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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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Zwilling J.A. Henckels Twin Gourmet 1 lb. Meat Cleaver
When a regular chef's knife isn't strong enough, the Zwilling Twin Gourmet Meat Cleaver is the tool you need. Its heavy, one-pound blade does the hard work for you, making it easy to break down a whole chicken, chop through rib joints, or handle tough cuts of meat and thick vegetables like squash. This cleaver is made to last. The blade is stamped from a single piece of durable German steel that's good at resisting stains and rust. The handle is attached securely with three rivets, and the steel runs all the way through it (this is called a "full tang"). That construction gives the knife a solid, balanced feel in your hand. The wide side of the blade is also handy for crushing garlic cloves before you chop. Learn More$89.95
