Cleavers

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The cleaver is often portrayed as the hatchet, or the axe, of the kitchen. While the knife is shaped and designed for sheer momentum, a high quality cleaver will have a blade that holds a razor sharp edge for tackling more precise work. Typically used for cutting poultry joints, splitting lobsters, and breaking down larger cuts of meat, the cleaver has also been known to slice and dice celery, radishes and carrots.