A cleaver is a heavy-duty knife designed for cutting through large cuts of meat, chopping vegetables, and, depending on the type, cutting through small bones. Its broad blade can also be used to crush garlic or transfer chopped ingredients from the cutting board.
Cleavers & Boning Knives
10 productsAbout Cleavers & Boning Knives
Cleavers and boning knives are specialized blades designed for working with proteins and tougher prep tasks that require accuracy and control. These knives support jobs such as trimming, separating, and breaking down cuts where a standard chef’s knife is less effective. Cleavers have broad, weighty blades that help you cut through joints, cartilage, and thicker sections with steady force. The flat surface also allows you to press, flatten, or transfer ingredients during prep. Their shape provides stability on the cutting board, which helps guide confident, deliberate cuts.
Boning knives are narrower and more flexible, making them well suited for working close to bones and joints. Their pointed tips and slim profiles help you follow natural contours, remove connective tissue, and separate meat cleanly with minimal waste. This level of control is especially useful when preparing poultry, whole cuts, or portioned pieces. Both knives are designed with secure grips and balanced construction, helping you maintain precision during detailed work. When preparing proteins from start to finish, these tools give you the control needed to handle structure, texture, and portioning with confidence.
Frequently Asked Questions
5 Questions
A boning knife is designed to separate meat from bones with precision. Its narrow blade makes it easy to trim fat, remove skin, and work around joints when preparing meat, poultry, and fish.
A fillet knife has a thinner, more flexible blade designed for removing skin and filleting fish, while a boning knife is generally stiffer and better suited for separating meat from bones in poultry, beef, pork, and other meats.
Always use a stable cutting board, maintain a secure grip on the handle, and keep your fingers well clear of the blade. Cut with controlled, deliberate motions rather than excessive force, and ensure the cutting surface is suitable for heavy chopping.
Keep the blade sharp, use the cleaver only for its intended purpose, work on a stable cutting board, and store it safely when not in use. Always keep your hands and fingers away from the cutting path and use controlled movements to reduce the risk of injury.
