About Vegetable & Meat Cleavers
Vegetable and meat cleavers are designed to tackle heavy vegetables and can mince, dice and slice a variety of foods. Our collection ranges from high-quality to budget-friendly. We have cleavers that are pieces of art with intricate designs and excellent durability.
Meat cleavers are heavy rectangular knives for chopping through bones and tendons. A Chinese cleaver is thinner, lighter and used for slicing fish and vegetables and cutting boneless meats. Our selection is from trustworthy brands like Zwilling, Henckels, Mercer and Wusthof.
Vegetable & Meat Cleavers FAQ
What is a cleaver used for?
A cleaver can be used for prepping hard vegetables like squash and root vegetables and is a good choice for working with meats that contain bones.
Which cleaver is the best?
It depends on whether you use the cleaver more for hard vegetables or working with meats. A Chinese cleaver has a thinner, lighter blade better suited for using with vegetables and boneless meats, while a heavier cleaver is a better choice for working with meats and fish that still have the bone.
How do you use a Chinese cleaver?
A Chinese cleaver can be used in a strong downward stroke to split food items. The flat side of the blade can be used to smash whole spices or heads of garlic, or with a traditional grip to slice and dice food ingredients.
What is the difference between a cleaver and a butcher knife?
Certain types of cleavers, like those with thick, heavy, rectangular blades, are considered a type of butcher knife.
