Best Bone Cleaver of 2024
Philip Jackson May 5, 2024 11:52 PM
We spent several hours searching the internet for best bone cleaver, reading reviews, and drawing on our own personal experiences to compile our list of the top 16 best bone cleaver now available on the market.
Overview
My chef's knife is my go-to tool for most kitchen tasks. It's a lifesaver and performs exactly what I need it to.
The one thing I don't want to do is use it to do hard work like cutting bones with. Because it's too thin to cut through bones and could break my costly knife.
As a result, I conducted a search for the best meat cleaver for cutting bones, one that would have no trouble handling bones.
I've sifted through a lot of products while doing my investigation. I discovered that most meat cleavers had the warning 'Do not use for bone' on the handle. All meat cleavers, however, are not suitable for removing bone.
In the course of further study, I came across top-quality meat cleavers designed for cutting bones. Let me share with you a comprehensive guide on choosing the best bone meat cleaver.
BRTMKNIFE Meat Cleaver,Bone Cleaver Knife Heavy Duty Bone Chopper Stainless Steel Bone Cutting Knife Bone Chopping Knife Axes for Home Kitchen Restaurant
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- BrandBRTMKNIFE
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Heavy Duty Cleaver SHI BA ZI ZUO Butcher Knife for Chopping Bones Sturdy Kitchen Knife
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- BrandSHI BA ZI ZUO
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BLADESMITH Meat Cleaver Butcher Axe Bone Chopper Heavy Duty - 6.3'' Bone Cutting Knife Bone Breaker, Stainless Steel Thicken Blade & Pear Wood Handle, for Kitchen/Slaughterhouse Looks Manly
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- BrandBLADESMITH
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3lb Bone Cleaver Heavy Duty, 13.4" Bone Chopper Butcher Boning Knife Carbon Steel Viking Style Dragon Hunting Camping Big Cutting Knife with Sheath Full Tang Design Father's Day Gift Idea Men
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- BrandROCOCO
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MAD SHARK Meat Cleaver, Professional 7.5 Inch Bone Chopping Butcher Knife with Heavy Duty Blade, German Military Grade Composite Steel, Chinese Chef's Bone Cutting Knife for Home Kitchen & Restaurant
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- BrandMAD SHARK
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TOMBRO Meat Cleaver - 9" Butcher Knife, Heavy Duty Bone Chopper, Forged Cleaver Knife with Sheath for Meat Cutting, Tiger Engravings, Ultra Sharp Carbon Steel Chinese Chef Knife for Home&Outdoors
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- BrandTOMBRO
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TUO Meat Cleaver 6 inch, Chinese Chopping Knife Cleaver Knives Heavy Duty Bone Chopper Butcher Knife, German Steel & Comfortable Pakkawood Handle, Fiery Series with Gift Box
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Hand Forged Cleaver Knife Bone Cutting 7 Inch High Carbon Steel Heavy Duty Meat Butcher Knife Full Tang Chef Knife for Kitchen or Restaurant
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- BrandDRAGON RIOT
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- BrandSHI BA ZI ZUO
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Meat Cleaver Butcher Knife Heavy Duty Bone Chopper Axe for Kitchen 6 '' Bones Cutting Knife Forged Stainless Steel Solid Pear Wood Handle Smashing bone in Restaurant farm Slaughterhouse ZENG JIA DAO
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- BrandZENG JIA DAO
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Meat Hatchet Bone Cleaver Cutting Knife Heavy Duty Bone Chopper Carbon Steel Butcher Bone Cutter Bone Chopping Knife Axes for Kitchen and Outdoor Black
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LA TIM'S Meat Cleaver Knife, 2 lb Heavy Duty Cleaver with Hand Forged High Carbon Steel, Butcher Knife for Chopping Bones, Solid Wood Handle
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KITORY Super Heavy Duty Meat Cleaver eapecially for big bone and frozen meat - bone breaker - butcher kitchen axe knife - K5
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- BrandKitory
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KITORY Meat Cleaver 7'' Heavy Duty Chopper Butcher Knife Bone Cutter Chinese Kitchen Chef’s Chopping Knife for Meat, Bone- Full Tang 7CR17MOV High Carbon Stainless Steel - Pear Wood Handle
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KITORY Meat Cleaver Heavy Duty Axes Shape Super heavy and thick Bone Breaker Professional Butcher’s Knife Traditional Forged Cleaver Kitchen Knife for Slicing Meat/Cutting Bone -K1
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- BrandSHI BA ZI ZUO
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Last update on 2024-05-05 / Affiliate links / Images, Product Titles, and Product Highlights from Amazon Product Advertising API
When deciding on a meat cleaver for your kitchen, keep the following factors in mind:
Blade Width
The kitchen cleaver market is dominated by cleavers with six- or eight-inch blades. The Classic Cleaver model by Wüsthof, for example, is available in six-inch and 16-inch versions, respectively.
In order to chop through a large piece of meat, you only have to make one downstroke instead of chopping multiple times. Also, larger versions with larger handles may be preferred by those with noticeably larger hands.
Using the edge of the blade and pushing down on garlic cloves or other herbs or vegetables is easier with a wider blade.
Blade Height
The length of the blade is more important than the height of the blade. For the most part, cleavers on the market aren't consistent when it comes to height. Because of their considerable height, some blades are rectangular, almost to the point of seeming square. Other blades have a longer, more narrow profile.
When cutting through large cuts of meat or poultry, the blade height becomes an important consideration. The taller the blade, the easier it is to cut a straight line.
Blade Thicknes
The blunt force required to cut through dense bone is more easily provided by blades that are larger in diameter. When cutting through bone, thin blades may distort or shimmy. A meat cleaver's thicker blade is what you're looking for.
Balance
A meat cleaver's balance in the hand is a matter of personal preference, but it is important to any regular user. The handle's length and weight in relation to the blade's weight determine whether the knife is comfortable in the hand.
It doesn't matter how big or little the cleaver is; the weighting should be just right for a smooth, arching cutting action that hits the target every time.
Weight
This is because, depending on the strength of the user's arm, a product may be too heavy for them to utilise successfully.
A cleaver's overall heft is also an important consideration when it comes to cutting through bone, cartilage, and muscle in a single hit.
Type of Steel
German or Japanese steel is the best. The best sort is hotly debated. Both are trustworthy.
The blades of some cleavers are made of stainless steel with a high carbon content. Some people still utilise the original, sturdier alloy, lot 1.4116 steel. To increase their tensile strength, blades may be heated and then cooled. Die-cutting from a single billet of stainless steel alloy is the best way to make blades.
The blade is protected from corrosion and staining by the use of stainless steel. The blade must still be cleaned and dried after each use to avoid rusting from water.
A blade's Rockwell hardness can be used to determine its rating. In terms of hardness, a 58 Rockwell grade is one of the hardest on the planet and can easily cut through bone of any size.
Handle
Wooden handles with 3-rivet cleaver handles are the most common (rosewood or another species). A cleaver with a hardwood handle is more frequent and less prone to slipping in the hand.
They choose polypropylene handles that are hygienic, manufactured in the same shape every time, by some manufacturers In a crowded kitchen, a polypropylene variant is more prone to breakage due to the material's slick surface.
Blade Edge
It is up to the manufacturer to decide whether or not the blade is sharp or dull.
It's easier to utilise cleavers with blunt blades because they don't require sharpening and retain their efficiency over time.
Lasers can be used to ensure that the blade's edge is uniformly sharp from one end to the other. In order to return to its original state, carbon-steel with sharp edges must be re-sharpened frequently. The cleaver's blade may become dull at an inopportune moment if it is used too frequently.
History of the Knife Brand
Many well-known knife manufacturers have been in business for many decades. Chefs throughout the world have relied on some of the world's most reliable cutting knives for more than two centuries.
Though it's not an absolute assurance that a long-established knife company's product is superior, it is a decent sign that they're doing something right.
There are still Japanese and German makers of the most sought-after knives, with chefs frequently praising the products of one brand over all others.
FAQ
What is the Circular Hole Stamped Through the Top Corner of the Blade?
The cleaver can either be hung up when it's not in use, or it can be attached to the butcher's belt. There's a strong assumption among butchers that the blade will become duller if it is set flat.
What is the Difference Between a Meat Cleaver and a Chinese Cleaver
A meat cleaver is thicker than a Chinese cleaver, which is lighter. As a result of this, it can be used to cut through softer foods as well as bones.
It's easier and more precise to cut through medium-sized bones with a meat cleaver. Butcher shops generally utilise a bandsaw or an axe to reduce the size of large-boned carcasses so that a cleaver can be used.
The thickness of Chinese cleavers ranges from 1 to 4. The thickness of a meat cleaver is quite close to that of a Chinese cleaver.
Japanese cleavers with multiple numbering systems, but anything above level 4 is too thin to chop through bone.