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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  • Dexter 8 in. SofGrip Chinese Cleaver w/Red Handle

    Industrial Performance for the Modern Line In a high-intensity kitchen, your knife isn't just a tool; it’s an extension of your arm. The Dexter 8-inch SofGrip Chinese Cleaver (SG5888R-PCP) is engineered to solve the two biggest problems in professional prep: hand fatigue and slipping. Unlike traditional wooden-handled cleavers that can become slick with fat or moisture, the SofGrip's proprietary soft rubberized coating provides a tactile, high-friction surface that stays secure in your palm even when wet. Tactile Control and Balance When you first grip this cleaver, you immediately notice the weight distribution. The 8-inch blade is wide and substantial, allowing the knife to do the work during heavy dicing of root vegetables or shredding cabbage. However, the balance point is expertly tuned to the bolster, preventing the blade-heavy tip from straining your wrist during repetitive chopping. We have tested this in high-volume environments, and the ergonomic transition from the polypropylene core to the soft rubber exterior significantly dampens the 'shock' of the blade hitting the board. Metallurgy and Edge Retention Constructed from Dexter’s proprietary high-carbon stainless steel, the blade is hardened to 54 HRC. This specific hardness level is the 'sweet spot' for commercial use: it is tough enough to resist chipping when hitting bone-in proteins or hard squash, yet it remains easy to re-hone with a standard ceramic rod. The 50/50 bevel ensures straight, predictable tracking through every slice, making it an indispensable tool for everything from paper-thin ginger slices to heavy-duty vegetable processing. Learn More

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