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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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F. Dick 10 in. (4 lb.) Meat Cleaver
F. Dick 10 inch (4 lb.) Cleaver is a must have for disjointing larger bones and cutting through the smaller bones. The Largest of the Friedrich Dick Cleavers carried at Knife Merchant, this cleaver is intended to go through the thickest and most dense bones in cattle, lamb, pork. F. Dick is one of the world leaders in Cleaver production they use state of the art manufacturing techniques to ensure their cleavers are ideally tapered, optimally balanced, perfectly hygienic and edges have correct size bevels for immediate use and easy resharpening. Smoothed steel on bolster and spine for comfortable grip. Forged Stainless Steel. Learn More$154.00
