This included the CCK cleaver, which had an 8.25-inch blade, and the Tojiro, with a blade that was 6.8 inches long. While our pick for a larger cleaver from Kagayaki has a long blade (it’s 8.6 inches in length), in general, we preferred cleavers with blades that were 8.25 inches and under. While there are a good amount of stainless steel Chinese cleavers on the market (stainless steel often features around 18% added chromium, which “hardens and toughens steel and increases its resistance to corrosion,” per the United States Geological Survey), carbon steel is the traditional metal of choice, so we tested cleavers made with both.Ĭhinese cleavers with really long handles, like the one pictured, were difficult to hold and dug into our wrists when cutting. We tested 10 popular Chinese cleavers to find knives that were balanced, sharp, and versatile. They’re also often quite affordable, with many fantastic options under $100. They are supremely versatile knives, quickly dispatching all manner of vegetables, roots, and proteins, while also serving as a sort of bench scraper for transferring your chopped bits and bobs (just don’t actually use them to scrape your countertop, please!). Unlike Western-style chef’s knives, which feature a tapered, curving blade meant for a rocking chop motion, Chinese cleavers have a light, rectangular blade that excels at a more up-down chop maneuver, and often sport unfussy, barrel-shaped wooden handles.
We also liked the bigger option from Kagayaki, if you’re used to wielding a larger blade.Ĭhinese cleavers, a.k.a cai dao (meaning “vegetable knife”), have long been the preferred all-purpose cutter in much of Asia. Both cleaved through hardy turnips, neatly minced garlic, and cleanly sliced delicate chives. However, two stood out: the compact option from Tojiro, and the balance and versatile one from CCK. Finding a well-balanced, sharp, and versatile Chinese cleaver was surprisingly difficult many we tested were too big, too heavy, and not nearly nimble enough.
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