KA Heritage Collection Mid-Century Two-Handed Clever
KA Heritage Collection Mid Century French Two-Handed Cleaver
The Heritage collection has seen mid-century French cleavers before, but never before in a two-handed "hog splitting" size. Truly rare! Awe inspiring actually...
In fact, Dave felt that this cleaver was special enough to recently display during the Reliquarium Art show and was the first thing attendees saw sitting on the entryway display table as they walked through the door.
Hand-forged from a very large steel bar with signs of having a high carbon pattern welded cutting edge laminated in, vintage hammer marks and surface imperfections are a testament to the life this Cleaver has already lived. Hammer marks on the spine are evidence of some serious use by a French butcher in the day. Hard work cleaving hogs in half! With a cleaver of this size and weight, I'm not sure you'd need it, but this piece carries with it Dave's favorite French detail... the "joint key" at the tail end of the handle. The Key to unlocking BACON.
The Cleaver was cleaned and wire wheel refinished by hand, then sealed with a mineral oil based preservative. In practical kitchen use, olive oil makes for a great protective coating.
* Not that you'd need it, but Dave put a hair popping razors edge on this piece. So don't slip... and please resist the urge to run your finger down the edge as it sits on display. For some reason, there just seems to be a siren call to do just that!
Custom stand was hand fabricated by Dave specifically for this piece, made from hand bent brass rod and American black walnut. A hand stamped brass pacard declares this amazing cleavers age and orgin. Display this piece of history in your office, or tuck in next to your kitchen aid and put it back to work in prepping your next big steak dinner. Really big steak dinner!!!
"I found the rear of the handle design particularly interesting in this cleaver. I have several other French designs of this aproximate time frame, and they too have this unique design element, which I understand to be essentially a "joint key," ie: sticking the tail peice into a joint and twisting to pop it loose. The key to unlocking bacon!"