Cleaver designs

[Alex Topfer]

A friend has asked me to make a cleaver for her partner. I'm looking at various designs, and they all look fairly plain. Does anyone have ideas/suggestions for more interesting designs?

Also, what steels make good cleavers? I'll be using 5160, and 52100 or 1070 also seem like good options, but i was curious about other types that could be used.

 

[HSC ///]

Meat or vegetable?
I’ve made both

 

[Alex Topfer]

oh. a western meat cleaver, not a cai dao

 

[HSC ///]

https://www.instagram.com/p/CE4ikBAjdtE/?igshid=13epasdkecqk9

 

[Stacy E. Apelt - Bladesmith]

For eye appeal as well as more chopping power, make the spine side swoop up to increase the mass over the tip.
Of course, damascus makes it more attractive. San-mai damascus is even better.
While some do it, I am not a fan of kurouchi on a cleaver.

 

[Alex Topfer]

Thanks
I saw a photo of an antique one with quite a long handle, has anyone tried something like that?

While some do it, I am not a fan of kurouchi on a cleaver.

Is there a reason for that? The height of the blade does mean there is going to be a lot of it

Damascus is out, i can't make it and don't have the budget