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Victorinox Cleavers
The Power to Chop, The Precision to Slice: Victorinox Cleavers
From heavy-duty butchering to rapid vegetable prep, the Victorinox collection of cleavers provides the ultimate in power and efficiency for your most demanding kitchen tasks. For breaking down large cuts of meat, the heavyweight meat cleaver is a powerhouse, featuring a thick, durable blade designed to make short work of jointing chicken or separating ribs with uncompromising force.
For tasks requiring more finesse, the lighter and more agile vegetable cleaver offers a broad, rectangular blade that is perfect for swiftly dicing onions, mincing herbs, or scooping prepped ingredients directly from the cutting board. No matter the task, every cleaver is engineered with legendary Swiss-made steel for exceptional edge retention and an ergonomic, non-slip handle for superior balance and control.
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Victorinox Hardwood 1.5 lb Meat Cleaver
A meat cleaver is the tool for the jobs a knife should not do. This Victorinox Hardwood cleaver weighs about 1.5 pounds, and that weight carries the blade through poultry bones, ribs and tough cartilage with a controlled swing. It also splits dense vegetables such as butternut squash and pumpkin.The wood handle comes from the Victorinox Hardwood line, which Victorinox sold for decades as Rosewood. It is modified maple stained in the traditional rosewood color, with a secure, comfortable grip for heavy work.Use a heavy board that will not bounce, set the bone directly under the blade and let the cleaver’s weight do the work rather than forcing it. For thick beef bones, use a bone saw.For a lighter cleaver, see the Fibrox Pro 10 oz Meat Cleaver. For vegetables only, the Fibrox Pro 8-inch Chinese Vegetable Cleaver has a thin blade. The table in the Details compares all four Victorinox cleavers. Learn More$161.00 -
Victorinox Fibrox Pro 7-inch Meat Cleaver
The Victorinox Fibrox Pro 7-inch meat cleaver weighs about 10 ounces, which makes it a lighter, quicker cleaver for poultry joints, ribs and other soft bones. It cuts cleanly through a chicken back or a rack of spareribs without the heft of a full-size butcher’s cleaver.The textured Fibrox Pro handle gives a secure grip when it is wet or greasy, which matters for every high-force task, and it keeps the hand comfortable through a session of breaking down birds.Use a heavy board, set the joint under the blade and chop with a firm, controlled stroke. The lighter weight rewards accuracy over force, so aim for the joint rather than through the middle of a bone.It is also a good first cleaver for home cooks.For thick bones and dense squash, the heavier Hardwood 1.5 lb Meat Cleaver carries more weight. For vegetables, see the Chinese vegetable cleaver. The table in the Details compares the cleavers. Learn More$78.00 -
Victorinox Fibrox 8-inch Chinese Vegetable Cleaver
The Victorinox 8-inch Chinese cleaver is designed for use as a vegetable knife as opposed to a meat cleaver. It is suitable for breaking down a chicken, but chopping through bones should be avoided.The wide, thin blade slices vegetables paper-thin, minces garlic and ginger and dices boneless meat. Turn it on its side to crush aromatics, then use the broad face as a bench scraper to carry everything from the board to the wok.Use a pinch grip on the blade, keep the fingers of the guiding hand curled and let the flat edge travel straight down or slightly forward. The height of the blade guides each cut against the knuckles.The same blade with a walnut handle is the Walnut 8-inch Chinese Vegetable Cleaver. For bone, choose a meat cleaver such as the Fibrox Pro 7-inch Meat Cleaver. The table in the Details compares the cleavers, and our Kitchen Knife Shapes guide explains the vegetable cleaver. Learn More$53.00 -
Victorinox Walnut 8-inch Chinese Vegetable Cleaver
This Victorinox Chinese vegetable cleaver pairs a wide, thin 8-inch blade with a walnut handle. It is a slicing tool for vegetables and boneless proteins, and it is not intended for chopping through bones or frozen foods.The blade slices vegetables paper-thin, minces aromatics such as garlic and ginger and dices boneless meats. Its broad face crushes a clove of garlic and doubles as a bench scraper to scoop and transfer ingredients to the pan or bowl.The walnut handle is contoured for a comfortable, balanced feel. Wash it by hand and dry it after use, and wipe it occasionally with a food-safe oil to keep the wood from drying out.The same blade with a synthetic handle is the Fibrox 8-inch Chinese Vegetable Cleaver. For bone, choose the Hardwood 1.5 lb Meat Cleaver. The table in the Details compares the cleavers, and our Kitchen Knife Shapes guide explains the shape. Learn More$60.00
