DuneDamascus Cleaver 7"
- Blade length
- 7" (18 cm)
- Steel
- 67-layer damascus, S35VN-type powder steel core
- Hardness
- 62 ± 2 HRC
- Handle
- Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin
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The Dune cleaver minces garlic, ginger or herbs, shreds cabbage, crushes a clove with the flat of the blade and then carries everything to the pan. At 7.8 oz on a 7-inch blade, it is one of the heaviest knives in the series, behind only the 9-inch kiritsuke. S35VN-type powder steel core, 62 ± 2 HRC, light pakkawood handle with a mosaic pin.
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 Dune Damascus Cleaver 7" has a blade made of 67 layers of damascus steel around an S35VN-type powder steel core, hardened to 62 ± 2 HRC and sharpened to 9-12° per side. Powder steels have a very fine, even structure, prized for edge retention. The fine, rippled damascus pattern differs on every blade. The handle is light pakkawood, a laminated wood impregnated with resin: it has the color of blond wood but handles moisture far better. A steel bolster and end cap frame it, with a decorative mosaic pin. It is the most complete series in the range: 14 knives.
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 · Dune S35VN Powder Steel Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Cleaver 7"
Specs
The blade, by the numbers
| Steel | 67-layer damascus, S35VN-type powder steel core |
|---|---|
| Layers | 67 |
| Hardness | 62 ± 2 HRC |
| Blade length | 7" (18 cm) |
| Overall length | 12.6 in (32 cm) |
| Spine thickness | 2 mm |
| Handle | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin |
| Weight | 7.8 oz (221 g) |
| Edge | Double bevel |
| SKU | CD-DU-COUP18 |
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.
What is S35VN-type powder steel?
A steel made by powder metallurgy: its very fine, even structure is prized for edge retention. It forms the core of the blade, wrapped in 67 layers of damascus. Like any hard steel, it is best sharpened on a whetstone.
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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