"The Best Sellers" - Bundle
Two of our most popular cleavers, made to work together.
Some customers buy one cleaver and come back for a second. The Best Sellers saves you the trip. It pairs our two most-loved full-size cleavers, chosen because their shapes complement each other, not because they’re the same.
The Himitsu Cleaver brings the curve. Its rounded belly rocks smoothly for mincing and flows into clean, drawing slices, making it the blade you’ll reach for across most everyday prep. A deep, hammered texture across the upper blade gives way to a bright, polished edge.
The Tetsu Cleaver brings the straight edge and the stiffness. Its classic rectangular profile drives cleanly through dense root vegetables like sweet potato, celeriac and carrots, the jobs where a heavier, straighter blade makes all the difference. A rugged, beaten finish and a dark wood handle with brass pins give it a look all its own.
One handles the flowing, everyday work; the other takes on the tougher cuts. With both on your bench, you’ll rarely need anything else. Both are hand-forged, and they look striking side by side.
In the box: Himitsu Cleaver and Tetsu Cleaver. Sheaths are not included.
Blade Steel: Himitsu - 7Cr13MoV Stainless Steel | Tetsu - 5Cr15 Stainless Steel
To keep your Takumi blade in top condition:
- Hand wash only. Use warm water and mild soap. Never put it in the dishwasher.
- Dry straight away. Even stainless steel can spot or rust if it’s left wet, so towel-dry the blade as soon as you’ve washed it.
- Care for the handle. Don’t soak the handle or leave it sitting in water, as moisture can damage wood and loosen fittings over time. Dry it along with the blade.
- Cut cleanly. Not designed for bone or frozen food. Avoid twisting or prying with the blade, which can chip the edge.
- Use the right board. Wood or plastic boards protect the edge; glass and stone dull it quickly.
- Store and sharpen. Keep it in a knife block, on a magnetic strip or in its sheath once fully dry, and sharpen on a whetstone for the best edge.
- Oil before storing. For longer storage, wipe on a light coat of camellia or food-grade mineral oil. Avoid cooking oils, which can turn sticky.
The Takumi Standard
Made for everyday prep
Sharp blades, comfortable grips and distinctive designs, built for slicing meat and vegetables with control.
Steel
Quality steel matched to each blade, from stainless to 67-layer Damascus.
Balanced
Weight and handle shaped so you stay in control through every cut.
Sharp
Sharp out of the box, ready for your first cut.
Fair
Well made and fairly priced, built for years of daily use.