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.
Preset: Cleaving
Choosing Cleavers
Built for heavy-duty work, Xinzuo kitchen cleavers handle jobs that would damage a standard knife. Use them for splitting poultry, cutting through cartilage, and breaking down bone. The thick spine and weighted blade do the hard work for you, reducing effort and fatigue.
Not to be confused with Chinese cleavers, which are lighter precision knives for slicing and dicing. For everyday cutting tasks, see our chef knives.
More on Cleavers
- Chinese vs Western cleaver: understand the difference between a bone cleaver and a vegetable cleaver. Chinese vs Western cleaver guide
- Choosing the right knife for meat: from cleavers for bone work to slicing knives for carving. Best knife for meat guide
- Need a thinner, all-purpose cleaver for vegetables? Browse our Chinese cleavers. Shop Chinese Cleavers
- For jobs that need precision instead of force, a boning knife follows the bone cleanly. Shop Boning Knives
