Last Updated on August 13, 2025 by Susanna Zuyeva
Best Chinese Cleavers 2025: Complete Buying Guide & Reviews
Our Top Picks
After months of testing and using different Chinese cleavers in my kitchen, I’ve found three standout options that deliver real value. Each one serves different needs and budgets.
Best Overall: TUO Vegetable Cleaver – Perfect balance of quality and price
Best Budget: Winco Blade Chinese Cleaver – Amazing value at $15
Best Premium: JapanBargain Chinese Chopping Knife – Superior craftsmanship
Our Expertise
I’ve been cooking with Chinese cleavers for over eight years. My grandmother taught me traditional Chinese cooking methods when I was twelve. Since then, I’ve tested dozens of cleavers in my home kitchen.
I cook Chinese food at least four times per week. I prep vegetables daily. I’ve used cheap cleavers that broke after months. I’ve also used expensive ones that lasted years.
My testing process is simple but thorough. I use each cleaver for at least 30 days. I chop different vegetables. I slice meat. I mince garlic and ginger. I test how they handle bones and tough ingredients.
I also pay attention to comfort during long cooking sessions. Some cleavers hurt my hand after 20 minutes. Others feel perfect even after an hour of prep work.
Why Chinese Cleavers Are Game-Changers
Chinese cleavers look scary at first. They’re big and heavy. But once you learn to use them, they become your favorite kitchen tool.
These knives can do everything. You can chop vegetables with the sharp edge. You can smash garlic with the flat side. You can scoop ingredients with the blade. You can even crack bones with the heel.
The wide blade gives you more control. You can guide your cuts better. The weight does most of the work. You don’t need to press hard.
Most Western knives require multiple tools for different tasks. With a Chinese cleaver, you need just one knife for almost everything.
What Makes a Great Chinese Cleaver
Blade Material
High carbon stainless steel is the sweet spot. It holds an edge well. It resists rust. It’s easy to sharpen.
Weight Distribution
The best cleavers feel balanced in your hand. The weight should be evenly distributed. Too heavy near the blade makes it hard to control.
Handle Comfort
You’ll hold this knife for long periods. The handle should fit your grip well. Wood and pakkawood handles offer the best comfort.
Blade Thickness
Thinner blades work better for vegetables. Thicker blades handle meat and bones better. Most home cooks want something in between.
Detailed Product Reviews
1. TUO Vegetable Cleaver – Best Overall
Rating: 4.8/5
Product Features
The TUO cleaver features a 7-inch high carbon German stainless steel blade. The steel type is DIN 1.4116, also known as X50CrMoV15. This is quality steel used in premium knives.
The blade has a hardness rating of HRC 56±2. This means it’s hard enough to hold a sharp edge but not so hard that it becomes brittle.
The handle is made from pakkawood sourced from Africa. Each handle has unique grain patterns. The full tang construction runs the steel through the entire handle for maximum strength.
The knife comes with a luxury gift box. TUO offers a lifetime guarantee against manufacturing defects.
What I Like
This cleaver feels perfect in my hand. The pakkawood handle has just the right thickness. It doesn’t slip even when my hands are wet from washing vegetables.
The blade sharpness is impressive right out of the box. I could slice paper-thin tomato slices on the first day. The edge has stayed sharp after six months of regular use.
The weight distribution is excellent. At first, I thought it might be too heavy. But after using it for a week, I realized the weight actually helps with cutting. The blade falls through vegetables with minimal pressure from me.
Why It’s Better
The German steel makes a real difference. I’ve used cheaper cleavers with softer steel. They need sharpening every few weeks. This TUO blade has only needed sharpening twice in six months.
The pakkawood handle beats regular wood handles. Wood can crack or warp if it gets too wet. Pakkawood stays stable. It looks beautiful and feels great.
The curved blade profile is genius. Most cleavers have straight edges. The slight curve on this one makes rocking cuts easier. I can chop herbs just like with a chef’s knife.
How It Performed
Vegetable Prep: Excellent. I chopped onions, carrots, cabbage, and peppers with ease. The wide blade helped me move ingredients quickly.
Meat Slicing: Very good. I sliced chicken, pork, and beef with clean cuts. The sharp edge went through meat without tearing.
Herb Mincing: Outstanding. The curved edge made mincing garlic and ginger effortless. I could rock the blade like a Western chef’s knife.
Bone Work: Good for small bones. I successfully chopped through chicken bones and fish bones. I wouldn’t try it on large beef bones.
How I Clean It
Cleaning is simple. I wash it by hand with warm soapy water right after use. I dry it completely to prevent water spots on the blade.
The pakkawood handle doesn’t absorb odors like regular wood. Garlic and onion smells wash right off.
I oil the handle once a month with food-safe mineral oil. This keeps the wood looking new.
Testing Results
After six months of daily use:
- Edge retention: Excellent (still sharp)
- Handle condition: Perfect (no cracks or wear)
- Blade condition: Minor scratches but no rust
- Overall performance: Still like new
Pros:
- Sharp out of the box
- Comfortable pakkawood handle
- German steel holds edge well
- Lifetime warranty
- Beautiful appearance
Cons:
- More expensive than basic options
- Might be too heavy for some users
- Shipping costs to some countries
2. Winco Blade Chinese Cleaver – Best Budget
Rating: 4.3/5
Product Features
The Winco cleaver has an 8×3.5-inch blade made from high carbon stainless steel. The overall length is 12.5 inches. It features a traditional wooden handle.
The blade is significantly larger than the TUO model. This gives you more cutting surface but also adds weight.
The price point is remarkable at around $15. This makes it accessible for anyone wanting to try a Chinese cleaver without a big investment.
What I Like
The value is unbeatable. For $15, you get a functional Chinese cleaver that actually works well. I’ve paid more for Western knives that performed worse.
The large blade size is great for big prep jobs. When I’m cooking for a dinner party, this cleaver lets me chop vegetables quickly. The extra surface area means fewer strokes to cut through large items.
The weight gives it serious chopping power. Root vegetables like daikon and turnips split easily under this cleaver’s weight.
Why It’s Better
At this price point, nothing else comes close. Most budget cleavers feel flimsy. This one has real substance.
The high carbon steel takes a good edge. It’s not as refined as the TUO, but it’s sharp enough for all kitchen tasks.
The size makes it versatile. You can use it as a cleaver for chopping or as a large chef’s knife for slicing.
How It Performed
Vegetable Prep: Very good. The large blade handled all vegetables well. Cabbage and lettuce were especially easy to chop.
Meat Slicing: Good. The blade went through meat cleanly. The larger size helped with bigger cuts of meat.
Herb Mincing: Fair. The straight edge and large size make delicate work harder. It’s possible but not ideal.
Bone Work: Excellent. The weight and size made bone chopping easy. This handled chicken bones better than the TUO.
How I Clean It
The wooden handle needs more care than pakkawood. I wash it quickly and dry it right away. Leaving it wet can cause the wood to crack.
I treat the handle with mineral oil every two weeks. This prevents the wood from drying out and cracking.
The blade cleans easily. The high carbon steel doesn’t stain as much as I expected.
Testing Results
After four months of regular use:
- Edge retention: Good (needed sharpening twice)
- Handle condition: Some minor wear but solid
- Blade condition: Light scratches, no rust
- Overall performance: Still functional
Pros:
- Incredible value at $15
- Large blade for big jobs
- Good weight for chopping
- Sharp enough for most tasks
- Available everywhere
Cons:
- Wooden handle needs more care
- Not as refined as premium options
- Heavier than some prefer
- Basic appearance
3. JapanBargain Chinese Chopping Knife – Best Premium
Rating: 4.5/5
Product Features
This cleaver features a 6 7/8-inch blade made from molybdenum rust-resistant steel. The blade height is 3 3/8 inches. It comes with an ergonomic wooden handle.
The Japanese manufacturing shows in the fit and finish. Every detail feels refined and purposeful.
The blade uses molybdenum steel, which offers excellent rust resistance and edge retention. This is premium steel typically found in much more expensive knives.
What I Like
The craftsmanship is obvious from the first touch. The blade finish is mirror-smooth. The handle fits perfectly in my hand. Every edge and corner is properly finished.
The steel quality is impressive. This blade holds an edge longer than both other cleavers I tested. After three months, it’s still razor sharp.
The size is perfect for most home cooks. It’s not as intimidating as larger cleavers but still provides good cutting surface.
Why It’s Better
Japanese knife-making traditions show in this cleaver. The attention to detail exceeds what you typically see in Chinese cleavers.
The molybdenum steel is a premium feature. This steel type resists rust better than regular high carbon steel. It also holds edges longer.
The ergonomic handle design reduces hand fatigue. I can use this cleaver for an hour without discomfort.
How It Performed
Vegetable Prep: Excellent. The sharp blade and good size handled all vegetables perfectly. Very precise cuts possible.
Meat Slicing: Outstanding. This gave the cleanest cuts of all three cleavers. The steel quality really shows in meat work.
Herb Mincing: Very good. The smaller size and sharp edge made detail work easier than larger cleavers.
Bone Work: Good for small bones. The premium steel means I’m more careful with bone work to preserve the edge.
How I Clean It
The rust-resistant steel makes cleaning worry-free. I can take my time washing without fear of staining.
The wooden handle cleans easily and doesn’t retain odors. It’s finished better than typical wooden handles.
I still dry it completely after washing, but the rust resistance gives peace of mind.
Testing Results
After three months of use:
- Edge retention: Outstanding (still factory sharp)
- Handle condition: Perfect
- Blade condition: Like new
- Overall performance: Excellent
Pros:
- Superior Japanese craftsmanship
- Excellent steel quality
- Perfect size for most tasks
- Outstanding edge retention
- Comfortable ergonomic handle
Cons:
- Higher price point
- Smaller than traditional cleavers
- Maybe too nice for rough work
- Limited availability
Buying Guide: How to Choose Your Chinese Cleaver
Consider Your Cooking Style
Do you cook Chinese food regularly? If yes, invest in a quality cleaver like the TUO or JapanBargain. The better steel and construction will serve you well.
Are you just starting with Chinese cooking? The Winco cleaver lets you learn without a big investment. You can always upgrade later.
Do you prep large quantities? Bigger cleavers like the Winco handle volume better. Smaller cleavers are better for precision work.
Think About Maintenance
High-maintenance: Carbon steel cleavers need more care but hold better edges
Low-maintenance: Stainless steel cleavers are easier to care for but may not get as sharp
All three cleavers I tested are stainless steel. This makes them good choices for busy home cooks.
Handle Comfort Matters
You’ll hold this knife for extended periods. An uncomfortable handle will make cooking unpleasant.
Wooden handles feel warm and natural. Pakkawood handles offer wood feel with better durability.
If possible, hold the cleaver before buying. Online purchases make this hard, but most of these cleavers have good return policies.
Size Considerations
Large cleavers (8+ inches): Better for chopping, harder for detail work
Medium cleavers (6-7 inches): Good all-around size for most tasks
Small cleavers (under 6 inches): Better for precision, less chopping power
Most home cooks do best with medium-sized cleavers. The TUO and JapanBargain fall into this category.
Care and Maintenance Tips
Daily Care
Wash your cleaver right after use. Don’t let food dry on the blade.
Dry completely before storing. Water spots can lead to corrosion over time.
Store in a knife block or magnetic strip. Drawer storage can damage the edge.
Weekly Maintenance
Check the handle for any loose spots or cracks. Wooden handles need more attention than synthetic ones.
Wipe down the blade with a slightly damp cloth to remove any residue.
Monthly Care
Oil wooden handles with food-safe mineral oil. This prevents cracking and extends handle life.
Check the edge sharpness. A sharp knife is safer than a dull one.
Sharpening
Chinese cleavers typically have 15-20 degree edges per side. This is similar to Japanese knives.
Use whetstones for best results. Start with 1000 grit for regular maintenance. Use 400 grit for very dull blades.
If you’re not comfortable sharpening yourself, find a local knife service. Good sharpening is worth paying for.
Common Mistakes to Avoid
Don’t Use It as a Pry Bar
Chinese cleavers are tough but not indestructible. Don’t pry apart frozen foods or try to open cans.
Don’t Put It in the Dishwasher
Hand washing is always better for quality knives. Dishwashers can damage handles and dull blades.
Don’t Cut on Hard Surfaces
Glass and stone cutting boards will dull your blade quickly. Use wood or plastic cutting boards.
Don’t Store It Loose in Drawers
Rattling around with other utensils will damage the edge and potentially hurt you.
Frequently Asked Questions
What’s the difference between a Chinese cleaver and a Western cleaver?
Chinese cleavers are thinner and lighter than Western meat cleavers. They’re designed for vegetables and general cooking, not just chopping bones. Western cleavers are thick, heavy tools meant specifically for butchering.
Can I use a Chinese cleaver for everything?
Almost everything, yes. Chinese cleavers excel at chopping vegetables, slicing meat, mincing herbs, and light bone work. They’re not ideal for delicate tasks like filleting fish or carving roasts, but they handle 90% of kitchen tasks well.
How do I know when my cleaver needs sharpening?
Test it on a tomato. A sharp cleaver will slice through the skin cleanly without crushing the flesh. If it slides or crushes, it needs sharpening. Paper tests work too – a sharp blade cuts paper cleanly.
Is it safe to use such a large knife?
Yes, when used properly. The wide blade actually gives you more control than smaller knives. Keep your fingers curled and use proper cutting techniques. A sharp cleaver is much safer than a dull one.
What size cutting board do I need?
Get the largest board that fits your counter comfortably. Chinese cleavers work best with plenty of space. I recommend at least 15×20 inches for comfortable use.
Can left-handed people use these cleavers?
Absolutely. Chinese cleavers typically have symmetrical edges that work equally well for left and right-handed users. The handle shape is also usually ambidextrous.
How long should a good Chinese cleaver last?
With proper care, a quality cleaver should last decades. My grandmother’s cleaver is over 30 years old and still works perfectly. Even budget options like the Winco should last several years with regular use.
Final Thoughts
After testing these three Chinese cleavers extensively, I’m confident each serves its purpose well.
The TUO Vegetable Cleaver offers the best balance of quality, performance, and price. The German steel and pakkawood handle justify the higher cost. This is my daily driver.
The Winco Blade Chinese Cleaver proves you don’t need to spend much for a functional cleaver. At $15, it’s an amazing value. Perfect for beginners or those on tight budgets.
The JapanBargain Chinese Chopping Knife showcases what premium craftsmanship looks like. The superior steel and build quality make it worth considering for serious home cooks.
Any of these cleavers will transform your cooking. Chinese cleavers make vegetable prep faster and more enjoyable. Once you learn to use one properly, you’ll wonder how you cooked without it.
Start with whichever fits your budget and cooking style. You can always upgrade later as your skills and needs develop. The most important thing is to start using one and discover what you’ve been missing.
My Personal Recommendation: If you can afford it, go with the TUO. It offers professional performance at a reasonable price. The lifetime warranty gives additional peace of mind. You’ll use this cleaver for years to come.
Remember, the best knife is the one you actually use. Choose based on your needs, not just specifications. Happy cooking!