BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light
BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light

BF2019 - NORA #1609 - 7.5 Cleaver - Dark to Light

$ 467.00


  • Blade Type: Cleaver
  • Blade Length: 7.5 Inches
  • Blade Height: 3 Inches at Heel, 3.75 Inches at highest arc near end
  • Total Length: 12.75 Inches
  • Weight: 1.41 lbs. (SHE'S STOUT!)
  • Handle Style: Western | Right or Left Hand Use
  • Steel: AEB-L Stainless Steel
  • Handle Materials: Stabilized Quilted Maple, Black/Gray/White G10, Red G10 liner, Stainless Steel Pins
  • Rockwell Hardness: 56 HRC
  • Grind Type: Convex Grind
  • This Blade is Ground...
    • Thin for Performance (best performance but delicate)
    • >>>Thick for Durability (tough, built to last for heavy wear-n-tear)
    • Mid-Range with Special Geometry (specially ground for food release and glide but blade is kept slightly thicker for durability)
  • This Knife Feels...
    • >>> Heavy in Hand (hefty, durable.  Make no mistake, this is a HEAVY cleaver.)
    • Light (nimble, maneuverable)
    • Not too heavy, not too light (Switzerland)



    This blade design is our take on the traditional, Western Style Cleaver.

    These blades don't hide behind any fancy names...they do exactly what they say which is cleave large bits and bones apart from each other. If it's force and brute strength that you need, this is the knife to get the job done.  Cleavers are primarily used for butchering but they also work well for tougher squashes and vegetables. 

    As a huge opposite to most of our other knives, our cleaver has a thick, softer edge which reinforces the toughness that this blade needs to withstand the blows that this knife takes.  Further, we don't sharpen these knives particularly keen because these knives work off momentum and weight, not necessarily sharpness. Speaking of weight...this is a HEAVY knife.  The weight is what allows the knife to make clean cuts the first time thru.

    And of course, a cleaver would not perhaps feel entirely like a cleaver without the signature hole near the top of the blade.  This provides the user the option of hanging if desired and also helps lighten a little weight on this particularly hefty knife.


    Every one of our knives is handmade, unique and numbered. This NORA knife has been handled with a beautiful stabilized quilted maple that is accented with three stripes of G10 in Black, Gray & White.  For just a small pop of color we added a thin stripe of red G10 for the liners.  Its a clean look and we really like how it turned out.

    Wood stabilization is an added feature that we offer with our knives. Wood that is stabilized has been injected with a clear acrylic resin under a vacuum process. Stabilization helps to minimize, if not eliminate, any cracking, warping, shrinkage and/or expanding of the material. Stabilized wood will not absorb water and is generally impervious to oils. The process helps to ensure your knife has a long lifespan in the kitchen. 




    This knife blade is composed of AEB-L stainless steel which is a high-quality Swedish metal, originally developed for razor blades.  Recently, steel suppliers have made this steel available in thicker sheets and it has proven to be an excellent adaptation for the cutlery industry.

    AEB-L has a beautiful balance of carbon and chromium and, with proper heat treatment, this steel produces both a very fine edge as well as excellent toughness and edge stability.  The fine grain structure also makes this steel very easy to sharpen. We believe it is one of the finest stainless steels available on the market today for use with kitchen knives.

    As a side note, there are two things we like to mention about this steel:

    1.) This steel responds beautifully to honing and if the knife is honed regularly it should need infrequent sharpening.

    2.) AEB-L is a stainless steel but just barely.  The higher carbon content in this stainless is what allows it to get a fine edge and higher hardness than other stainless steels but it also has a tendency to sometimes form very fine rust spots on the blade.  If this happens, these are easily removed with a green scotch brite pad and usually the rough end of a kitchen sponge will also do the trick.