Meat Cleavers
With a broad, heavy, square blade and a straight or slightly curved edge, meat cleavers are great for tasks such as butchering, chopping through tough bones and joints, opening lobsters, and much more. Some of the most popular cleaver knives are between 6 and 9 inches in length.
Meat cleavers are designed to cut through dense and thick types of meat and bones. Cleavers are heavy to withstand tough ingredients, and the weight of the butcher cleaver does most of the work while its user exerts less force. The cleaver knife makes this job easier for experienced chefs, professional butchers, and amateurs. Meat cleavers can be used to chop and dice vegetables, crush garlic and other hard ingredients, and scale fish, and its broad, square blade is also suitable for cutting fruit and squash with tough rinds such as pineapple, cantaloupe, and butternut squash.
Cleavers typically are 6 to 12 inches long and can be up to 4 inches wide. They're often constructed with steel blades, though some manufacturers offer cast iron and stainless steel blades, which may be slightly curved or straight. Curved blades are better for making precise cuts, and straight blades are recommended for simple cuts. Meat cleavers are available with wood or plastic handles. Wood handles tend to be more comfortable but require more care than plastic handles.