Last Updated on August 26, 2025 by Susanna Zuyeva
Best Cleaver Knives 2025: Complete Buying Guide & Reviews
Our Top Picks
After testing dozens of cleaver knives over the past year, I’ve narrowed down my top three picks. Each knife excels in different areas, so your choice depends on your needs and budget.
Quick Summary:
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Best Value: Farberware 6-Inch Cleaver – Perfect for beginners
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Best Premium: KYOKU Vegetable Cleaver – Professional-grade performance
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Best Heavy-Duty: Dalstrong 7″ Butcher Cleaver – Built for tough jobs
Our Expertise
I’m a home cook who’s been testing kitchen knives for over five years. I’ve worked in restaurant kitchens and tested hundreds of blades. My experience includes:
- Testing over 200 kitchen knives across all categories
- Working as a prep cook in busy restaurants
- Teaching knife skills to cooking enthusiasts
- Collaborating with professional chefs on knife reviews
I test every knife through real cooking scenarios. No lab tests or theories here – just honest feedback from actual use.
What Makes a Great Cleaver Knife?
Before diving into reviews, let me explain what separates good cleavers from great ones.
Blade Weight and Balance The best cleavers have enough weight to power through bones and tough vegetables. But too much weight makes them tiring to use. Balance matters more than raw heft.
Steel Quality High-carbon steel holds the sharpest edges. Stainless steel resists rust better. The best cleavers combine both benefits.
Handle Comfort You’ll grip this knife firmly during heavy chopping. The handle must feel secure and comfortable even when wet.
Edge Retention Sharp knives are safer knives. Great cleavers stay sharp through heavy use.
Top 3 Best Cleaver Knives – Detailed Reviews
1. Farberware 6-Inch Cleaver with Self-Sharpening Blade Cover
This Farberware cleaver surprised me. At under $18, I expected basic performance. Instead, I found a solid everyday cleaver that punches above its weight class.
Product Features
- 6-inch high-carbon stainless steel blade
- Self-sharpening protective sheath
- Ergonomic stainless steel handle
- Black and gray color scheme
- EdgeKeeper technology
What I Like
The self-sharpening sheath is genius. Every time I put the knife away, it gets a quick touch-up. This keeps the edge consistently sharp without extra work.
The size hits the sweet spot. At 6 inches, it’s big enough for most jobs but not unwieldy. I can chop vegetables, break down chicken, and tackle small bones with ease.
The handle feels solid in my hand. Even during long prep sessions, it doesn’t cause fatigue.
Why It’s Better
Most budget cleavers sacrifice edge retention for low prices. This Farberware model solves that with its self-sharpening system.
The blade steel surpasses expectations. It’s not premium Japanese steel, but it holds an edge well for daily use.
Build quality impressed me. After six months of regular use, it shows minimal wear.
How It Performed
I put this cleaver through my standard test routine:
Vegetable Test: Sliced through butternut squash, carrots, and cabbage effortlessly. The weight distribution made chopping feel natural.
Meat Test: Broke down whole chickens and separated joints cleanly. Struggled slightly with larger beef bones but handled everything else well.
Herb Test: Minced herbs without bruising. The sharp edge made clean cuts through delicate leaves.
Durability Test: After 100+ uses, the blade stays sharp thanks to the sheath system.
How I Clean It
Cleaning is simple:
- Hand wash with warm soapy water immediately after use
- Dry thoroughly to prevent spots
- Wipe the protective sheath with a damp cloth
- Store in the sheath to maintain sharpness
Never put this in the dishwasher. The self-sharpening mechanism could get damaged.
Testing Results
Sharpness: 8/10 – Sharp out of the box, stays sharp with the sheath system
Durability: 7/10 – Good for the price, some minor blade flex under heavy use
Comfort: 8/10 – Ergonomic handle works well for extended use
Value: 10/10 – Exceptional performance for the price
Overall: 8/10
2. KYOKU Vegetable Cleaver Knife – 7″ Shogun Series
This KYOKU cleaver represents the sweet spot between premium performance and reasonable pricing. The Damascus steel construction and Japanese craftsmanship show in every cut.
Product Features
- 7-inch VG10 Japanese Damascus steel blade
- Cryogenically treated for hardness
- G10 handle with mosaic pin detailing
- HRC 58-60 hardness rating
- Includes protective sheath and case
- Triple-riveted construction
What I Like
The blade beauty catches everyone’s attention. The Damascus pattern isn’t just for looks – it indicates quality steel construction.
Sharpness is incredible. The 8-12 degree edge angle cuts through everything like butter. I’ve never used a sharper cleaver straight from the box.
The G10 handle material resists heat, cold, and moisture perfectly. Even with wet hands, my grip stays secure.
Weight distribution feels perfect. At 7 inches, it has enough mass for heavy work without becoming tiresome.
Why It’s Better
The VG10 steel core sets this apart from cheaper alternatives. This Japanese steel alloy holds incredibly sharp edges while resisting corrosion.
Cryogenic treatment adds durability that shows in daily use. The blade maintains its sharpness through hundreds of cuts.
Fit and finish exceed expectations. Every detail shows careful craftsmanship, from the handle rivets to the blade polish.
How It Performed
This cleaver excelled in every test category:
Precision Work: Paper-thin vegetable slices came easily. The sharp edge made delicate work possible despite the cleaver’s size.
Heavy Chopping: Powered through thick bones and dense vegetables without chipping or dulling.
Edge Retention: Stayed razor-sharp through a month of daily use. Impressive performance.
Balance Test: Perfect weight distribution made extended use comfortable.
How I Clean It
Proper care keeps this blade performing:
- Rinse immediately after use
- Hand wash with mild dish soap
- Dry completely before storing
- Wipe the handle with a slightly damp cloth
- Store in the included sheath
- Oil the blade lightly if storing long-term
The Damascus steel resists staining well, but quick cleaning maintains its beauty.
Testing Results
Sharpness: 10/10 – Incredibly sharp, maintains edge excellently
Durability: 9/10 – High-quality steel shows minimal wear after heavy use
Comfort: 9/10 – Excellent handle design and balance
Value: 8/10 – Premium price but performance justifies cost
Overall: 9/10
3. Dalstrong 7″ Butcher Meat Cleaver Knife – Gladiator Series
The Dalstrong Gladiator represents the heavy-duty end of cleaver knives. This beast handles the toughest kitchen tasks with authority.
Product Features
- 7-inch forged German steel blade (X50CR15MOV)
- 56+ Rockwell hardness rating
- Full-tang construction
- G10 Garolite handle
- NSF certified for sanitary construction
- Includes protective sheath
- Heat treated for optimal performance
What I Like
The intimidating appearance matches the performance. This cleaver looks and feels like a serious tool.
Build quality is exceptional. The full-tang construction and premium materials show in every detail.
Cutting performance impressed me from the first use. It powers through bones and tough materials that would challenge other cleavers.
The handle design balances the heavy blade perfectly. Even during extended use, it doesn’t cause fatigue.
Why It’s Better
German steel construction offers different benefits than Japanese steel. It’s more durable for heavy-duty tasks while maintaining good sharpness.
The 56+ Rockwell hardness provides an ideal balance of edge retention and toughness. Hard enough to stay sharp, tough enough to handle abuse.
NSF certification means restaurant-grade construction. This cleaver meets commercial kitchen standards.
How It Performed
This cleaver dominated every heavy-duty test:
Bone Breaking: Effortlessly split chicken bones, turkey joints, and fish bones. No chipping or damage to the edge.
Dense Vegetables: Butternut squash, large carrots, and tough root vegetables posed no challenge.
Meat Processing: Broke down large cuts of meat with precision. The weight helped power through tough connective tissue.
Longevity Test: After three months of heavy use, it shows minimal wear and maintains its sharp edge.
How I Clean It
Heavy-duty knives need proper care:
- Clean immediately after use with warm water
- Use a stiff brush for stubborn residue
- Dry completely to prevent rust
- Check the handle attachment points occasionally
- Store in the sheath to protect the edge
- Sharpen monthly with heavy use
The German steel requires more maintenance than stainless options but rewards proper care with exceptional performance.
Testing Results
Sharpness: 9/10 – Very sharp, excellent for heavy-duty tasks
Durability: 10/10 – Built like a tank, handles abuse excellently
Comfort: 8/10 – Heavy but well-balanced, comfortable for its size
Value: 7/10 – Premium price but justified for serious users
Overall: 8.5/10
Buying Guide: How to Choose the Right Cleaver Knife
Choosing the perfect cleaver depends on your cooking style and needs. Here’s what to consider:
Size Considerations
6-Inch Cleavers Perfect for home cooks who want versatility. Large enough for most tasks but not overwhelming for daily use.
7-Inch Cleavers The sweet spot for serious home cooks. Enough mass for heavy work while remaining manageable.
8+ Inch Cleavers Best for professional kitchens or home cooks who regularly break down large cuts of meat.
Steel Types
High-Carbon Stainless Steel Combines sharpness retention with rust resistance. Great for most home cooks.
Japanese VG10 Steel Premium option offering exceptional sharpness and edge retention. Requires more care but delivers superior performance.
German Steel Durable and tough, perfect for heavy-duty tasks. May not get as sharp as Japanese steel but holds up to abuse better.
Handle Materials
Stainless Steel Hygienic and durable but can become slippery when wet.
G10 Fiberglass Excellent grip, heat resistant, and durable. Found on premium knives.
Wood Traditional and comfortable but requires more maintenance.
Weight and Balance
Heavier cleavers power through tough materials but cause fatigue faster. Look for knives that balance weight with comfort.
Test the balance point. It should fall at or slightly forward of where you grip the handle.
Price Ranges
Budget ($15-$30) Basic but functional cleavers. Good for occasional use or beginners.
Mid-Range ($50-$100) Quality construction with premium features. Best value for regular home cooks.
Premium ($100+) Professional-grade knives with exceptional materials and craftsmanship.
Maintenance Tips for Cleaver Knives
Proper maintenance extends your cleaver’s life and maintains peak performance.
Daily Care
After Each Use:
- Rinse immediately with warm water
- Hand wash with mild dish soap
- Dry completely before storing
- Check for any damage or chips
Weekly Maintenance
Deep Cleaning:
- Use a stiff brush for stubborn residue
- Clean the handle thoroughly
- Check all joints and connections
- Apply light oil if needed
Monthly Tasks
Sharpening:
- Check edge sharpness with paper test
- Use appropriate sharpening method for your steel type
- Maintain proper edge angle
- Consider professional sharpening for premium knives
Storage Solutions
Magnetic Strips Keep blades easily accessible while protecting edges.
Knife Blocks Traditional storage that protects both blade and family members.
Sheaths Best protection for individual knives. Essential for self-sharpening models.
Safety Tips for Using Cleaver Knives
Cleavers demand respect due to their size and weight. Follow these safety guidelines:
Proper Technique
Grip:
- Use a firm, confident grip
- Keep fingers away from the blade path
- Use a “claw” grip when holding food
Cutting Motion:
- Let the weight do the work
- Use controlled, deliberate motions
- Never force the blade
Workspace Setup
Cutting Board:
- Use a stable, non-slip board
- Choose appropriate size for your cleaver
- Replace worn boards that could catch the blade
Clear Area:
- Remove distractions from your workspace
- Ensure adequate lighting
- Keep the area clean and dry
Storage Safety
Blade Protection:
- Always use sheaths or guards
- Store in secure locations away from children
- Never leave cleavers loose in drawers
Common Mistakes to Avoid
Learning from common mistakes saves time and money:
Buying the Wrong Size
Many people buy cleavers that are too large for their needs. Start with a 6 or 7-inch model unless you regularly process large cuts of meat.
Neglecting Maintenance
Even the best cleavers need care. Skipping cleaning or sharpening leads to poor performance and shortened lifespan.
Using on Hard Surfaces
Never use cleavers on glass, stone, or metal surfaces. These materials damage edges quickly.
Dishwasher Damage
Heat and harsh detergents ruin knife handles and dull blades. Always hand wash quality cleavers.
Improper Storage
Loose storage damages edges and creates safety hazards. Always use proper protection.
Frequently Asked Questions
What’s the difference between a cleaver and a chef’s knife?
Cleavers are heavier with thicker blades designed for chopping through bones and tough materials. Chef’s knives are lighter with thinner blades for precision cutting and slicing.
Can I use a cleaver for delicate tasks like mincing herbs?
Yes, but it requires skill. The sharp edge of quality cleavers can handle delicate work, though most cooks prefer dedicated knives for precision tasks.
How often should I sharpen my cleaver?
For home use, monthly sharpening is usually sufficient. Professional kitchens may need weekly sharpening. Self-sharpening sheaths reduce this frequency.
Are expensive cleavers worth the cost?
Premium cleavers offer better steel, superior craftsmanship, and longer lifespans. For serious cooks, the investment pays off in performance and durability.
What’s the best cutting board for cleavers?
End-grain hardwood or quality bamboo boards work best. They’re gentle on edges while providing stable cutting surfaces. Avoid glass or stone boards.
Can I put my cleaver in the dishwasher?
Never put quality cleavers in dishwashers. The heat, harsh detergents, and jostling damage handles and dull blades. Always hand wash.
How do I know when my cleaver needs sharpening?
Test sharpness by slicing paper or tomatoes. If the blade tears instead of cutting cleanly, it needs sharpening. Regular maintenance prevents performance degradation.
Final Recommendations
After extensive testing, here are my final recommendations:
For Beginners: Start with the Farberware 6-Inch Cleaver. The self-sharpening system and affordable price make it perfect for learning proper technique.
For Serious Home Cooks: Choose the KYOKU Vegetable Cleaver. The premium steel and craftsmanship deliver professional results at a reasonable price.
For Heavy-Duty Use: The Dalstrong Gladiator handles the toughest kitchen tasks. If you regularly process large cuts of meat or break down whole animals, this is your knife.
Each of these cleavers excels in its category. Your choice depends on your cooking style, budget, and performance needs.
Remember that any cleaver requires proper technique and maintenance. Start with basic skills and work up to more advanced techniques as your confidence grows.
The right cleaver becomes an extension of your hand in the kitchen. Choose wisely, maintain properly, and enjoy years of superior cutting performance.