQ prep and butchering boneless cuts with the same ease. It is not a bone crusher. If you split big bones often, get the \u003ca href=\"\/products\/mammoth-9-hand-forged-meat-cleaver\"\u003eMammoth 9.1\" cleaver\u003c\/a\u003e for that. Browse the rest of our \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e, or our \u003ca href=\"\/collections\/chef-knives\"\u003echef knives\u003c\/a\u003e if you want something slimmer.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\", hand forged, modified cleaver profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Walnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Dark forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Heavy chopping, butchering, BBQ prep\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThe Rhino suits the home cook who does the chopping every night and deserves better than a thin stamped blade. It makes a strong housewarming gift, since it covers most of what a new kitchen needs, and it works for a birthday for anyone who cooks more than they talk about cooking. The walnut handle keeps it warm looking on the counter. Want one built your way? Look at a \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight after use, especially after acidic vegetables like onions or tomatoes. A light coat of food safe oil keeps the steel protected. No dishwasher and no soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is a Serbian chef knife?\u003c\/strong\u003e\u003cbr\u003eA heavy, hand hammered blade that sits between a cleaver and a chef knife. The Rhino is that kind of blade, with a deeper belly for rocking cuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it good for vegetables?\u003c\/strong\u003e\u003cbr\u003eVery. The weight and the curved belly make short work of dense produce like squash, cabbage and sweet potatoes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes, it ships with a sharp polished edge ready for work. It is also covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eIf you are torn between a cleaver and a chef knife shape, the guide on \u003ca href=\"\/blogs\/news\/serbian-chef-knife\"\u003ehow a Serbian chef knife is used\u003c\/a\u003e covers the rocking and chopping this blade is built for, and it names the Rhino as the heavy version of the idea.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232619561180,"sku":"XCC-115","price":138.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/walnutwoodcleaverforchopping.png?v=1785415205"},{"product_id":"razorback-6-hand-forged-cleaver-carbon-steel","title":"Razorback 6\" Hand Forged Meat Cleaver, High Carbon Steel, Saw Tooth Spine, Finger Hole, Rosewood Handle","description":"\u003cp\u003eThe Razorback is a 6\" meat cleaver hand forged from high carbon steel, built for the pitmaster who wants one blade that chops, trims and takes a beating at the campsite. It is short enough to steer and stout enough for joints, and it has two things most cleavers skip: a saw tooth spine and a finger hole.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eThis is a Serbian style hand forged cleaver, so the shape comes off the hammer and not off a grinder template. A thick blank is drawn out, the deep sweeping belly is set, and the finger hole and spine teeth are worked into the blade. The flats keep their brute de forge finish, the dark scale you see in the photos, and only the edge gets polished. No two come out exactly alike, and that is the point.\u003c\/p\u003e\u003ch3\u003eAt the Board and at the Fire\u003c\/h3\u003e\u003cp\u003eThe Razorback does its best work on ribs, chicken, pork shoulder and anything with cartilage and thick joints. The textured flats break suction, so cuts fall away instead of sticking to the steel. Hook your index finger through the hole and you can choke up for careful trimming, which is hard to do on a plain rectangle cleaver. The saw tooth spine takes on tough connective tissue, and out at camp it will notch wood.\u003c\/p\u003e\u003cp\u003eWhat it is not: a slicer. If you want long, clean brisket slices, look at our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e. If you want a longer blade for big breakdown jobs, the \u003ca href=\"\/products\/hand-forged-butcher-cleaver-rosewood\"\u003e7.5\" Hand Forged Butcher Cleaver\u003c\/a\u003e is the bigger choice. The full lineup lives in our \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e. Want a spear point instead of a finger hole? The \u003ca href=\"\/products\/aurochs-6-hand-forged-cleaver\"\u003eAurochs 6\" Serbian cleaver\u003c\/a\u003e is the same size with a tip for scoring a fat cap.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 6\" hand forged high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Saw tooth spine, finger hole\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Brute de forge flats, polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eBuy this for the guy who owns a smoker and talks about bark like it is a sport. It suits Father's Day, a birthday, or a groomsman who spends his weekends at the pit or the lake. The finger hole and toothed spine give it a look people ask about, and at 6\" it packs into a camp box without a fight. For something built to order, see our \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e page.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it, dry it right away, and wipe on a light coat of food safe oil. No dishwasher and no soaking in the sink. High carbon steel darkens over time with use, and that is normal.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDoes the Razorback cut bone?\u003c\/strong\u003e\u003cbr\u003eIt goes through cartilage, joints and poultry bones. Keep it off frozen meat and big beef marrow bones, which are hard on any carbon steel edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the finger hole for?\u003c\/strong\u003e\u003cbr\u003eGrip. Put your index finger through it to choke up on the blade for close, controlled cuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. The edge is polished and ready to use out of the box.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop rust?\u003c\/strong\u003e\u003cbr\u003eDry it right after washing and keep a thin coat of food safe oil on the blade. Rust starts when water sits on the steel.\u003c\/p\u003e\u003cp\u003eChoking up through the finger hole for rib trim is where the Razorback earns its place at the fire. To see how it compares with the rest of our cleavers, read \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003efinding the right meat cleaver\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232621101276,"sku":"XCC-117","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/Gemini_Generated_Image_69div269div269di_1.png?v=1782999432"},{"product_id":"mastodon-7-5-hand-forged-cleaver-knife","title":"Mastodon 7.5\" Hand Forged Cleaver Knife, Clip Point, Hammer Textured High Carbon Steel, Rosewood Handle","description":"\u003cp\u003eThe Mastodon is a 7.5\" cleaver knife hand forged from hammer textured high carbon steel, and it is the most brutal looking blade in our cleaver line. It was made for the hunter and the camp cook who process their own meat and do not want to carry three knives to do it.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eThe Mastodon is Serbian style hand forged, and you can read the hammer on it. The blows that shaped the blade are left on the flats as a dimpled texture, so the steel looks closer to stone than to a factory knife. That texture is not only for looks. It adds rigidity to a long blade and gives wet meat less flat surface to cling to. The spine sweeps down into a clip point, which is unusual on a cleaver this size, and a clean edge is polished in below the rough flats.\u003c\/p\u003e\u003ch3\u003eBuilt for Game and Camp\u003c\/h3\u003e\u003cp\u003eThe heavy rear half does the chopping: splitting ribs, working through joints, breaking a deer or a hog into pieces that fit the cooler. Then you turn the knife and use the clip point for the fine work, like trimming around a joint or scoring fat. One blade covers both jobs, and that is the whole reason for the shape.\u003c\/p\u003e\u003cp\u003eIt is a lot of knife for dicing onions. For daily kitchen prep, the \u003ca href=\"\/products\/kermode-7-hand-forged-chef-cleaver\"\u003eKermode 7\" Serbian chef knife\u003c\/a\u003e is the better pick. If you want a smaller blade with a clip point of its own, the \u003ca href=\"\/products\/hand-forged-5-5-clip-point-cleaver-padauk\"\u003e5.5\" Padauk cleaver\u003c\/a\u003e sits in our \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7.5\" hand forged, clip point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hand hammered texture, polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Butchering, game processing, camp cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThis is the one for the hunter who dresses his own deer, or the dad who runs the fire on every camping trip. It makes a strong Christmas or birthday gift for someone who already owns kitchen knives and has nothing that looks like this. It also works as a retirement gift for a man who finally has the whole of hunting season free. Want something built to order instead? Our \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knives\u003c\/a\u003e take 2 to 3 weeks.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eWash it by hand after every session and dry it right away, especially after field use. Wipe on a light coat of food safe oil before it goes back in the pack. Never the dishwasher, and never a soak in the sink.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhy does a cleaver have a clip point?\u003c\/strong\u003e\u003cbr\u003eSo the same blade can chop and do fine work. The heavy heel handles joints and ribs, and the tip handles trimming and scoring.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it good for processing deer?\u003c\/strong\u003e\u003cbr\u003eYes, game processing is what it was built around. It handles quartering, joints and trimming. For long, thin fillet work a flexible blade is still easier, and those are in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eIt ships with a polished edge, ready to cut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill the hammered texture rust?\u003c\/strong\u003e\u003cbr\u003eThe texture is not the problem. Any high carbon steel will rust if it stays wet, so dry it, oil it, and it will be fine.\u003c\/p\u003e\u003cp\u003eBreaking a deer into pieces that fit the cooler and then trimming with the clip point is the job the Mastodon was shaped around. For where it sits in the range, see \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003eour cleavers compared side by side\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232622313692,"sku":"XCC-116","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/steak_perfect_cleaver.png?v=1788094159"},{"product_id":"aurochs-6-hand-forged-cleaver","title":"Aurochs 6\" Hand Forged Serbian Cleaver, Spear Point, High Carbon Steel, Black Rosewood Handle","description":"\u003cp\u003eThe Aurochs is a 6\" Serbian cleaver, hand forged from high carbon steel with a spear point where you would expect a square nose. That one change makes it a different tool. You get cleaver mass in the back and a tip up front that can pierce, score and work around a joint.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eSerbian style cleavers are known for a thick, hand hammered blade with the forge scale left on, and the Aurochs follows that pattern. The blank is hammered out thick, the belly is swept deep so it can rock, and the spine is brought down to meet the edge in a spear point. The dark scale on the upper blade stays on purpose, because it protects the steel and gives it that raw look. Only the edge is taken down to bright, polished metal. Then it gets a black rosewood handle set with heavy steel pins.\u003c\/p\u003e\u003ch3\u003eAt the Pit\u003c\/h3\u003e\u003cp\u003eThis is a BBQ prep cleaver first. Trim a pork butt, split a rack of ribs, portion chicken thighs, and it will not flinch. The deep belly rocks through herbs and onions for a rub or a mop sauce, and the spear point lets you score the fat cap on a brisket without reaching for a second knife. At 6\" it also rides along easily for camp cooking.\u003c\/p\u003e\u003cp\u003eIt is not the knife for long slicing. If you want a choke up grip, the \u003ca href=\"\/products\/razorback-6-hand-forged-cleaver-carbon-steel\"\u003eRazorback 6\" meat cleaver\u003c\/a\u003e adds a finger hole and a saw tooth spine, and the bigger blades are all in our \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 6\" hand forged high carbon steel, spear point profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale, polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e BBQ prep, butchering, camp cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eGive the Aurochs to the friend who hosts every cookout, or to a new homeowner with a shiny grill on the patio as a housewarming gift. The black rosewood and dark forge scale look right hanging next to a smoker, and the spear point gets noticed at the table. It fits Father's Day and Christmas without trying hard. More ideas live in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it and dry it at once. A light coat of food safe oil keeps the forge scale and the edge in good shape. Keep it out of the dishwasher and never leave it soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is a Serbian cleaver?\u003c\/strong\u003e\u003cbr\u003eA thick, hand forged cleaver with a tall blade and a raw forged finish, used for chopping and general meat prep. The Aurochs is forged in that style with a spear point added.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it good for brisket?\u003c\/strong\u003e\u003cbr\u003eFor trimming and scoring, yes. For slicing a finished brisket you want a long slicer, and those are in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it cut bone?\u003c\/strong\u003e\u003cbr\u003eRibs, chicken bones and joints are fine. Leave frozen meat and heavy beef bones alone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. The edge is polished and ready for work when it arrives.\u003c\/p\u003e\u003cp\u003eThe spear point scores a brisket fat cap and the cleaver weight behind it splits a rack of ribs, so one blade covers both jobs. If you are weighing it against a heavier cleaver, read our notes on \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003epicking a cleaver for BBQ prep\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232626802908,"sku":"XCC-118","price":136.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/Aurochs_cleaver.png?v=1785239566"},{"product_id":"hand-forged-butcher-cleaver-rosewood","title":"Hand Forged Butcher Cleaver 7.5\", Heavy Meat Cleaver Knife, High Carbon Steel, Full Tang, Rosewood Handle","description":"\u003cp\u003eThis hand forged butcher cleaver carries a 7.5\" high carbon steel blade and is built for one thing above all: heavy breakdown work. If you buy primals, split whole chickens by the case, or cut your own chops, this is the meat cleaver knife to reach for.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eWe forge this one in the Serbian style with a plain, no nonsense shape. A thick bar is hammered out long and tall, the upper flats are left raw and textured straight from the hammer, and the edge is ground and polished below them. There is no fancy profile and no hole, just a lot of steel in the right place. A rosewood handle is fixed to the full tang with steel pins, and it only gets better looking with years of use.\u003c\/p\u003e\u003ch3\u003eAt the Block\u003c\/h3\u003e\u003cp\u003eThe length gives you reach through a pork loin or a beef chuck in one pass. The forge scale on the flats cuts drag, so dense protein falls off instead of riding up the blade. The deep, sweeping belly means you can rock it through garlic or herbs once the heavy work is done, so it earns a spot on the counter as well as the block.\u003c\/p\u003e\u003cp\u003eIf you want something smaller for trimming, the \u003ca href=\"\/products\/hellfang-5-hand-forged-butcher-knife\"\u003eHellfang 5\" hand forged butcher knife\u003c\/a\u003e is the close in partner to this cleaver. For the full range, go to our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knife collection\u003c\/a\u003e, or compare sizes in \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7.5\" hand forged high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale, polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Butchering, heavy chopping, BBQ prep\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThis is a knife for the home butcher, the hunter with a chest freezer, or the uncle who insists on carving everything himself. It makes a solid retirement gift for someone taking up smoking meat, and a Christmas present that gets used every weekend instead of sitting in a drawer. Pair it with the Hellfang for a two knife butcher kit, or ask us about a \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash, then dry it straight away. Rub a light coat of food safe oil on the blade before storing. No dishwasher, and do not leave it soaking in the sink.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs a butcher cleaver the same as a butcher knife?\u003c\/strong\u003e\u003cbr\u003eNot quite. A butcher knife is usually a longer, curved blade for trimming and portioning. A butcher cleaver is taller and heavier and is built to chop through joints. Plenty of home butchers keep one of each.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it go through bone?\u003c\/strong\u003e\u003cbr\u003eIt handles joints, ribs, poultry and pork bones. Heavy beef leg bones and frozen blocks call for a saw.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is the top of the blade rough?\u003c\/strong\u003e\u003cbr\u003eThat is forge scale left from the hammer. It keeps meat from sticking to the flats and gives the blade its raw look.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I keep it from rusting?\u003c\/strong\u003e\u003cbr\u003eDry it right after washing and keep a thin coat of food safe oil on it. Water left sitting on high carbon steel is what causes rust.\u003c\/p\u003e\u003cp\u003eIf you only buy one cleaver for joints, ribs and poultry bones, our guide to the \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ebest meat cleaver for home butchering\u003c\/a\u003e names this one as the safest single pick.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232633094364,"sku":"XCC-119","price":126.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/scandinavian_hand_forged_cleaver.png?v=1785154470"},{"product_id":"hellfang-5-hand-forged-butcher-knife","title":"Hellfang 5\" Hand Forged Butcher Knife, Small Meat Trimming Knife, High Carbon Steel, Full Tang, Hardwood Handle","description":"\u003cp\u003eThe Hellfang is a 5\" hand forged butcher knife, the compact one in the lineup. It is built for trimming and close in work, the jobs where a big cleaver gets clumsy and a paring knife feels flimsy.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eEven on a small blade we keep the Serbian style of forging. The high carbon steel is hammered to shape rather than stamped from a sheet, and the raw forge finish is left on the upper blade above a polished edge. A full tang runs the length of the hardwood handle and is held with steel pins, so the knife feels solid in the hand for its size. It looks like it came straight off the anvil, because it did.\u003c\/p\u003e\u003ch3\u003eAt the Trim Table\u003c\/h3\u003e\u003cp\u003eUse it to strip silverskin off a tenderloin, trim the fat cap on a brisket before it goes in the smoker, clean up a rack of ribs, or portion chicken. The short blade gives you control when you are working the tip along a seam. At camp it takes care of everyday prep, from onions to sausages, and takes up almost no room in the kit.\u003c\/p\u003e\u003cp\u003eIt is not meant for chopping. When you need to go through joints, pair it with the \u003ca href=\"\/products\/hand-forged-butcher-cleaver-rosewood\"\u003e7.5\" Hand Forged Butcher Cleaver\u003c\/a\u003e. Other blades for trimming and portioning live in our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knife collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 5\" hand forged high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge finish, polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Trimming, detail butchering, camp cooking, everyday prep\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eEvery pitmaster already owns a big knife. Few own a good small one, which makes the Hellfang an easy gift for Father's Day or a birthday. It suits the hunter who trims his own venison, and it fits in a Christmas stocking. Add the butcher cleaver and you have a two knife gift that covers the whole cook. More options are in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it and dry it right away. Wipe a light coat of food safe oil on the blade before you put it away. No dishwasher, no soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs a 5 inch butcher knife big enough?\u003c\/strong\u003e\u003cbr\u003eFor trimming and detail work, yes. That is the point of it. For breaking down big cuts, pair it with a cleaver or a longer butcher knife.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it good for brisket?\u003c\/strong\u003e\u003cbr\u003eFor trimming the fat cap and cleaning up the flat before the cook, yes. For slicing the finished brisket you want a long slicer from our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. The edge is polished and ready for trim work out of the box.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop rust?\u003c\/strong\u003e\u003cbr\u003eDry it straight after washing and keep a thin coat of food safe oil on it.\u003c\/p\u003e\u003cp\u003eTrimming a fat cap and stripping silverskin are the Hellfang's daily work, and a cleaver takes over at the joints. Our \u003ca href=\"\/blogs\/news\/meat-cleaver-vs-butcher-knife\"\u003ebutcher knife or meat cleaver\u003c\/a\u003e guide explains where one job ends and the other starts.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232636338396,"sku":"XCC-108","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/Gemini_Generated_Image_kluwj3kluwj3kluw.png?v=1784859176"},{"product_id":"handcrafted-4pcs-chef-cleavers","title":"Handcrafted 4 Piece Hand Forged Chef Knife and Cleaver Set, Serbian Style High Carbon Steel, Full Tang","description":"\u003cp\u003eThis hand forged knife set puts four blades on your board, a mix of chef knives and cleavers, each one shaped by hammer and fire from high carbon steel. It is a \u003ca href=\"\/collections\/knife-sets\"\u003echef knife set\u003c\/a\u003e for the cook who chops a lot, breaks down meat at home and wants knives that feel like they mean it.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThese blades are forged in the Serbian style. In plain terms that means thick steel with a cleaver shape, flats worked by hand with a hammer, and the dark forge scale left on instead of ground off. The hammer marks on the flats also do a job: they break the suction on dense food, so potato slices and raw meat fall away instead of riding up the blade. Since every piece is hammered on its own, no two knives in the set look quite alike, and no two sets match.\u003c\/p\u003e\n\u003ch3\u003eAt the Board\u003c\/h3\u003e\n\u003cp\u003eFour pieces means you stop asking one knife to do everything. The cleavers take the heavy chopping and butchering, and the chef knives take the slicing and everyday prep. A pork shoulder, a whole chicken, a pile of onions and a butternut squash on the same Sunday is the kind of work this set was made for.\u003c\/p\u003e\n\u003cp\u003eIt is not a delicate set, so skip it if you want thin paring knives for garnish work. If most of your cooking happens on a smoker, the \u003ca href=\"\/products\/the-meat-lovers-set\"\u003eMeat Lover's Set\u003c\/a\u003e is the tighter pick. Single blades live in our \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet:\u003c\/strong\u003e 4 hand forged chef knives and cleavers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang, steel pinned\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandles:\u003c\/strong\u003e Premium hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale on the flats, hammer marked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Serbian style hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eA full set is the kind of present people keep for decades. It is a good wedding gift for a couple setting up their first proper kitchen, and just as good for a housewarming. Give it to the dad who takes over the kitchen every Sunday, for Father's Day, Christmas or a birthday. Groomsmen usually get a single knife each, but for the best man or the father of the bride a four piece set says a lot more. More ideas sit in our \u003ca href=\"\/collections\/gifts\"\u003eknife gift\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash each knife, dry it right away and wipe on a light coat of food safe oil before it goes back in the drawer. No dishwasher and no soaking in the sink. High carbon steel will rust if it is left wet, so that minute of care matters.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhich knives come in the set?\u003c\/strong\u003e\u003cbr\u003eFour hand forged pieces, a mix of chef knives and cleavers, all in high carbon steel with full tang, steel pinned hardwood handles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Serbian style mean on these knives?\u003c\/strong\u003e\u003cbr\u003eIt describes the forging technique and the look it leaves behind: thick cleaver shaped steel, hand hammered flats and a raw forge scale finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I stop the blades from rusting?\u003c\/strong\u003e\u003cbr\u003eDry them straight after washing and keep a thin film of food safe oil on the steel. A darker patina builds up over time, which is normal for high carbon steel.\u003c\/p\u003e\n\u003cp\u003eIf you are comparing this set with our other three, \u003ca href=\"\/blogs\/news\/best-chef-knife-set\"\u003echoosing a chef knife set\u003c\/a\u003e walks through what is in each one and which cook it suits.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232669761756,"sku":"XCC-210","price":395.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/cleaversetsforbonningfishing.png?v=1785910779"},{"product_id":"butchers-trio-3-piece-hand-forged-cleaver-set","title":"The Butcher's Trio 3 Piece Hand Forged Cleaver Set, 7.5\" Butcher, 8\" Drop Point, 7\" Sheep Foot, High Carbon Steel","description":"\u003cp\u003eThe Butcher's Trio is a hand forged butcher knife set made of three cleavers, each with its own job, all in high carbon steel on full tang handles. It is for people who break down big cuts themselves, in the kitchen or over a camp fire, and want a \u003ca href=\"\/collections\/knife-sets\"\u003ecleaver set\u003c\/a\u003e that can take a beating.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eAll three are forged in the Serbian style. The blade is worked thick and wide, the flats are hammered by hand and the forge scale stays on. The butcher cleaver and the sheep foot cleaver are finished in hammer textured high carbon steel, so the dimpled surface you see is the actual record of the hammer. Each is forged on its own, so none is a copy of another.\u003c\/p\u003e\n\u003ch3\u003eWhich Cleaver Does What\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eClassic Butcher Cleaver\u003c\/strong\u003e has a sweeping belly and carries its weight forward, so it drops hard into a chop and still rocks smoothly through a cut. Its wenge grip is dense and shrugs off moisture.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eDrop Point Cleaver\u003c\/strong\u003e gives you chopping power with a proper tip. Use the point for detail work, then get back to heavy prep.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eSheep Foot Cleaver\u003c\/strong\u003e has a broad straight edge and a rounded spine. It is the control knife of the group, good for clean push cuts and mincing.\u003c\/p\u003e\n\u003cp\u003eThe edges are built to stand up to bone and cartilage. What this set will not do well is thin, even slicing of a finished brisket. For that, add a slicer from our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e, or step up to the \u003ca href=\"\/products\/mastercraft-4-piece-hand-forged-knife-set\"\u003eMastercraft 4 Piece Set\u003c\/a\u003e. Single blades sit in our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knives\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Butcher Cleaver:\u003c\/strong\u003e 7.5\" blade, 11.5\" overall, 370g, hammer textured high carbon steel, wenge wood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrop Point Cleaver:\u003c\/strong\u003e 8\" blade, 13\" overall, hand forged high carbon steel, rosewood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSheep Foot Cleaver:\u003c\/strong\u003e 7\" blade, 12\" overall, 400g, hammer textured high carbon steel, black rosewood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang, multi pin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw textured forge finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eGive this to the person who already owns a smoker and a freezer full of meat. It suits a hunter who likes to process his own game, a dad for Father's Day, or someone heading into retirement with plans to cook more. For a wedding party, the best man gets the trio and the groomsmen each get a single cleaver, which keeps the look matched in the photos. Browse the rest of our \u003ca href=\"\/collections\/gifts\"\u003egifts\u003c\/a\u003e for more.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash, dry right away and rub on a light coat of food safe oil. Keep them out of the dishwasher and never leave them soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWill these cleavers cut through bone?\u003c\/strong\u003e\u003cbr\u003eThe edges are made to stand up to bone and cartilage, and the butcher cleaver's forward weight helps on joints. For thick marrow bones a saw is still the right tool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I take them camping?\u003c\/strong\u003e\u003cbr\u003eYes. Dry them after use and oil them before packing up, since high carbon steel does not like staying wet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat if I change my mind?\u003c\/strong\u003e\u003cbr\u003eUnused knives can be returned within 30 days, and the lifetime warranty covers defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003eThe three cleavers are made for breaking down big cuts at home or over a camp fire. To see how the set compares with our other three, read \u003ca href=\"\/blogs\/news\/best-chef-knife-set\"\u003ewhich knife set fits which cook\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232687161564,"sku":"XCC-220","price":330.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgedcleaersarehandledonwoodenstand.png?v=1785920474"},{"product_id":"mastercraft-4-piece-hand-forged-knife-set","title":"Mastercraft 4 Piece Hand Forged Chef Knife and Cleaver Set, 9\" Chef Knife, Fish and Steak Cutter, High Carbon Steel","description":"\u003cp\u003eThe Mastercraft is a professional chef knife set of four hand forged blades: two cleavers, a fish and steak cutter and a 9\" chef knife. Between them they cover the heavy chopping through to fine steak slicing, all in high carbon steel on hardwood handles held with heavy steel pins. Find more sets in our \u003ca href=\"\/collections\/knife-sets\"\u003eknife sets\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eSerbian style forging starts with thick stock and a lot of hammer work, and this set shows it in different ways. On the sheep foot cleaver the flats are hammer textured high carbon steel with the forge scale still on. The chef knife is drawn out long, a 9 inch blade on a 14 inch overall length, the biggest piece in the set. Each one is forged on its own, so the four never come out identical.\u003c\/p\u003e\n\u003ch3\u003eAt the Board\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eSheep Foot Cleaver\u003c\/strong\u003e is for heavy downward strikes through dense cuts and bone. The \u003cstrong\u003eDrop Point Cleaver\u003c\/strong\u003e has a curved belly that rocks through thick meat and heavy vegetables. The \u003cstrong\u003eFish and Steak Cutter\u003c\/strong\u003e handles butchering, scaling and slicing steaks or large fish. The \u003cstrong\u003eChef Knife\u003c\/strong\u003e is the workhorse for slicing, dicing and mincing, with a long edge that does a lot per stroke.\u003c\/p\u003e\n\u003cp\u003eThis is a big set of big knives, and it asks for counter space. If you only want cleavers, the \u003ca href=\"\/products\/butchers-trio-3-piece-hand-forged-cleaver-set\"\u003eButcher's Trio\u003c\/a\u003e is the leaner choice. If you only need the one knife you reach for every day, pick from our \u003ca href=\"\/collections\/chef-knives\"\u003echef knives\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSheep Foot Cleaver:\u003c\/strong\u003e 7\" blade, 12\" overall, 400g, hammer textured high carbon steel, black rosewood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrop Point Cleaver:\u003c\/strong\u003e 8\" blade, 13\" overall, hand forged high carbon steel, rosewood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish and Steak Cutter:\u003c\/strong\u003e 8\" blade, 13\" overall, 380g, hand forged high carbon steel, black rosewood handle, hook spine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChef Knife:\u003c\/strong\u003e 9\" blade, 14\" overall, hand forged high carbon steel, pakka wood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang, heavy steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis is the set for someone who cooks for a crowd and does it properly. It makes sense for the angler who fillets his own catch and then grills steaks for everybody afterwards, since one knife here is built for fish. As a wedding gift it is a strong group present, the sort several friends chip in on. It also works for a retirement or Christmas. See our \u003ca href=\"\/collections\/gifts\"\u003egift collection\u003c\/a\u003e for more options.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWash each blade by hand and dry it at once, then wipe on a light coat of food safe oil. No dishwasher, and do not let them soak.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat knives are in the Mastercraft set?\u003c\/strong\u003e\u003cbr\u003eA 7\" sheep foot cleaver, an 8\" drop point cleaver, an 8\" fish and steak cutter and a 9\" chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for fish?\u003c\/strong\u003e\u003cbr\u003eYes. The fish and steak cutter has a hooked spine and is shaped for scaling and slicing large fish as well as steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a Serbian chef knife?\u003c\/strong\u003e\u003cbr\u003eIt is a thick, cleaver shaped chef knife with hand hammered flats and a raw forge finish. The name refers to the forging style and the look.\u003c\/p\u003e\u003cp\u003eBetween the sheep foot cleaver and the 9\" chef knife, this set goes from heavy chopping to slicing steaks and large fish. See \u003ca href=\"\/blogs\/news\/best-chef-knife-set\"\u003ehow our knife sets compare\u003c\/a\u003e for the Mastercraft next to the other three.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232697614556,"sku":"XCC-230","price":480.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgedcleaverssets_3ad4852e-5f75-4729-9ae9-97a42b5a2f43.png?v=1785932293"},{"product_id":"the-meat-lovers-set","title":"The Meat Lover's Set, 3 Piece Hand Forged BBQ Knife Set, Serbian Style High Carbon Steel, Full Tang","description":"\u003cp\u003eThe Meat Lover's Set is a three piece \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knife set\u003c\/a\u003e, hand forged from high carbon steel to cover meat prep from the first heavy cut on a raw shoulder to the last clean slice at the table. It is made for the cook who does their own butchering and keeps the smoker going all weekend.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eEvery blade in this set is forged in the Serbian style, one at a time. That means heavy steel, flats hammered by hand and a raw forge scale finish that nobody sands away. On a knife for meat that finish earns its place, because thick, wet cuts do not cling to the steel the way they do on a polished blade. It also means the set you get is the only one like it.\u003c\/p\u003e\n\u003ch3\u003eFrom the Smoker to the Board\u003c\/h3\u003e\n\u003cp\u003eThree knives is the right number for most meat work. You get enough weight for the breakdown, and enough edge control to trim fat and slice cleanly once the cook is done. Pork butts, racks of ribs, whole chickens and big roasts are all fair game. The full tang and steel pins mean nothing wobbles when you lean on it.\u003c\/p\u003e\n\u003cp\u003eIf you would rather know the exact size and profile of every blade before you buy, the \u003ca href=\"\/products\/butchers-trio-3-piece-hand-forged-cleaver-set\"\u003eButcher's Trio\u003c\/a\u003e lists each cleaver in detail. For a bigger spread that includes chef knives, browse our \u003ca href=\"\/collections\/knife-sets\"\u003eknife sets\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet:\u003c\/strong\u003e 3 hand forged knives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang, steel pinned handles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandles:\u003c\/strong\u003e Premium hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Serbian style hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis set was more or less made to be given. It is the obvious present for the friend who owns three grills and talks about bark and smoke rings at every barbecue. Grooms often buy it for their groomsmen, since a matched set of hand forged knives gets used long after the wedding, and it makes a solid wedding gift for a couple who host a lot. Father's Day, a birthday, Christmas or the start of grilling season all work. If you are shopping for more than one person, our \u003ca href=\"\/collections\/gifts\"\u003egift collection\u003c\/a\u003e has single blades at a smaller price point.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash only and dry each knife right away. A light coat of food safe oil keeps rust off between cooks. No dishwasher and no leaving them to soak in greasy water.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this set good for brisket and other BBQ?\u003c\/strong\u003e\u003cbr\u003eYes. The three knives cover the job from trimming a raw brisket to slicing it once it has rested.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the forge scale finish?\u003c\/strong\u003e\u003cbr\u003eIt is the dark layer left on the steel from forging. We leave it on the flats because it looks right and helps thick cuts release from the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I keep high carbon steel from rusting?\u003c\/strong\u003e\u003cbr\u003eDry it straight after washing and keep a thin coat of oil on it. Over time it will darken into a patina, which is normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eEvery knife carries a lifetime warranty against defects in materials and craftsmanship, and unused sets can be returned within 30 days.\u003c\/p\u003e\u003cp\u003eIf you are choosing between this and the Butcher's Trio, \u003ca href=\"\/blogs\/news\/best-chef-knife-set\"\u003epicking a set for the way you cook\u003c\/a\u003e lays out both, including which of the two lists every blade size.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232702234844,"sku":"XCC-250","price":412.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/hand_forged_cleavers_on_wooden_stand_multipurpose.png?v=1785922865"},{"product_id":"chefs-kiss-7-hand-forged-chef-knife","title":"Chef's Kiss 7\" Hand Forged Serbian Chef Knife, Handmade High Carbon Steel, Tall Blade, Hardwood Handle","description":"\u003cp\u003eThe \u003cstrong\u003eChef's Kiss\u003c\/strong\u003e is our take on the Serbian chef knife: a 7\" hand forged high carbon steel blade with a tall face, a curved belly and a hammer textured finish that looks like it came straight off the anvil. It sits somewhere between a chef knife and a small cleaver, and it handles most of what a home kitchen throws at it.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eA Serbian chef knife is known for its shape. The blade is tall and wide, the flats carry hammer marks, and the whole thing feels more like a tool than a showpiece. The Chef's Kiss is forged that way by hand. The smith draws out the height first, then works the curve of the belly so it rocks cleanly on the board. The hammer texture is left on the face, and the edge is finished by hand until it is razor sharp. A full tang with steel pins holds the hardwood handle.\u003c\/p\u003e\n\u003ch3\u003eWhat the Tall Blade Does\u003c\/h3\u003e\n\u003cp\u003eHeight is the whole point. Your knuckles clear the board when you chop, and the wide face works as a scoop to carry diced onion to the pan. The curved belly lets you rock through parsley, garlic and ginger without lifting the tip. It breaks down vegetables and boneless meat with ease. It is not a bone chopper, even though it looks like one, so leave joints and frozen food to a true cleaver. If you prefer a slimmer, more traditional profile at the same length, go with the \u003ca href=\"\/products\/orca-12-hand-forged-chef-knife-carbon-steel-black-rosewood\"\u003eOrca 7\" chef knife\u003c\/a\u003e. See the rest in our \u003ca href=\"\/collections\/chef-knives\"\u003echef knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7\" hand forged, tall profile with curved belly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Razor sharp, finished by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Premium hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e All purpose prep, dicing, mincing and slicing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis is the knife for the cook who already owns a block full of knives and still wants something with character. It suits a birthday, a housewarming, or a Christmas box for the friend who shares every dinner they make. The Serbian style shape starts a conversation at the counter, and the handmade finish means no two look quite the same. More ideas live in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash it and dry it straight away. A light coat of food safe oil keeps the high carbon steel happy between uses. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a Serbian chef knife?\u003c\/strong\u003e\u003cbr\u003eIt is a hand forged kitchen knife with a tall, wide blade and a hammered finish. It chops like a small cleaver and slices like a chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it cut bone?\u003c\/strong\u003e\u003cbr\u003eNo. The shape looks tough, but this is a prep knife. Use a cleaver for bone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. The edge is finished by hand and ships razor sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from the Orca?\u003c\/strong\u003e\u003cbr\u003eSame 7\" length, but the Chef's Kiss has a taller blade that gives more knuckle clearance and scoops food better.\u003c\/p\u003e\u003cp\u003eIt rocks through parsley and garlic, then carries the pile to the pan on the flat of the blade. Our guide on \u003ca href=\"\/blogs\/news\/serbian-chef-knife\"\u003ewhat makes a Serbian chef knife different\u003c\/a\u003e explains why the tall shape works that way and where it stops being useful.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232703971548,"sku":"XCC-270","price":224.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/twohandforgedcleaversonwallrack.png?v=1785907246"},{"product_id":"custom-hand-forged-knife","title":"Custom Hand Forged Knife, Made to Order to Your Specs in High Carbon Steel, Full Tang, Serbian Style Forging","description":"\u003cp\u003eThis is our custom hand forged knife, made to order to your specs and forged from raw high carbon steel in 2 to 3 weeks. You configure the blade on the \u003ca href=\"\/pages\/custom-knife\"\u003eCustom Knife Builder\u003c\/a\u003e page, we forge it, and you end up with a full tang knife that nobody else owns.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eCustom work gets the same treatment as every knife we sell. The steel starts as a raw bar and gets hammered into shape by hand in the Serbian style, which tends toward thick, cleaver shaped blades, hand hammered flats and a raw forge scale finish. Because your knife is forged to order rather than pulled off a shelf, the hammer marks, the scale and the character of the steel are unique to it. That is the whole point of going custom.\u003c\/p\u003e\n\u003ch3\u003eHow Ordering Works\u003c\/h3\u003e\n\u003cp\u003eStart on the \u003ca href=\"\/pages\/custom-knife\"\u003eCustom Knife Builder\u003c\/a\u003e and set up the blade you want. Once the order is in, forging takes 2 to 3 weeks, and then it ships, free in the USA and Australia.\u003c\/p\u003e\n\u003cp\u003eGoing custom makes sense when you know exactly what you want and none of our standard blades quite fits. It is the wrong choice if you need a knife by the weekend. For that, pick something ready to ship from our \u003ca href=\"\/collections\/most-popular\"\u003emost popular knives\u003c\/a\u003e, or look at a set like \u003ca href=\"\/products\/the-meat-lovers-set\"\u003ethe Meat Lover's Set\u003c\/a\u003e if you want several blades at once.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade:\u003c\/strong\u003e To order, to your specs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLead time:\u003c\/strong\u003e 2 to 3 weeks of forging before shipping\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel, forged from raw steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade setup:\u003c\/strong\u003e Chosen by you on the Custom Knife Builder page\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Serbian style hand forged, one of a kind\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eA custom knife is a gift for the moments people remember: a retirement, a wedding, a big birthday, or a thank you to the best man. The catch is timing. With 2 to 3 weeks of forging before it ships, order well ahead of Father's Day or Christmas so it arrives before the day. If time is short, our \u003ca href=\"\/collections\/gifts\"\u003egift collection\u003c\/a\u003e has knives ready to go.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eTreat it like any high carbon steel knife. Hand wash, dry it right away and keep a light coat of food safe oil on the blade. No dishwasher, and never leave it soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does a custom knife take?\u003c\/strong\u003e\u003cbr\u003eForging takes 2 to 3 weeks from your order, and then it ships to you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do I choose the details?\u003c\/strong\u003e\u003cbr\u003eEverything is set up on the \u003ca href=\"\/pages\/custom-knife\"\u003eCustom Knife Builder\u003c\/a\u003e page before you check out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat steel is used?\u003c\/strong\u003e\u003cbr\u003eEvery knife we make is high carbon steel, custom orders included, with full tang construction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs a custom knife covered by the warranty?\u003c\/strong\u003e\u003cbr\u003eYes. Every custom blade carries our lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e","brand":"Xcutlery","offers":[{"title":"$250","offer_id":52081056907484,"sku":"CUSTOM-250","price":250.0,"currency_code":"USD","in_stock":true},{"title":"$255","offer_id":52081056940252,"sku":"CUSTOM-255","price":255.0,"currency_code":"USD","in_stock":true},{"title":"$260","offer_id":52081056973020,"sku":"CUSTOM-260","price":260.0,"currency_code":"USD","in_stock":true},{"title":"$265","offer_id":52081057005788,"sku":"CUSTOM-265","price":265.0,"currency_code":"USD","in_stock":true},{"title":"$270","offer_id":52081057038556,"sku":"CUSTOM-270","price":270.0,"currency_code":"USD","in_stock":true},{"title":"$275","offer_id":52081057071324,"sku":"CUSTOM-275","price":275.0,"currency_code":"USD","in_stock":true},{"title":"$280","offer_id":52081057104092,"sku":"CUSTOM-280","price":280.0,"currency_code":"USD","in_stock":true},{"title":"$285","offer_id":52081057136860,"sku":"CUSTOM-285","price":285.0,"currency_code":"USD","in_stock":true},{"title":"$290","offer_id":52081057169628,"sku":"CUSTOM-290","price":290.0,"currency_code":"USD","in_stock":true},{"title":"$295","offer_id":52081057202396,"sku":"CUSTOM-295","price":295.0,"currency_code":"USD","in_stock":true},{"title":"$300","offer_id":52081057235164,"sku":"CUSTOM-300","price":300.0,"currency_code":"USD","in_stock":true},{"title":"$305","offer_id":52081057267932,"sku":"CUSTOM-305","price":305.0,"currency_code":"USD","in_stock":true},{"title":"$310","offer_id":52081057300700,"sku":"CUSTOM-310","price":310.0,"currency_code":"USD","in_stock":true},{"title":"$315","offer_id":52081057333468,"sku":"CUSTOM-315","price":315.0,"currency_code":"USD","in_stock":true},{"title":"$320","offer_id":52081057366236,"sku":"CUSTOM-320","price":320.0,"currency_code":"USD","in_stock":true},{"title":"$325","offer_id":52081057399004,"sku":"CUSTOM-325","price":325.0,"currency_code":"USD","in_stock":true},{"title":"$330","offer_id":52081057431772,"sku":"CUSTOM-330","price":330.0,"currency_code":"USD","in_stock":true},{"title":"$335","offer_id":52081057464540,"sku":"CUSTOM-335","price":335.0,"currency_code":"USD","in_stock":true},{"title":"$340","offer_id":52081057497308,"sku":"CUSTOM-340","price":340.0,"currency_code":"USD","in_stock":true},{"title":"$345","offer_id":52081057530076,"sku":"CUSTOM-345","price":345.0,"currency_code":"USD","in_stock":true},{"title":"$350","offer_id":52081057562844,"sku":"CUSTOM-350","price":350.0,"currency_code":"USD","in_stock":true},{"title":"$355","offer_id":52081057595612,"sku":"CUSTOM-355","price":355.0,"currency_code":"USD","in_stock":true},{"title":"$360","offer_id":52081057628380,"sku":"CUSTOM-360","price":360.0,"currency_code":"USD","in_stock":true},{"title":"$365","offer_id":52081057661148,"sku":"CUSTOM-365","price":365.0,"currency_code":"USD","in_stock":true},{"title":"$370","offer_id":52081057693916,"sku":"CUSTOM-370","price":370.0,"currency_code":"USD","in_stock":true},{"title":"$375","offer_id":52081057726684,"sku":"CUSTOM-375","price":375.0,"currency_code":"USD","in_stock":true},{"title":"$380","offer_id":52081057759452,"sku":"CUSTOM-380","price":380.0,"currency_code":"USD","in_stock":true},{"title":"$385","offer_id":52081057792220,"sku":"CUSTOM-385","price":385.0,"currency_code":"USD","in_stock":true},{"title":"$390","offer_id":52081057824988,"sku":"CUSTOM-390","price":390.0,"currency_code":"USD","in_stock":true},{"title":"$395","offer_id":52081057857756,"sku":"CUSTOM-395","price":395.0,"currency_code":"USD","in_stock":true},{"title":"$400","offer_id":52081057890524,"sku":"CUSTOM-400","price":400.0,"currency_code":"USD","in_stock":true},{"title":"$405","offer_id":52081057923292,"sku":"CUSTOM-405","price":405.0,"currency_code":"USD","in_stock":true},{"title":"$410","offer_id":52081057956060,"sku":"CUSTOM-410","price":410.0,"currency_code":"USD","in_stock":true},{"title":"$415","offer_id":52081057988828,"sku":"CUSTOM-415","price":415.0,"currency_code":"USD","in_stock":true},{"title":"$420","offer_id":52081058021596,"sku":"CUSTOM-420","price":420.0,"currency_code":"USD","in_stock":true},{"title":"$425","offer_id":52081058054364,"sku":"CUSTOM-425","price":425.0,"currency_code":"USD","in_stock":true},{"title":"$430","offer_id":52081058087132,"sku":"CUSTOM-430","price":430.0,"currency_code":"USD","in_stock":true},{"title":"$435","offer_id":52081058119900,"sku":"CUSTOM-435","price":435.0,"currency_code":"USD","in_stock":true},{"title":"$440","offer_id":52081058152668,"sku":"CUSTOM-440","price":440.0,"currency_code":"USD","in_stock":true},{"title":"$445","offer_id":52081058185436,"sku":"CUSTOM-445","price":445.0,"currency_code":"USD","in_stock":true},{"title":"$450","offer_id":52081058218204,"sku":"CUSTOM-450","price":450.0,"currency_code":"USD","in_stock":true},{"title":"$455","offer_id":52081058250972,"sku":"CUSTOM-455","price":455.0,"currency_code":"USD","in_stock":true},{"title":"$460","offer_id":52081058283740,"sku":"CUSTOM-460","price":460.0,"currency_code":"USD","in_stock":true},{"title":"$465","offer_id":52081058316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Forged 5.5\" Small Clip Point Cleaver, Hammer Textured High Carbon Steel, Finger Hole, Red Padauk Handle","description":"\u003cp\u003eThis small cleaver has a 5.5\" clip point blade, hand forged from hammer textured high carbon steel and set in a red Padauk handle. It weighs 270 grams, measures 10\" overall, and it is the most nimble blade in our cleaver line.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eSerbian style forging usually means big, heavy blades. This one takes the same approach and shrinks it down. The flats keep the hammer texture and the brute de forge finish, the finger hole goes right through the blade, and a notch is cut into the spine. The spine then drops into a clip point for fine tip work, and the edge below is polished clean. The red Padauk handle runs 4.5\" over a full tang with steel pins, and it is the brightest wood we put on a cleaver.\u003c\/p\u003e\u003ch3\u003eAt the Board\u003c\/h3\u003e\u003cp\u003eHook your index finger through the hole and you can choke up for close, controlled cuts: trimming a steak, breaking down a chicken, slicing peppers and onions for a skillet. The deep belly rocks, and the textured flats stop food from dragging on the steel. The clip point handles the detail work a square nosed cleaver cannot reach.\u003c\/p\u003e\u003cp\u003eWhat it will not do is heavy bone work. At 270 grams it does not carry the mass for splitting big joints. For that, step up to the \u003ca href=\"\/products\/razorback-6-hand-forged-cleaver-carbon-steel\"\u003eRazorback 6\" meat cleaver\u003c\/a\u003e, or browse the full \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 5.5\" hand forged, clip point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 10\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 4.5\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 270 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Padauk wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Brute de forge, polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Clip point tip, finger hole, spine notch\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThe red Padauk makes this one stand out the second the box opens, which is why it works for the home cook who seems to have everything already. It is a good pick for a housewarming, a birthday, or someone setting up a first kitchen, and it is light enough for a cook who finds full size cleavers tiring. Browse more ideas in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eWash by hand and dry it right after. A light coat of food safe oil on the blade keeps rust away. Do not put it in the dishwasher and do not let it soak.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is the finger hole for?\u003c\/strong\u003e\u003cbr\u003eControl. Put your index finger through it and choke up on the blade, and a small cleaver starts handling like a big paring knife.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs a small cleaver strong enough for real work?\u003c\/strong\u003e\u003cbr\u003eFor vegetables, chicken and boneless meat, yes. It is not built for heavy bone, and the bigger blades in the collection cover that.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. The edge is polished and ready to use when it arrives.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop rust?\u003c\/strong\u003e\u003cbr\u003eDry it straight after washing and keep a thin coat of food safe oil on the steel.\u003c\/p\u003e\u003cp\u003eTrimming a steak or slicing peppers with a finger through the hole is where this small cleaver does its best work. For help choosing between it and the bigger blades, see \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003echoosing the right size cleaver\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":52100920541404,"sku":"XCC-180","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgedknife_257c9ff4-69a0-4349-9944-140aac55a432.png?v=1788088526"}],"url":"https:\/\/www.xcutlery.com.au\/collections\/all.oembed","provider":"Xcutlery","version":"1.0","type":"link"}