Saturday, 1 October 2011

WeaponCollector's Tactical Meat Cleaver

Saw Back

Jimping and Vine / Fire  File Work

Finger Grooved handle and Lanyard holes

Traditional hanging hole

WeaponCollector's Tactical Meat Cleaver -  A modern Tactical Meat cleaver style knife for fighting, features a saw back, jimping, and file work, finger grooves and various lanyard holes and a hanging hook like the old traditional cleavers a butcher would have had.
These types of knife are usually for cutting large thick pieces of meat and therefore should lends its self well to fighting, possible taking off limbs with a single swipe if sharp enough.

The blade is mild steel, and was part of an old T section beam, although not hardened it could be at any time by removing the handles, the handles are made from plywood and are painted black, with brass bolts, the back of the handle features some file work that resembles fire, or a thorn vine.

Weight is very heavy due to the size of the blade and thickness, although heavy and slightly cumbersome the weight means that even a glancing blow would cause considerable damage.
Features no makers mark.
At this time there is no sheath, but I plan to get a nice tactical style scabbard with straps and various pouches.

A great collectors piece, not many people make "tactical" style cleavers like this, great for display and as a talking point, but could be used in a combat situation.

Dimensions - Blade 190mm long, Handle 115mm long, Blade thickness 10mm, Overall length 305mm approx.

Please leave a comment below letting me know what you think! Thanks.



  2. Needs a hand guard, for both cutting brush and chopping zombies. "Saw" is useless.

    Nice concept though. Find thee a good steel blank and try again, this time with a tanto point (for thrusting, doesn't compromise cleaver function) a handguard (you like knucks, go for it!), and actual saw teeth filed, set, and hardened. Find a local saw sharpener to help. They may enjoy it.

  3. The first thing we need to clear up is that there are three styles of knives out there called cleavers. One is the heavy duty western version associated with meat butchering, another is the lighter weight Japanese cleaver (also called a Nakiri or vegetable knife) and the third is the Chinese cleaver. Japanese and Chinese cleavers should never be used to cut through bones unless specified by the manufacturer.

  4. How much for you to make one of these for me?!?!

  5. Where do I buy one? Seriously...I want one...

  6. I saw one of these on eBay that looks very similar, a little more heavy duty and still just as bad ass!