A cleaver is a large knife that is primarily used in the kitchen or by butchers. It varies in shape but usually resembles a rectangular-bladed hatchet. The knifes broad side can be used for crushing in food preparation, such as garlic, and can also be used to scoop up chopped items. Cleavers are primarily used for cutting through thin or soft bones and sinew, such as chicken bones or ribs. They can also be used in the preparation of hard vegetables and other foods, such as squash, where a thin slicing blade runs the risk of shattering. Cleavers are not used for cutting through solid, thick, and hard bones, for which a bone saw is used instead.
Cleavers are generally more blade-heavy, making them ideal for heavier-duty tasks that require more weight and force. They offer versatility to home cooks and can be used to break down smaller, thinner bones, remove meat from larger bone-in pieces, cut up barbecue ribs for serving, cleave lobster tails in twain, and even use the heavy flat side of the blade to crush garlic, lemongrass, and ginger.
The term "cleaver" was commonly spelled "clever" in the late 17th century. Tools described as cleavers have been in use since the Acheulean period.
