Stainless steel meat cleaver – Cleaver for butchery and rough chopping

A chef's knife will break on a pork chop bone. A cleaver will not. The weight of the blade does the work for you – you barely need to press, you just let the knife fall – and that same weight makes it surprisingly good at chopping large quantities of vegetables.

Why it becomes a favorite

• The blade weight does the work: you guide, the weight chops
• Handles bone, cartilage, and tough meat without damaging the edge
• Razor-sharp edge in high-alloy stainless steel
• The broad side is used to crush garlic and move chopped food
• Two versions: laser-decorated blade or plain

Quick facts

• Material: high-alloy stainless steel
• Type: cleaver, heavy blade
• For meat, bones, root vegetables, and rough chopping
• Hand wash recommended

The knife that turns butchering from a chore into a pleasure. Keep your fingers behind the edge.