Large, robust knives called “cleavers” are used mostly for chopping, cleaving, and dismantling flesh and bones. It has a strong grip and a broad, rectangular blade.

A cleaver knife’s essential components are a heavy, thick blade with a wide cutting edge, a sturdy construction, and a plush handle with a firm grip. For cutting through resistant materials. The weight and thickness of the blade give force and velocity.

A cleaver knife is frequently employed for chopping vegetables, slicing huge chunks of meat, and cutting through bones. It excels at activities that call for strength and force, including dismantling chickens or smashing garlic bulbs. It may also be used for other difficult culinary jobs like crushing and tenderising foods.

A cleaver knife may be used for a variety of culinary activities even though it is primarily intended for operations involving meat. Its broad blade may be used to slice through thick-skinned fruits and vegetables as well as crush nuts, smash ginger or garlic. However, because of its thickness and weight, it might not be appropriate for fine-tuned chores or delicate knife work.

The size of a Cleaver knife should be chosen based on both personal liking and the intended purpose. 

Cleavers generally have blades that are 6 to 12 inches (15 to 30 cm) long. A smaller cleaver gives better control and manoeuvrability while having more control over bigger chunks of meat and bones. A larger cleaver delivers more cutting power.

The material of choosing is determine by taste and desired performance qualities. For cleaver knives, high-carbon stainless steels like VG-10 or AUS-8 are frequently utilised because of their sharpness, toughness, and ease of maintenance. For their outstanding edge retention, carbon steels are also used by some cleavers, but they require more upkeep to avoid rust.

After each usage, properly clean the cleaver knife and dry it right away to avoid corrosion and stains. Generally speaking, hand cleaning is preferred over using a dishwasher. Use the proper sharpening equipment, such as honing rods or sharpening stones, to regularly maintain the blade’s edge. To safeguard the blade and avoid mishaps, keep the cleaver on a magnetic strip or in a knife block.

Yes, both amateur cooks and professional chefs utilise cleaver knives. They are indispensable equipment in professional kitchens and perfect for home chefs who often handle meat and bones due to their durable design and capacity for heavy-duty activities.