The 10 Best Cleavers
10. Juvale Cleaver
- curved blade for swift chopping
- slices through vegetables easily
- wooden handle is roughly finished
|Rating||3.9 / 5.0|
9. Kitchen Essentials Butcher Knife
- heavy duty grip
- sturdy and practical
- doesn't stay sharp for long
|Brand||Product Stop, Inc|
|Rating||3.9 / 5.0|
8. Zhen VG-10
- stainless steel bolster
- has a nonslip handle
- may chip when chopping bones
|Rating||4.2 / 5.0|
7. A Cut Above Cutlery Medium Duty
- comes sharp out-of-the-box
- money-back guarantee
- included box isn't very durable
|Brand||A Cut Above Cutlery|
|Rating||3.8 / 5.0|
6. Utopia Kitchen UK63C
- great for segmenting larger pieces
- fits well in the hand
- stays sharp through many uses
|Rating||4.4 / 5.0|
5. Dexter-Russell S5288
- fells well balanced in the hand
- has a convenient hanging hole
- from the top knife maker in the usa
|Rating||4.0 / 5.0|
4. Winco Heavy Duty
- solid wooden grip
- durable steel resists chips
- used by restaurants everywhere
|Rating||4.5 / 5.0|
3. J.A. Henckels 31134-161
- good balance of price and quality
- ideal for butchering bones and meat
- made by a respected manufacturer
|Rating||4.2 / 5.0|
2. Global G-12
- versatile bolsterless build
- hand-sharpened at a 15 degree angle
- high-hardness stainless-steel alloy
|Rating||4.0 / 5.0|
1. Wusthof Classic 4685/19
- strong 3-rivet synthetic handle
- full-tang construction
- separates any food with ease
|Rating||4.9 / 5.0|
Leave It To Cleaver
One of the exciting things about working in a kitchen is the versatility and specialization of both the tools and appliances available to you when preparing your meals. This is true, regardless of whether you're a professional chef cooking for your customers or a homemaker looking to prepare dinners for your family. When you need a tool with a lot of torque and dedicated edges to chop tough ingredients, a cleaver can be a valuable asset.
Commonly used by butchers and Chinese chefs, the cleaver is a type of heavy-bladed, broad knife designed to cut through heavy materials, such as thick meats, dense cartilage, coconut, and bone. Unlike other conventional kitchen knives, the cleaver is characterized by a hard edge that withstands repeated blows to the same cutting surface, making it a truly resilient tool because of its soft steel construction and thick blade.
One might think soft steel would be easier to damage, but its thickness absorbs impacts more easily than that of thin, hardened steel, which is more likely to fracture under stress. Because of its durable nature, the cleaver is one of few cutting tools that can actually be swung like a hammer with a greater dependence on the use of blunt force instead of the sharpness of its blade to hack through bone or other materials.
The cleaver resembles a hatchet with a squared blade connected to a shaped and textured handle often made from wood for superior hand comfort. In addition to cutting through bone, the tool can also be used to chop and prepare vegetables. Due to its thickness, the surface of a cleaver's blade can also be used to crush nuts or garlic.
Two main types of cleaver include the butcher and Chinese varieties. The all-purpose butcher's cleaver is typically wide-bladed with a thick spine built to cut through meat or poultry bones using its weight and momentum as leverage during repetitive chopping motions. The Chinese cleaver also features a wide-bladed design with a rectangular shape, but with a narrower spine than that of the butcher variety, making it useful for removing meat from bones or scooping previously-chopped ingredients into additional cookware (e.g. pots and pans). The Santoku knife is the Japanese equivalent to both the Chinese and butcher cleavers, ideal for slicing meat into thin cuts.
Thanks to the curvature of its blade, the Santoku promotes a natural rocking motion when used to slice through vegetables and fruit. Some Santoku knives also have Granton edges, which are characterized by hollowed-out grooves running along the length of both sides of a knife blade. These grooves create small air pockets between the items being cut and the blade for improved accuracy and ease when slicing, making the Santoku perfect for producing thin slivers of poultry, roasts, and other meats.
Chopping With Choice
When working with a kitchen tool that is naturally bulky with wide-edged blades, one's comfort is the first thing to keep in mind. Finding the best cleaver means ensuring its handle is ergonomically-designed to support the wrist and allow for powerful cutting action, but without excess weight.
Many cleavers have perforated grips, which easily prevent slipping and possible injury, while also minimizing user fatigue from extended use. Unlike some other types of knives, the carbon steel blades that power the cleaver don't have to be nearly as sharp, since you'll be using blunt force with the tool in your kitchen. For that reason, durability of both the handle and blade matter.
A cleaver is not for the faint of heart, meaning that it won't necessarily operate like a regular chef's knife with less force to make precision cuts. The tool is meant for heavy-duty applications, so paying a bit extra for a sturdy handle and a rustproof blade can make all the difference, particularly in a professional setting when cooking a regular menu for large groups of people. However, safety must also be an important consideration with any cutting tool in your cutlery arsenal.
One's cleaver should also have a built-in hole for easy wall or rack hanging, as something of this size and width could take up quite a bit of room in a cutlery drawer.
A Brief History Of The Cleaver
The knife dates as far back as prehistoric times and the rise of the modern human civilization with the use of manually-sharpened stones. Oldowan stone tools represented the first rudimentary, yet vital tools for the evolution of the human race due to their simple construction and ability to be applied as a means for survival, combat, construction and food preparation. These sharpened stone tools continued to evolve over time to a point at which they would resemble their modern counterparts.
Double-bladed knives were some of the most popular tools used before fire was harnessed to melt metal for shaping. Wooden or stone handles were often decorated with animal skins and feathers, displaying a sense of pride and tradition for those who used them. This practice continued well into the Bronze Age.
With the eventual birth of metallurgy, it was now possible to forge knives out of softer metals. Throughout the later centuries, iron and steel became commonplace for the creation of knives, making them more durable and easier to maintain. The evolution of design and forging blossomed into the use of swords, spears and axes during the times of medieval Europe.
By the early fifteenth century, the wealthy began to carry personal knives for both protection and eating purposes, many characterized by a slim, double-bladed profile meant for cutting and piercing foods.
The indistinguishable design for the modern table knife, from which many other knives have evolved (including the cleaver), can be attributed to French Cardinal Richelieu in the late 1630s. Richelieu hated the idea of having to use sharp blades to scoop food or clean teeth after a meal. He eventually convinced King Louis XIV of France to ban the use of double-bladed knives from the entire country in order to reduce violence.
This gave birth to the eventual popularization of blunt-tipped knives that would grace most standard European dining tables by the nineteenth century. Today's table knives and other utensils were standardized by the early twentieth century with the invention of stainless steel, giving rise to bread and carving knives as well as the butcher's cleaver.