A NAKIRI IS NEVER A CLEAVER! The cool knives come from the goldsmiths to the kitchen 

No, that in the video is NOT a cleaver. It is a so-called Nakiri, a Japanese kitchen knife that is mainly used for vegetables, herbs and fruit. In the video I show the production using the stock removal method from A to Z
Steel: 1.2235, partially hardened with Hamon line
Wood: Ebony and holm oak
0:00 Intro: Short introduction and saying hello
0:34 The packaging is created. A knife bag made of felt
5:15 Making the knife blade
11:03 Preparing the Hamon
11:50 Hardening (heat treatment) of the knife blade
16:27 Making the Wa handle
27:32 Sharpening the knife blade
The easiest and best way to get a knife from or take a knife course in my workshop is to write an email to:
info@goldschmiede-mansholt.de
More information at goldschmiede-mansholt.de