Tao Nah Cleaver
This knife is produced in Vietnams mountain villages by small family businesses.
This collection represents a revival of original handcraft in daily life and kitchens, offering a return to the appreciation of simple pleasures. These knives are designed to be loyal companions for everyday use, uncomplicated and effective.
This Vietnamese knife is handcrafted in the same way that the Vietnamese produce knives for their own use. These knives possess unique and earthy charm and a beautiful 'imperfectness' to their appearance. They stand out for their sharpness and cutting stability.
Size: 31cm long including handle
Blade is 18cm long (1mm blade, thin cleaver)
Blade is made from Carbon Steel
Handle is made from Chinaberry wood
- Wash the blade well with natural detergent before first use, and dry thoroughly.
- Protect from constant moisture
- Do not put in the dishwasher
- Clean with a damp cloth and dry thoroughly after each use.
- Oil from time to time
- Should the knife come into contact with acid (citrus fruits, onions, etc.), please use a natural washing detergent afterwards to clean
- Love your knife, and it will love you.
Please note that these knives are not suitable for cutting very thick bones or frozen food.
Caring for Blades:
These knives are crafted using carbon steel. Carbon steel knives are popular because they can become even sharper over time and maintain their sharpness better than those made of stainless steel. The blades initially have a silver and shiny appearance, but over time and with use, they develop a range of dark stains that contribute to a unique patina.
Chefs in particular hold a level of romanticism for carbon steel knives, as they become a part of the stories and magic that unfold in the kitchen over the years.
Don’t Sweat the Stains
Stains and small spots of rust can naturally occur if you don’t dry your knife well after use. Light rust is not harmful and is easy to remove by gently giving the blade a scrub with fine grained sand paper or a lightly abrasive cloth. Remember to always dry the blade immediately after use. If the knife comes in contact with essential oils and/or acid (garlic, citrus fruits etc) clean it with natural detergent.
Due to the high percentage of carbon dioxide in the steel, your knife is incredibly sharp! And at some some point on your journey together, you may need to re-sharpen the knife. We recommend burnishing the knife on a flat angle with a ceramic stick or on the bottom of an unvarnished ceramic plate. If you don’t have these, any knife sharper will do the trick.
Caring for Handles:
Chinaberry wood is a highly abundant tree found all throughout Asia and Australia. The wood is roasted over fire, giving it a beautiful earthy colour. However, this may cause some rubbing off of the handles initially, which will disappear after a short period of use. It is worth noting that the wood can be sensitive to low humidity. In rare cases, the blade may begin to wobble. In such situations, place the handle in a glass of water to allow it to swell, and then wait a few hours for the handle to firm up again.