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Vegetable & Meat Cleavers
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Learn About Vegetable & Meat Cleavers
Vegetable and meat cleavers are designed to tackle heavy vegetables and can mince, dice and slice a variety of foods. Our collection ranges from high-quality to budget-friendly. We have cleavers that are pieces of art with intricate designs and excellent durability.
Meat cleavers are heavy rectangular knives for chopping through bones and tendons. A Chinese cleaver is thinner, lighter and used for slicing fish and vegetables and cutting boneless meats. Our selection is from trustworthy brands like Zwilling, Henckels, Mercer and Wusthof.
You want to protect your investment, so maintaining your knife properly is essential. Luckily, we have a guide that lets you know how. You can also think about what cutting board you’re using. Our Cutting Board Guide breaks down each type and which boards will prevent your knife from dulling.
Don’t worry, if your knife does dull, we have knife sharpeners to make it like-new.
Vegetable & Meat Cleavers FAQ
What is a cleaver used for?
A cleaver can be used for prepping hard vegetables like squash and root vegetables and is a good choice for working with meats that contain bones.
Which cleaver is the best?
It depends on whether you use the cleaver more for hard vegetables or working with meats. A Chinese cleaver has a thinner, lighter blade better suited for using with vegetables and boneless meats, while a heavier cleaver is a better choice for working with meats and fish that still have the bone.
How do you use a Chinese cleaver?
A Chinese cleaver can be used in a strong downward stroke to split food items. The flat side of the blade can be used to smash whole spices or heads of garlic, or with a traditional grip to slice and dice food ingredients.
What is the difference between a cleaver and a butcher knife?
Certain types of cleavers, like those with thick, heavy, rectangular blades, are considered a type of butcher knife.