Carl Mertens Country Cleaver

This cleaver is designed for lighter tasks, specifically processing soft or thin bones like those found in poultry. It is not intended for heavy-duty butchery or chopping through thick, dense beef or pork bones.

The 14° edge angle is significantly sharper than the standard 20° angle found on many kitchen knives. This allows for cleaner, more precise cuts, though it requires careful use to maintain the edge's integrity.

Yes, the handle is made from high-quality smoked oak and secured with steel rivets for longevity. While it is durable, wood handles should be hand-washed and dried immediately to prevent the wood from swelling or cracking over time.

Hot-forging from a single piece of steel creates a denser, more resilient blade structure compared to stamped knives. This process, combined with the integrated bolster, provides superior balance and a seamless transition from handle to blade.

To preserve the 14° edge, use a high-quality honing steel regularly to realign the blade. When it eventually needs sharpening, use a whetstone or professional sharpening service to ensure the specific edge geometry is maintained.