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Chinese Cleavers
Originally manufactured for workers who immigrated to the United States from China to build the transcontinental railroads, Dexter-Russell Chinese Cleavers have a history dating back to the 1800s. Available in a range of sizes, handle materials, and steel types Dexter Chinese Cleavers are extremely versatile tools that serve as the primary cutting utensil in many kitchens across the world. These are the gold standard Chinese cleavers against which all others are judged.
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Dexter-Russell Traditional 8-inch Chinese Chef's Knife, Rosewood
Dexter-Russell’s Chinese chef’s knives are the cleavers many cooks picture when they think of the shape, and the 8915 is the classic full-size Traditional version. Shoppers search for it by that model number and by the name Chinese cleaver.Dexter describes it as a knife for cutting soft vegetables, fruits and meats. The tall blade does more than slice. It moves chopped ingredients from the board to the pan, and its flat side smashes garlic and ginger. It resembles a cleaver but is thinner than a meat cleaver, so keep it away from bone. The design has a long history in home kitchens and Chinese restaurant kitchens alike, and it rewards practice with fast, even slicing.
Choosing a Chinese Chef’s KnifeThe Duo-Edge S5198GE adds hollows that keep slices from sticking, and the 7-inch S5197 is a narrower, lighter option. The table below compares every Dexter Chinese chef’s knife we carry. Learn More$64.65 -
Dexter-Russell Traditional 7-inch Chinese Chef's Knife
At 7 x 2 inches, the S5197 is a narrower, lighter take on Dexter-Russell’s Chinese chef’s knife, and it suits cooks who want the shape without the size of the 8-inch models. Dexter rates it for vegetables, herbs and fruit as well as boneless meat.The flat blade still crushes garlic and scoops ingredients into a pot or wok. The smaller blade is easier to control for thin slicing and quicker to maneuver on a home cutting board, and it fits a knife block slot that a full-size cleaver would not. It is a good first Chinese chef’s knife for a cook who is new to the style and wants to learn the push cut and the scoop. Cooks search our site for it by its model number, and it comes from Dexter’s factory in Southbridge, Massachusetts. The stain-free steel resists the micro-chipping often seen in harder, more brittle Japanese steels.
7-inch or 8-inch?For more blade height and reach, the Traditional 8915 is the classic full-size version, and the Duo-Edge S5198GE adds hollows that help slices release. Learn More$42.60 -
Dexter-Russell Traditional 8-inch Chinese Chef's Knife, Carbon Steel
The 5178 is Dexter-Russell’s carbon steel Chinese chef’s knife, with a full 8 x 3.25 inches of blade. It is the most visited Chinese cleaver on our site, and cooks search for it by its model number. Bon Appétit, Wirecutter and Randy Lau of Made With Lau are among those who recommend it.Dexter’s list of jobs for it runs from crushing and mincing to slicing. The broad blade smashes garlic and ginger and carries food from the board to the wok. It is a mainstay in Asian and Caribbean cooking, where it handles every cutting job, even peeling ginger and potatoes. Bone calls for a heavy meat cleaver, so keep this one to vegetables and boneless meat. A carbon edge gets very sharp and is easy to restore, and it will rust and discolor if left wet, so it rewards cooks who dry it after use. Dexter’s Traditional knives have a long following in the Northeast, close to the Southbridge, Massachusetts factory where Dexter has made knives since 1818.
Carbon or Stain-Free?For a stain-free blade in the same size, see the Traditional 8915 or the Duo-Edge S5198GE. Learn More$40.85 -
Dexter-Russell SofGrip 8-inch Chinese Chef's Knife, Red Handle
Dexter-Russell’s SofGrip Chinese chef’s knife pairs an 8 x 3.25-inch blade with a grip that holds firm in a wet hand and cushions the palm through long prep sessions. We have tested it in high-volume kitchens, and the transition from the polypropylene core to the soft rubber exterior noticeably dampens the shock of the blade hitting the board. Dexter calls it an all-purpose knife, and its tall blade crushes garlic and scoops chopped food into the wok.The red handle is easy to spot and, in kitchens that color-code by task, marks a knife kept for raw meat. It sits comfortably beside other color-coded tools on a busy line. It handles vegetables and boneless meats, and like Dexter’s other Chinese chef’s knives it is not meant for chopping through bone. It is a practical choice for restaurant lines that prefer a synthetic handle and for home cooks who want a softer grip.
SofGrip or Wood Handle?The Traditional 8915 has the same blade size with a rosewood handle, and the Duo-Edge S5198GE adds hollows to reduce sticking. For a smaller blade, see the 7-inch S5197. Learn More$47.99
