SHARK II has a 17.2 cm blade. I wanted a hand-forged knife with a cleaver\u2019s broad blade and room for the hand, in a smaller format.<\/p>
It is for vegetables and boneless meat. The broad blade gives your knuckles clearance and helps move ingredients. Avoid scraping the cutting edge sideways across the board.<\/p>
I\u2019m Jacob Bech. I began as a kitchen apprentice at 14, and my experience includes working in Michelin-starred restaurants.<\/p>
Master Liang and I hand forge SHARK II using a fine oval die that leaves closely spaced hammer marks. Deep acid etching brings out the layers as a pronounced texture you can feel on the side of the blade, away from the edge.<\/p>
The 73 layers include the cobalt-containing VG10 core and the Damascus layers on both sides, which contain 316 stainless steel. The core forms the cutting edge. The blade is oil quenched and tempered to 62 HRC.<\/p>
Stabilised hardwood with pronounced grain meets orange G10 liners and brass pins. The steel extends through the full length of the handle.<\/p>
On the right side of the blade, a shark carries the words In a world of fish, be a shark<\/strong> within its body. For me, SHARK II is about staying true to yourself and choosing your own direction. It is about moving forward, even when taking the next step calls for courage.<\/p> Shanru Lin and I created Ex Animo as functional art for the kitchen. Each knife has its own form, materials and motif. I hope they inspire you to put your soul into what you do, be yourself and dare to stand out. When life is difficult, they are also a reminder of your own strength.<\/p> The RICEKNIFE and LINBECH logos are stamped into the steel on the left side. These logos were laser engraved on earlier editions. The right side carries the RICEKNIFE name and the shark with the words In a world of fish, be a shark.<\/p> EX-ANIMO III 2026, first release: 200 SHARK II knives. I examine each knife before approving it. Later production is possible. Each knife comes with a numbered certificate. Dispatched within 7 days.<\/p> On all six EX-ANIMO III 2026 knives, each knife\u2019s individual motif and the RICEKNIFE lettering are created directly on the right side of the blade using electrical discharge machining (EDM). We chose EDM over laser marking to reduce the risk of blade deformation. It requires more time, labour and electricity in our production. It is a deliberate choice to preserve the blade\u2019s shape and precision.<\/p><\/details> The knife weighs 309 g; the weight under Additional information includes packaging.<\/p><\/details> No. Use SHARK II for boneless ingredients. Avoid bones, frozen ingredients and twisting the blade to protect the cutting edge.<\/p> SHARK II has a 17.2 cm blade and weighs 309 g. Choose it if you want that compact size with a broad blade for vegetables and boneless meat. If you need a longer blade, choose a larger model.<\/p> VG10 is the cobalt-containing steel at the cutting core of this knife. It forms the edge and is included in the blade\u2019s 73 layers in total. The Damascus layers on both sides contain 316 stainless steel. We oil quench and temper the blade to 62 HRC. Hand washing, drying and sharpening as needed remain part of caring for the knife.<\/p> Wash it by hand and dry the blade and handle after use. Avoid soaking and the dishwasher. Use wood or suitable plastic as a cutting surface, and protect the edge during storage.<\/p> Made to last a lifetime.<\/strong> Use it, care for it and sharpen it when needed.<\/p> I hope this knife will accompany you through a long and healthy life.<\/p><\/blockquote> Jacob Bech Compare the six models<\/a><\/p> For a more affordable set with a quieter Scandinavian look, see our Raw Oak six knife set<\/a>.<\/p> For questions about the knives, message or call Jacob directly.<\/p> We\u2019re always working, unless we\u2019re sleeping.<\/em><\/p> Made to last a lifetime.<\/strong><\/p>\n SHARK II is a compact, hand-forged 17.2 cm Damascus meat cleaver for vegetables and boneless meat. It weighs 309 g. The blade is made from 73-layer Damascus steel with a VG10 steel core. The core contains cobalt, and the blade is hardened to 62 HRC. The broad blade provides knuckle clearance and helps move chopped ingredients. Deep acid etching brings out the closely spaced hammer marks as a relief you can feel. The full-tang handle combines stabilised, figured hardwood, orange G10 liners and brass pins.<\/p>\nDetails and first release<\/h2>
The motif and name, created with EDM<\/h2>
Specifications<\/summary>
Specifications<\/h2>
Questions, care and contact<\/summary>
Frequently asked questions<\/h2>
Can SHARK II chop through bones?<\/h3>
How does SHARK II differ from a large Chinese cleaver?<\/h3>
What is VG10 steel?<\/h3>
How do I care for this Damascus meat cleaver?<\/h3>
Cofounder and knife designer
Riceknife<\/p>A quieter Scandinavian look<\/h2>
Contact Riceknife cofounder Jacob Bech now<\/h2>