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Cleaver Knives

Perfectly crafted for effortless vegetable cutting.
Where sharpness meets Japanese tradition

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Cleaver Knife

Buy Cleaver Knives For Multiple
Tasks In The Kitchen

Why Cleaver Knives Matter

The flat blade design ensures clean cuts, superior control, and effortless performance in every slice.

• Precise control for small tasks

• Lightweight & versatile

• Lightweight & versatile

Explore Our Cleaver Knife Collection

Precision-engineered for professionals and DIYers alike, our collection combines ergonomic design with industrial-grade durability to tackle any job with ease.

Precision Craftsmanship Of
Cleaver Knife

Designed with perfect balance, sharpness, and durability for detailed
cutting tasks.

Sharp Edge Retention
Premium Steel
Lightweight Balance
Easy Handling

Who It’s For

Home Cooks

Upgrade your daily meal prep with tools that make cooking effortless. Safe, easy to handle, and perfect for everything from slicing veggies to carving Sunday roasts.

Professional Chefs

Engineered for the high-pressure demands of a commercial kitchen. Experience industrial-grade sharpness and ergonomic balance that lasts through the longest shifts.

Culinary Enthusiasts

For those who see cooking as an art form. Our blades provide the precision you need to master complex techniques and elevate your culinary creations.

Meat, Bones & Fast Prep

Cleaver Knives for Meat, Bones & Fast Prep

Cleaver knives are heavy-duty kitchen knives used for chopping meat, cutting through joints, and fast vegetable prep. Their wide blades deliver power and control that standard knives can’t. DSKKBlade cleavers are built for balance, durability, and confident everyday cooking.

Browse Cleaver Knives 60-Second Guide

Looking for a different style first? Explore our Damascus knives, chef knives, and utility knives for daily prep.

Shop Cleaver Knives

This collection includes Damascus cleavers, heavy-duty meat cleavers, and balanced kitchen cleavers. Choose a cleaver that fits your job: bone work, meat portioning, or fast vegetable prep.

Not sure what to pick? Use the quick guide below — then scroll back to the products and choose your match.

Go to Buying Guide

60-Second Buying Guide: Choose the Right Cleaver

Pick the cleaver that matches what you cut most often.

For Bones & Heavy Cuts

Choose a meat cleaver with a thicker spine and more weight. It’s built for tough joints and dense cuts, where a thinner blade can chip.

For Meat Trimming & Portioning

A medium-weight kitchen cleaver gives you power with better control. Great for portioning, trimming fat, and clean slicing through protein.

For Vegetables & Fast Prep

A vegetable (Chinese-style) cleaver has a tall blade and a finer edge for chopping, slicing, and scoop-and-transfer prep.

One Cleaver That Does Most Jobs

If you want one cleaver for most kitchens, look for a balanced cleaver: strong enough for meat tasks, refined enough for daily prep.

Want a full knife setup? Pair your cleaver with a chef knife and a paring knife.

Meat Cleaver vs Vegetable Cleaver (Quick Comparison)

If you prep both meat and vegetables often, a balanced kitchen cleaver is usually the best starting point.

Feature Meat Cleaver Vegetable (Chinese) Cleaver
Best for Bones, joints, ribs, tough cuts Vegetables, herbs, fast prep, slicing
Blade thickness Thicker spine for impact durability Thinner edge for cleaner chopping
Weight feel Heavier, power-focused Lighter/medium, speed-focused
Cutting style Controlled chops (let the weight work) Chop + slice + scoop (all-in-one prep)
What to avoid Using it like a fine slicer on delicate tasks Heavy bone chopping (can chip thinner edges)
Best “first cleaver”? If you do heavy meat work often If your kitchen is veg-heavy / daily prep

Tip: Start with a balanced cleaver, then add a dedicated meat cleaver later if you do heavy bone work regularly.

What Makes a Great Cleaver

The four things that matter most: comfort, geometry, steel, and grip.

Weight & Balance (Fatigue Matters)

A cleaver should feel steady, not exhausting. Too heavy and your wrist pays for it. Too light and it bounces off tough cuts. A well-balanced cleaver stays controlled and confident.

Blade Geometry (Power Without Chipping)

Thickness and edge shape matter. The right geometry gives you bite in the cut, while keeping the edge durable.

Steel Quality & Edge Retention

Better steel holds an edge longer and sharpens more predictably. If you love craftsmanship, a Damascus blade can offer a refined cutting feel and strong performance.

Handle Grip & Safety

A secure grip is not optional on a cleaver. Look for a handle shape that locks into your hand and stays comfortable during longer prep.

Best Cleaver Size (6", 7", 8")

Choose based on your kitchen space and the cuts you handle.

6-inch cleaver

Compact control, lighter feel, great for most home kitchens.

7-inch cleaver

Best all-rounder — power + handling, ideal for most buyers.

8-inch cleaver

Maximum power for larger cuts and heavier work (needs space).

If you’re choosing one size, start with 7-inch. It’s the easiest “do-it-all” option for most cooks.

How to Use a Cleaver Safely

A cleaver is powerful, but it’s safe when used correctly. The key is control — not brute force.

  • Use a wood or rubber board (avoid glass, stone, or ceramic).
  • Let the blade’s weight do the work — controlled chops beat wild swings.
  • Keep fingers tucked and grip firm, especially during heavier cuts.
  • Avoid twisting the blade in bone cuts; reset and chop cleanly instead.

For precision slicing work, switch to a chef knife or a santoku knife.

Care & Sharpening

Simple habits that keep your cleaver sharp and safe for the long run.

Cleaning & Storage

  • Hand wash only (dishwashers are harsh on edges and handles).
  • Dry immediately after washing.
  • Store in a sheath, block, drawer guard, or on a magnetic strip.

Sharpening a Cleaver (Simple Method)

Use a whetstone and keep a steady angle. You don’t need fancy steps — consistency matters more. Hone lightly when needed, and sharpen periodically to restore bite.

Pair your cleaver with a utility knife for small tasks and quick control.

Cleaver Knife FAQs

Fast answers to common questions.

What is a cleaver knife used for?
Cleaver knives are used for chopping meat, breaking down larger cuts, cutting through joints, and fast prep work. Vegetable cleavers also excel at chopping, slicing, and scooping vegetables.
Can a cleaver cut bone?
Yes — a meat cleaver is built for bone and joint work. For heavy bone cutting, avoid thin vegetable cleavers.
What size cleaver is best for most people?
A 7-inch cleaver is usually the best balance of power and control for most kitchens.
Are cleavers good for vegetables?
Absolutely. A vegetable/Chinese cleaver is one of the fastest tools for chopping and transferring ingredients.
Why do some cleavers have a hole?
Many cleavers use a hole for easy hanging and storage. It can also reduce sticking and give you an extra grip point during control work.
Is a Damascus cleaver worth it?
If you want craftsmanship with strong performance, a Damascus cleaver can offer excellent cutting feel and reliable edge retention. Explore our Damascus collection if that’s your style.
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