Cleaver Knife cleaver, heavy, axlike knife used for about the past one million years to cut through animal bone and meat; in modern times the cleaver, generally made of iron or carbon steel, remains a requisite tool of the butcher and a common kitchen implement. These knives are suitable for cutting through soft and thin bones as well as sinew.
The hole on the heavy-duty blade makes cutting through bone easy. The hole enables you to hold the upper part with your fingers. As you reinforce your grip on the handle, you are able to pull the blade free. This saves you tons of energy, time, and frustration.
The cleaver, also known as a 'butcher's knife', is a thick, heavy-set knife with a sharply beveled edge. Most often found in butchers and restaurants preparing their own meat. Smaller cleavers are used for quickly dicing vegetables and fruits.
