Cleaver

A meat cleaver is a specialized piece of kitchen cutlery that is used to manage large cuts of meat. It is also ideal for cutting through bone and sinuous tissue. A cleaver is the perfect instrument for making short work of whole chicken, roasts, or large fish. Many times a cleaver is a transition knife, sizing down meats to a size manageable with other smaller cutting knives.

Cleavers usually feature a wide squared blade. This provides extra weight and leverage when chopping similar to the action of an axe. Regardless of how large the blade is a good cleaver should still have balance, and quality construction. Like all fine cutlery, good qualities include, a forged blade, solid tang, good gripping handle, and an edge that will stay sharp. Handles should be riveted and free of any defects. A cleaver should be carefully hand washed and honed before each use.

To learn more about cleavers, click on the articles below.