IrisDamascus Cleaver 7.5"
- Blade length
- 7.5" (19 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Abalone shell in resin, steel bolster, rivets and decorative mosaic pin
Black Friday Month-26 % --d --h --m
10.4 oz: the Iris cleaver is the heaviest knife in the series, with a 7.5-inch blade and a 2.3 mm spine, the thickest in the series. That weight does the work when mincing finely, splitting a chicken at the cartilage or crushing a garlic clove with the flat of the blade. It also doubles as a scoop on the way to the wok. The abalone handle in resin, with rivets and a gold mosaic pin, keeps the look of the series.
This Chinese-style cleaver has a wide, tall blade. It slices, chops and doubles as a scoop to carry food from board to pan. Heavier than a chef knife, it minces herbs, garlic and meat with little effort and handles cartilage and small soft bones. Japanese-style blade, thin and hard.
Blade and Handle
The Iris Damascus Cleaver 7.5" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC. The handle is abalone shell set in clear resin: it shifts from green to blue to violet as the light moves. Every shell is different, so every handle is one of a kind. A steel bolster joins handle and blade, and a gold mosaic pin sets off the shell.
Shipping and Returns
Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.
See also: Damascus Meat Knives · Iris Abalone Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Cleaver 7.5"
Specs
The blade, by the numbers
| Steel | 67-layer damascus, 10Cr15CoMoV core |
|---|---|
| Layers | 67 |
| Hardness | 60 ± 2 HRC |
| Blade length | 7.5" (19 cm) |
| Overall length | 13.1 in (33.2 cm) |
| Spine thickness | 2.3 mm |
| Handle | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin |
| Weight | 10.4 oz (296 g) |
| Edge | Double bevel |
| SKU | CD-AB-COUP19 |
Care
3 habits, years of sharp
Hand-wash it
Warm water, a drop of dish soap. Never the dishwasher.
Dry it right away
One towel, ten seconds. Never leave it in the sink.
Sharpen on a stone
1000 grit rebuilds the edge. Low, steady angle.
Questions
Before you buy
Can a cleaver cut bones?
Small soft bones and cartilage (poultry, ribs) yes. For large hard bones, use a saw: a heavy blow can chip the edge.
Cleaver or nakiri for vegetables?
Both work. A nakiri is lighter and thinner, a cleaver heavier and more versatile, with a wide blade that scoops food up.
Is the abalone handle fragile?
The abalone is set in resin that protects it from water and everyday knocks. Just avoid drops on tile floors, abrasive cleaners and the dishwasher, which would dull the finish. A soft cloth brings the shine back.
Do I need to oil my Damascus knife?
You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.
Can Damascus knives go in the dishwasher?
No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.
Can you sharpen a Damascus knife?
Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.
Which Japanese-style knife should I buy first?
The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.
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