This is not a Cleaver

I like to call this type of knife a Chinese Chef’s knife. Other names for it that I have run across is Chinese cleaver or Chinese knife.

I don’t like the use the word ‘cleaver’ when discussing this knife because its not a cleaver!

This knife is used for run of the mill cutting tasks that any other chef’s knife would be used for: cutting meat and vegatables. A true cleaver is used for cutting toughter stuff like bones, gristle, or anything heavy and tough.

A Chinese chef’s knife may be shaped like a cleaver, but it is built like a chef’s knife with a blade that is as thick as a chef’s knife, and an edge that is as sharp (and as fragile) as a regular chef’s knife. It is also usually has a rectangle shape. and (unlike the knife pictured with this blog) doesn’t have a hole in the blade. Chopping hard items with a Chinese chef’s knife will damage the blade.

A true cleaver is made with a blade that is two or three times thicker that a chef’s knife, with a rather ‘blunter’ edge that can take more punishment. The shape of a true cleaver is usually kind of rectangluar, but with a rising spine away from the handle and that has a hole.

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AI Description: ‘A Chinese cleaver and a true cleaver differ in their blade design and intended uses. A Chinese cleaver typically has a thin, lightweight blade that is suitable for precise slicing, chopping, and mincing of vegetables, fruits, and boneless meats. On the other hand, a true cleaver, often referred to as a meat cleaver, features a thick, heavy blade with a slightly curved edge that is specifically designed for cutting through bones and tough meat. While both knives are versatile in the kitchen, their distinct blade styles make them better suited for different cutting tasks.’

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Another thought — this knife pictured is branded Martin Yan. If you ever want to buy a celebrity branded knife, made it one of his, he puts his name on good knives, pretty much every other clebrity