Well-known as a butcher’s knife, the cleaver is characterized by its wide blade and tough edge that can chop through thick and dense materials. However, it’s very important to note that there are two types of cleavers: meat and vegetable. These two types should not be used interchangeably.
A meat cleaver is thick, heavy, and durable. It features that iconic hole in the blade, and is designed to chop through frozen foods, bones, and joints.
A vegetable cleaver, also known as a Chinese cleaver, is much thinner and much more delicate. It is perfect for slicing, mincing, and chopping fruits, vegetables, and boneless meats. Never use a vegetable cleaver on bones, joints, or frozen foods.
Find the best meat cleaver or vegetable cleaver from among top-notch brands such as Shun, Victorinox, Wüsthof, and Zwilling J.A. Henckels.
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