Why I use a Chinese cleaver more than any other knife

I grew up in a busy kitchen—easily the liveliest room in our house—helping to whip up dish after dish with my family. For all those decades of meals, one cleaver, shuffled from hand to hand, emerged as everyone’s preferred cooking instrument.

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At first glance, the large, rectangular blade of a Chinese cleaver might intimidate the uninitiated. But the shape and heft are what make this type of knife versatile enough to breeze through everything from carving up a chicken to scoring the outermost skin of a mushroom cap.

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We have some advice on how to find a quality Chinese cleaver, techniques for getting the most out of it, and maintenance tips to ensure it can last as an heirloom.

Chinese cleavers we love→

Chop chop.

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