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Home | Western Kitchen Knives | Case XX 6.5" Cleaver Carbon Steel USA 1930s-60s

Case XX 6.5" Cleaver Carbon Steel USA 1930s-60s

$182.00
$182.00
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Heavy 6.5" carbon steel cleaver made in teh USA for Case likely from the 1950s to 60s. It's harder to date the Case culinary knives than the folding knives. On folders, Case's Tested XX is an older mark from the 1920s to 40s; however, this does not have the feel of a 1920s-made cleaver. Its a bit of an educated guess but we are listing it as likely 1950s 60s. 

In any case (so to speak) it is in good condition, with nice solid scales and a re-ground convex edge. There are some light pits and dings on the spine but no serious damage or neglect. Ready to get to work again. 

About This Knife

Butchery Knife

Built for tough butchery work.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Cleaver

A western heavy butcher’s cleaver is built for high-impact cutting tasks. Its thick, weighty blade delivers the force needed to split bones, cut through joints, and portion dense or frozen products. The broad profile provides stability and keeps the edge from binding, while the flat blade face is easy to guide in straight, controlled chops. Durable and straightforward, it’s a primary tool for heavy-duty butchery work.

Total Length:
Edge Length: 6.75:"
Heel Height: 2.25"
Spine Thickness: 1/8"
Weight:
Orientation:

Steel Type: Vintage Carbon
Steel Hardness (HRC): 54?
Maintenance: More Attention
Handle Type:
Handle Material:

  • This is a reactive carbon steel knife.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Use only on a quality wooden cutting board.
  • Do not use on hard surfaces like bamboo or plates.
  • Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

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Vintage Carbon

Carbon steel was the standard for working knives well into the 20th century but it's difficult to know which particular alloys were used on each knife. It sharpens easily, takes a fine edge, and responds directly to the hand that uses it. Its composition varied by maker and region, often undocumented, but its performance was consistent and trusted. Patina and maintenance were part of its nature, accepted as the cost of superior cutting feel.

About Case XX

Bradford, Pennsylvania, USA