Equipment expert Adam Ried reveals his top pick for meat cleavers.
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Shun makes asymmetric handles that are amazingly uncomfortable for lefthanded users. I am disappointed to see that such an important consideration for [approximately] 10% of your readers and viewers was simply ignored.
Look out, duck!
Any knife can cut a cooked duck
Spam bocker knife
You should actually do a chinese chef's knife test. These are cleavers not chinese chef's knifes. This is way to thick for anything but cleaving, but to hard (59 hrc) to split bone.
The test is also designed poorly. There are knifes that are inbetween a vegetable cleaver and a bone cleaver that are design for chicken / duck / lobsters but still function fairly well as normal knifes (20-25° bevel) but you did not test any of those. You tested cleavers that are way to thick which would be good for splitting bigger bones if they did not lack the weight to do so.
I bet the cheap and easy chan chi kee KF1901 would have wiped the floor with any of these.
Very helpful vid !
America's Test Kitchen seems to consistently pick the most expensive products as winners, and throws in a best value choice to cover their base.
sorry I don't agree with you guys at all I say wusthof which is a german make
"currently unavailable"
Have a couple myself, older models, couldn't understand why they didn't get sharp, interesting.
👌🏾👌🏾👌🏾👌🏾👌🏾
17° nope, they must have paid them the most
All of those cleavers are just good for Cutting vegetables and poultry but there’s no way they’re cutting through pork and beef those cleavers are just way too light. They were just stick in the bone there’s nowhere near enough weight. And if you are going to do home butchery I recommend you use butcher knives and not your typical chef knives it’s a completely different scenario. There is a reason why every butcher on earth doesn’t use chef knives when they are doing the job. I’ve only recently got into butchery and have learned this lesson as a result I went out and got myself some butcher knives and a hired knife. They do make the job a lot easier so far I have done 4 geese ,8 chickens, 1 Turkey, 1 deer, 1 Lamb, 2 pigs, and half a side of beef. Learning absolutely loads and it does make a huge difference to your cooking specially when you know exactly where the gradients are coming from I started to do my own Salt curing and smoking to, loving it.
Great information.. I’ll stick with my ol’ Hickory…
I got a 17.00 clever and really it's kinda like my bread knife, I use the heck out of it and don't worry about it. Oh, about the bread knife, I use them until I feel they are getting dull, then just give them away to somebody and buy me another ten dollar knife. Yes I resharpin my friendly Clever. Just sayin if you pay a lot for something like this, you might not use it that much.
You might want revisit the cleaver test, the winner is now $377 on Amazon. Also the Lambson has terrible reviews re quality control.
Very disappointing review. They didn't acknowledge – and apparently didn't realize – that there are two vastly different types of cleavers: Slicers/dicers and bone choppers. The ones they were speaking of as being lighter and with sharper bevels are from the first group and shouldn't be used as choppers. Typically, they have different steel from the choppers, a steel that retains a better edge but is more brittle and chips easily. The failure to do full research makes me wonder about all their reviews. I've learned more about cleavers from YouTube comments on various cleavers than from this review. It's a revelation to see how many people condemn a good product designed for slicing and dicing because it chipped when they tried to chop a beef bone!
You’d think that with all of their research they’d now how to pronounce the brand their recommending. Leave it Americans to butcher japanese pronunciations.
Penn jillete
What was the one you said had a 30 degree bevel? Who made it?
Duck neck is not the tough part tho
Bridget is so gorgeous!!!
I appreciate the thought but the shapes between the two best that you selected are nothing alike I need to know the best shape
I just joined, just to see full results of the knives you tested. I'm not happy. Again, you guys don't look at all the top brands and some you don't use/test their top line. Seems to always be the case.
That duck look so good.
I only have cleaver in my house.
A bit disappointed that there aren't many cleavers from Chinese brands such as the ever popular CCK. Many Chinese households and chefs use CCK cleavers as they carry different kinds, sizes, weight…etc Even chefs in Japan look to China and Taiwan for cleavers. The bladesmith for CCK have been making cleavers for decades and are inexpensive. The one made to cut through bone is $20 in China. You can get them in the USA prob around $50-70 after shipping.
Thanks for this review…I learned something new. Аmazon offers great prices. What do you advise? https://kitchendining.net/best-cleavers/
WHY IS THE BEST ONE ALWAYS THE SHUN.
🙁
I need the heavy one with the white handle
@1:01 OMG I had to rewind 3 times to make sure that wasn’t a dehydrated cat. Wow.
chile bye…not about to buy this cleaver just because he just made up some bullshit test.
But will the Shun cut through raw pork ribs, without getting damaged?
Those cleavers are so small. My Chinese vegetable cleaver is bigger
Hello Ladies
Yup, exactly the reason why I have a meat cleaver. Sure a chef's knife can pretty much do all the work that it needs to, but I happen to like my knives. So to prevent the edge worn down quickly from something like breaking apart a whole chicken or something similar…I have a meat cleaver specifically for that task. Let me tell ya, my knives stay sharper for way longer and I've enjoyed my meat cleaver ever since.
I loved the one I had………. till my husband and his best friend broke it! They didn't tell and just hid it from me!
Adam, you need to start dieting NOW! I don't want to see you shortenting your life.
I wonder which of these would go through a Pietro’s Pizza pizza best. First we need to figure out their dough recipe. Does anyone know the dough recipe for Pietro’s Pizza in Milwaukee Oregon?
My favorite cleaver is my Busha’s Cleaver J A HENCKELS TWIN WORK # 9 from Solingen Germany 🇩🇪…. 🇵🇱🛶🌈👩🍳🇺🇸
adam ried is hot
modern equipment, modern cooking methods, and people are good at cooking. nice combination. how much money does it take to make kitchens and appliances like that?
today I'm cooking water spinach, find me in "Kitchen Answer"
Are you seriously using onces and pounds!?!?!?! It's 2020 get updated you british leftovers
im just saying hello