The Cleaver

What Is a Cleaver?

A cleaver is a knife with a broad, heavy or relatively thick blade designed for specific cutting tasks. The term covers different tools, from heavy meat cleavers used in butchery to lighter Chinese chef’s cleavers used for general food preparation. Choosing the correct type is important for both control and safety.

Types of Cleaver

• Heavy meat cleaver: has a thick, robust blade used for cutting through joints and suitable bones when the tool and technique are appropriate.
• Chinese chef’s cleaver: has a thinner, lighter blade used for slicing, chopping, mincing and transferring ingredients. It is not designed for splitting hard bones.
• Butcher’s cleaver: a heavy-duty tool used in meat fabrication, with weight and blade geometry selected for the task.

How to Use a Cleaver

Choose a stable, appropriate cutting board and keep the work surface clear. Use the weight of a heavy cleaver rather than forcing the blade. For a lighter Chinese cleaver, use controlled slicing and chopping motions similar to a chef’s knife. The flat side can be used to crush garlic or ginger when the blade design permits.

Safety and Care

• Use the cleaver only for tasks suited to its blade type; do not use a thin vegetable cleaver to split hard bones.
• Keep the board stable and the supporting hand clear of the cutting line.
• Never use excessive force or swing the blade above the food.
• Clean, sanitize and dry the cleaver after use, then store it in a protected rack or sheath.
• Maintain the edge according to the manufacturer’s instructions and the knife’s intended use.

Chef’s tip: The cleaver’s weight should do the work. A controlled cut with the correct tool is safer and more effective than striking harder.