I Reviewed 10 Chinese Cleavers—My 3 Favorites Were All Under $100

Chinese cleavers, aka cai dao (meaning “vegetable knife”), have long been the preferred all-purpose cutter in much of Asia. Unlike Western-style chef’s knives, which feature a tapered, curving blade meant for a rocking chop motion, Chinese cleavers have a light, rectangular blade that excels at a more up-down chop maneuver, and often sport unfussy, barrel-shaped wooden handles. They are supremely versatile knives, quickly dispatching all manner of vegetables, roots, and proteins, while also serving as a sort of bench scraper for transferring your chopped bits and bobs (just don’t actually use them to scrape your countertop, please!).

They’re also often quite affordable, with many fantastic options under $100. I tested 10 popular Chinese cleavers to find knives that were balanced, sharp, and versatile. While there is a good amount of stainless steel Chinese cleavers on the market (stainless steel often features around 18% added chromium, which “hardens and toughens steel and increases its resistance to corrosion,” per the United States Geological Survey), carbon steel is the traditional metal of choice, so I tested cleavers made with both.

The Tests

• Pre- and Post-Testing Sharpness Measuring Test: Before and after testing, I measured each blade’s edge with a sharpness measurer three times, averaging the results. The lower the number, the sharper the blade. 
• Slice Chives Test: I used each cleaver to finely mince chives, noting if the cleaver mashed the tender herbs in the process. 
• Mince Garlic Test: I used each cleaver to mince a clove of garlic, testing the agility and sharpness of the cleaver. 
• Chop Turnips Test: I cleaved and chopped purple top turnips into 1/2-inch cubes. This showed how easily the cleavers were able to tackle a hardier ingredient. 
• Slice Pork Test (Winners-Only): I used my favorite cleavers to thinly slice pork loin for stir fry. 
• Care and Usability Tests: Throughout testing, I examined how easy each cleaver was to maneuver and use, and if they were easy to clean and maintain. 

What Is a Chinese Cleaver, and What’s It Used For?

Unlike a meat cleaver, a Chinese cleaver isn’t meant to whack and hack through bones. Rather, they’re actually used more like chef’s knives and are skilled multitaskers when it comes to chopping and slicing vegetables, fruits, and meats. Chinese cleavers have a boxy, rectangular shape, which also makes them handy for scooping and moving chopped bits. They’re made of either stainless steel or carbon steel, which both have their pros and cons (more on that later). No matter their material makeup, they should be nimble, sharp, and balanced—like any good knife. 

What We Learned 

Sharpness Was Important, But Not the Defining Winning Trait 

Almost all of the cleavers I tested were incredibly sharp right out of the box. The Tojiro’s average sharpness reading was 40; for context, most knives we’ve tested in the past have out-of-the-box averages of around 120, which is incredibly sharp (remember, the lower the score, the sharper the knife). But while sharpness was definitely important, it didn’t guarantee a winning spot. The Togiharu Carbon Steel Chinese Cleaver 8.6" (53 sharpness average) and the Global Classic Chop & Slice Chinese Knife/ Cleaver- Lightweight (50 sharpness average), while both undeniably sharp, lost points since they were unwieldy, heavy, and unbalanced. 

I Preferred Shorter Blades and Handles

While my pick for a larger cleaver from Kagayaki had a long blade (it was 8.6 inches in length), I generally preferred cleavers with blades 8.25 inches and under. This included the CCK cleaver, which had an 8.25-inch blade, and the Tojiro, with a 6.8-inch blade. Both were very nimble and felt nicely controlled and balanced, even when I was mincing garlic, which required a steady hand. Bigger blades, like the 8.75-inch Togiharu, felt akin to wielding a machete; unless you’re a professional chef used to a 10-inch chef’s knife, wide, long blades can be challenging to use. The same thing went for handles: While I loved the sharp, balanced blade on the Kohetsu cleaver, the handle was a whopping 5.5 inches long—the longest of the lineup. It dug into my forearm when I chopped and brought the entire knife’s length to 14.25 inches long—quite massive. Instead, I preferred shorter handles, like the 3.25-inch handle on the CCK cleaver. 

A Balanced Cleaver Was a Pleasure to Use

Balance is super important with Chinese cleavers since the blade is boxy and square. You don’t want a heavy, big blade attached to a skimpy, light handle, or else it will feel like your hand is being dragged downwards, negating agility. The Dexter, Winco, and Global lost points for this trait, and were also the heaviest of the cleavers (at 11.2 ounces, 12.1 ounces, and 14.9 ounces, respectively). On the other end of the spectrum, the Lamson was a meager 7.2 ounces—far too light and flimsy. My favorite knives, namely the CCK and Tojiro, were solidly in the middle ground in terms of overall weight, both clocking in at 10.7 ounces. They sported a nice balance between handle and blade weight and were adept at cutting up everything I (metaphorically) threw at them. 

Thinner Blades Were More Nimble

If you’re looking for a meat cleaver, a hefty blade can be beneficial; the thick metal helps splice through whatever you’re cutting, kind of like the wedge of an axe. But when you’re choosing a Chinese cleaver, a thicker blade can be burdensome (and looks kind of ridiculous cutting little cloves of garlic). I liked cleavers with blades around two millimeters thick at their widest point—like the CCK, Tojiro, and Kagayaki—since they were sturdy without sacrificing agility. In contrast, 3-millimeter thick cleavers like the Dexter and Winco wedged into garlic and turnips, splitting them rather than cleanly slicing. 

Carbon Steel Versus Stainless Steel: Each Had Pros and Cons 

Two of my favorite Chinese cleavers (CCK and Kagayaki) are made of carbon steel, while the Tojiro is high-carbon stainless steel. Both materials have their merits and require maintenance, though one could argue that stainless steel knives need more heavy-duty care since they dull faster. The gift that stainless steel gives is aesthetics; it doesn’t rust or get dark spots after washing.

Stainless Steel vs. Carbon Steel
Material	Pros	Cons
Stainless steel	-No staining -Low maintenance	-Dulls faster  -More difficult to sharpen
Carbon steel	-Sharper overall -Easier to sharpen	-Can rust and discolor

Carbon steel, on the other hand, is prone to rusty splotches. However, the beauty of carbon steel is that it stays sharper longer and is easier to sharpen (we’ve discussed this before here). As Daniel Gritzer, Serious Eats’ editorial director, noted, “Stainless tends to be a softer form of steel, which means it often won't hold an edge as well as carbon steel.” If you’re worried about your carbon steel knife looking splotchy, I recommend investing in some Tsubaki oil (mineral oil will do, too) and rubbing in a drop on each side of the blade after washing and thoroughly drying. It will help prevent rusting in between uses, but be warned that you can't really avoid a (harmless) patina from discoloring the blade over time.

The Criteria: What to Look for in a Chinese Cleaver

A good Chinese cleaver should be well-balanced, sharp, and nimble. I liked blades that were under 8.25 inches in length (any longer and they felt unwieldy) and that sported shorter handles, around 3.5 inches long. I also preferred cleavers that were in the middle ground weight-wise, at around 10.7 ounces. The blade material you choose depends on how often you’d like to sharpen your knife, or how much effort you want to put into maintaining its looks.

The Best Chinese Cleavers

What we liked: This petite cleaver made controlled, clean cuts. Its short, stubby frame made it especially great for smaller, daintier tasks, like mincing garlic or slicing thin pieces of pork loin for stir fry. Plus, it’s a great deal for a great knife. 

What we didn’t like: While I liked the short handle, its boxy shape was slightly less comfortable to hold than rounded ones. Pieces of food also got stuck on the matte strip on the blade.

Key Specs

• Out-of-box sharpness average: 40 (utility razor blade sharp)
• Post-testing sharpness average: 45
• Blade thickness: 2mm
• Length of blade: 6.8 inches
• Length of handle: 4 inches
• Weight: 10.7 ounces
• Materials: Stainless steel, wood
• Care: Hand-wash; dry immediately

What we liked: A fantastic all-purpose knife, the CCK wowed me with its sharp, nimble edge and balanced feel. It's no-frills carbon steel blade dispatched hardy purple-top turnips like they were orbs of butter and also made mincing garlic by hand a pleasure, something I'd never thought I'd say (I’d normally just grab a rasp grater to get it over with). It has a kurouchi finish (a.k.a blacksmith’s finish), which just means the metal has a little more texture to it. This lessens the likelihood of ingredients sticking to the blade whilst slicing. 

What we didn’t like: The wooden handle is a little rough and unfinished, meaning you might want to give it a rub with some mineral oil to keep it soft and water-resistant. Since this knife sports a carbon steel blade, it’s more prone to rusting and discoloration if not properly dried and oiled (grab a bottle of Tsubaki or mineral oil, and it’ll help keep rust spots at bay).

Key Specs 

• Out-of-box sharpness average: 137 (utility razor blade sharp)
• Post-testing sharpness average: 90
• Blade thickness: 3 mm, tapers to 2 mm
• Length of blade: 8.25 inches
• Length of handle: 3.25 inches
• Weight: 10.7 ounces
• Materials: Carbon steel, wood
• Care: Hand-wash, dry immediately; rub with neutral, food-safe oil like tsubaki oil

What we liked: While this is definitely a larger cleaver and not for everyone, I found it surprisingly nimble given its 8.6-inch blade. Part of the appeal was that it felt more balanced than many other larger-bladed cleavers; I didn’t feel like I was struggling to control each chop. It was also quite sharp.

What we didn’t like: There’s no getting around it: this is a big knife. If you’re cutting your teeth in the kitchen, I would recommend a smaller, more manageable blade. It's also pretty expensive.

Key Specs 

• Out-of-box sharpness average: 138 (utility razor blade sharp)
• Post-testing sharpness average: 138
• Blade thickness: 3 cm
• Length of blade: 7 inches
• Length of handle: 5.5 inches
• Weight: 14.5 ounces
• Materials: Carbon steel, wood
• Care: Hand-wash, dry immediately; rub with neutral, food-safe oil like tsubaki oil

The Competition 

• Winco Blade Chinese Cleaver with Wooden Handle: This cleaver was far too heavy, with a thick blade that thwacked and mushed rather than cleaved and sliced. 
• Dexter S5198 8" x 3-1/4" Chinese Chef's Knife with Wooden Handle: Like the Winco, this was a thick, heavy blade that neither felt nimble nor sharp. It wedged into a turnip, and I had to seesaw it to get it to slice through. 
• Lamson 8" Chinese Vegetable Cleaver, Walnut Handle: This knife was so light (a mere 7.2 ounces) and thin, it felt flimsy. While it did a decent job slicing chives and garlic, it struggled to cleave slices of turnip. 
• Togiharu Carbon Steel Chinese Cleaver 8.6": This knife was just too big and had a sticky feeling to it when it hit the wood of my cutting board. It didn’t glide, and it was the second-heaviest knife in my lineup, which added to its unwieldy nature. 
• Victorinox Cleaver Chinese Curved: While this knife performed well when slicing chives, it struggled with garlic and turnips; the blade felt a little too thick, splicing rather than cleanly slicing. It really had a tough time cutting through the turnip’s fibrous flesh. 
• Global Classic Chop & Slice Chinese Knife/ Cleaver- Lightweight: It’s funny that they label this blade as lightweight since it was the heaviest one in the lineup. It was quite thick and chunky and thudded through slicing and dicing in all of my tests. Plus, it’s quite expensive for a Chinese cleaver.
• Kohetsu 1K6 Stainless Small Slicer 210mm: I so wanted to like this knife, since it was beautiful, sharp, and agile. But the dang 5.5-inch handle made it nearly impossible to hold and chop with for an extended period of time. I had to ride my hand up the handle near the blade to control it, and even then, the handle still dug into my wrist. 

FAQs

What is a Chinese cleaver good for?

A Chinese cleaver is a fantastic all-purpose knife that’s great for a myriad of chopping, slicing, and mincing tasks. You can use it for anything you’d use a chef’s knife for, and it also doubles as a bench scraper for moving chopped ingredients. 

What is the difference between a meat cleaver and a Chinese cleaver?

They’re actually quite different! Meat cleavers are heavier, thicker, and don’t have the same agility and versatility as a Chinese cleaver. While they excel at chopping through chicken bones or crushing aromatics, you’ll struggle to use one to mince garlic (but you can crush garlic!). Conversely, Chinese cleavers are like chef’s knives; they’re versatile knives great for cutting up fruits and vegetables, mincing herbs, and slicing boneless meats. We don’t recommend using a Chinese cleaver to cut through bones, however, since they are more delicate than a meat cleaver. 

What's the difference between Chinese and Western cleavers?

See above! A Western cleaver is more commonly known as a meat cleaver. In terms of uses, Chinese cleavers are actually more similar to Western-style chef's knives.

How do you sharpen a Chinese cleaver?

As with any knife, we recommend using a whetstone to sharpen a Chinese cleaver; you can read more about how to do this here. A Chinese cleaver can also benefit from honing to keep the blade edge aligned. 

Which is better: carbon steel or stainless steel? 

Which knife you choose depends on one thing: you! Carbon steel blades stay sharper longer, but are more prone to rust spots and splotches; you’ll have to commit to drying them well and rubbing on a spot of tsubaki oil after use. Stainless steel blades, while undeniably sharp, lose their edge faster, thus requiring sharpening more often. However, as their name suggests, they won’t stain or splotch as easily. 

Why We're the Experts

• Grace Kelly is an editor at Serious Eats. Prior to joining the team, she tested equipment and ingredients for America’s Test Kitchen. She also worked as a journalist and has done stints as a cook and bartender. 
• She has written dozens of reviews for Serious Eats, including petty knives, tinned fish, fish spatulas, and tortilla presses, among others. 
• For this review, Grace tested 10 Chinese cleavers by using them to mince chives and garlic and to chop turnips. She also used the winners to slice pork tenderloin for stir-fry. Before testing, she measured each blade using an edge tester to determine its sharpness.