Millions of cooks around the world use cleavers daily, for everything from butchering to making radish roses. What is it for is the first question to answer. I have a stainless steel kitchen cleaver; a bit on the heavy duty type. I have to post my opinion on O-1 as a kitchen use knife. I used to use the heavy cleaver for steaking out tuna or yellowtail. Cleaver, heavy, axlike knife used for about the past one million years to cut through animal bone and meat; in modern times the cleaver, generally made of iron or carbon steel, remains a requisite tool of the butcher and a common kitchen implement. Yes, it's shaped like a cleaver, but in use, it has nothing in common with those thick, bone-crushing butchers' knives. It is an excellent cleaver that can cut huge chunks of meat into cubes in very little time. Whether you prefer to chop your own meat for a juicy T-bone, quarter a chicken, cut up duck or lobster, large vegetables and fruit, a razor-sharp cleaver is the perfect tool for the job. It’s powerful enough to chop through bones and tendons with one whack. Kitchen Cleavers are generally a heavy duty chopping tool. A meat cleaver is a useful cutting tool used by professional chefs. Because it is so thin to cut through bones an d could dama ge my expensive knife.

[Photographs: Vicky Wasik] You know you've worked in a profession for a long time when you relearn something you used to know without initially realizing you used to know it. The 3.125” blade comes with Spyderco's signature thumbhole for easy opening, even with gloves. Using a carbon steel Chinese cleaver to split beef short ribs between the bones; the knife can slice through meat but isn't intended to break through tough bones. Ridiculous. It helps me a lot and does its job perfectly. I have both, knives and cleavers. Its unwieldy size and heft is a bit intimidating, but after learning more about how to use a Cleaver, I’ve discovered its many possibilities.

A cleaver is a specialized type of heavy bladed broad knife which is primarily used by butchers and Chinese chefs, although it has been adopted by other cultures as well. IF you use the cleaver, rinse and dry almost immediately, it wont rust. This knife is a great addition to your knife collection as the blade is thick and heavy and can be used for tasks that other knives cannot perform. I use my chef’s knife for most of the culinary chores. But I don’t want to use it for heavy tasks such as cutting the bones. (There is a thicker and heavier Chinese cleaver intended to break bones called a gudao , but that's a different knife.) The Spyderco Roc is a venerable knife in this category, and one of the first to really take off. “The Chinese cleaver is not a butcher’s knife…The everyday cleaver, the cai dao or vegetable knife, is unexpectedly light and dexterous, as suitable for slicing a small shallot as a great hunk of meat, and used by everyone from the most macho chef to the frailest old lady.” If you like to butcher your own meat, this knife can be invaluable. It should have a fine sharp edge. The Chinese knife is a wide bladed slicing tool. It WILL however turn dark on the areas where it contacts food products. These were 20lb plus Tuna and with the cleaver and a mallet when I got to the thick back bone, one or two whacks with a mallet and I was through and then I would go back to the long knife. It is not designed for hacking through bones.

Cleaver knives are used for quickly chopping through bone in large cuts of meat, and chopping up large fruits and vegetables.

Here we will help you choose the best cleaver for … It features a Japanese-inspired cleaver-shaped blade with sharp VG-10 steel.


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