Quick Summary
- Meat cleaver: thick, heavy and bluntly sharpened for chopping bones and joints.
- Chinese vegetable cleaver (cai dao): thin, tall and razor sharp; an all-purpose slicer, not a bone chopper.
- Bone chopper: a Chinese cleaver with a thicker spine for poultry and small bones.
- Don’t mix them up: using a thin vegetable cleaver on bones will chip or bend it.
- For frozen food or big bones, use a saw, not a kitchen cleaver.
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Cleavers are rectangular kitchen knives, but they don’t all do the same job. Some are heavy tools for chopping through bone, while others are thin, sharp blades for slicing vegetables.
Our older version of this article mixed up cleaver styles and even included advice on treating fungal disease in plants, because “cleavers” is also the name of a weed. We’ve rewritten it as a practical guide to the knife.
Types of Cleavers at a Glance
| Type | Blade | Edge | Best for |
|---|---|---|---|
| Western meat cleaver | Thick, heavy | Blunt, about 25–30° per side | Bones, joints, tough cuts |
| Chinese vegetable cleaver | Thin, tall, light | Fine, about 15–20° per side | Vegetables, boneless meat, fish |
| Chinese bone chopper | Thicker spine, heavier | More robust edge | Poultry and small bones |
| Hybrid or all-purpose | Medium thickness | Varies | Mixed tasks |
Edge angles vary by maker. Cookware brand Made In, in its guide to different types of cleavers, gives about 30 degrees for meat cleavers and about 25 degrees for vegetable cleavers as typical bevels.
Western Meat Cleaver
The classic butcher’s cleaver has a thick, heavy rectangular blade, often with a hole in the corner for hanging. Its weight does most of the work, so the edge is sharpened at a steeper angle to survive impacts with bone.
Use it with a firm, controlled chop for splitting chicken, cutting ribs and separating joints. It isn’t designed for fine slicing.
Wikipedia’s cleaver entry describes this tool as a large knife used mainly for hacking through bone, which is the right way to think about it.
Chinese Vegetable Cleaver (Cai Dao)
The Chinese cai dao looks like a meat cleaver but is very different. Its blade is thin and sharp, and it’s used as an all-purpose chef’s knife for slicing, chopping, mincing and scooping food from the board.
According to Wikipedia’s caidao entry, it’s the standard kitchen knife in much of China. A vegetable cleaver should not be used on bones, which can chip or roll its thin edge.
Regional styles vary: some are narrower and lighter, others taller with more belly.
Our guide to the best Chinese cleavers compares specific models.
Chinese Bone Chopper
Chinese kitchens also use a heavier cleaver with a thicker spine for chopping poultry, ribs and small bones. It looks similar to a vegetable cleaver but is noticeably heavier and sharpened more robustly.
Some “all-purpose” cleavers have a thinner front for slicing and a thicker rear section for light chopping. They’re versatile but less specialized than a dedicated vegetable or bone cleaver.
Japanese Nakiri and Other Rectangular Knives
The Japanese nakiri also has a rectangular blade but is a vegetable knife, not a cleaver. It’s lighter and shorter than a Chinese cleaver and never meant for bones.
Cleaver Weight and Size
| Type | Typical blade length | Feel |
|---|---|---|
| Chinese vegetable cleaver | 7–9 in | Light for its size; nimble |
| Chinese bone chopper | 7–8 in | Noticeably heavier |
| Western meat cleaver | 6–8 in | Heavy; weight drives the chop |
A heavier cleaver chops bone with less effort but tires your arm faster. For home kitchens, a moderately heavy meat cleaver is easier to control than an oversized butcher’s model.
Chinese vegetable cleavers feel bigger than they are because of their tall blades. Most cooks adapt quickly and find the height useful for guiding the knife with their knuckles and scooping food.
Carbon or Stainless Steel?
Many traditional Chinese cleavers are carbon steel, which takes a very sharp edge and is easy to sharpen but rusts if left wet. Stainless versions need less care and suit busy home kitchens.
Western meat cleavers are usually stainless and fairly soft, which helps them absorb impacts without chipping.
Techniques Beyond Chopping
- Scooping: slide the wide blade under chopped food to carry it to the pan.
- Smashing: lay the blade flat over garlic or ginger and press with the heel of your hand.
- Tenderizing: tap thin cutlets with the spine of a meat cleaver.
- Mincing: rock or chop repeatedly with a vegetable cleaver for fine mince.
Which Cleaver Do You Need?
| Main use | Choose |
|---|---|
| Breaking down chicken, chopping ribs | Western meat cleaver or Chinese bone chopper |
| Everyday vegetable and meat prep | Chinese vegetable cleaver |
| Both, occasionally | A hybrid cleaver or one of each |
| Frozen food, large beef bones | A saw, not a kitchen cleaver |
For a broader overview of where cleavers fit among other knives, read our guide to types of kitchen knives and their uses. If you mainly break down poultry, see the best butcher knife for chicken.
Examples Worth Considering
| Knife | Type |
|---|---|
| Shibazi 7″ Chinese cleaver | Chinese vegetable cleaver |
| Shun Classic 7″ Chinese cleaver | Premium vegetable cleaver |
| Wüsthof Gourmet heavy cleaver | Western meat cleaver |
Common Cleaver Mistakes
The most common mistake is using a thin Chinese vegetable cleaver on bones. Its fine edge can chip or bend, even though it looks just like a meat cleaver.
Another is swinging too hard with a meat cleaver, which wastes energy and risks injury. A short, firm chop with a follow-through cuts more cleanly and safely.
How to Use a Cleaver Safely
- Use a thick, stable board on a damp towel so it can’t slide.
- Chop with controlled force, not wild swings; let the weight work.
- Keep your other hand well clear when chopping bones.
- Use the flat of the blade to crush garlic, ginger or lemongrass.
- Never try to catch a falling cleaver.
Sharpening Cleavers
Sharpen a meat cleaver at a steeper angle, around 25 to 30 degrees per side, to keep the edge durable. A coarse to medium stone is usually enough.
Sharpen a Chinese vegetable cleaver like a chef’s knife, at roughly 15 to 20 degrees per side, finishing on a finer stone. Its long straight edge makes it easy to sharpen evenly.
Caring for Cleavers
- Hand wash and dry straight after use.
- Oil carbon steel cleavers lightly to prevent rust.
- Store safely on a magnetic strip, in a wide block slot or in a sheath.
- Hone vegetable cleavers regularly; touch up meat cleavers as needed.
Frequently Asked Questions
What is the difference between a meat cleaver and a Chinese cleaver?
A meat cleaver is thick and heavy for bones; a Chinese vegetable cleaver is thin and sharp for slicing.
Can a Chinese cleaver cut bone?
A vegetable cleaver shouldn’t. Use a bone chopper or meat cleaver.
What is a cleaver used for?
Meat cleavers chop bone and joints; Chinese cleavers handle everyday slicing, chopping and scooping.
What angle should a cleaver be sharpened at?
About 25–30° per side for meat cleavers and 15–20° for vegetable cleavers.
Can I use a cleaver on frozen meat?
No. Frozen food can chip the blade; use a saw or thaw first.
