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Old Hickory Cleaver 7" Blade - 7060

Customer Reviews 4.333 Read 15 reviewsWrite a Review
Part Number: OH767
Manufacturer: Old Hickory Kitchen Knives
Retail Price: $27.95
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OH767: 7" Cleaver
Ontario Knife Company

American Handcrafted. This cleaver has high carbon steel blades and genuine hickory wood handles. The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish. 7" cleaver.

Ontario Knife has been manufacturing "Old Hickory" kitchen knives for over 100 years - in fact since 1889. The "Old Hickory" knives have stood the test of time and proved themselves as the best carbon steel kitchen knife sold today. Each "Old Hickory" knife is made with 1095 carbon steel, fully heat treated and tempered to provide a razor sharp cutting edge which is easily sharpened when needed. The knives are fitted with an attractive hardwood handle branded "Old Hickory" and secured with brass compression rivets. Made in USA.
Made in USA
Made in USA
This product is USA born and raised.
Wood Handles
Wood Handles
Provides a traditional, natural look and feel to a modern tool. Wood absorbs shock well and is popular in axe handles.
4.333 (15 reviews)
4.3 out of 5 stars
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5 out of 5
Long Island
Jul 08, 2016
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
Great lil chopper
Mind you this is not a fancy butchers cleaver, it's rough and crude. Perfect for chopping through ribs, chicken whatever. It holds a razor sharp edge. I love it! Nice addition to my BBQ tools.
5 out of 5
Les G
Oct 09, 2015
Pros: Construction, Durability, Sharpenability, Sharpness, Material Quality
Cons: None
steel doesnt rust for liberals
unless your a moron itll do but not for Bill H Los Angeles who as i said ya know thinks steel doesnt rust
5 out of 5
B.L. Pritts
Oct 02, 2015
Pros: Design, Construction, Material Quality, Sharpenability, Overall Quality, Durability
Cons: None
Great tool and value
Been using one for about 10 years. Yes, it rusts/ patinas because it is quality US carbon steel not China stainless. If you learn to take care of good steel it isn't a problem. I use a convex grind on the edge and occasionally run it to 1800 grit to polish it. It cuts paper thin vegi slices and I occasionally use it to split kindling for the stove. The back edge works great for tenderizing meat and scraping/fuzzing cedar bark for tender. The flat of the blade works amazing for garlic and if a slight bevel is put on the end it works as a good spatula as well as to scrape and clean cast iron skillets. If you use a shallow mortar the handle works as a good pestle. It is a very versatile kitchen too from butchering game and slicing vegetables to maintaining the pots and stove.
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