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Stainless Steel Cleaver is a perfect tool for chopping and mincing, a robust knife necessary for butchery, especially when chopping through bone or large joints. It does the tough job of cutting through seafood and poultry. Although cleaver are not necessary for the casual cook, but you should have at least one in the kitchen to help you chopping the chicken bones or rack of ribs effortlessly.

Chinese knives are sold under three classifications: Slicers, Choppers and Cleavers. The general distinction lies in the thickness of the blade. Cleavers, which are referred to as bone choppers have thick heavy blades. Cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife’s broad side can also be used for crushing in food preparation (such as garlic). In contrast to other kitchen knives, the cleaver has an especially tough edge.

In use, it is swung like a meat tenderizer or hammer – the knife’s design relies on sheer momentum to cut efficiently; to chop straight through rather than slicing in a sawing motion. Part of the momentum derives from how hard the user swings the cleaver, and the other part from how heavy the cleaver is. Because of this, the edge of a cleaver does not need to be particularly sharp, in fact a knife-sharp edge on a cleaver is undesirable.