Cleaver Knives

Chinese cleavers have a thicker blade and are more durable for use when chopping or breaking apart meat and bones.

Ideal for: Slicing, disjointing.

Useful on food types: Breaking down whole fish, meat and poultry where a heavy blade is useful.

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I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use.  Repetitive cutting motions are easy and do not tire your hand out.

Setsuko, Owner, Modern Japanese Restaurant, Seattle