Last Updated on November 14, 2025 by Susanna Zuyeva
Our Expertise
I use meat cleavers almost every day. I cut chicken, beef, pork, and lots of vegetables.
I tested these three cleavers for two months. I used them on bones, meat, and hard vegetables. I checked how sharp they stayed. I looked at how they felt in my hand. I cleaned them many times to see how they held up.
I’m not a pro chef. But I cook a lot. I know what works in a real home kitchen. I know what you need when you’re making dinner after work.
This guide shares what I learned. I tell you which cleaver is best for you. I explain why each one works well.
Our Top Picks
After testing all three cleavers, here’s what I found:
Best Overall: MAD SHARK 7.5 Inch Meat Cleaver – This knife cuts through everything. It’s heavy and strong. Worth the price.
Best Budget Pick: Mituer 7 Inch Meat Cleaver – Only $8.99 and it works great. Perfect if you’re just starting out.
Best Value: LDC Meat Cleaver 7 Inch – Good balance of price and quality. Great for most home cooks.
Let me tell you why I picked these. And how each one performed in my kitchen.
Why You Need a Good Meat Cleaver
I used to struggle with regular knives. They would slip on bones. They couldn’t cut through thick meat. My hand would hurt after 10 minutes.
A good meat cleaver changes everything. It’s heavy. It’s sharp. It makes hard jobs easy.
Here’s what a cleaver does:
- Cuts through bones cleanly
- Chops meat fast
- Handles hard vegetables like squash
- Lasts for years
- Makes cooking faster
I wish I had bought one sooner. It saves me so much time now.
What I Looked for When Testing
I tested each cleaver the same way. Here’s what mattered to me:
Sharpness: Can it cut through a chicken bone on the first try?
Weight: Is it heavy enough to do the work? But not too heavy to control?
Handle Comfort: Does my hand hurt after 20 minutes of use?
Balance: Does it feel good when I swing it down?
Rust Resistance: Does it stay clean and shiny?
Value: Is it worth the money?
I used each knife for two weeks straight. I took notes every day. I wrote down what worked and what didn’t.
1. LDC Meat Cleaver 7 Inch – Best Value Pick
This was the first cleaver I tested. I was shocked by how good it is for the price.
Product Features
Blade Material: High-carbon stainless steel
Blade Length: 7 inches
Weight: Medium weight, easy to control
Handle: Stainless steel with grip design
Price: $14.99 (often less with coupon)
Rating: 4.6 out of 5 stars from over 2,000 buyers
The blade is made from high-carbon stainless steel. This means it stays sharp longer. It also resists rust better than cheap knives.
The handle is all metal. Some people don’t like metal handles. But I found it comfortable. It has a textured grip so it doesn’t slip.
What I Like
The price is amazing. For less than $15, you get a real meat cleaver. Not a toy knife. A real one.
It came sharp out of the box. I tested it on a chicken right away. It cut through the bones cleanly. No slipping. No struggling.
The weight feels right. It’s not too heavy. My wife can use it easily. But it’s heavy enough to cut through bones.
It’s dishwasher safe. I don’t always wash it in the dishwasher. But it’s nice to have that option when I’m tired.
Why It’s Better
This cleaver gives you professional results at a beginner price. I compared it to my friend’s $60 cleaver. Honestly? I couldn’t tell much difference.
The blade stays sharp for weeks. I used it every day for two weeks. It still cut through bones easily.
The ergonomic handle helps a lot. Even after chopping for 30 minutes, my hand felt fine. No numbness. No aching.
How It Performed
I used this cleaver on:
- Whole chickens (at least 10)
- Pork ribs (6 racks)
- Beef bones for soup
- Butternut squash (very hard)
- Fresh coconuts
- Dense vegetables
Chicken Test: Cut through leg bones and backbone with ease. One clean chop each time.
Pork Rib Test: Separated ribs perfectly. No jagged edges. Clean cuts.
Squash Test: This was the hard one. Butternut squash is tough. The cleaver went through it on the second strike. Not bad.
Coconut Test: Opened a fresh coconut in under a minute. The weight helped a lot here.
The blade never chipped. I was worried about that. But after two months, it still looks perfect.
How I Clean It
I wash it by hand most days. Here’s my routine:
- Rinse off any meat or bone bits right away
- Use dish soap and a sponge
- Dry it completely with a towel
- Put it away in a safe spot
I put it in the dishwasher twice. It came out fine. No rust spots. No damage to the blade.
The key is drying it fast. Don’t let water sit on it. That’s when rust starts.
Testing Results
Sharpness Score: 9/10 – Very sharp, stays sharp
Durability Score: 9/10 – No chips or rust after 2 months
Comfort Score: 8/10 – Handle is good, not amazing
Value Score: 10/10 – Best bang for your buck
Overall Score: 9/10
Who Should Buy This
This cleaver is perfect if:
- You’re new to using cleavers
- You want good quality without spending much
- You cook at home 3-4 times per week
- You need something reliable and simple
2. MAD SHARK 7.5 Inch Meat Cleaver – Best Overall
This is the cleaver I use most now. It’s more expensive. But wow, what a difference.
Product Features
Blade Material: German molybdenum-vanadium stainless steel
Blade Length: 7.5 inches
Weight: 1.33 pounds (heavy duty)
Thickness: 3.8mm blade (very thick)
Handle: Full tang ABS injection molded
Price: $52.99 (sometimes on sale)
Rating: 4.5 out of 5 stars
This is a serious tool. The blade is forged from German steel. It goes through heat treatment and ice water cooling. This makes it super hard (56+ hardness).
The blade is thick. Really thick. At 3.8mm, it’s almost twice as thick as cheap cleavers. This thickness matters when you’re hitting bones.
What I Like
The weight is perfect for heavy jobs. When I swing it down, it does the work. I don’t have to use much force.
The full tang design means the blade goes all the way through the handle. This makes it incredibly strong. I’ve chopped through thick beef bones. No problem at all.
The handle feels great. It’s made of ABS plastic molded around the blade. It’s comfortable even when my hands are wet or greasy.
There’s a shock-absorbing hole at the top. This actually helps. When you hit a hard bone, the impact doesn’t hurt your hand as much.
Why It’s Better
This cleaver handles jobs the others can’t. I tried cutting through a beef shank bone. The LDC struggled. This one went through it in two chops.
The German steel is special. It’s harder than regular steel. This means:
- Stays sharper much longer
- Doesn’t bend or warp
- Resists chips and nicks
- Handles heavy use better
The extra half inch of blade length helps too. You can cut bigger pieces in one go.
How It Performed
I pushed this cleaver hard. I wanted to see what it could really do.
Beef Shank Test: Cut through a 2-inch thick shank bone. Two solid chops. The other cleavers couldn’t do this.
Whole Chicken Test: Broke down a chicken in under 3 minutes. Clean cuts every time.
Garlic Crushing Test: The flat blade crushes garlic cloves perfectly. I do this all the time now.
Dense Bone Test: Pork neck bones are very hard. This cleaver went through them easily.
Frozen Meat Test: Cut through partially frozen chicken thighs. The weight really helped here.
After two months of heavy use, the blade is still incredibly sharp. I haven’t sharpened it once.
How I Clean It
This cleaver is dishwasher safe. But I hand wash it anyway. Here’s why:
The blade is so good, I want to take care of it. I wash it right after use:
- Rinse under hot water
- Scrub with soap and a soft sponge
- Dry completely with a towel
- Store it hanging up or in a knife block
I checked for rust every week. After two months? Not a single spot. The German steel really does resist rust well.
Testing Results
Sharpness Score: 10/10 – Sharpest of all three
Durability Score: 10/10 – Built like a tank
Comfort Score: 9/10 – Excellent handle design
Value Score: 8/10 – Expensive but worth it
Overall Score: 9.5/10
Who Should Buy This
Get this cleaver if:
- You break down whole chickens or large cuts often
- You want the best tool for the job
- You cook with bones regularly
- You don’t mind spending more for quality
- You want a cleaver that lasts for years
3. Mituer 7 Inch Meat Cleaver – Best Budget Pick
I almost didn’t test this one. At $8.99, I thought it would be junk. I was so wrong.
Product Features
Blade Material: 3Cr12Mov stainless steel
Blade Length: 7 inches
Weight: Light to medium
Handle: Ergonomic stainless steel
Price: $8.99
Rating: 4.5 out of 5 stars from over 1,000 buyers
This cleaver uses Chinese design mixed with Western style. The blade has an unequal line design. This helps with cutting.
The steel goes through high temperature quenching and cold forging. This makes it harder than you’d expect for the price.
What I Like
The price is unbeatable. Under $9 for a working meat cleaver? That’s incredible.
It came surprisingly sharp. I expected a dull blade. Nope. It cut through chicken bones on day one.
The handle is comfortable. It has a streamline design that fits your hand well. Even though it’s metal, it doesn’t feel cold or slippery.
The blade design is smart. Those unequal lines actually help the knife cut smoother. I noticed this especially with meat.
Why It’s Better
For someone starting out, this is perfect. You get to learn if you like using a cleaver. If you don’t, you only spent $9.
The quality control is good. Some cheap knives arrive damaged or dull. This one was perfect. Over 100 people bought it last month. That tells you something.
It’s lighter than the MAD SHARK. For some people, that’s better. My mom tried all three. She liked this one best because it wasn’t tiring to use.
How It Performed
I didn’t expect much. But this little cleaver surprised me.
Chicken Test: Broke down 4 whole chickens. Cut through all the bones cleanly. Took more force than the MAD SHARK, but it worked.
Vegetable Test: Excellent on vegetables. Cut through cabbage, carrots, and sweet potatoes easily.
Rib Test: Separated pork ribs successfully. Needed two chops on the thicker bones. One chop on the smaller ones.
Fish Test: Great for cutting fish. The lighter weight gives you more control.
Cheese Test: Cut through a block of hard cheese cleanly. No crumbling.
The blade stayed sharp for about a week of daily use. Then it needed sharpening. That’s normal for this price point.
How I Clean It
Same routine as the others:
- Wash by hand with soap
- Dry immediately
- Store safely
I checked for rust spots weekly. After two months, I found one tiny spot. It came off easily with a scrub. Not bad for an $8.99 knife.
Testing Results
Sharpness Score: 7/10 – Good, needs sharpening sooner
Durability Score: 7/10 – Holds up well for the price
Comfort Score: 8/10 – Surprisingly comfortable
Value Score: 10/10 – Amazing for $8.99
Overall Score: 8/10
Who Should Buy This
This cleaver is perfect if:
- You’re trying a cleaver for the first time
- Your budget is tight
- You cook simple meals at home
- You want a backup cleaver
- You’re buying for a college student or first apartment
Detailed Comparison: Which One Should You Choose?
Let me break this down simply.
If Money Is Tight
Get the Mituer for $8.99. It does everything a home cook needs. You won’t be disappointed.
If You Want the Best Value
Get the LDC for $14.99. It’s the sweet spot. Good quality, fair price, and it lasts.
If You Want the Best Performance
Get the MAD SHARK for $52.99. Yes, it costs more. But it’s the last cleaver you’ll need to buy.
Side-by-Side Comparison
Weight: MAD SHARK (heaviest) > LDC (medium) > Mituer (lightest)
Sharpness: MAD SHARK > LDC > Mituer
Durability: MAD SHARK > LDC > Mituer
Comfort: All three are comfortable
Price: Mituer (cheapest) > LDC > MAD SHARK (most expensive)
How to Use a Meat Cleaver Safely
I learned a few things while testing these cleavers. Here’s what keeps you safe.
Grip It Right
Hold the handle firmly. Your thumb should rest on one side. Your other fingers wrap around the other side. Don’t grip too tight. Stay relaxed.
Let the Weight Do the Work
Don’t force it. Lift the cleaver up. Let it drop with control. The weight does the cutting. You just guide it.
Keep Your Fingers Away
This sounds obvious. But it’s important. Keep your other hand away from the blade path. Way away.
Use a Stable Cutting Board
A thick wooden or plastic board works best. Make sure it doesn’t slide around. Put a damp towel under it if needed.
Cut on the Right Surface
Never cut on glass, marble, or metal. These surfaces will damage your blade. They can also make the knife slip.
Store It Safely
Don’t throw it in a drawer with other knives. Hang it up. Or keep it in a knife block. Or use a blade guard.
How to Maintain Your Meat Cleaver
Taking care of your cleaver is easy. Here’s what I do.
After Each Use
- Rinse off any food bits right away
- Wash with warm water and dish soap
- Dry completely with a clean towel
- Put it away properly
Weekly Care
Once a week, I check the blade closely. I look for:
- Any small rust spots (clean them off)
- Dull areas (might need sharpening)
- Loose handle (tighten if needed)
Sharpening
The MAD SHARK went two months without sharpening. The LDC needed it after 6 weeks. The Mituer needed it after 2 weeks.
You can sharpen at home with a whetstone. Or take it to a knife sharpener. Most grocery stores have sharpening services.
I use a 1000-grit whetstone. It takes about 10 minutes. YouTube has good videos on how to sharpen.
Long-Term Storage
If you won’t use it for a while:
- Clean it thoroughly
- Dry it completely
- Oil the blade lightly (mineral oil works)
- Wrap it in paper or cloth
- Store in a dry place
Common Mistakes to Avoid
I made some mistakes during testing. Learn from me.
Mistake 1: Using It on Frozen Meat
Don’t chop fully frozen meat. It can chip your blade. Let meat thaw a little first. Partially frozen is okay.
Mistake 2: Twisting the Blade
Cut straight down. Don’t twist or pry. This can bend or break the blade.
Mistake 3: Leaving It Wet
Water causes rust. Even on stainless steel. Always dry your cleaver right away.
Mistake 4: Cutting on Hard Surfaces
I tried cutting on my countertop once. Bad idea. It dulled the blade fast. Always use a proper cutting board.
Mistake 5: Storing It Loosely
Don’t toss it in a drawer. It can get damaged. And you might cut yourself reaching in.
What Others Are Saying
I checked reviews from other buyers. Here’s what people say.
LDC Cleaver Reviews
People love the price. Over 2,000 reviews average 4.6 stars. Common comments:
- “Works great for the price”
- “Stays sharp longer than expected”
- “Good weight for home use”
- “Comfortable handle”
A few complaints about rust. But most of those were from people who didn’t dry it properly.
MAD SHARK Reviews
Almost 200 reviews at 4.5 stars. People say:
- “Built like a tank”
- “Cuts through everything”
- “Worth the extra cost”
- “Heavy but that’s the point”
Some people think it’s too heavy. If you have weak wrists, the LDC might be better.
Mituer Reviews
Over 1,000 reviews at 4.5 stars. Common feedback:
- “Can’t believe it’s under $10”
- “Great starter cleaver”
- “Light and easy to use”
- “Perfect for vegetables”
Some people wish it was heavier. But they knew it was a budget option.
Frequently Asked Questions
Can I use a meat cleaver on vegetables?
Yes! I use mine on vegetables all the time. Hard squash, cabbage, carrots – they all cut easily. The wide blade also helps you scoop up the chopped vegetables.
Do I need a special cutting board?
Use a thick wooden or plastic board. At least 1 inch thick is best. This protects your blade and gives you a stable surface. I use a 2-inch thick wooden board.
How often should I sharpen my cleaver?
It depends on use. The MAD SHARK stayed sharp for 2 months. The LDC needed sharpening after 6 weeks. The Mituer needed it after 2 weeks. When cutting feels harder, it’s time to sharpen.
Can I cut through large beef bones?
The MAD SHARK can handle large bones. The LDC can handle medium bones. The Mituer is better for chicken and smaller bones. Don’t force any knife through bones that feel too hard.
Is stainless steel better than carbon steel?
For home use, yes. Stainless steel resists rust better. It’s easier to maintain. Carbon steel gets sharper but rusts faster. For most people, stainless is the better choice.
What’s the difference between a cleaver and a chef’s knife?
A cleaver is heavier and thicker. It’s made for cutting through bones. A chef’s knife is lighter and thinner. It’s made for slicing and chopping softer foods. You need both in your kitchen.
Can these cleavers go in the dishwasher?
The LDC and MAD SHARK are dishwasher safe. But I recommend hand washing all knives. It keeps them sharper longer. It also prevents rust better. Hand washing takes 1 minute. It’s worth it.
Final Thoughts: Which One Did I Keep Using?
After testing all three for two months, I still use all of them. But for different jobs.
I reach for the MAD SHARK when I’m breaking down whole chickens or cutting through tough bones. It’s my heavy-duty option.
I use the LDC for everyday cooking. It’s perfect for most jobs. Not too heavy, not too light.
I gave the Mituer to my mom. She loves it. The lighter weight is perfect for her. And the price let me buy two – one for her and one for my sister.
If I could only keep one? I’d keep the MAD SHARK. It can do everything. And it’s built to last forever.
But if I was just starting out? I’d buy the Mituer. For $8.99, you can’t go wrong. Learn if you like using a cleaver. Then upgrade later if you want.
The LDC is the safe middle choice. Good for almost everyone.
My Testing Process
I want to be transparent about how I tested these.
I bought all three cleavers with my own money. Nobody paid me to review them. I’m sharing the Amazon links because they have good prices. I may earn a small commission if you buy through my links. This doesn’t change my opinion.
I tested each cleaver for 2 weeks of daily use. Then I rotated between them for 6 more weeks. I took notes every day.
I measured:
- How many chops to cut through different bones
- How long they stayed sharp
- How comfortable they felt after 20 minutes of use
- Whether they rusted
- Whether they chipped or damaged
I also let my family try them. My wife, my mom, and my brother-in-law all used them. I wanted different perspectives.
Why Trust This Review?
I’m not a professional knife expert. I’m a home cook like you. I cook dinner 5-6 nights a week. I’ve been using meat cleavers for years.
I tested these products myself. I spent my own money. I have no reason to lie about them.
I included the bad stuff too. I didn’t just list good things. The Mituer rusts easier. The MAD SHARK is expensive. The LDC handle might not suit everyone.
You can check the Amazon reviews yourself. Over 3,000 people have bought these cleavers. Their experiences match mine.
Wrap Up
Getting a good meat cleaver changed how I cook. Cutting chicken is faster. Breaking down meat is easier. I don’t struggle anymore.
Start with the Mituer if you’re on a budget. Move up to the LDC for better quality. Get the MAD SHARK if you want the best.
Any of these three will work well in your kitchen. They’re all solid choices. You just need to pick which one fits your needs.
Happy cooking! I hope this guide helped you choose the right cleaver for your home.