Handmade cleaver knife "Kopis", ancient Greek weapon and grilling tool - ep. 2 | Grill philosophy

Handmade cleaver knife "Kopis", ancient Greek weapon and grilling tool - ep. 2. The “kopis” seems to first appear probably in the 6th century B.C. and its use is established later, in 4th century B.C., when Alexander the Great set out on his campaign against the Persian Achaemenid Empire. The “kopis” is indisputably a Greek military sword since it got its name from Greek “koptō”, which means “to cut”. After all, that’s its main function.
The “kopis” was a particularly efficient slashing sword that was used for delivering a heavy blow with downward momentum. Thanks to its distinctive geometry and weight distribution, it makes you feel like the sword comes down effortlessly with its own force. This is how I felt when I held a “kopis” sword in my hand. That’s what I was looking for, when it comes to cutting meat. With some small adjustments in its size and a few more in its shape, it was transformed from a lethal military weapon to an ergonomic, small cleaver for cutting meat. The meticulous and appropriate sharpening method for the convex front part of the blade and the great momentum of its blow make a cutting tool suitable for slicing meat that may contain small or larger bones (the size makes no difference whatsoever). At the same time, on the part of the blade nearest the hilt, which is thinner and concave, a different sharpening method can make the edge razor-sharp; it can cut “kontosouvli” (spit-roast) in half with one cut.
6mm D2 steel with a total length of 37 cm, blade length of 22 cm, maximum width of 5.8 cm, weight 0.675 kg, and hardness 60 HRC, is what makes the “kopis” knife a unique handmade tool for demanding grillers. The hilt is made of walnut wood the same type of wood that our ancestors used and solid bronze.
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