HOSHANHO 6" Hand-Forged Cleaver Knife – Dual-Bevel 16°/22°, Walnut Handle

The HOSHANHO 6" Cleaver is a hand-forged, high-carbon dual-blade chopper that pairs a fine 16° edge for vegetables with a tougher 22° rear blade for bones and heavy-duty butchery.

This compact cleaver brings together two cutting styles in a single, hand-forged blade built to last. Crafted from carefully controlled high-carbon stainless steel and heat-treated to a hard, resilient finish, the knife balances sharpness and impact resistance. Its walnut full-handle design with three rivets offers a comfortable, secure grip for repetitive cutting tasks, while straightforward maintenance keeps the blade performing at its best.

How does this cleaver manage both delicate slicing and heavy chopping?

The HOSHANHO cleaver features a dual-bevel concept: a front edge ground to a refined 16° per side for delicate vegetable and meat slicing, and a sturdier rear section honed to 22° for tackling bones and tougher cuts. That combination lets one tool handle multiple kitchen jobs without swapping knives.

• Front blade: 16° per side for thin, precise slices.
• Rear blade: 22° angle for resilience against bones and joints.
• Single-piece performance reduces clutter and speeds prep.

What materials and forging steps make it durable?

The blade uses high-carbon stainless steel with controlled carbon content (0.12%–0.20%), giving it a hard, long-wearing cutting face while resisting corrosion. The hand-forged workflow includes over 30 precision steps and high-temperature quenching to improve toughness and impact resistance.

• High-carbon stainless steel for edge retention and strength.
• Heat treatment and quenching for enhanced durability.
• Final hardness near 58±2 HRC to balance sharpness and toughness.

Is the handle comfortable and safe for extended use?

The full walnut handle is shaped for ergonomic comfort to reduce hand fatigue during extended chopping sessions. Three rivets secure the handle to the tang, offering stable, non-slip control and consistent alignment while cutting.

• Full-handled walnut for a warm, balanced grip.
• Triple-rivet construction for long-term stability.
• Contoured shape minimizes wrist strain during repeated cuts.

How should I care for this cleaver to keep it performing?

Simple, routine care preserves the blade and handle: rinse with clean water, dry thoroughly, and avoid dishwashers or abrasive scrubbers that can damage the finish. Regular honing or occasional sharpening maintains the polished edge and prolongs service life.

• Hand wash and dry immediately after use; avoid dishwashers.
• Hone regularly; professional sharpening when needed.
• Store safely to protect the edge and prevent accidents.

Who is this for: The HOSHANHO 6" Cleaver suits home cooks and small professional kitchens that need one versatile, space-saving tool for both precision slicing and heavy-duty chopping. It’s ideal for people who appreciate a hand-forged blade, solid edge retention, and an ergonomic wooden handle for frequent use.