Collection: Cleaver

The Cleaver is a heavy, thick-spined knife with an acute bevel, making it capable of chopping bones and dense meat without damaging the knife. The length of the blade is usually between 150-200mm and uses the tough edge (propelled by force) to cut through meat, bone and cartilage.

This style of blade is generally made from iron or a high-carbon steel, and will typically feature a Western handle for maximum grip and comfort. As a tool, the Cleaver remains a requisite tool of the butcher and a staple kitchen knife for many professional chefs and home cooks.