Knives

The I.O. Shen Chinese Cleaver is superior in multiple ways. Coming from Nirey's knife factory in Taiwan made of proprietary Erdon steel with a hardness of 62. This is a hard steel that will not lose an edge easily, Nirey's unique Triplex knife technology allows for a uniquely thin layer of jacket steel this protects the high quality Erdon steel from chipping and damage and Triplex technology means the buyer is getting more of the premium cutting steel almost two credit cards thick, more than the competition. Learn More

Power through heavy-duty prep with the Dexter-Russell #8253 Sani-Safe® Cleaver. Designed for maximum force, this professional-grade tool makes quick work of large cuts of meat, poultry, and bone. The high-carbon stainless steel blade is built for durability, featuring a broad surface that conveniently doubles as a scoop for moving ingredients from board to pan.  For safety in fast-paced kitchens, the iconic textured Sani-Safe® handle offers a slip-resistant, secure grip—even when hands are wet or greasy. This NSF-certified cleaver features an easy-to-clean design that meets strict sanitation standards, making it an essential workhorse for butchers, chefs, and high-volume foodservice environments. Learn More

Take on demanding butchery tasks with the Dexter® Traditional™ Heavy-Duty Cleaver. This American-made powerhouse is engineered for strength, featuring a thick, high-carbon stainless steel blade that maintains a sharp edge while resisting corrosion. From breaking down large primal cuts and bone to tackling dense root vegetables, its balanced weight and full-tang construction provide the maximum leverage and control needed for efficient, deliberate chopping. Designed with a classic wood handle for a secure, comfortable grip, this cleaver helps reduce hand fatigue during high-volume prep. Whether you are in a professional butcher shop or a serious home kitchen, the Dexter Traditional Cleaver delivers the rugged durability and precision required for the toughest jobs. Learn More

Masahiro TX-104 Chinese Cleaver The Masahiro TX-104 is a full-size Chinese cleaver for cooks who prepare large quantities of vegetables and boneless proteins. Its long, tall blade slices, dices, minces and juliennes with long, efficient strokes, and its broad face carries a full board of prepared ingredients to the pan in one motion. Features Stainless-clad carbon steel: The high-carbon steel core takes a keen edge, holds it well and is easy to resharpen on waterstones. Stainless steel cladding covers the faces of the blade, so only the exposed edge requires the care of a carbon knife. Double-bevel edge: The edge is ground evenly on both sides, so it cuts straight and suits right- and left-handed cooks alike. Slightly curved edge: A gentle curve allows a light rocking motion for mincing herbs and aromatics, while the long flat section handles push cuts. Balanced weight: The added mass of the larger blade carries the knife through dense vegetables such as cabbage and winter squash flesh with less effort. Choosing a Cleaver The smaller, lighter Masahiro TX-101 Chinese Cleaver suits smaller hands and cooks new to the cleaver form. The TX-104 is a slicing cleaver, not a bone cleaver; its thin blade is not intended for chopping through bone. Learn More

Masahiro TX-101 Chinese Cleaver The Masahiro TX-101 is a thin, broad-bladed Chinese cleaver for cooks who do most of their cutting with one knife. Like the traditional Chinese chef’s knife, it slices, dices, minces and juliennes vegetables and boneless meat, and its wide blade doubles as a scoop for carrying food from board to pan. At this size, the TX-101 is light and nimble enough for cooks new to the cleaver form. Features Stainless-clad carbon steel: The core is MV85 carbon steel, which takes a keen edge, holds it well and is easy to resharpen on waterstones. The core is laminated between layers of SUS410 stainless steel, so only the exposed edge requires the care of a carbon knife. Double-bevel edge: The edge is ground evenly on both sides, so it cuts straight and suits right- and left-handed cooks alike. Slightly curved edge: A gentle curve allows a light rocking motion for mincing herbs and garlic, while the long flat section handles push cuts. Rosewood handle: The handle provides a secure grip and a traditional appearance. Choosing a Cleaver The larger Masahiro TX-104 210mm Chinese Cleaver offers more length and weight for high-volume vegetable work. The TX-101 is a slicing cleaver, not a bone cleaver; its thin blade is not intended for chopping through bone. Learn More

Industrial Performance for the Modern Line In a high-intensity kitchen, your knife isn't just a tool; it’s an extension of your arm. The Dexter 8-inch SofGrip Chinese Cleaver (SG5888R-PCP) is engineered to solve the two biggest problems in professional prep: hand fatigue and slipping. Unlike traditional wooden-handled cleavers that can become slick with fat or moisture, the SofGrip's proprietary soft rubberized coating provides a tactile, high-friction surface that stays secure in your palm even when wet. Tactile Control and Balance When you first grip this cleaver, you immediately notice the weight distribution. The 8-inch blade is wide and substantial, allowing the knife to do the work during heavy dicing of root vegetables or shredding cabbage. However, the balance point is expertly tuned to the bolster, preventing the blade-heavy tip from straining your wrist during repetitive chopping. We have tested this in high-volume environments, and the ergonomic transition from the polypropylene core to the soft rubber exterior significantly dampens the 'shock' of the blade hitting the board. Metallurgy and Edge Retention Constructed from Dexter’s proprietary high-carbon stainless steel, the blade is hardened to 54 HRC. This specific hardness level is the 'sweet spot' for commercial use: it is tough enough to resist chipping when hitting bone-in proteins or hard squash, yet it remains easy to re-hone with a standard ceramic rod. The 50/50 bevel ensures straight, predictable tracking through every slice, making it an indispensable tool for everything from paper-thin ginger slices to heavy-duty vegetable processing. Learn More