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- Axe-16 "Meat" (cooking of metals: carbon + HVG) with traces of forging
Axe-16 "Meat" (cooking of metals: carbon + HVG) with traces of forging
Axe-16 "Meat" (cooking of metals: carbon + HVG) with traces of forging
- Blade steel tipeCarbon +CVG
- Lengtn blade (os)185 mm
- Witdth blade (os)220 mm
- Lengtn handle (os) 550 mm
- Hardness (HRC)58
- Product weight, gram1750
- SheathLeather
- КонструкцияФиксированные
Features of construction and materials
Axe-16 "Meat" is a professional handmade tool based on a unique combination of two types of steel.: high-carbon and instrumental HVG. Such metal cooking provides outstanding wear resistance and excellent blade strength. The hardness of 58 HRC is optimal for heavy chopping operations: the blade will not quickly become dull when cutting bones, but it will also not become excessively brittle during intensive use.
A blade 185 mm long and 220 mm wide are ideal parameters for a meat axe. This shape allows you to make powerful, precise chopping movements, effectively carve meat, chop bones and cartilage of medium size. The forging marks on the blade give the product a brutal rustic look, emphasizing the individuality of the handmade and guaranteeing the complete authenticity of the tool.
For comfort and maximum control, the tool is equipped with a long handle (550 mm), which increases the lever and allows you to work with minimal effort even when cutting large pieces of meat. The scabbard is made of genuine leather, a practical and durable solution for storage and transportation.
Work in different conditions: grip, durability, care
The ergonomics of the axe is designed for long-term operation: the large handle fits perfectly in the hand and allows you to hold the tool securely even in conditions of dirty hands. HVG tool steel combined with a high-carbon base provides the blade with decent wear resistance while maintaining the necessary sharpness. However, like most tools with a high carbon content, the axe is prone to corrosion, especially after contact with moisture or an aggressive environment. It is recommended to thoroughly wipe and dry the blade after each use, and periodically treat it with a thin layer of mineral oil.
The hardness of 58 HRC makes it easy to maintain sharpness: straightening and sharpening are done manually using standard bars and mousses .
Applications and limitations
This axe was created specifically for meat tasks: cutting carcasses, chopping bones, preparing meat and offal preparations. Due to its massiveness and optimal geometry, it will perfectly cope with large and medium-sized pieces, providing a clean and powerful cut where conventional knives are powerless.
However, the tool is not intended for small delicate jobs, fine cutting of fish or vegetables, as well as for field tasks (for example, chopping wood, twigs or chopping firewood). High-carbon and HVG steel are not recommended for wet field conditions without regular maintenance — the axe may lose its appearance and become covered with corrosion spots.
The uniqueness and advantages of handmade
Each axe-16 "Meat" is an exclusive handmade product, and the traces of processing emphasize the individual character of the product and its reliability. The combination of blacksmithing traditions and modern tool requirements makes this axe a true choice for connoisseurs of quality, aesthetics and professional functionality. The leather scabbard in the set adds practicality and emphasizes the status of the product.
Recommendations and conclusion
The axe-16 "Meat" is an ideal choice for professional chefs, butchers, as well as lovers of home—made meat cutting who are looking for a powerful, durable and authentic tool. It is also a great exhibit for hunters and collectors of unique items. It is not suitable for travel tasks, constant work in a humid environment, or delicate slicing. Care: regularly clean from moisture and grease, store in a dry place, lubricate the blade if necessary.
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