8 Best Meat Cleavers to Easily Cut Through Bone

Professional chefs have all the proper utensils to ensure their preparation work in the kitchen is done efficiently and quickly. Probably the most essential utensils of all are the knives they use, each with its own properties and of the finest quality. Even an amateur cook will need a good set of knives, and a meat cleaver is one. Which are the best meat cleavers for cutting easily through bone? 

The eight best meat cleavers for cutting through bone include several American-made products, as well as German and Chinese cleavers. The Dexter-Russell cleaver is considered by experts to be the best of all, made by a company that has been based in Springfield, Massachusetts since 1818.

Not all knives can cut through bone, not even all cleavers. But a meat cleaver is designed especially for this purpose. A quality meat cleaver will do so easily, provided you use it correctly and know the correct technique. We’ll examine the best meat cleavers on the market.

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The 8 Best Meat Cleavers That Easily Cut Through Bone 

There are a wide variety of cleavers from manufacturers around the world, so we have selected those with the highest quality and design for you to choose from. This list is by no means definitive, and there are many other excellent cleavers, but we believe these are eight of the very best.

Dexter-Russell 8-Inch Heavy-Duty Meat Cleaver

This meat cleaver is ideal for use in butcheries and commercial kitchens as well as for amateur chefs. With an eight-inch blade made from high-carbon stainless steel, this meat cleaver has the following features:

• The blade is designed for easier slicing.
• Hand-honed edge with unique geometry to ensure durability, but one which is easily resharpened.
• A polished 6-inch rosewood handle fixed with large brass rivets is exceptionally comfortable in the hand. 
• Weighs 2lbs 11 oz, an above-average weight, making cutting through bone less of an effort. 

Dexter Russell has been making knives in America for nearly two hundred years, and they are designed to last a lifetime. 

Dalstrong Gladiator Series Meat Cleaver

The Obliterator has a nine-inch blade forged from premium quality German steel, with a durable precision edge and high stain resistance.

Its features include:

• A weight of almost 3 lbs., making it one of the heftiest cleavers on the market and highly efficient at cutting through cartilage and bone.
• A full-tang handle (meaning the blade tang into the handle runs the entire length), which is hand-finished to provide a comfortable grip.
• A beautiful knife combining design flair with quality materials.

Wusthof Classic Meat Cleaver

Wusthof cleavers are German-made and are rated one of the best meat cleavers at the top end of the price range.

• It has a tapered edge to reduce drag when cutting, and that edge is computer-controlled during manufacture to ensure its precision.
• The edge is sharpened to approximately 25 degrees, making it one of the sharpest cleavers available.
• The full-tang handle is made of a high-density synthetic material that requires no maintenance and doesn’t fade or discolor.
• With a 6′ blade and weighing only 1 lb., the Wusthof Meat cleaver is ideal for women chefs and those with smaller hands. 
• The blade of a Wusthof cleaver is made from exclusive high-carbon stainless steel, and each one is buffed and polished by hand.   

Kitory 6.5” Heavy Duty Meat Cleaver

An unusual axe-shaped blade differentiates the Kitory from other meat cleavers and makes bone-cutting particularly easy.

• High-carbon blade forged with heat treatment technology to provide exceptional hardness and durability.
• Pear wood handle with full tang, ergonomic design, and non-slip finish
• Weight of 1.83 lbs. with a 6.5-inch blade featuring a thick spine and 35-degree edge
• Excellent bone-cutting ability but also very versatile for slicing and dicing vegetables and fruit

Henckels Classic 6″ Meat Cleaver

While part of the same company as Zwilling (see below), the Henckels cleaver is an entry-level brand and offers exceptional value for money. 

• Manufacture in Spain from high-quality German stainless steel
• A fully forged blade provides a sharp, durable edge.
• Sufficient weight at 1.3 lbs. to easily cut through meat and bone. 
• Triple-riveted handle synthetic handle surrounds a full tang.

Zwilling Pro 6″ Meat Cleaver

Sharing the same design features as the Henckels but of even higher quality, manufactured in Germany to the highest standards.

• The blade is ice-hardened in a unique process to stay sharp longer, with greater resilience.
• Laser-controlled sharpened edges.
• Curved bolster for more precise cutting.
• Forged from special-formula stainless steel.
• Beautifully weighted and balanced.

Utopia 7″ Meat Cleaver

We’ve included the Utopia in our range of best meat cleavers because of its fantastic value, at a small fraction of the price of the others we’ve chosen. It’s also excellent quality at the price.  

• At under $15, it offers exceptional value and will last for years.
• Well-balanced, with a stainless steel 7″ blade and a well-designed synthetic handle.
• Fully dishwasher-safe, although hand washing is recommended.
• The only downside is that the sharpness could be better, and the cleaver may need more frequent resharpening.

Juvale Meat Cleaver

Very highly rated for quality and design, particularly the ergonomic wooden handle, which makes it easy to use the cleaver for heavy chopping through joints and bones.

• The long 6-inch handle, 8-inch blade, and hefty 2.1-lb weight make this cleaver a genuine heavy-duty cleaver.
• A quality stainless steel blade is longer than most and very adaptable for use with vegetables and fruit as well as meat.
• Excellent value at under $20, but as with the Utopia, it will need regular sharpening.

So there you have it – seven highly recommended meat cleavers for you to choose from, ranging from Chinese-manufactured value-for-money products to hand-finished, high-quality German-made cleavers at a premium price.  

Frequently Asked Questions

Can A Meat Cleaver Cut Through Bone?

The cleavers we’ve listed can easily cut through bone. However, while this is true of the bones of poultry and smaller animals, if the bones are dense and solid, as in the leg, even a heavy-duty meat cleaver will not be suitable. You will find butchers who cut through bone many times during their working day, using an electric or manual bone saw rather than a cleaver.

Can A Cleaver Knife Cut Through Bone?

A cleaver knife, or Chinese cleaver, is shaped like a cleaver but is lighter and smaller than a meat cleaver, with a thinner blade. While it can cut through chicken and turkey carcasses, it is more suited to the delicate slicing and chopping of vegetables and fruit. It would get blunt very quickly or even break if used to cut bone. 

What Knife Is Best For Cutting Through Bones?

Bone, which is not only very dense but also has a grain, is probably the toughest material for a knife to cut through. A meat cleaver, specially designed for this purpose, is the best knife for cutting through bones, but it is not the only one. An excellent butcher’s knife, such as the Wusthof Classic Butcher’s Knife or the Dalstrong Breaking Cimitar Knife, is perfectly capable of cutting through most bones.

How Do You Use A Meat Cleaver On A Bone? 

As discussed, cutting through solid bone is difficult, even with a heavy meat cleaver. The first step is to grip your cleaver properly. There are two ways to do this, depending on the handle’s shape and which is most comfortable.

 The first is to grip near the blade with the thumb on one side and four fingers curled around the other. Alternatively, you can have the thumb on one side, the forefinger balancing it on the other side, and three fingers curled around the handle.

Then, raising the knife above the point at which you want to cut, bring it down with the wrist in a chopping motion using the weight of the cleaver to cut through the bone.

If you only get partly through the bone, use your other hand to apply pressure to the cleaver to complete the cut. If you remove the cleaver and chop again, you are unlikely to get it into the existing cut, and you will end up hacking the meat instead of cutting it.

How To Choose The Best Meat Cleaver For You? 

If the time has come to expand your culinary skills, and you need to add to your range of knives to make life easier in the kitchen, the meat cleaver has a definite role to play. But whether you’re a keen amateur chef, cooking for your family, or in a commercial kitchen producing many meals a day, certain criteria will influence your choice:

• Your budget:  You can buy a meat cleaver for under $10 or go for the very best at around $250 – it depends on how often you’re going to use it, how much you can afford, and whether it’s going to do the job you intend it for. Remember that cleavers can be very versatile, but some are more versatile than others – choose one that will become your go-to knife in the kitchen.
• Your size: or, rather, the size of your hands. A heavy 3lb cleaver like the Dalstrong we recommend is going to work for a chef with big hands. If you’re petite, a 1-lb Wusthof will suit you a whole lot better.
• The design: Some cleavers have wooden handles, perfectly shaped for bigger hands, and others have slimmer synthetic handles that favor the smaller-handed chef. If you’re able to physically test the “feel” of the knife, that’s ideal, but if you’re buying online, you should read all the reviews to check what other buyers are saying.
• Other aspects of the design include the weight balance, the materials used to manufacture the cleaver, and whether it looks good – all these factors can make a difference between one knife and another.

 Even the hole in the blade, which some cleavers have and others don’t, might sway your choice – it’s there to allow you to hang the knife up when you don’t need it. It also reduces friction while cutting and can be used to pull the blade out when it gets stuck. A small item but quite an important one.    

Are Meat Cleavers Worth It?

If you are a person who loves cooking, takes pride in producing great meals, and spends time in the kitchen rather than in the McDonald’s Drive-Thru, you’ll find that a meat cleaver is worth every cent you paid for it. 

We’ve recommended cleavers that cost under $15, like the Utopia, while we also regard the Wusthof Classic as excellent value at $130. Some prestigious Japanese cleavers, which we haven’t included, sell at over $250. All of these knives are worth their price; you generally get what you pay for. 

The cleaver firstly allows you to buy large meat portions or even whole animals like a lamb, for example, at discounted prices and cut it up to your personal requirements – a considerable saving which will cover the cost of your cleaver in no time. 

Secondly, a meat carver can be used for other purposes in the kitchen, such as crushing garlic or ginger with the flat of the blade. It’s great for slicing or chopping hard-skinned vegetables such as butternut or squash, and it’s perfect for scooping up and transferring cut-up vegetables from the cutting board to the pot.   You’ll soon find it’s become the go-to utensil in your kitchen.

How Do I Maintain My Cleaver? 

While the advertisements will tell you that your cleaver is dishwasher-safe, the best advice we can give you is to wash it by hand. Because you’re working mainly with raw meat and vegetables, it is essential that the blade and handle are kept spotlessly clean and also dried immediately after they have been washed. Leaving it in a dishwasher, even if rinsed first, allows moisture to remain on the cleaver, encouraging bacteria and even affecting the knife’s sharpness.

Can meat cleavers cut through bone?

Meat cleavers are capable of cutting through bone. To achieve the highest level of proficiency in home cooking, it is essential to possess a top-quality meat cleaver. Ideally, this indispensable kitchen utensil should feature a durable stainless steel blade that is both sharp and weighty, enabling it to effortlessly slice through meat, cartilage, tendons, and even bones.

What knife can cut through raw meat and bones?

The best knife for cutting through raw meat and bones is a chef’s knife. A chef knife possesses all the necessary features to effortlessly slice through raw meat, bones, cartilage, and skin. Its cutting edge, which is the primary section of the blade, is exceptionally sharp.

Why do Chinese chefs use cleavers?

Chinese chefs use cleavers because they are versatile tools that excel at chopping and slicing vegetables, fruits, and meats, similar to chef’s knives. Unlike meat cleavers, Chinese cleavers are not intended for forcefully hacking through bones.

What does a butcher use to cut meat and bones?

A butcher uses a boning knife to cut meat and bones. The boning knife is specifically designed to remove flesh from meat and fish bones, as well as trim and slice meat, and remove the skin.

Do chefs use cleavers?

Chefs do use cleavers, and for Brooklyn-based Chef Calvin Eng, his secret weapon for multitasking in the kitchen is the trusty Chinese cleaver. Eng, who was previously the chef de cuisine at Win Son and is now the owner and chef at the new Cantonese-American restaurant Bonnie’s, prefers a carbon steel Chinese cleaver because of its sharpness and versatility.

What is a thin angled blade to remove bones from meat?

A thin angled blade used to remove bones from meat is called a boning knife. This type of knife is commonly found in kitchens and is designed with a sharp edge and a narrow, thin blade. As its name suggests, a boning knife is frequently used during food preparation to separate bones and ligaments from fish, poultry, and meat.

What cleavers cut through bone?

Cleavers that can cut through bone include the Dexter-Russell, an 8-inch kitchen cleaver specifically designed for heavy chopping through even the most resilient bones. This blade effortlessly slices through almost anything, leaving little in its path that it cannot conquer. Weighing in at 2.5 pounds, this robust cleaver feels surprisingly weighty in the hand, but it is precisely this heft that allows it to deliver a powerful impact when tackling bone-cutting tasks.

What cleaver with a very heavy blade used to chop through sinews and bones?

A cleaver with a very heavy blade is used to chop through sinews and bones. This tool, known as a meat cleaver, is commonly used in the kitchen to chop through large pieces of food. It is capable of cutting bones, cartilage, and sinews, as well as handling softer pieces of meat.

What is the sharpening angle for a bone cleaver?

The sharpening angle for a bone cleaver is typically between 40 and 50 degrees, which is determined by its design and intended use.

What are the two types of cleavers?

The two types of cleavers are meat cleavers and vegetable cleavers. Meat cleavers are specifically designed for preparing raw meat, while vegetable cleavers have a thinner blade and are more suitable for chopping vegetables and slicing through fish. The blade length of a cleaver can range from 4″ to 10″, with 7″ being the most commonly preferred size.

Do butchers still use cleavers?

Butchers continue to utilize cleavers in their profession. A cleaver knife, resembling the traditional butcher’s knife, is commonly employed by butchers worldwide due to its substantial steel blade.

What is the hole on the blade of a butcher cleaver for?

The hole on the blade of a butcher cleaver is used to make cutting through bone easier. By allowing you to hold the upper part with your fingers, the hole enables you to reinforce your grip on the handle and pull the blade free. This not only saves you a significant amount of energy but also saves time and prevents frustration.

What is the best material for cleavers?

The best material for cleavers is high-carbon stainless steel, which offers excellent resistance to corrosion and stains on the blade, while also ensuring a razor-sharp cutting edge.

Do cleavers have to be sharp?

Cleavers need to be sharp because of the repeated hard chopping and the requirement to cut through thicker meat, making it crucial to maintain the sharpness of your meat cleaver.