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A meat cleaver needs a heavily-protected and supported edge, and cannot be as thin as a knife designed for cutting. So, this ultra-thick and strong cleaver is made with a conventional forged steel blade, not with the layered, "Damascus" style blades as are other Shun Classic knifes.

In Seki City, Japan, home of generations of samurai sword artisans, the latest advances in metallurgy are combined with traditional craftsmanship to create Shun Classic knives. It starts with Shun's proprietary VG-10 "super steel", an alloy of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium with a Rockwell hardness rating of 61. To protect the edge, each Shun Classic VG-10 core is clad on each side with 16 layers of bonded steel, creating a 33-layer blade and the distinctive "wood grain" look of Shun Classic.

The asymmetrical "D"-shaped Pakkawood handle conforms perfectly to the curve of your fingers and you grip the knife, with an asymmetrical bolster that helps create the ideal balance point. Hand washing and drying strongly recommended.