Cleaver design and blade geometry

[Sandeggo]

I am designing a heavy chopper for a buddy of mine. I plan to angle the handle a little more up to give a more ergonomic chopping feel. The handle is almost 5" because the guy is literally a giant. This was just a quick rough sketch. The steel is 80crv2 and I might try to get a slight hamon out of it. I am wondering how far up I should bring the grind. I am flat grinding the blade. He will primarily be using it to cut beef, crane asada and the like. What angle should I shoot for, and should I have a micro bevel for the edge or edge the same angle as the primary bevel.
Thanks,
Kevin

 

[zhyla]

You want at least 60 degrees included angle at the edge for real cleaving tasks.

 

[ernestrome]

What exactly will he be cutting with it, meat or meat and bone? If bone, what bones? Is he breaking down animals or slicing up butchered cuts of meat he receives? I.e. is it a butchering tool or a kitchen tool?

 

[Stacy E. Apelt - Bladesmith]

I make cleavers in sets of three:
One big and heavy with a very high angle edge.....at least 60° inclusive. This is for breaking down a carcass.
On medium size with a more acute edge.....about 30°inclusive. This is for slicing off larger cuts between bones and for breaking down poultry.
One with a longer and narrower blade, and a sharper edge. This is for trimming up meat cuts, mincing BBQ, chopping veggies, and general table tasks.

 

[Sandeggo]

Sorry for the later reply, I was at the wuertz hammer in all weekend, he will mostly be breaking down purchased meat and ribs.