Steel & hardness: German 1.4116 stainless steel · 56–58 HRC. Hand-hammered and titanium-plated.

Handle material: Choose solid natural ebony wood or Italian olivewood. No Pakkawood. Individually shaped and hand-finished.

Developed with pitmaster Moe Cason, the Route 83 Meat Cleaver is built for substantial meat preparation. Its 9-inch blade has the weight and geometry for demanding barbecue and kitchen work, while the generous handle gives a secure, controlled grip.

The blade is German 1.4116 stainless steel with a titanium-plated, hand-hammered finish and 56–58 HRC hardness. Full-tang construction and a stainless-steel end cap add strength and balance. The hand-shaped solid natural handle is ebony or olive wood; its grain and colour vary from knife to knife. Each cleaver comes with a natural wood storage box.

Care is straightforward: wash by hand with warm water and mild detergent, rinse and dry. The stainless-steel blade and finished hardwood handle need no routine oiling. Optional food-safe oil can enhance the handle’s appearance. Sharpen as needed.

Weight and handling Approximate knife weight: 1,300 g. This is the knife weight, not the presentation box or shipping weight. This substantial meat cleaver is intended for heavier work; choose a chef or boning knife for finer preparation.

Will the blade chip during barbecue and kitchen prep?

Made for clean, controlled trimming and slicing, with steel and blade geometry selected for practical toughness and lasting sharpness. Chipping is unlikely with correct use. Cutting through bone, twisting, prying or striking hard surfaces can damage the edge.

How do I care for this handle?

Wash the handle by hand, rinse and dry. Finished hardwood needs no routine oiling; optional food-safe oil can enhance its appearance.