Some of you have seen the leaked photo of The Cleaver. It's the first in the Expat™ Knives line. There are more in the works but, hey, let's be honest, do you really want to know about a knife that won't ship for 3 years? No, you don't. So, let's talk about the cleaver. It is getting its final tweaks and should be ready end of this year, beginning of next year. I know that's not the same as "RIGHT FREAKING NOW" like most of you want things but product rollout is a lot like pushing weight uphill, getting the government to do something, or shooting pool with a rope. So, on to the cleaver. Not pictured in the photo is the patina that will be placed on it and the G10 scales so you don't inadvertently start a biological warfare site in your knife handle in the kitchen. Pound through your favorite meat in style! Most cleavers can do some moderately heavy kitchen work. This one gives you complete domination in all things food prep. From quartering an elk to chopping wood for cooking the backstrap, this Junglas-handled chopper is up to the task. The curved front edge provides some belly to help with skinning chores. Of course, we can’t always be outdoors killing something and dragging it home. But being inside doesn’t mean putting your cleaver up on the shelf with the rest of your outdoor knives. This thing is just at home in the kitchen, mincing garlic, cutting up brisket, or making short work of veggies for grilling or stews. The cutout in the blade (ideal for hanging when not in use) proudly announces this beast’s birthplace: the Free State of Idaho. Whether you want to be the most prepared in deer camp, the master of the tuna steak shore lunch in the Caribbean, or you just want to be the baddest chef in your workplace restaurant, go grab yourself a fistful of America and get out and do good things! Here are some pre-production prototype pics of the Model 1. There have already been some orders and we are looking at early 2017 availability. Again, I get that that isn't right now, but hey, it'll beat the Izula folder out by weeks. Weeks!
1. Cause we're different 2. From the description above: "The cutout in the blade (ideal for hanging when not in use) proudly announces this beast’s birthplace: the Free State of Idaho."
Cleavers are my most used cutting tools in the kitchen. I've lived near Chinatown in Manhattan for decades and I've accumulated a drawer full in all weights/thicknesses, including one monster with a 7/16" spine that can be batonned through bone (if the first whack doesn't do the job). That one cost the princely sum of $12, 30 years ago - the others mostly came in around $5-6 each. Once you get used to them, their versatility is surprising. Chopping, slicing, paring, smashing garlic against the side of the blade - and when you're done, you've got that big broad area to scoop everything up to transfer to the pan. But the Chinese ones don't have a cut-out of Idaho, so you've sold me!
Haven't you done enough damage? You know my family...knife this and knife that. The wife is already bugging me about this one. I don't even like knives.
I am super excited about this one. I would like to know more about the factory patina and maybe y'all could offer an uncoated version...
The patina is being worked out now. I think it might be something like this (although this picture is not the best). All the details are being hammered out right now. Regardless, you will love it and buy lots. And give plenty away as Christmas presents.
My sausage like thumbs get tired of mashing garlic cloves. So I intend to use this for mashing garlic and my Halloween costume this year. If it holds up to that abuse then we make take it up notch and try slicing tomatoes. I'm nothing if not flexible. Then again I could always wait for Rook to buy it, customize it, and then sell it to me. It's happened before and it will happen again.
Guess I will have to order some of those. I will be calling to find out if I can place an order now. Good job Chris that cleaver looks awesome.
On a more serious note the cleaver is just another specialty knife and like any good set of tools, having task specific items makes certain jobs just that much easier. I was reading an article about "building a set" of kitchen knives for properly outfitting a good kitchen. They listed five types of knives to have one of which was a cleaver. The other four were a paring knife, serrated knife, filet knife, and chef's knife. This would not be my choice of knives but whatever. My cleaver will find use on bone-in chicken prep, rib prep, and some vegetable preparation. One of the best uses of a cleaver is a two handed push cut, where your off hand takes a full grip on the back edge (spine) of the knife and the strong hand controls the handle. Between the two handed grip, the of depth of the blade, and the weight of the cleaver you can safely and easily push through a slab of ribs (and bone). This is a better alternative than using a chef style knife and trying to slice your way through the bone and grizzle. This is the type of cut I would make when trimming edges of the slab and that cluster of bone you often encounter.
