I find the rectangular Asian Vegetable Cleaver doesn’t really appeal to my sense of the aesthetic.
A very broad blade is fabulous to slice, dice and chop with so I’ve been working towards a knife with those qualities but with a more elegant shape (in my opinion).
It turns out some of my vegetable cleavers have ended up resembling a Serbian style of knife called an Almazan which I didn’t know existed until recently.
I find the rectangular Asian Vegetable Cleaver doesn’t really appeal to my sense of the aesthetic.
A very broad blade is fabulous to slice, dice and chop with so I’ve been working towards a knife with those qualities but with a more elegant shape (in my opinion).
It turns out some of my vegetable cleavers have ended up resembling a Serbian style of knife called an Almazan which I didn’t know existed until recently.
The timber on this handle is Tasmanian Blackwood (NZ grown)
The handle is a full tang construction.
The steel is Nitro V.
It is hardened at 59/60 HRC.
