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Unless otherwise stated, all the cleavers in this section are Chinese cleavers and not often butchers cleavers or meat cleavers. We have optioned for the more versatile Chinese style cleaver, which has a thinner edge geometry. This kitchen knife is not designed for hacking through joins, but slicing and chopping through produce.

A skilled Chinese chef will often only have one knife in his arsenal and this is it. Chopping, slicing, dicing, the cleaver does it all when it comes to the rich and diverse Chinese cuisine. A pleasure to work with the cleaver can certainly take the place of the Japanese Gyuto, the European Chefs knife and more.