Cleavers

Cleavers are characterized by their thick, tough blades. Most commonly used as a meat cleaver (or butcher knife), the large, rectangular axe-like blade will easily crush through soft or thin bone with one swift blow. A cleaver knife is made of a softer steel than other kitchen cutlery, which reduces fragility so it can handle the repeated impact of hitting the cutting board. The lesser known Chinese cleaver holds a similar shape, but has a thinner blade and is designed for more general cooking use, like chopping vegetables or crushing garlic.