Cleavers

A Western cleaver is built for power, not precision. The thick, heavy blade splits through bones, joints, and cartilage that would damage thinner kitchen knives. XinZuo cleavers are forged in Yangjiang with substantial spine thickness and a softer steel edge designed to absorb impact without chipping. Use the cleaver for breaking down poultry carcasses, splitting pork ribs, cracking lobster shells, and any task that requires splitting force rather than slicing finesse. This is a completely different tool from the Chinese cleaver, which has a thin blade for vegetables and boneless proteins. For bone work, you want weight and momentum on your side.