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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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Wusthof Classic Ikon Chinese Cleaver
Experience the Ultimate All-in-One Kitchen Knife: Effortlessly Chop, Slice, and Scoop with the Wüsthof Classic Ikon Chinese Chef's Knife. Discover your new indispensable kitchen workhorse: the Wüsthof Classic Ikon 7-Inch Chinese Chef's Knife. While it has the commanding profile of a cleaver, this knife features a surprisingly thin and agile blade engineered for a multitude of precision tasks. Masterfully forged in Solingen, Germany—a city renowned for its centuries-old blade-making heritage—this knife is a perfect fusion of Asian design and German engineering. From rapid-fire dicing of vegetables to creating paper-thin slices of meat and mincing delicate herbs, the Classic Ikon Chinese Chef's Knife excels where other knives fall short. The exceptionally wide blade isn’t just for cutting; it allows you to conveniently scoop and transport your ingredients from the cutting board directly to the pot or pan, saving you time and effort. This is not a heavy cleaver for bones; it is a versatile tool for the discerning chef who values efficiency and precision. Learn More$299.95 -
Zwilling Pro Meat Cleaver
The Butcher's Authority: The Zwilling Pro Meat Cleaver This is not a knife; it is an instrument of force. The Zwilling Pro Meat Cleaver is the undisputed heavyweight champion of the kitchen, engineered for one purpose: to power through the most demanding butchery tasks with absolute authority. This is the tool you reach for to break down whole poultry, separate ribs, and shatter bone, turning primal cuts into manageable portions with a single, decisive chop. The soul of this cleaver is its sheer mass and unwavering strength. Its formidable blade is precision-forged from a single, solid piece of Zwilling's proprietary high-carbon German steel, ensuring it has no weak points and can withstand high-impact work. The steel then undergoes the signature FRIODUR ice-hardening process, creating a blade of exceptional toughness that resists chipping and holds its powerful edge. The substantial tapered bolster acts as an anchor point, providing impeccable balance and a safe, secure grip for confident, forceful cuts. When brute strength is required, the Zwilling Pro Cleaver answers the call. Learn MoreRegular Price: $229.99
Special Price $199.99
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F. Dick Kitchen Cleaver 2.25 Pound ( 8 inch)
F. Dick 8 inch (2.4 Lb.) Cleaver is a must have for disjointing larger bones and cutting through the smaller bones. A great option for dismantling large thick bones in pork, lamb or beef. This cleaver is more blade heavy than similar models this is due to the longer blade and short handle which is ideally for cleanly breaking though the bone in one movement. Friedrich Dick is a pioneer in Cleaver manufacturing and uses state of the art techniques when forging their cleaver, they can ensure their blades are ideally balanced, optimally tapered and suitably hygienic for use in even the cleanest cutting environments. Forged Stainless Steel. Learn More$100.75 -
F. Dick 9 in. (3 lb.) Meat Cleaver
F. Dick 9 inch (3 Lb.) Cleaver is a must have for disjointing larger bones and cutting through the smaller bones. This very large meat cleaver is more blade heavy than the smaller F. Dick cleaver models, which is ideal for using the weight of the blade to smash through larger denser bones. For a cleaver and compared to other meat cleavers we sell at Knife Merchant the edge on this model is pretty sharp with a wide bevel on both sides so future resharpening is easy. F. Dick uses state of the art Manufacturing techniques to ensure their cleavers are optimally balanced, ideally tapered and hygienic for use in even the cleanest environments. Forged Stainless Steel. Learn More$126.75 -
I.O. Shen 6.75 in. Chinese Cleaver
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$189.95 -
Masahiro TX-104 8.25-inch (210mm) Chinese Cleaver
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$95.00 -
Masahiro TX-101 6.9-inch (175mm) Chinese Cleaver
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 -
Victorinox Walnut 8 in. Chinese Vegetable Cleaver
Elevate your culinary experience with the Victorinox Walnut Chinese Vegetable Cleaver, a masterful fusion of timeless elegance and razor-sharp Swiss performance. This versatile blade is the ultimate multi-tool for your cutting board. Its wide, 8-inch surface allows you to glide through vegetables with paper-thin precision, effortlessly mince aromatics like garlic and ginger, and expertly dice boneless meats. What sets this cleaver apart is its stunning, hand-polished walnut handle. Sourced from European walnut, each handle is ergonomically contoured for a comfortable, balanced feel and boasts a unique grain, making your knife a one-of-a-kind piece. Beyond its beauty, the broad blade face serves as a handy bench scraper to scoop and transfer ingredients directly to your pan or bowl, streamlining your entire cooking process. For the home chef who appreciates both form and function, this cleaver is an indispensable and beautiful kitchen centerpiece. Learn More$60.00 -
Victorinox Fibrox 8 in. Chinese Vegetable Cleaver
The Victorinox Fibrox 8 in. Chinese Vegetable 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 bones should be avoided. Learn More$53.00 -
Victorinox Fibrox Pro 10 oz Meat Cleaver
When your kitchen tasks demand more than just slicing, you need the specialized power of the Victorinox Fibrox 7-inch Meat Cleaver. Engineered specifically for the toughest jobs, its sharp, robust blade is designed to make clean, powerful cuts through poultry joints, ribs, and other soft bones with confidence and precision. What sets this cleaver apart is the legendary Fibrox Pro handle. Its patented, non-slip texture provides a secure and comfortable grip, even when wet, giving you unwavering control over every chop. This ergonomic design reduces hand fatigue, making it the trusted choice of professionals and serious home cooks for breaking down meat safely and efficiently. Learn More$78.00
