Description
Twelve inches of knife, 16.5 oz of it, and a 7 inch pattern-welded blade wide enough to carry half a diced onion to the pan on its face.
| Overall length | 12 inches |
| Blade length | 7 inches |
| Handle length | 5 inches |
| Handle | Green resin with a black ferrule and brass ring |
| Steel | 1095 + 15N20 Damascus, 352 layers |
| Hardness | 58–60 HRC, oil tempered |
| Weight | 16.5 oz |
| Pattern | Wind & Mix twist Fire pattern Damascus Blade, Extreme custom Brass File-work |
| Included | Hand-stitched leather sheath |
Its job: the heavy end of prep. Squash, cabbage, joints of meat, root vegetables that make a lighter chef’s knife bounce. This is not a knife you use for peeling grapes. It is the one you reach for when the ingredient is bigger than the knife you were already holding.
Where the 16.5 oz goes
Weight in a cleaver is the feature, not the cost. Most of that 16.5 oz sits in the blade plate ahead of the handle, so the cut is powered by gravity and you supply direction. On dense vegetables that means you stop forcing the knife through and start guiding it, which is both faster and considerably safer.
The pattern is structural
The banding across this blade comes from folding two steels together and etching the finished grind, so the figure is different on every knife that leaves the shop. Nothing about it is printed or applied. It runs through the full thickness, and it will still be there in twenty years of sharpening.
The 5 inch handle
Five inches gives you two grips. Full-fisted at the rear for chopping, or pinched at the blade for control work. The transition between them is the thing to practice first, because a knife this heavy rewards a pinch grip more than most people expect.
Working with a knife this tall
The blade face is wide enough to use as a bench scraper. Cut, turn the knife on its side, and sweep everything into the pan in one motion instead of chasing pieces around the board with your fingers. That habit alone is worth the size.
What the specification does not list
There is no handle material row for this model. What we can tell you is the length: 5 inches, which is what makes the two-grip technique above possible on a knife that weighs over a pound.
Care: this steel is high-carbon and will discolor if you let it. Hand wash, dry immediately, and do not leave it wet in a sink or put it in a dishwasher — detergent and heat are worse for it than any ingredient. A light coat of food-safe mineral oil monthly keeps it stable. Store it in a block, on a magnetic rail or in its sheath, never loose in a drawer: our knife storage guide explains why.
FAQs
Can I chop bone with it? Poultry joints and soft bone, yes. Do not use it as a splitting axe on beef femur.
What bevel is it ground to? See our chef knife bevels guide for how kitchen edges are set and maintained.
Is there a smaller version? The 5.5 inch Mavado cleaver is the travel-sized answer to the same idea.
Model: BMK-862
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