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Page Contents:
-Chinese Cleavers
-Meat Cleavers
Related Pages:
-Knife Tutorial
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Cleavers
Interestingly enough, to "cleave" can mean either "to split apart" or "to
adhere." In food preparation, using a cleaver means, obviously, to split
apart.
There is a big difference between meat cleavers and Chinese cleavers.
Meat Cleavers have very thick blades that are not very sharp; they
are meant to be used for splitting bone and don't work well at all for fine
cutting or chopping. Never sharpen them to a razor's edge; follow the angle
of the original grind to sharpen correctly. Some cleavers have a hole
because they were traditionally hung from a meat hook, or a hook on the
butcher's belt.
Chinese Cleavers are the Asian version of the French chef knife.
They must not be used for chopping bone, since that would destroy (chip,
knick, bend) the edge. Sharpen them as you would a chef knife.
Chinese Cleaver |
Meat Cleaver |
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Chinese Cleavers
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Kershaw KAI Shun DMO712 Chinese Chef's
Knife, 7.75"
$179.99
($225 List)
#8752
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7-3/4" long blade,
3-1/2" at its widest,
11" long overall,
Damascus stainless steel,
D-shaped Pakkawood handle,
 Japan |
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Stainless Steel Chinese Cleaver 7"
$14.99
#121241
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11-1/4" long overall,
7" long blade,
3-3/8" at its widest,
2mm thick blade,
Rat-tail tang,
Lacquered wood handle
 Taiwan |
Meat Cleavers
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Fante's Pro Meat Cleaver
$49.99
#7516
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6.25" blade,
3" wide at tip,
4.5" long handle,
11" overall length,
Stainless steel
 Germany
Our own import; a great value. |
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Henckels Professional "S" Meat
Cleaver
$74.99
($110 List)
#6974
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5-3/4" blade,
3" wide at tip,
11" overall length,
3-rivet handle,
Friodur ice hardened stainless steel
Germany |
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Wusthof Dreizack Pro Meat Cleaver, 8"
$139.99
#11586
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8" long blade,
3-rivet handle,
5" long handle,
Germany
X50 Cr Mo 15
Model 4680/20cm
Special Order Item - Allow 2 to 3 weeks for delivery |
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