4 Best Kitchen Cleaver Knives for Perfect Meat Cutting
Key kitchen cleaver knife options: Mueller 7-inch for tough slicing, JA Henckels 6 for heavy chopping, Wüsthof Classic 6 for precision cutting, KYOKU Samurai Series 7 for top performance and comfort.
This guide will help narrow down the best kitchen cleaver knife options within your budget that fit your needs. Based on our own staff’s experience, in-depth research in premium trade subscriptions, and crunching publicly available user reviews, we’ve curated the thousands of options on the market for a few that fit each typical use.
Whether you are looking for slicing brisket dicing ham prepping neck bones, or going after marrow, a good kitchen cleaver knife is a must-have kitchen appliance.
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Here are the details for all the best kitchen clever knife options.
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1. Mueller 7-inch Meat Cleaver Knife
The Mueller 7-inch Meat Cleaver Knife is a great option for anyone looking for a quality knife that can handle tough slicing tasks. The knife is made of high-quality stainless steel that resists rust, corrosion, and discoloration and is quick to re-sharpen.
It also features a sharp edge that is perfect for cutting through meat with ease. Additionally, the handle is ergonomic and provides a comfortable grip, making it easy to use for extended periods.
2. JA HENCKELS Meat Cleaver, 6″
If you’re looking for meat cleavers that can handle some serious chopping, the Henckels Meat Cleaver is a great option. This cleaver is made of high-quality German stainless steel, and it has a precision-cut blade that’s finely honed for long-lasting sharpness.
The ergonomic, traditional triple-rivet handle gives you balance and comfort, while the dishwasher-safe design makes cleanup a breeze. Plus, the heavy 6-inch cleaver is perfect for chopping through joints and cutting bones.
3. Wüsthof Classic Cleaver – 6″
The Wüsthof Classic Cleaver – 6″ is a precision-forged German cleaver that is designed for heavy-duty and precision cutting. The full tang is triple riveted to the handle for exceptional durability, and the blade is finely honed from high-carbon steel for precision slicing.
The cleaver is also equipped with Wüsthof’s Precision Edge Technology (PEtec) for superior sharpness and cutting-edge retention. It’s excellent for slicing thick meat (or tough vegetables) with incredible longevity and durability thanks to its German steel and excellent design.
4. KYOKU Samurai Series – 7″ Cleaver Knife
The KYOKU Samurai Series – 7″ Cleaver Knife is a top-rated Japanese meat cleaver that is perfect for meat cutting and slicing. It is made with an ultra-sharp, cobalt-added, and cryogenically treated steel cutting core that offers unrivaled performance and incredible edge retention.
The ergonomically designed blade helps alleviate fatigue and finger pains from long periods of slicing or chopping, perfectly blending performance and comfort. The meticulously constructed, triple-riveted Pakkawood wooden handle has gone through special treatment, making it extremely impervious to heat, cold, and moisture; accented with a mosaic pin.
The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 13-15° per sided using the traditional 3-step Honbazuke method; cryogenically treated for incredible hardness, flexibility, and corrosion resistance.
How To Choose a Kitchen Cleaver Knife
There are a few considerations when choosing the best kitchen cleaver knife. Here are the primary ones to think about.
Price
A good kitchen cleaver knife should run you about $150 or less, perhaps up to around $200. Since these knives are fairly specialized, I don’t expect there is much of a variation in quality between one under $100 and another at $200, unless you are looking at Japanese cleaver knives with high craftsmanship.
Weight
Lightweight knives are often useful for carving meat, but they don’t get the job done when it comes to cleaving through bone. Consider the weight of your knife before making a purchase.
Blade Material
Though a stainless steel blade can be easier to care for than carbon steel, carbon steel blades offer better edge retention and generally feel sharper, though they must be treated with more care.
If you plan on using it frequently or want easier care, go with stainless steel.
Length
Most cleaver knives are around 6″ to 7″ however some longer 10 to 12″ cleavers are available. If you plan on using your cleaver for cutting larger pieces of meat like turkey, roast, etc then the longer 10 to 12″ may be better suited.
Blade Curvature
This has a close relation to the weight. A heavier blade is going to be less curved, and a lighter knife will have a more curved edge. Some cleaver knives are available with either an arched or flat edge. Also – some have holes concerning traditional butchering.
Frequently Asked Questions
What is a cleaver knife used for?
A cleaver knife can be used for a wide range of kitchen tasks, such as scaling and cutting large pieces (or even whole birds) of meat and fish, and cutting through bone. The size and weight make them good for use by cooks who like to butcher their meat or fish. Cleaver knives are also great for making cuts across the grain when slicing meats like roast beef or pork shoulder.
Can you use a cleaver for everything?
A cleaver is used primarily for breaking down cooked beef, chicken, or fish to make them easier to eat. The blade is usually (but not always) extremely thick with little taper. This makes it very heavy and awkward to use for chopping vegetables. They can be used on some vegetables if you like the size and shape but they definitely cannot be used on everything.
Why is there a hole in a cleaver?
The hole in the blade of a cleaver is called a “finger notch.” It’s there to give the chef more leverage when cutting through meat and bones. The notch fits snugly over the thumb and allows the knife to be used like a hammer.
What is a meat cleaver good for?
A meat cleaver is a knife that can be used for heavy-duty tasks such as splitting joints from carcasses, hacking through bone, and crushing skulls.
A great thing about a meat cleaver is that it won’t bend or dent in the same way a chef’s or carving knife would when cutting through tough bones (rather than around bone like a boning knife). With a good, sturdy handle with a knob on the end to provide extra grip when dealing with slippery cuts of meat, this will turn out to be something you use more often than expected! Some people use this type of knife for bread or pastry slicing but I wouldn’t recommend it. A serrated knife would be better.
