Tidal Blue 7" Damascus Cleaver Knife — Produce Cleaver, Real Forged
Last updated: August 25, 2026
Real forged Damascus. Not laser-etched. The Tidal Blue 7" Cleaver Knife is built around a 10Cr15CoMoV cutting-core steel — the same alloy class as premium Japanese knife steels — wrapped in 67 total layers of true forged Damascus cladding. Hardness rating: HRC 60±2. Ergonomic blue-burl resin handle, riveted through. Hand-wash only. Backed by our 2-Year Epicurean Promise.
What this knife is for
The 7-inch cleaver is a produce-breakdown workhorse. This is NOT a butcher's cleaver — it's not designed for bones. It's a heavy-blade chopping tool for the produce and portioning tasks that make a chef's knife feel undersized.
- Butternut squash, spaghetti squash, whole pumpkins.
- Whole cabbages, iceberg lettuce heads.
- Watermelons, cantaloupes, honeydews.
- Garlic crushing.
- Prep station transfer. Broad flat blade scoops chopped ingredients from board to pan.
What NOT to cut with this cleaver: bones, frozen food, ice, or anything hard enough to chip a Damascus edge.
What steel is this knife made from?
The cutting core is 10Cr15CoMoV steel — a high-carbon alloy in the same chemistry class as premium Japanese knife steels (roughly 1% carbon, 15% chromium, plus cobalt, molybdenum, and vanadium). Cobalt is why this steel class holds an edge: it lets the blade be heat-treated to HRC 60±2 without becoming brittle. Cheaper Damascus knives using plain 9Cr18MoV or generic "high-carbon stainless" typically max out at HRC 56-58.
Full blade specifications
| Spec | Value |
|---|---|
| Blade length | 7" (178mm approx.) |
| Blade type | Cleaver Knife |
| Construction | Real forged (not laser-etched) |
| Layer count | 67 total layers (33 per side + 1 core) |
| Cutting core steel | 10Cr15CoMoV (VG-class chemistry) |
| Hardness | HRC 60±2 |
| Edge angle | 15° per side (30° inclusive) |
| Handle | Cerulean-blue burl resin around real wood, riveted through |
| Care | Hand-wash only, dry immediately |
| Warranty | 2-Year Epicurean Promise — handles + edge chipping covered |
How to care for Damascus knives
- Hand-wash only, dry immediately. Never dishwasher.
- Store on a magnetic bar, in a wooden knife block, or in a blade sheath.
- Cut on wood or soft plastic. Never glass, ceramic, or stone. Never cut bones or frozen food.
- Hone before each use with a ceramic rod. Takes 10 seconds.
- Sharpen with a whetstone once or twice a year.
The 2-Year Epicurean Promise
Every knife we sell is backed by our 2-Year Epicurean Promise. If a handle fails under normal residential kitchen use within 2 years, we cover the cost of that knife — replacement or refund, your choice. Send us one photo showing our logo and we'll make it right. No fine print, no receipts required, and no upsell for extended coverage — it's already included at the price on the tag. Read the full 2-Year Epicurean Promise.
Also in the Tidal Collection
Save with the full 8-piece sets — same real forged Damascus construction:
Ships free anywhere in the United States
Every US order ships free, dispatched in 1-3 business days. 30-day return policy on unused product in original packaging.
Author: Mike Kyle, Owner, The Epicurean Cook (596 Retail LLC). USPTO Reg. No. 8307059.
Care Instructions
Hand wash only with warm water and mild soap. Never put Damascus knives in the dishwasher. Dry immediately after washing. Store in the presentation box or on a magnetic strip. Hone regularly and sharpen with a whetstone as needed.
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