In this guide we’ll take a look at the best cleavers.
I’ve compared size, handle material, grip and cost
to give you my top recommendations.
What is the Best Cleaver?
More Detailed Cleaver Reviews
Jean-Patrique Chopaholic Oriental Cleaver Review
The Jean-Patrique Chopaholic Oriental Cleaver is a stylish and practical addition to your food-prep repertoire. This flawless cleaver is made from high-quality stainless steel to help you maintain a razor-sharp edge for longer.
Made from a single piece of metal, for unrivalled strength, it retains its sturdiness even after hundreds of uses. With no nooks or crannies for bacteria to enter, it’s hygienic and easy to clean. The blade measures 6.7” in length.
The ergonomic handle and sharp blade make slicing and dicing a total breeze, even for long periods of time. While this meat cleaver is a great tool for any fancy meal prep, it’s also perfect for everyday use. It can be used to chop fruits, vegetables and herbs.
School of Wok Slice & Dice Cleaver Review
The School of Wok Slice & Dice Cleaver is one of the best value meat cleavers. This 7” cleaver is made from durable stainless steel, which has great strength and a quality finish.
The cleaver has a flat grind blade that easily slices and dices through cuts of meat. It’s beautifully balanced for effortless chopping, and can also be used for herbs, fruit and vegetables.
The handle is ergonomically designed to be very comfortable, with good grip. Designed by one of London’s most reputable cookery schools, this cleaver is one of the best on the market.
If you’re looking for a wonderful quality yet affordable meat cleaver, this Slice & Dice Cleaver is our top recommendation!
Vogue L259 Stainless Steel Chinese Cleaver Review
The Vogue L259 Stainless Steel Chinese Cleaver is an 8” blade with a durable stainless steel construction. It’s ideal for large cuts of meat and can cut through most food types.
This cleaver is made from one piece of stainless steel for extra strength. The handle is long-lasting, comfortable and grippy.
Slicing and dicing meat, even for long periods of time, is a breeze. If you’re looking for a quality 8” Chinese cleaver, the Vogue L250 Cleaver is our top recommendation!
Arcos Series 2900 Cleaver Knife Review
The Arcos Series 2900 Cleaver Knife is the best meat cleaver on the market; excellent quality and fantastic value for money. It’s been specially engineered for prolonged and heavy use. It’s resistant to slips, shocks and high temperatures.
This meat cleaver is made from user-friendly, long-lasting, NITRUM stainless steel. Its ergonomic handle is safe and comfortable to use, made from injected polypropylene.
This cleaver is 7” in length and weighs just 142g. Its bright red handle makes it easy to store and see when you need it.
Arcos Series Atlantico Cleaver Knife Review
The Arcos Series Atlantico Cleaver Knife is one of the most stylish meat cleavers. You’ll be proud to have this knife in your kitchen!
This cleaver boasts a 6” blade and a gorgeous, polished rosewood, hardwood handle. The handle is much grippier than stainless steel and has an elegant style. The rivets are made from stainless steel, for high corrosion resistance.
If you’re looking for one of the most stylish meat cleavers, the Arcos Series Atlantico Cleaver Knife is our top recommendation!
Mercer Culinary M14707 Kitchen Cleaver Review
The Mercer Culinary M14707 Kitchen Cleaver is a quality cleaver, with a 7” blade and a high carbon, stain-free steel construction. This German-made cleaver is created from the finest quality materials.
With a unique and ergonomic design, this meat cleaver can be used by enthusiastic home cooks and professional chefs alike. Its ultra-sharp blade slices through large cuts of meat with tremendous ease.
The polypropylene handle is safe, grippy and comfortable to use for long periods of time. This cleaver feels solid in your hand, and it’s perfectly balanced which adds a further level of safety.
If you’re looking for a premium quality German-made cleaver, the Mercer Culinary M14707 Kitchen Cleaver is a worthy candidate.
Cleaver Buyer’s Guide
A great meat cleaver is a kitchen tool no chef should be without! The largest of the kitchen knives, meat cleavers are designed for slicing, dicing and chopping meat. The larger models are able to cut through tough cuts and even through bone.
Even vegetarians can enjoy the benefits of a meat cleaver. Chopping melons and other large fruits, as well as vegetables and herbs, is made easy with a high-quality cleaver!
Not sure what to look for when it comes to the best meat cleaver? Take a look at this buyer’s guide.
The length is important if you want to cut large chunks of meat. Most household cleavers have a blade of about 7”, although longer options are available. Blades that are too short won’t be suitable for large cuts of meat, while blades that are too long are harder to control.
Most cleavers have either stainless steel, wood or plastic handles. Stainless steel is generally thought of as more hygienic, and often the cleaver is made from just one cut of metal which gives it great strength.
Wooden handles are slightly harder to clean, but they’re stylish and grippy. Plastic handles are comfortable, and they often make the meat cleaver more affordable. The downside is that they can be flimsy and unsafe, if they become worn.
Whatever handle you choose, you should ensure it is sturdy, comfortable and grippy.
Handles that are too short or too thick will be harder to use, while stainless steel can be slippery when wet. Some cleavers come with grooves in the handle for added grip.
Wooden handles tend to be the grippiest, but you should ensure the wood is good quality. Polypropylene handles are often very grippy.
How to use a cleaver?
There are 2 different cutting actions often used to slice and dice cuts of meat. For smaller cuts of meat, simply place the blade onto the meat and apply pressure with your other hand, driving the blade into the meat.
For very thick cuts of meat, aim the cleaver, then draw it up and back to chest height, before swinging it down into the meat. You won’t need to put much effort in, and you should never raise it above your chest. This technique can be used to cut through dense food and thick bones.