Mini Cleaver

Description

Why choose this knife

An extremes knife: genuinely good for large, hard root vegetables that need some commitment, and genuinely good for fine garnish work, with a heel nook that lets you slide your hand up for heavy cuts and a tip that stays usable for lighter work.

Dimensions

Blade 14.8cm. Overall 26cm. Depth 6.1cm. Weight 190g.

The Story

The Mini Cleaver was originally called the Lobster Cleaver. The idea was that you could slide your hand up into the heel nook for breaking down a lobster, then use the tip for herbs and garnishes. It was a niche proposition and we did not sell many lobster cleavers. We renamed it and it has done considerably better since. People who are handed it for the first time go one of two ways: they either finely dice the most finely dice-able thing they can find, or they take apart a chicken carcass for stock. That it can do both is a testament to the geometry.

Performance

CATRA – the global authority on cutlery performance – rank our knives in the top 2.5% of all blades ever assessed for initial sharpness and edge retention. The Mini Cleaver is hardened in-house to 60 HRC using a nitrogen atmosphere process, taking the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability and corrosion resistance. The blade is ground to a unique concave profile – a geometry that reduces drag and improves slicing performance without sacrificing rigidity. Each knife is sharpened to 15 degrees per side.