Richmond Fanatic 2 Carbon 52100. The Richmond Fanatic 2 is the second generation cleaver with a few important improvements. We took out some of the belly from the first generation knife so the cleaver has a flatter profile with more board contact. We also improved the machi of the knife and this lowers the handle slightly so it's more comfortable to use and has a nicer connection between the handle and blade. The Richmond Fanatic is a chinese style cleaver with similar profile and grind to the popular CCK1303 but with 52100 carbon steel hardened to HRC 61. 52100 steel is a fantastic steel for kitchen knives. It takes and holds a great edge and is easy to sharpen. Once you try a knife that is made with 52100 you will see why it is coveted by knife enthusiasts and professionals. I designed this cleaver to be thin and hard for excellent performance with a distal taper and convex edge grind. The handle is made from bubinga with a wenge ferrule. The blades are made with our partner Lamson And Goodnow in the USA. The factory edge grind is 50/50 at about 15 degrees on each side.
Really well thought out with revising the design. The flat edge is so much better for a cutting cleaver. It’s like a super-sized wa nakiri. I actually like this longer handle as it better balances the overall piece while using a handle grip OR pinch grip. Richmond knives/blades are easily the most underrated blades in the world right now. I really can’t believe the prices either. I have the Addict 2 and Fanatic 2,and couldn’t be more pleased. Great work,and thanks for what you do.
Save you money and don’t purchase the Saya. It is not worth the money. Ilike the lightness and balance but I am disappointed in the handle material. I thought it was wood,looks like plastic.