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Cleavers

Cleavers come in two distinct styles the first of which is intended for cutting vegetables and the second for cutting meat and bones. Vegetable cleavers (also known as Chinese Cleavers) are thin and sharp, unlike their carnivorous counterpart. These thinner bladed cleavers, typically used as all purpose tools, are extremely popular in Asia and the Caribbean. Thick, heavy, and blunt, the blade of a meat cleaver is intended to cut through the bones of meat and poultry. Due to the shape, thickness, and weight of the blade cleavers should be maneuvered in a chopping gesture unlike the rocking motion that is more standard when slicing and dicing.

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