Meet The Mullet. A little strange, strangely cool. Perhaps ungainly looking but somehow attractive too. People think “business up front party in the back” but I don’t know which end is the business end in this case. I actually like the name because it reminds me of the fish, which is familiar to me having grown up in Florida, and all the metaphors still seem to apply. The form is secondary to the function here anyway but I still find the look of it endearing.

The design is simply taking the things that I personally like about Chinese cleavers and blending them with things I like about Chef’s knives. The height is still enough to scoop up food and move it around and the tip is fine enough to do intricate work and have your fingers on both sides of the blade if needed. The blades ended up being 9”x3”, which is a ratio that I find pleasing.

Overall they are thinner and lighter than they look. They have hollows ground into one or both sides for food release and to reduce weight. The spines and finger relief notches on the choils are polished. The handles are oval in cross section, in this batch they are black-and-white Ebony heirloom fitted to solid brass ferrules and tang nuts. They come with extra nice hand stitched leather sheaths with snaps and ventilation holes.

Please Note: This one has a symmetrical grind, with hollow fullers on each side, similar to an S-grind.

Blade Steel: 52100 carbon steel, 62 HRC

Grind: Thin convex, with hollow fullers ground into both sides

Handle materials: Black-and-white Ebony, brass

Overall length: 355mm

Blade length (cutting edge): 230mm

Blade height @ heel: 78mm

Spine thickness @ ferrule: 3.2mm

Spine thickness @ center: 2.4mm

Spine thickness ~10mm from tip: 0.8mm

Handle length: 118mm

Handle dimensions @ center bulge: 30.5mm x 26mm

Handle dimensions @ ferrule: 23mm x 17mm

Weight: 240g