Hook-Spine Braai Cleaver

R539.00

The longest and heaviest cleaver in the range, with full uninterrupted blade geometry and a hanging hook at the pommel for storage.

Knife pouch colours may vary

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The Hook-Spine Braai Cleaver is the longest and heaviest cleaver in the Precision Blades range at 305mm overall and 380g. With no material removed from the blade face, every gram of that weight sits in the cutting geometry itself, giving it the most chopping authority of the nine knives in the catalogue.

This is the tool for tough, bone-in cuts and larger portions, where a lighter slicer would bounce off the bone and a smaller cleaver would run out of momentum. Because there’s no blade hole interrupting the spine, the cutting geometry stays undisturbed along the full edge.

A pommel-mounted steel hook lets you hang the knife from a hook or peg for storage, keeping it dry and ready between braai sessions. This is a storage hook, not a gut hook, so it’s not intended for field dressing or skinning game.

What's in the box?
  • Hook-Spine Braai Cleaver
  • Leather sheath included
  • Certificate of Sharpness, confirming each blade passes our quality check
  • Presented in a branded gift box, ready to give or keep
  • Blade length: 185mm (edge) / 135mm (top, to angle point)
  • Overall length: 305mm
  • Weight: 380g
  • Blade: 4mm thick high carbon steel forged (+/- 58HRC hardness), no blade holes
  • Sharpening angle: 15 – 20 degrees
  • Handle construction: Wood, pommel-mounted steel hanging hook

Maintenance & Care

  • Not Dishwasher Safe: Never put your knife in the dishwasher, always hand-wash.
  • Rinse After Each Use: Wash with fresh water immediately, especially after heavy bone-in work.
  • Dry Immediately: Towel dry right away before hanging or storing.
  • Oil After Each Use: Apply a light coat of food-safe oil to prevent rust. This is the heaviest-use knife in the range and benefits most from consistent oiling.
  • Store Properly: Hang it on the pommel hook, away from humidity.

Sharpening

Sharpen using any standard sharpening equipment, including a wet stone, rods, etc. Given its use on tougher, bone-in cuts, check the edge more frequently than the lighter knives in the range.

Sharpening at a 15-20 degree angle, on each side.

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