Cleavers

The heavy hitters. Every meat cleaver here is hand forged, hand sharpened and oiled before it ships — built to split poultry bones, break down ribs and portion big roasts without flinching.

Find the right cleaver

Snažan Heritage Cleaver — 1080 high carbon steel, the 2020 founding cleaver that started The Cooking Guild. Serbian-style, front-weighted, made to work every day.

Kaiju Cleaver — San Mai construction with an SLD tool steel core: the hardest edge in the range for clean, precise chops.

Feather Forge Cleaver — 73-layer feather Damascus around a Japanese AUS-10 core, full tang. Power with a pattern you will not find twice.

Dynasty Cleavers — Silver Dynasty and Damascus Dynasty 7.5" cleavers plus the Dynasty Serbian cleaver: the classic rippled look in a blade that earns its place on the board.

Common questions

Will a meat cleaver cut through bone? Yes — poultry bones, ribs and small-to-medium soft bones are exactly what the thick spine and heft are for. For thick beef marrow bones, use a saw.

Meat cleaver or Chinese cleaver? A Chinese cleaver is a thin, wide vegetable slicer; a meat cleaver carries a thicker spine and more weight for bone and cartilage. If you break down meat, you want the ones on this page — for the veg-style blade, read our Chinese cleaver guide.

What if it is not for me? Cook with it for 99 days. If it is not the sharpest blade you have ever used, send it back for your money back. Every cleaver also carries a free lifetime guarantee.

Read more: Meat cleaver guide: how to choose the right one · Best cleaver knives · Why every chef needs a Serbian cleaver