Cleaver Knives

A cleaver is a large, wide-bladed knife primarily designed for chopping through meat, cartilage, and bones. It’s especially useful when working with tougher cuts or whole animals, making it a favorite among butchers and chefs who require both strength and control. Unlike delicate chef's knives, which can chip or bend under pressure, a cleaver’s thick blade and weight allow it to break through dense materials with ease.

Besides raw power, a cleaver offers unique advantages in daily cooking. Its broad blade can double as a scoop for diced vegetables or meat, while the flat surface works wonders for crushing garlic cloves or tenderizing cuts before cooking. Whether you’re making stews, stir-fries, or slow-cooked roasts, this knife brings a rugged kind of elegance to your culinary tasks.

You’ve probably noticed that most cleaver-style knives feature a small, round hole near the top corner of the blade. It’s not just a quirky design; it’s a practical feature with real benefits. When chopping dense meat or bone, the cleaver can sometimes get lodged in the material. The hole allows you to insert your finger or hang the knife to help pull it free without slipping or risking injury.

Additionally, the hole can also help with balance, making the otherwise heavy blade easier to handle. In commercial kitchens, it’s common to hang cleavers using this hole for easy access and safety. A subtle design element, yet one that reveals the thoughtful engineering behind these powerhouse knives.

To keep your cleaver at its best, regular maintenance is a must. Unlike finer kitchen knives, the cleaver knives require a more robust sharpening method. Use a whetstone with a medium to coarse grit, and maintain a wider edge angle (around 20–25 degrees) for durability. You’ll want to sharpen it every few months, depending on usage.

When it comes to cleaning, avoid the dishwasher. The intense heat and moisture can damage the steel and the handle over time. Instead, wash your Cutluxe Cleaver Knife by hand with warm water and mild soap, drying it immediately after. This not only preserves its quality but also prevents rust on high-carbon blades.

As for storage, avoid tossing your cleaver into a drawer. Use a dedicated knife block, wall-mounted magnetic strip, or sheath to keep the blade safe and your fingers safer. With proper care, a quality cleaver will serve you for decades, cutting through everything from poultry to pork shoulder like butter.

Every serious cook deserves a reliable cleaver in their arsenal. The Cutluxe Cleaver Knife offers brute strength, surprising versatility, and a touch of old-world craftsmanship that elevates your time in the kitchen. Whether you’re breaking down ribs, dicing root vegetables, or scooping up chopped meat, the cleaver is your all-in-one solution for efficiency and power.

From its distinctive blade hole to its unmatched durability, the cleaver isn’t just a tool; it’s a statement. And once you experience its edge, there’s no going back.