Chinese, Western & Japanese Cleavers

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Chinese, Western & Japanese Cleavers

Enhance your cooking experience with our assortment of western-style and asian cleavers. Our collection features a variety of sizes and styles, ensuring you'll always have the ideal tool on hand for every cutting task. With two styles available, they are designed for performance and enduring reliability, our cleavers are the ultimate companions for chopping, slicing, dicing, and trimming meat, poultry, fish, and even vegetables.

Chinese Cleaver: Fine cutting with the Chinese cleaver. Revered as one of the most essential knives in Asia, akin to the ubiquitous chef's knife in North America, this blade defies convention with its unique cutting and chopping techniques. Also known as a Chuka Bocho when manufactured in Japan, the Chinese cleaver offers chefs efficiency and precision in the kitchen. It seamlessly transitions between delicate slicing and robust chopping tasks with remarkable ease, making it an indispensable companion for culinary enthusiasts and professionals alike.

Butcher's Cleaver: This robust blade is designed for butchery chopping. Unlike the Chinese Cleaver, the butcher's cleaver typically features a heavier spine and a convex blade grind, making it ideal for chopping through small bones, cartilage, and tendons during butchering tasks. If you need a sturdy blade capable of chopping through thick ingredients without fear of chipping or breaking, the butcher's cleaver is your best bet.

As described above, our wide collection of cleaver knvies features a diverse range of steel types, weights, and geometries. Each model is truly engineered to be more than just a kitchen tool; it is an indispensable component of your kitchen. Whether you're a seasoned chef or an enthusiastic home cook, our cleavers streamline your chopping tasks, delivering precision with every cut. With these knives in your kitchen, you'll consistently achieve flawless chopping results.