Best Meat Cleavers In Australia

The old butcher’s cleaver, also known as the butchers cleaver, is an extremely versatile piece of equipment that is used by chefs, butchers and home cooks all over the world.

The thick, sharp blade makes it ideal for cutting through meat and bones. The rear flat edge can be used for other purposes such as crushing garlic.

There are many options on the market. There are many options available. They can be made from different materials and come in different lengths.

This guide will discuss the features of a few meat cleavers so that you can make an informed purchase when you are ready to buy your next meat cutter.

How To Choose The Best Meat Cleaver

There are many meat cutters on the market. There are many meat cutters on the market. Each one has its own unique qualities.

  • weight
  • material the cleaver handle is made of
  • material the blade is made of
  • cleaver length
  • one or multiple piece design

With that in mind, we offer the following review on our top picks for meat cleavers.

5 Best Meat Cleavers to Buy in 2024

  1. YOUSUNLONG Damascus 7-inch Meat Cleaver
  2. Global G12 G-12 Japanese Meat Chopper Cleaver Knife
  3. Sato Forged Heavy-Duty Meat Cleaver
  4. DALSTRONG Cleaver Butcher Knife “The Ravenger”
  5. SPEVORIX Stainless Steel Meat Cleaver

Best Meat Cleaver Comparison Table

ModelModel #Overall RatingWeightReview 
YOUSUNLONG Damascus 7-inch Meat Cleaver 231 gYOUSUNLONG ReviewCHECK PRICE
Global G12 G-12 Japanese Meat Chopper Cleaver Knife998 gGlobal G12 ReviewCHECK PRICE
Sato Forged Heavy-Duty Meat Cleaver726 gSato Forged ReviewCHECK PRICE
DALSTRONG Cleaver Butcher Knife “The Ravenger”1.22 KgDALSTRONG ReviewCHECK PRICE
SPEVORIX Stainless Steel Meat Cleaver1.2 KgSPEVORIX Stainless ReviewCHECK PRICE

Having a meat cleaver is a great choice. They definitely come in handy, especially breaking down complex meats, or chopping through pork crackling, mmm – Allan Ainsworth,

allan profile

Best Meat Cleaver Reviews for 2024

SPEVORIX Stainless Steel Meat Cleaver

The Spevorix stainless steel meat cutter weighs in at just over 2.5 pounds, making it the heaviest knife. It measures 7 inches in length and has a Rockwell hardness 54. This means it is very hard. The 100% stainless steel blade is both sharp and durable. This knife is heavy-weighted and can be used to cut almost any material. You can use it on hard fruits such as pineapples, coconut shells, and bones. You can hang the knife from the hole at the top of the blade to make it more useful and aesthetic.

The handle measures five inches in length and is made of non-welding Pakka black wood. It is comfortable to hold in your hands. A wooden handle is better than a stainless-steel one because it will not be affected by temperature changes that could affect the blade. Wrapping your hand around the handle will not feel the blade’s temperature.

This knife can be used by both left and right handed people. This meat cleaver is also very affordable. This Spevorix knife is a great choice for anyone who wants a high-quality knife, but doesn’t want to spend too much.

What we like

  • Affordable
  • Heavy duty
  • Easy storage

What we don't like

  • Heavy

DALSTRONG Cleaver Butcher Knife The Ravenger

The Dalstrong Gladiator Series 9″ heavy-duty ‘Ravenger ‘cleaver is designed for serious chopping. This cleaver is capable of cutting everything from pork bones to salmon heads and even pounds of chicken. This meat cleaver weighs in at 1.3 pounds and is ideal for all kinds of tasks. This 8-inch, high-carbon German Steel blade is extremely sharp. It can be used for chopping, but also mincing and dicing. It has a Rockwell rating of 55 which means that it is not as difficult as other blades. You can also get a lifetime warranty, a 100% satisfaction guarantee, or your money back.

The handle is made of black pakkawood. The handle is triple riveted. It feels solid in the hand. The handle of “The Ravenger”, unlike the Gladiator knives, is thicker than those of other Dalstrong knives. This allows you to hold the knife, which is quite heavy. It is also laminated and polished, which keeps it clean.

For exceptional sharpness, these knives can be hand-sharpened at 14-16 degrees on each side. Some users reported that their knife was dull and had to be sharpened by themselves. The stainless steel end caps add a degree of distinction and counterbalance to the knife.

What we like

  • Lifetime warranty
  • Satisfaction Guarantee
  • Laminated handle

What we don't like

  • May arrive dull

Sato Forged Heavy-Duty Meat Cleaver

This Sato meat cleaver can cut through bones like a knife, as the name suggests. It weighs in at 1.6 pounds, making it a heavy knife. However, that is what gives you the strength to cut through bone. The handle and blade are equally balanced. This blade is also made from stainless steel, just like the others. Sato knives are resistant to rust and stain. The walnut wood handle is easy to grip and comfortable in the hands. You can use this knife to cut meats, fish, vegetables, and carcasses.

To keep your knife in tip-top shape, you will need to sharpen it regularly. A dull knife can cause injury, inefficiency, and even unsafeness. The blade is also large and broad. This makes it much easier to chop and scoop food. For crushing garlic and other foods, wide blades can be helpful.

Because it is simple to use and produces consistent results, the Sato Forged Heavy Duty Meat Cleaver Chopping Butcher Knife can be useful for beginners. This knife is not affordable for beginners in the field of meat cleavers. It can still be considered a worthwhile investment, provided that the chef gets enough use from it.

What we like

  • Balanced weight
  • Wide blade
  • Heavy duty

What we don't like

  • Expensive
  • Heavy

Global G12 G-12 Japanese Meat Chopper Cleaver Knife

This stainless steel meat cleaver is made of tempered stainless. Tempering steel is used to reduce brittleness and make it more durable. First, the steel must be heated to a very high temperature for several hours. Then it should cool to room temperature. A properly tempered steel will have good resistance to corrosion and toughness. This knife has a HRC level between 56-58. It is therefore relatively hard.

It is also made from steel, which gives it an attractive and seamless appearance. Hollow and with dimples, the handle is also hollow. These dimples provide a better grip. The handle’s hollowness gives the user a sense of lightness. It is a pleasure to hold the meat cleaver thanks to its ergonomic shape.

This blade, despite being extremely sharp, actually turns out to be quite dull. It will likely need to be sharpened before you can use it. It will need to be sharpened before you can use it. A small hole in the top corner allows you to hang the cleaver on a hook. The meat cleaver can be a bit pricey so chefs with limited budgets may consider other options.

What we like

  • Hollow handle
  • Tempered Steel

What we don't like

  • Expensive
  • Arrives with a dull edge

YOUSUNLONG Damascus 7-inch Meat Cleaver

Damascus Steel is the material used to make this multi-purpose meat cleaver. The handle is made from polished rosewood. One piece of die-casting molding is found underneath the rosewood.

This 7-inch blade is very sharp and makes it an excellent choice for cutting meats and vegetables. This blade is not sharp enough to cut through bone. You could damage the knife if it isn’t strong enough to slice through bone.

The HRC (Hardness Rockwell C), of this meat cleaver is 58-60. This makes it very hard. This blade is extremely durable and does not need to be sharpened due to its high quality steel. The steel is VG-10, which is a special designation that refers to a particular type of stainless steel. The “gold standard” is the G in “VG”. This is the measurement that this steel has achieved. This steel is made in Japan and is very high quality. Professional chefs use VG10 as their most preferred steel for kitchen knives. It is known for its strength and resistance to corrosion. Although VG10 knives will cost more than lower quality steels, the benefits that you get from them are well worth it.

What we like

  • Damascus Steel
  • VG10 Blade
  • Lasts for a long time

What we don't like

  • Not a blunt edge
  • Can’t cut bone

How To Choose The Best Meat Cleaver: Buyers Guide

A meat cleaver, a unique type of tool that every home chef should have, is an essential piece of equipment. This is a large knife that has a handle made from either a strong plastic material or a wooden material.

Sometimes, it is just an extension of the stainless steel blade. Although the blade is made from toughened steel, it is quite blunt in comparison to other kitchen knives. It is the chef’s swing which provides the necessary downward force to cut through thick meats and bones.

Without a meat cleaver, a chef could spend hours cutting through hard slabs of meat. These knives are perfect for cutting through bones and separating chicken legs. These types of cuts can easily cause a standard kitchen knife to break. If you are unable to make these cuts, a standard kitchen knife could easily break.

A cleaver is not likely to be used by vegetarians, vegans, or pescatarians.

However, anyone who cooks meat frequently will benefit from this type of tool.

Things To Know About Meat Cleavers

There are many meat cleavers that can be used. Consider your cooking style and budget when choosing a meat cleaver. There are several factors you should consider before you decide which meat cleaver is right for you.

Cleaver Blade Length

You will most commonly find eight- or six-inch blades in meat cleavers. Some blades can reach 16 inches. The blade’s length will determine how long you can cut the meat. A short blade may mean that you will have to slice the meat several times to get it to the desired length. For comfort, chefs with large hands will appreciate a large blade and large handles.

Cleaver Blade Length

The blade length is more a matter of personal preference and aesthetics. Some blades have a long, slim profile while others are more rectangular or square. The chef’s feelings about the matter will determine the length of the blade, but it should not have any effect on the cutting.

Balance in Your Hand

Each chef will have a different idea of the perfect knife. You should find the handle to be lighter than the blade and feel it in your hand. You should find the blade heavier than it is lighter, but not so heavy that it becomes difficult to control.

Cleaver Blade Thickness

A thinner blade won’t last as long as one that is thick. Thinner blades are more susceptible to breaking, warping, and bend if they are pushed too hard. Thicker blades are more durable and can withstand hard cuts of meat. They will also provide the sharp edge you need to cut through thick bones. Blunt blades are more expensive, however.

Overall Cleaver Weight

Balance refers to how the blade feels compared to its handle. However, weight is a measure of how easy it is to hold, raise and chop the whole knife.

Your arm strength is a key factor in deciding how heavy a cleaver to buy. A knife should be heavy enough to allow you to cut the meat with enough force. A sharp knife is not enough to cut through bones. To make a great cut, you need to be strong and weigh enough.

Types of Steel Used To Make Cleavers

These types of steel are made from either Japan or Germany. These are the best quality, but they also tend to be the most expensive. Some meat cleavers can be heated and then cooled. This makes them stronger.

The best blades can be made from one piece of stainless steel alloy.

Other blades will also be made from high-carbon stainless steel. Stainless steel is resistant to rust. It is also resistant to stains, which is why it’s called stainless steel. However, moisture can affect the blade’s quality and cause it to corrode over time. It is essential to clean the knife regularly and ensure that it is dry after not being used.

Many meat cleavers and butcher knives will be rated based on their Rockwell levels. The industry standard for knives is the Rockwell test, which is used to determine how hard a material can be. A knife with a 58 Rc blade is the most durable stainless steel knife on the planet. It can cut through any material.

Blade Edge

Your blade’s edge may be either blunt or sharp, depending on which manufacturer it is. A blunt-edged knife is more useful as it doesn’t become dull and can be used for many decades.

Manufacturers will often use laser technology to make sure that sharp blades are sharpened. Some manufacturers may have their blades sharpened manually. To maintain their original condition, carbon steel knives with sharp edges must be continually re-sharpened.

If the blade is not sharpened regularly enough, it can lead to frustrating and tedious cutting. A honing rod should be used by home chefs to sharpen the blade once per week. If the honing rod becomes ineffective, you can switch to a whetstone.

Cleaver Handle

Wooden handles on meat cleavers are usually easier to hold and more stable than plastic ones.

Polypropylene handles can also be made by other manufacturers. They are safe and won’t break or bend. However, they can become slippery if you have sweaty hands. Triple-riveted handles are a common feature in high-quality products. Some handles made from wood can also be laminated or polished.

Final Thoughts on The Best Meat Cleavers for Australia

A meat cleaver is a must-have for any home chef who works with meat. Not only will it add a touch of professionalism to your knife rack but it will come in handy during any time you have to cut through any foods that are especially tough.