Meat Cleavers

A meat cleaver is a large, heavy-duty knife designed primarily for cutting through tough meat, bones, and cartilage. It is one of the most powerful kitchen knives, characterised by its rectangular blade, thick spine, and solid weight, which allow for forceful chopping.

In addition, the broad, flat side of a cleaver is perfect for crushing garlic, ginger, lemongrass, and herbs. Simply pressing down on an ingredient with the flat side of the cleaver quickly releases flavor and oils, making prep work more efficient.

A meat cleaver is a powerful kitchen tool designed for cutting through bones, tough meats, and dense vegetables. Because it endures heavy impacts, regular maintenance and sharpening are essential to keep it performing efficiently. Proper care will extend its lifespan, maintain sharpness, and ensure safety during use.

To keep your cleaver in top condition, always clean it immediately after use. The high-carbon steel or stainless steel blade can be susceptible to rust and corrosion if left uncleaned.

✔ Hand Wash Only – Use warm, soapy water and a soft sponge to remove residue.
✔ Avoid Dishwashers – The high heat and detergents can dull the blade and damage the handle.
✔ Dry Immediately – Prevent rust by wiping the blade dry right after washing.
✔ Store Properly – Keep the cleaver in a knife block, magnetic strip, or blade guard to prevent dulling.

Since a cleaver is used for chopping through bones and dense materials, it requires less frequent sharpening than finer knives like chef’s knives. However, regular honing and occasional sharpening are needed to maintain its effectiveness.

✔ Hone the blade every few uses to realign the edge.
✔ Sharpen the blade every 2-3 months, depending on usage.
✔ Use a sharpening stone, pull-through sharpener, or professional sharpening service.

A meat cleaver is a powerful kitchen tool designed for chopping through meat, bones, and tough vegetables. Choosing the right cleaver depends on factors like blade size, material, weight, and intended use. Here’s what to consider when selecting the best meat cleaver for your needs.

Before selecting a cleaver, think about what you’ll be cutting most often. Different cleavers are suited for different tasks:

✔ Breaking Down Large Cuts of Meat & Bones – Choose a heavy-duty, thick-bladed cleaver with a strong, durable edge.
✔ Chopping Through Poultry Bones & Cartilage – A medium-weight cleaver provides better control.
✔ Cutting Vegetables & Softer Meats – A lighter, thinner cleaver (such as a Chinese cleaver) is ideal for slicing and dicing.

Blade Thickness & Weight
✔ Thick, Heavy Cleavers – Best for chopping through bones. They provide powerful force but require more effort to handle.
✔ Medium-Weight Cleavers – Versatile for both bones and boneless cuts, offering a good balance of power and control.
✔ Thin, Lightweight Cleavers – Best for precision slicing of meat and vegetables but not for bones.

Blade Length & Size
✔ Small Cleavers (15-18 cm / 6-7 inches) – Best for small kitchens, light-duty chopping, and precision cuts.
✔ Medium Cleavers (18-20 cm / 7-8 inches) – Versatile size, suitable for both meat and vegetables.
✔ Large Cleavers (20-25 cm / 8-10 inches) – Best for butchers, large cuts of meat, and heavy chopping.