Dive into our knife blog exploring the diverse universe of types of cleavers – from classic butcher blades to precise vegetable slicers. Discover the cutting-edge insights and find the perfect cleaver to elevate your cutting experience. Let the chopping adventures begin with a full-fledged guide on all types of cleavers!
What is a cleaver/cleaver knife?
A cleaver, also known as a cleaver knife, is a specialized kitchen tool distinguished by its large, rectangular blade with a sharp edge. Typically used for chopping and slicing through meat and bones, it is the best option for heavy cutting.
The average size ranges from 6 to 12 inches, with a broad blade providing stability and precision. These types of cleavers commonly feature a wide blade, measuring around 3 to 5 inches in width.
Prices vary based on material used and the brand of the cleaver. There are entry-level options starting at $20, while high-end knives can exceed $200. The cleaver’s robust design and sharpness make it a staple for professional chefs and also home cooks.
How many types of Cleavers are there?
1. Meat Cleaver
The Meat Cleaver stands as a culinary powerhouse, featuring a thick, rectangular blade perfectly crafted for tackling the toughest meats and bones with ease.
This robust tool, with dimensions typically ranging from 6 to 12 inches in length and a blade width of 3 to 5 inches, is a staple for both professional butchers and home cooks.
A meat cleaver has a hardness of 54-58 on the Rockwell Scale (HRC).
Constructed from durable high-carbon stainless steel, the Meat Cleaver ensures longevity and sharpness, making it a long-lasting tool in any kitchen.
Sometimes these cleavers are also made out of iron, but they need to be taken care of or they will rust.
2. Vegetable Cleaver
The Vegetable Cleaver emerges as a versatile kitchen companion, boasting a medium-thick, rectangular blade tailored for precision slicing and chopping of various vegetables.
With dimensions typically ranging from 6 to 12 inches in length and a blade width of 3 to 5 inches, this cleaver is a go-to tool for daily meal preparations.
A vegetable cleaver has a hardness of 56-58 on the Rockwell Scale (HRC).
Crafted with high-carbon stainless steel, the Vegetable Cleaver combines durability and sharpness, enhancing its performance and reliability in the kitchen.
3. Chinese Cleaver
The Chinese Cleaver, characterized by its thin to medium blade and rectangular shape, is known for its ability to slice through vegetables and meat with ease.
In some countries, the chinese cleaver is also referred to as the vegetable cleaver.
Its dimensions typically range from 6 to 12 inches in length, with a blade width of 3 to 5 inches. A Chinese cleaver has a hardness of 58-60 on the Rockwell Scale (HRC).
Crafted with high-carbon stainless steel and a smooth wooden handle, the Chinese Cleaver ensures precision and control. And is durable enough to be passed on to generations.
4. Japanese Cleaver
The Japanese Cleaver, often featuring a rectangular blade with varying thickness, is a specially designed knife for precise slicing and delicate kitchen work.
With dimensions typically ranging from 6 to 12 inches in length and a blade width of 3 to 5 inches, this cleaver seamlessly blends traditional chopping with modern functionality.
A Japanese cleaver on an average has a hardness of 60 on the Rockwell Scale (HRC).
Crafted with high-carbon stainless steel, the Japanese Cleaver offers sharpness and corrosion resistance, catering to the demands of Japanese culinary techniques.
They have nice shiny handles and blade thickness of 2.5mm to 3mm.
5. French Cleaver
The French Cleaver, characterized by its medium-thick, rectangular blade, strikes a harmonious balance, excelling in the handling of both meats and vegetables.
With dimensions typically ranging from 6 to 12 inches in length and a blade width of 3 to 5 inches, this cleaver reflects the culinary finesse associated with French cuisine. It has a more heavy appeal and sometimes a curved handle.
A French cleaver has a hardness of 54-58 on the Rockwell Scale (HRC).
Crafted with iron, the French Cleaver ensures durability, but catches rust fast. It needs to be sharpened and cleaned regularly. Due to its heavy maintenance it is not a common knife in the kitchen.
What are cleavers used for?
Cleavers serve as robust and adaptable kitchen tools with certain applications tailored to their design.
Meat cleavers, characterized by their thick, rectangular blades, excel in the processing of meat and bones, making them essential for butchers and cooks handling various cuts of meat and poultry.
Vegetable cleavers, featuring medium-thick, rectangular blades, are adept at precision slicing and chopping of a diverse array of vegetables, enhancing efficiency in meal preparations.
Chinese cleavers showcase adaptability with their thin to medium blades and rectangular shape, making them versatile for a range of cutting tasks in Chinese cuisine, handling both meat and vegetables.
Japanese cleavers, often with varying thickness in rectangular blades, are crafted for precise slicing and intricate kitchen work, particularly suited for Japanese culinary techniques involving vegetables and boneless meats.
The French cleaver strikes a harmonious balance with its medium-thick, rectangular blade, making it versatile for cutting various meats and vegetables in French cuisine.
In summary, these types of cleavers are indispensable tools across culinary traditions, offering durability and efficiency in handling specific types of foods, from meat and bones to an array of vegetables.
How to use a Cleaver knife?
Using one of the best cleaver knives effectively requires a combination of proper technique, control, and understanding of the knife’s design.
When handling a meat cleaver, which is renowned for its ability to cut through bones and tough cuts of meat, it’s crucial to use a controlled chopping motion.
- Start by securing the food item with your non-dominant hand and aligning the blade with the desired cutting point.
- Employ a hacking motion, ensuring that the blade makes contact with the cutting board at a perpendicular angle.
- The weight of the cleaver should do much of the work, allowing for a smooth and controlled downward motion.
- This technique is particularly useful when breaking down large cuts of meat or cleaving through bone joints.
For vegetable and Chinese cleavers, precision is key. These cleavers are designed for intricate slicing and chopping tasks.
- To use them effectively, grip the knife’s handle firmly with your dominant hand and use your non-dominant hand to hold the food securely.
- Employ a rocking or gliding motion, depending on the task at hand, to make precise cuts.
- The broad blade allows for efficient transfer of chopped ingredients from the cutting board to the pot or pan.
When using a Japanese cleaver for precise slicing, adopt a careful and deliberate approach, leveraging the sharpness of the blade to achieve thin, uniform cuts.
Overall, regardless of the cleaver type, practicing controlled motions is essential for mastering the effective use of these versatile knives.
Ending Remarks on Cleavers
In conclusion, mastering the art of using a cleaver knife takes time but guarantees precision and efficiency. Whether navigating through bones with a meat cleaver or delicately slicing with a Japanese variant, the key lies in practice. Elevate your kitchen skills with these broad knives, and you will see why everyone wants one in their kitchen.