Description
Austrian bladesmith Benjamin Kamon has crafted several head-turning vegetable cleavers over the years. Each was unique in its own way. This particular cleaver is, in more ways than one, a bit different from all the rest. Forged at Ben’s hands in his one-mad studio, the blade’s steel is the relatively new high-performance ApexUltra tungsten-carbon allow developed by fellow Austrian and Eatingtools contributor Tobias Hangler. The dimensions of the blade play no small role in the build’s novelty: with 245mm / 9.6″ of razor-sharp edge, and a heel height of 105mm / 4.13″, this is easily the largest from Ben to date. Even a record-setting head of cabbage would be no match. The artist’s Wave texturing, low, convex bevels, a rounded spine, and lightly etched finish, complete the blade. The handle, too, sets this one-of-a-kind chef’s knife apart from the rest: in lieu of a more traditional wa handle form as often seen on Chinese-style cleavers including many of Ben’s past creations, he has modified his Western handle profile for this work, sculpted from dark, elegant hornbeam wood. In takedown construction, the handle is fitted with blasted titanium spacers and darkened titanium end-caps n Ben’s Torpedo styling. A custom black G10 saya with stainless hardware is included.
