RAW OAK · 3 knives
€ 313,00€ 267,00
The set of three.
View setRiceknife · Raw Oak
ThorChinese-style vegetable cleaver
RICEKNIFE RAW OAK THOR is a Chinese-style vegetable cleaver with a tall, thin blade for vegetables and herbs. The blade is 195 mm of stainless 9Cr18MoV hardened to 61 HRC, the knife weighs 280 g, and the handle is RICEKNIFE-process stabilised oak. Fish and boneless meat, with a controlled cut. Not for bones, frozen food or hard shells.
Designed by chef Jacob Bech in Denmark
195 mmBlade length
61 HRCHardness
280 gKnife weight
9Cr18MoVStainless steel
Not for bones, frozen food or hard shells. A thin vegetable cleaver, not a bone cleaver.
€ 120,00
- Hand wash and dry. Not for the dishwasher.
- Arrives sharp. Unpack with care and keep it away from children.
Introduction
In a Chinese kitchen two knives do almost everything. A thick cleaver for bones. A thin one for all the cutting that needs a sharp edge.
THOR is the thin one.
The blade
Why is the blade so tall?
Because height gives your knuckles room above the board. RICEKNIFE RAW OAK THOR has a tall blade so the flat of the blade can rest against your curled knuckles while you push cut, and a cabbage becomes easy work.
Jacob Bech sized THOR between a small Chinese cleaver and a large one, which gets unwieldy. A 195 mm blade is long enough for a cabbage and still easy to steer.
The edge has a slight curve. Push cutting is the main motion, and the curve lets you rock the blade gently when you want to.
Blade length 195 mm
The steel
What is 9Cr18MoV, and why 61 HRC?
9Cr18MoV is a stainless knife steel, and RICEKNIFE hardens it to 61 HRC for RAW OAK THOR. That hardness lets a thin blade keep its shape and edge for a long time, and it still sharpens without a fight.
Sharpness comes from geometry: a thinner blade cuts with less effort. A thin edge needs hard steel to hold its line. The steel is stainless: no patina, and no oil needed.
Hard and thin also means there is little steel behind the edge. That is the trade. It is why THOR cuts the way it does, and why it must never meet bone.
9Cr18MoV stainless steel · 61 HRC
The handle
What is the handle made of?
The handle of RAW OAK THOR is RICEKNIFE-process stabilised oak: the wood is stabilised first, then fumed. Stabilised oak is far less likely to crack, swell or take on smells than untreated wood, and the grain stays visible.
The whole knife weighs 280 g, without packaging. The shipping label shows a higher weight because it includes the box.
Before you buy
What is THOR for, and what is it not for?
RAW OAK THOR is made for vegetables and herbs, and it handles fish and boneless meat with a controlled cut. It is not for bones, frozen food, hard shells or forceful chopping.
Use it for
- Vegetables and herbs
- Fish, with a controlled cut
- Boneless meat, with a controlled cut
Not for
- Bones
- Frozen food
- Hard shells
- Forceful impact chopping
A thin, hard edge is what makes THOR cut so well. It is also why the edge can chip if it hits bone. If you need a bone cleaver, this is not it.
How to use it
How do you use a Chinese cleaver?
With a push cut: down and slightly forward in one motion, the flat of the blade resting against your curled knuckles. RAW OAK THOR, step by step.
- 1
Choose the board
Use an end-grain oak board if you can: the fibres give way around the edge. Side-grain and plastic dull an edge sooner; use what you have.
- 2
Hold the knife
Pinch the blade between thumb and forefinger just in front of the handle; the other fingers close around the handle. The pinch grip gives control of the tall blade.
- 3
Curl your fingertips
Hold the vegetable with curled fingertips and let the flat of the blade rest against your knuckles. The tall blade keeps your hand clear.
- 4
Push the cut
Cut down and slightly forward in one motion, one slice at a time. Let the 280 g of the knife do the work; you set the pace.
- 5
Rock for herbs
For herbs and fine work, keep the tip near the board and rock gently on the curve of the edge. Roll, do not chop.
- 6
Rinse and dry
Rinse by hand straight away, dry with a towel, put it away. Never in the dishwasher.
Care
How do you look after it?
Hand wash, dry it straight away, put it away. No dishwasher. That is all RAW OAK THOR needs.
The blade
The steel is stainless, so no oil and no patina. Water and a towel are enough.
The handle
After many washes the oak may feel dry. Smooth it with 1500 grit sandpaper and rub in a food-safe wood wax. Jacob Bech makes his own from food-grade mineral oil and beeswax.
Sharpening
RICEKNIFE does not sharpen or repair knives. Instead, Jacob Bech's sharpening guides and three sets teach you to do it yourself, plus a workshop in Greve, south of Copenhagen.
In detail
What are the specifications of RAW OAK THOR?
A 195 mm blade of 9Cr18MoV stainless steel at 61 HRC, 280 g, on stabilised oak. All the figures, in one place.
In short
- RAW OAK THOR is a Chinese cleaver with a 195 mm blade of stainless 9Cr18MoV hardened to 61 HRC.
- The knife weighs 280 g without packaging and has a handle of RICEKNIFE-process stabilised oak.
- It is made for vegetables and herbs, and it handles fish and boneless meat with a controlled cut.
- It is not for bones, frozen food, hard shells or forceful chopping. Bone can chip the thin edge.
- Hand wash and dry. No dishwasher. RICEKNIFE does not offer sharpening or repair services.
- Knife
- RAW OAK THOR, Chinese-style vegetable cleaver
- Blade length
- 195 mm
- Steel
- 9Cr18MoV stainless steel
- Hardness
- 61 HRC
- Weight
- 280 gKnife only, without packaging.
- Handle
- RICEKNIFE-process stabilised oak
- Production
- Small batches: no more than 300 of each knife at a time, made in our workshop
- Designed by
- Jacob Bech, chef, Denmark
- Price
- € 120,00Incl. tax
THOR or SHARK II: which RICEKNIFE cleaver?
RICEKNIFE makes two Chinese-style cleavers. Neither is for bones.
| RAW OAK THOR | EX-ANIMO SHARK II | |
|---|---|---|
| Blade length | 195 mm | 172 mm |
| Knife weight | 280 g | 309 g |
| Steel | 9Cr18MoV stainless | 73-layer Damascus, cobalt-bearing VG10 core |
| Hardness | 61 HRC | 62 HRC |
| Handle | RICEKNIFE-process stabilised oak | Stabilised figured hardwood with orange G10 |
| Bones | No | No |
Where do you buy RAW OAK THOR?
Chinese-style vegetable cleaver
Directly from RICEKNIFE on riceknife.com, in your own currency. Prices include tax, and you can write to Jacob before you order.
€ 120,00
- Not for bones, frozen food or hard shells. Hand wash and dry.
- Warning: this knife arrives sharper than most people expect. Unpack it with care and keep it away from children.
Questions before you buy? Ask Jacob on WhatsApp +45 20 46 46 90, write to [email protected], or find us on Instagram @riceknife_denmark.
Raw Oak
What else is in the RAW OAK series?
Seven knives with oak handles, each named after a Norse god, and three sets. And the other cleaver.
RAW OAK · 4 knives
€ 388,00€ 335,00
The set of four.
View set
RAW OAK · 6 knives
€ 575,00€ 495,00
The set of six.
View set
ODIN
€ 114,00
The chef's knife.
View
TYR
€ 107,00
The bread knife.
View
LOKI
€ 134,00
The sashimi knife.
View
FRIGG
€ 94,00
The santoku.
View
FREYA
€ 74,00
The utility knife.
View
BALDR
€ 67,00
The kids' knife.
View
EX-ANIMO SHARK II
€ 213,00
The compact Damascus cleaver. 17.2 cm, 309 g.
ViewKnife care
How do you keep it this sharp?
A knife this sharp stays sharp only if you maintain it. Jacob spent five years on the sharpening system below, and made a video for each set. Start with the set that matches how often you cook, not how good you think you are.
Sharpening Set · Beginner
€ 174,00
For the first stones you ever own. Ten minutes a day, and within a few weeks you will be sharpening with confidence.
Sharpening Set · Chef
€ 360,00€ 266,00
For the one who cooks most days and wants the edge back in under five minutes.
Sharpening Set · Professional
€ 535,00€ 400,00
The full system Jacob uses in the workshop, to a razor's edge.
The full system, Jacob's story and all the videos: Jacob's Sharpening.
Questions
What do people ask before buying a vegetable cleaver?
Three things, mostly. Whether it chops bones, which board to use and how to keep it sharp.
What is a Chinese cleaver?
A Chinese cleaver is a broad, rectangular kitchen knife with a tall blade, used for push cutting vegetables, herbs and boneless meat. In Chinese it is a càidāo (菜刀, caidao), a vegetable knife. RAW OAK THOR is the thin kind, not a bone cleaver.
Is THOR a meat cleaver?
Not in the bone-chopping sense. In Danish the shape is called a kødøkse, and RAW OAK THOR handles boneless meat and fish with a controlled cut. The blade is thin and hardened to 61 HRC for vegetables; bone can chip the edge.
Why is the blade so tall?
Height gives your knuckles room above the board, so the flat of the blade can rest against them during the push cut. Jacob Bech placed RAW OAK THOR between a small and a large Chinese cleaver: big enough for a cabbage, easy to steer.
Can I use it on a plastic board?
Yes. Any board dulls an edge over time, plastic and side-grain wood sooner than end-grain wood. RICEKNIFE recommends an end-grain oak board because the fibres give way around the edge.
Does it come sharp?
Yes, sharper than most people expect. Unpack RAW OAK THOR with care and keep it away from children. It needs no sharpening before first use, only respect for how thin the edge is.
Can it go in the dishwasher?
No. Wash RAW OAK THOR by hand, dry it straight away, and put it away. The steel needs no oil, but a dishwasher wears both the edge and the oak. A towel is the whole secret.
Does RICEKNIFE sharpen or repair knives?
No. RICEKNIFE offers neither sharpening nor repair. Instead, Jacob Bech teaches you to sharpen, with three diamond sets and guides on riceknife.com and lessons in the workshop in Greve.
How do I keep the handle looking good?
The handle is stabilised oak and needs no oil day to day. If it feels dry after many washes, smooth it with 1500 grit sandpaper and rub in a food-safe wood wax of mineral oil and beeswax.
Still have a question? Ask Jacob on WhatsApp. We do our best to be here around the clock and to reply within the hour during the day, Copenhagen time, or first thing next morning if you write at night.
€ 120,00 incl. tax