The cleaver, a heavy axe-shaped kitchen knife, has been used for about a million years to cut the bones and meat of animals. Usually made of iron or carbon steel, it remains actually an indispensable tool for the butcher and a common kitchen utensil. The versatility of the cleaver is probably best illustrated by its important role in Chinese cuisine. It is used at every stage of preparation, from cutting firewood to cutting meat, slicing delicate vegetables and even cutting chopsticks. Its flat side is used like a mallet to grind and tenderize meat.
Are you considering buying one with no idea about the right model? Khurts has the answer for you. A professional cutlery web service, we provide you with a wide range of cleavers adapted to your needs. The best selections on the market. Our knives combine reliability, quality and ergonomics. Each model displayed is offered at a better quality/price ratio.
Main cleaver selection criteria: blade design
When purchasing a cleaver, keep in mind that thinner blades tend to wear out faster along the edge. They are prone to break when cutting huge bones. Thicker wedge-shaped knives are often blunt and drag when cutting, resulting in crushing and tearing fleshy meat instead of slicing it smoothly.
A beautiful blade is made of stainless steel and is anticorrosive when used in a dishwasher. The blade must also be easily sharpen and resilient. The material must also be easy to clean with hot, cold or soapy water. Most of these blades are generally strong. They will not chip or bend when cutting through bone and cartilage. At Khurts, you will find premium stainless steel cleavers. Our models have all the characteristics of a good cleaver adapted to your kitchen needs.
Knife handle: a significant part for safety
Most kitchen accidents are due to the use of knives with non-slip handles.
A short handle makes it difficult to grip, while a too long one leads to clumsiness. Plastic or wooden handles that are too stiff always come off and crack easily. Epoxy resin or bubble handles are the most popular. When it comes to balance, hollow handles are preferred for their typical lightness and maniability.
For an ultimate experience, choose a non-slip and easy to clean handle, with a straight or ergonomic design according to your taste.
Versatility and weight are paramount
Cleavers are usually intended for cutting thick meats and boning, but some use cleavers to chop fruits and slice large vegetables.
Thus, a versatile cleaver should have a wide back edge to crush spices such as garlic. It should be sharper for cutting vegetables and small spices instead of using a chef's knife. In most cases, the weight of the cleaver varies with the length of the blade. You will find that the longer the blade, the heavier the cleaver. The same is true for its height.