Robust Forged Cleaver 200 mm Dellinger D2 Kutter

Dellinger D2 Kutter is a true working cleaver for demanding kitchen, butcher and BBQ use. Its robust construction, tall blade and substantial weight help when portioning large cuts of meat, chopping bones and dividing frozen ingredients.

The hand-forged blade made from D2 tool steel reaches a declared hardness of 60–62 HRC. The edge is 200 mm long and the blade is 7 mm thick at its strongest point. The cleaver therefore provides the stability and structural reserve needed for more demanding work.

The character of the cleaver is completed by a hand-shaped handle made from hard African wenge wood. The wood is treated with tung oil and beeswax, while hollow brass pins reinforce the construction and underline its handcrafted appearance.

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A cleaver for work an ordinary kitchen knife cannot handle

Ordinary chef's knives have thinner geometry designed for clean and precise slicing. Contact with bone or hard frozen ingredients could damage their fine edge. Dellinger D2 Kutter, by contrast, is built as a massive cleaver for forceful portioning.

Dellinger D2 Kutter cleaver specifications

What can you use the cleaver for?

• chopping bones when portioning meat,
• separating poultry and joints,
• portioning frozen meat and foods,
• processing larger cuts of pork, beef or game,
• preparing meat for grilling, smoking and other heat treatment,
• chopping and cutting large or firm vegetables,
• transferring chopped ingredients with the broad flat side of the blade.

D2 tool steel

D2 is a tool steel known for its high wear resistance and ability to retain a working edge for a long time. In the Kutter cleaver it is heat-treated to a hardness of 60–62 HRC.

Although D2 steel resists corrosion better than ordinary carbon steels, it is not fully stainless steel. After contact with meat, salt, acidic foods or moisture, wash the blade by hand and dry it immediately.

For longer storage, you can protect the blade with a very thin layer of food-safe oil.

Handle made from African wenge wood

Wenge is a hard African wood characterised by its dark colour and distinctive natural grain. The handle is shaped by hand, treated with tung oil and then waxed with beeswax. Hollow brass pins complete the construction.

Every piece of wood is unique, so the shade, grain and texture of the handle may differ slightly from the product photos. These differences are not defects, but a natural characteristic of the material used.

Safe use of a massive cleaver

1. Use a stable butcher block or a thick wooden cutting board.
2. Before use, check that the handle is not wet or greasy.
3. Always keep your other hand outside the path of the cleaver.
4. Guide the strike directly, smoothly and in a controlled manner.
5. Do not twist the blade after impact and do not use it as a pry bar.
6. Allow very hard frozen blocks to thaw slightly so that you can safely determine the cutting point.
7. Do not use the cleaver on metal, stone or other non-food materials.

Cleaning and maintenance

• Wash the cleaver by hand only using a soft sponge.
• Dry the blade and handle immediately after washing.
• Never place it in a dishwasher.
• Do not leave it lying in water or on a wet cutting board for long periods.
• Use the leather sheath only for a clean and completely dry cleaver.
• The wooden handle can be treated with a suitable oil or wax as needed.

Sharpening the robust blade

Restore the edge using a quality water or diamond sharpening stone. Respect the original robust geometry when sharpening. Grinding the edge too fine or too thin could reduce its durability when coming into contact with bone and hard ingredients.

Suitable equipment can be found in the sharpening stones category. If you do not have experience sharpening such a massive tool, you can also use the knife sharpening course or a professional service.