cia dao

These are my “Basic Models Cleavers”, like the “Basic Models” gyutos, santokus, bunka, nakiri and sujihiki they are the most basic and affordable knives I can produce

They feature:

-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-100mm-115mm tall
-AEB-L stainless steel
-Rounded spines and choils
-Weights in the 300g-500g range (the depicted 220mmx110mm weighs 362g)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$250 CAD and below price point for most offerings

I have tested the Basic Models Cleavers and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.

*I know that cleaver profiles can be somewhat variable, but the one I have chosen for these blades is flat in the central area with a slight upsweep at either end

** I only have enough steel for 7 cleavers at the moment, and that steel represents the last of the 1.6mm thick AEB-L sheets in Canada, to make more cleavers I will need to order directly from the US and I don’t know what that

will do to my material costs or how much (if at all) I will need to adjust the price of the cleavers when I do need to make that order

*** The cleavers are only available in AEB-L at the moment due to material availability, provided there is sufficient demand, if and when I order more AEBL from the US I will consider buying a few sheets of 52100 as well to have a carbon steel variant, or barring that, 80CrV2.