![]() A quick glance at a chemical composition chart quickly shows why D2 performed better than 7Cr – it’s got double the carbon content (.6-.75 to 1.55) which is the primary determinant of edge retention. Since the Asada Micarta is the fancier version of the regular Asada, it’s relevant to compare to the base steel: 7Cr17. If you’re going to be chopping through things (which, again, you probably won’t) then a tough tool steel that resists chipping is a necessity, and D2 has been that tough tool steel for decades. The Asada does get some things right: like blade steel choice. The green canvas micarta and stonewashed cleaver blade look very cool when you pop it open, but what do you actually… do with these knives? Let’s dive in. Especially the Asada Micarta, the up-market version of the Asada with a better blade steel and nicer handle materials. So maybe it’s just that they look cool: which, yep, I will admit that a folding cleaver blade looks cool. This is a motion that doesn’t lend itself well to being attached to a folding knife, with the stress it puts on the lock, and the generally small size (and thus mass) of a pocket knife making them less proficient at this. Cleaver blades are generally square or rectangular blades (with no sharp point) that are designed to cut through soft bones or tougher cuts of meat in the kitchen – using the weight of the blade in a vertical motion to chop through tough meat. What’s confusing about this to me is why someone would want a folding cleaver in the first place. There are a number of folding cleavers on the market right now – the Kizer Sheepdog is extremely popular, Kershaw makes several different folding cleavers, there’s one by CJRB, another by Civivi, cleavers by Honey Badger, Bastion, Bestech – there are tons. That’s how I wound up with a Gerber Asada Micarta in my mailbox – I really wanted to answer the question of “so, what exactly does one do with a folding cleaver blade?” But sometimes I review a knife to answer a specific question, one that’s not necessarily applicable to just that knife. It’s a fairly simple concept, and it’s worked well for me over the years. A lot of the knives I review are simply just interesting knives, and the purpose of the review is to see if they’re any good. ![]()
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