Meat Cleaver

History

In the early 20th century, Japanese craftsmen perfected the Chuka Bocho, which originated in China. In terms of its physical appearance, it resembles a rectangular-bladed hatchet. You can repeatedly hack through bone and thick meat with this muscle knife without the blade chipping or cracking.

Design

The distinctive features of cleavers are their rectangular blades and sturdy, compact handles. Blade thickness and weight vary considerably with the type of cutter: a thinner, lighter blade is more suitable for fine slicing; a thicker, heavier blade is more suitable for medium-duty butchery, such as splitting and breaking down poultry or splitting fish heads; and a medium-weight blade is a compromise between these two extremes. It is important to note that each of them is versatile, all-purpose kitchen knife, capable of slicing, chopping, mincing, scraping, and even crushing ingredients (such as garlic cloves, lemongrass, etc.).

Size

An average cleaver has a blade length of 6 to 8 inches and a blade height of around 4 inches . Depending on the model, they can weigh anywhere from 300 grams up to 900 grams! As a result of their large, heavy blades, these knives are well-suited to shredding chicken, mincing meat, and scraping ingredients.

How does the Meat Cleaver differ from other knives?

Traditionally, meat cleavers have been bold, broad, and robust knives that are suitable for heavy-duty work in the kitchen. The tough edges of these blades allow them to deliver repeated blows without cracking or chipping thick pieces of meat, cartilage, or bones. The meat cleavers are also made from a tough, durable and thick steel material that will not buckle or fracture easily when put under heavy use. As well as their resilience and brutal efficiency when it comes to cutting thick meat, meat cleavers are also made from a soft but tough and thick steel material.

You can leverage the knife’s momentum to achieve efficient cutting action due to its size and weight. Instead of slicing or sawing meat back and forth, these knives cut and chop through it right through.

Additionally, the wider blades of these knives prevent the cook’s fingers from contacting the cutting board. Lastly, the wide blade allows the food and ingredients to be crushed and tenderized.

What is a no no for the Meat Cleaver?

Due to its large size and robust construction, this blade will not be suitable for delicate jobs. It is also not recommended to use the meat cleaver for cutting fruits and vegetables. While it was developed for the purpose of performing heavy tasks (such as cutting bone or joints) but it is by no means a replacement for bone saws.