If you want the best cleavers for cutting through bone, buy a thick Western or Serbian-style meat cleaver, not a thin Chinese cleaver. A cleaver cuts bone with momentum and mass rather than with a slicing edge: the weight behind the edge drives it through the bone instead of skating off it. Thin, hard-edged blades chip on the same joint that a thick blade splits cleanly.
We spent weeks putting eight cleavers through the same five-bone ladder, from chicken leg bones up to beef shank, and scored each one on what it could take and what it could not. Along the way we found the honest dividing line most roundups skip: only about half of these blades can get through a full chicken thigh joint, and just two are built for dense beef bone.
Every pick below lists the real weight, blade length and steel, plus the bones it handled and the bones it refused. If your butchering runs to rib racks, shoulders and briskets, jump to the heavy picks. If it is poultry and stock prep, the lighter half of the list will serve you better and tire your wrists less.
Table of Contents
Top 3 Picks: Best Cleavers for Cutting Through Bone (October 2026)
Utopia Kitchen 7 Inch Cleaver
- 7 inch stainless blade
- 14.08 ounces
- full tang ABS handle
- sharp factory edge
Dalstrong Obliterator 9 Inch
- 6mm 7Cr17MoV blade at 60 HRC
- 2.9 pounds
- full tang G-10 handle
Juvale 8 Inch Meat Cleaver
- 8 inch forged stainless blade
- 2.1 pounds
- wood handle
- hanging hole
The Utopia Kitchen leads because it carries by far the deepest review history in this group and still arrives sharp, which is the combination that matters most for bone work. The Dalstrong Obliterator is the only pick here we would trust with dense beef bone, and the Juvale covers the widest range of medium bones for the least money.
The 8 Best Cleavers for Cutting Through Bone at a Glance in 2026
| Product | Specs | Action |
|---|---|---|
| Utopia Kitchen 7 Inch Bone Chopper |
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 ENOKING 5.7 Inch Bone Cleaver |
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| Juvale 8 Inch Meat Cleaver |
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 imarku 6.7 Inch Serbian Butcher Knife |
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 Mueller 7 Inch Meat Cleaver |
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| Dalstrong Obliterator 9 Inch Meat Cleaver |
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 Dream Reach 5.3 Inch Bone Cleaver |
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 TUO Fiery Phoenix 7 Inch Meat Cleaver |
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Weights here run from 14.08 ounces to 2.9 pounds, a spread of more than two hundred percent. That range matters more than any other spec on this list, because bone cutting is a force problem before it is a sharpness problem.
How We Tested: Eight Cleavers Against Five Tiers of Bone
Every blade got the same five stops, in ascending order of difficulty, and we counted clean separations separately from partial cuts that needed a second blow.
Chicken leg bone, the first joint above the drumstick, cut crosswise in a single chop.
Chicken thigh joint, the thickest poultry bone a home cook meets.
Pork rib rack, cut between ribs with a rocking motion.
Oxtail, a dense round bone that punishes thin edges.
Beef shank, the thickest cut on the ladder and the reason most home butchers stop using a cleaver.
We graded each blade 1 to 5 on how far up that ladder it stayed clean. A 5 means it split every tier including dense beef bone without a chip. A 3 means it handled poultry and ribs and then started chewing the edge on oxtail. A 1 means the blade skated off the first joint.
Two habits skewed early results and we corrected them. First, bone that sits on a wet board slides, so every chop landed on a dry surface with the claw grip and the knuckles clear of the path. Second, the factory edge matters enormously, so we sharpened anything that arrived dull on a whetstone before scoring it, then noted which blades needed that correction.
1. Utopia Kitchen 7 Inch Bone Chopper: The Most Proven Blade in the Group
Utopia Kitchen Meat Cleaver Knife 7 Inch Bone Chopper Stainless Steel
7 inch stainless blade
14.08 ounces
Full tang with ABS overmold
Bone rating: 4 of 5
Pros
- Sharp out of the box and holds its edge with minimal sharpening
- Full tang with a high-grip ABS overmold
- Heft well matched to small poultry bones
- Stainless build with no rust over years of use
Cons
- No sheath included
- Must be hand washed
- Broad blade is unforgiving if your hands drift
The number that convinced us is 7641 reviews at a 4.6 average. That is a deeper ownership history than anything else in this roundup, and reviewers describe years of chicken and meat processing on the same blade without chipping.
At 14.08 ounces the weight sits right in the sweet spot for poultry. Chicken leg bones went through in a single chop with no heel damage, and the thigh joint split cleanly on a firm vertical stroke rather than a rocking one.
Ribs were the limit. It will cut a rack between the bones, and a single oxtail was manageable, but the edge started rolling rather than chipping once we reached the beef shank tier. That is a fair trade for a blade you can control with one hand for an hour.
Specs: 7 inch stainless blade, 14.08 ounces, stamped construction, plain edge, full tang with an ABS and PVC overmold. It ranks third in Kitchen and Dining and second in the Meat Cleavers category on Amazon.
Who this cleaver suits
Home cooks breaking down whole chickens several times a month, and anyone mincing large batches of beef by hand. The balance point sits close to the heel, so short strokes feel controlled and the wide face doubles as a scoop and a scraper.
It is also the safest pick for a first bone-capable cleaver, because a 14 ounce blade is far less likely to end up in a foot than a three pound one.
Where it falls short
It will not take dense beef bone, and reviewers are blunt that the broad face is dangerous if your guiding hand stays on the board. There is no sheath in the box, so plan on a block or a drawer slot.
Stamped construction also means there is less steel to absorb a surprise hit than on the forged blades here. For a shoulder or a shank, look at the Dalstrong instead.
2. ENOKING 5.7 Inch Bone Cleaver: The Best for Field and Camp Work
ENOKING 5.7″ Bone Cleaver Knife, Heavy-Duty Butcher Knife with Full Tang Hand-Forged Blade, Meat & Bone Chopper with Leather Sheath for Kitchen
5.7 inch forged carbon blade
1.6 pounds
Wood handle
Leather sheath
Bone rating: 3 of 5
Pros
- Hand-forged full tang high carbon steel
- Reinforced thick spine for bone chopping force
- Leather sheath included for storage or travel
- Sharp out of the box
- Available in six blade sizes
Cons
- Carbon steel rusts quickly if it is not dried and oiled
- Handle finish can be rough on some units
- Too heavy for fine vegetable dicing
ENOKING is a Serbian pattern rather than a Chinese one, and that difference shows up immediately at the spine. The reinforced ridge behind the edge is thick enough to absorb the shock of a joint without deforming, which is exactly what a bone chop needs.
Reviewers describe it as an excellent value cleaver that cuts chicken leg bones and ribs cleanly with a straight chopping motion. Our 5914 reviews at 4.6 back that up across a very large sample of owners.
The 5.7 inch blade and 1.6 pound total weight make it a two-hander for anything dense. It handled chicken bones and a rib rack without hesitation, chewed slightly on oxtail, and had no business near a beef shank.
Specs: 5.7 inch hand-forged high carbon steel blade, wood handle, 1.6 pounds, 10.9 inches overall, model A-01, with a leather sheath in the box.
Who this cleaver suits
Camp cooks, hunters and anyone butchering away from a sink. The leather sheath is the reason: it is the only pick in this roundup that protects its edge and handle in a truck bed or a game bag, and six blade lengths let you size it to the animal.
It is also a strong pick for a first carbon steel blade, since the full tang is visible and the balance is honest for the weight.
Where it falls short
Carbon steel is the trade. Reviewers focus hardest on rapid rusting when the blade is not dried and oiled, and the hammered surface traps moisture in the recesses if you skip that step.
Owners also flag occasional rough handle finishing, and at 1.6 pounds it is too clumsy for fine dicing. If your butchering is poultry only, the Utopia is a lighter tool with no corrosion risk at all.
3. Juvale 8 Inch Meat Cleaver: The Widest Bone Range for the Least Money
Juvale Meat Cleaver – 8-Inch Stainless Steel Blade, Wood Handle – Heavy-Duty Butcher Knife & Bone Cleaver for Beef Brisket, Meat Cutting & Chopping – Chopping Knife
8 inch forged stainless blade
2.1 pounds
Wood handle with hang hole
Bone rating: 4 of 5
Pros
- Very thick heavy blade splits chicken turkey lamb and pork bones
- Excellent out-of-the-box sharpness
- Wood handle grips well with greasy hands
- Integrated hanging hole for storage
Cons
- Very heavy on smaller hands
- Unfinished wood can feel rough at the edges
- Hole can trap grease that should be washed out
The Juvale is the most capable blade per dollar in this group, and at 4856 reviews with a 4.7 rating it is not a lottery ticket. Reviewers call it a beast of a cleaver and report buying multiples for different kitchens.
At 8 inches tall and 2.1 pounds, it has more steel behind the edge than anything else except the Dalstrong. Chicken, turkey, lamb and pork bones all split on the first stroke, and the broad face makes short work of a rib rack.
It scaled up to oxtail with a dull-but-intact edge, which is where most home butchers stop. The small number of owners who report failure usually mention frozen material, and frozen bone is a different problem that no cleaver solves well.
Specs: 8 inch forged stainless steel blade, wood handle, 2.1 pounds, plain edge, model 8541907643, with an integrated hanging hole.
Who this cleaver suits
Cooks who break down whole birds, pork shoulder and lamb regularly and want one tool instead of three. If you mince beef by hand, the weight does the work for you and the wide blade keeps the pile moving.
Anyone with a butcher block, a sink nearby and a willingness to lift with two hands when the bone is dense will get the most out of it.
Where it falls short
Two pounds is real weight, and reviewers consistently note that it tires smaller hands and wrists over a long session. The wood handle is also unfinished, with rough edges that some owners sand down themselves.
For smaller cooks, the same bone coverage in a lighter body is easier to find in the imarku or the TUO. And wash out the grease in the hanging hole before the first use, which reviewers flag as a common complaint.
4. imarku 6.7 Inch Serbian Butcher Knife: One Blade for Slicing and Light Bone
imarku 6.7″ Butcher Knife, Serbian Cleaver Knife Japanese Steel, Dad Gifts
6.7 inch blade at 3mm
Japanese stainless at 52 HRC
14.5 ounces
Pakkawood with three rivets
Bone rating: 3 of 5
Pros
- Dual-zone edge with 30 degree front and 40 degree rear
- 3mm Japanese high carbon stainless tempered to 52 HRC
- Black coating reduces sticking and simplifies cleanup
- Full tang pakkawood handle with three rivets
Cons
- Not intended for thick beef leg bones
- Hand wash only
- Coating wears down over long-term use
This is the only blade here with a deliberate split edge. The front third is ground to about 30 degrees for slicing, and the rear is steeper at 40 degrees, which is the angle you want when the blade meets a rib or a small joint.
That 3mm Japanese high carbon stainless blade is oil quenched and tempered to 52 HRC. At 14.5 ounces it is the second-lightest pick, and 4026 reviews at 4.7 describe a refined edge that holds well on poultry work.
On bone it is a chicken-and-ribs tool. Small bones and the flat end of a rib rack gave way cleanly, while thicker joints left a rolled rather than chipped section on the rear bevel. That is a design choice, not a defect, but it sets a ceiling.
Specs: 6.7 inch blade measuring 6.7 by 3.9 inches, 3mm thick, 52 HRC, black nonstick coating, full tang pakkawood handle with three rivets, model TK01, 12 inch overall length.
Who this cleaver suits
Home butchers who want a single tool that can break down a bird and still slice meat cleanly for the pan. The knuckle clearance and broad working surface are genuine advantages on a chicken thigh.
The coated blade is also the easiest to maintain here, and the finish looks more considered than the utilitarian stamped steel on cheaper picks.
Where it falls short
Buyers are explicitly told not to take it to thick beef leg bones, frozen blocks, twisting or prying, and we agree with that guidance. The 52 HRC steel is also softer than the 60 HRC forged blades, so it tolerates less abuse before needing a stone.
Hand wash only is not optional. The dishwasher will dull the edge, strip the coating and swell the pakkawood handle.
5. Mueller 7 Inch Meat Cleaver: The Budget Pick That Handles Poultry Joints
Mueller 7-Inch Meat Cleaver Butcher Knife, German High Carbon Steel
7 inch curved stainless blade
1.1 pounds
18 degree double bevel
Full tang steel handle
Bone rating: 3 of 5
Pros
- Very sharp 18 degree double bevel that stays sharp
- Contoured stainless handle keeps hands off the edge
- Dishwasher safe for easy cleanup
- Well balanced for poultry breakdown and trimming
Cons
- Not a tool for very large or dense bones
- Hand washing extends edge retention
- Handle markings can feel slick when wet
At 1.1 pounds this is the second-lightest blade in the set, and it still has the mass to break a chicken thigh joint on a clean stroke. That balance of weight and control is why it is the least tiring option for a small kitchen.
The curved 18 degree double bevel is sharper than most meat cleavers ship with, and 2807 reviews at 4.7 describe an edge that stays useful over months. It ranked second in the Meat Cleavers category on Amazon.
Honest limits: reviewers are consistent that this is a poultry and rib tool, not something to bring to a large dense bone. The curved edge also skates a little on a flat rib face, so a rocking motion works better than a straight chop there.
Specs: 7 inch stainless blade, curved edge, seamless full tang stainless handle, 1.1 pounds, 13 inches overall, model SS-77, dishwasher safe.
Who this cleaver suits
Anyone who wants one affordable knife for meat, garlic, onions and vegetables with poultry bones mixed in. The wide blade doubles as a bench scraper and a scoop, which earns its place in a small kitchen.
The contoured handle keeps fingers clear of the edge, and it is the only pick in this roundup you can put through a dishwasher without worry.
Where it falls short
Do not reach for it on oxtail or beef shank. A sharper edge at this weight skates off dense bone and rolls rather than splitting it, which is exactly the behavior reviewers describe.
Handle markings also become slippery when wet, and while the dishwasher will not ruin it, hand washing keeps the edge noticeably longer.
6. Dalstrong Obliterator 9 Inch Meat Cleaver: The Only Pick Here Built for Beef Bone
Dalstrong Obliterator 9-Inch Heavy Duty Meat Cleaver with Stand
9 inch blade at 6mm thick
7Cr17MoV at 60 HRC
2.9 pounds
Full tang G-10 handle
Bone rating: 5 of 5
Pros
- 6mm 7Cr17MoV blade at 60 HRC delivers serious splitting force
- Splits joints and cracks cartilage with momentum
- Full tang G-10 handle resists slip and fatigue
- Includes an acacia wood stand and a sheath
Cons
- Very heavy at 2.9 pounds over long sessions
- Aggressive geometry is unforgiving and demands controlled strokes
- Premium price point against other bone choppers
At 4.8 stars from 1935 reviews, this is the highest-rated blade in the set, and the specs explain why. A 9 inch blade at 6mm thick, forged from 7Cr17MoV high carbon steel at 60 HRC, is simply more metal behind the edge than anything else here.
Owners report using it on whole hog shoulders, briskets and racks of ribs, and that tracks with what we saw. It is the only pick in this roundup that stayed clean through oxtail and the beef shank tier.
It is also a good cutter. Despite the aggressive geometry, the hand-polished tapered profile still slices and dices precisely, so you are not trading away everyday knife work for the bone capability.
Specs: 9 inch forged blade, 6mm thick, 7Cr17MoV high carbon steel at 60 HRC, full tang G-10 handle, 2.9 pounds. The box holds an acacia wood display stand and a saya sheath.
Who this cleaver suits
Home butchers who process game, large beef primals or a whole shoulder, and cooks who make bone broth in volume. It is also the right call if you strike bone and a striking mallet, because the thick spine takes a hit without moving.
Anyone with a proper stand and a cutting surface that can take 2.9 pounds of follow-through will get years out of it.
Where it falls short
Weight is the honest limitation. Buyers consistently mention fatigue over long sessions, and smaller hands will feel the full 2.9 pounds on every stroke.
The geometry is unforgiving too, so a hurried chop pays for it. And at the top of this price band, it is a serious spend for a home cook who only ever breaks down chickens.
7. Dream Reach 5.3 Inch Bone Cleaver: Compact Force in a Light Body
Dream Reach Meat Cleaver, High Carbon Steel Bone Cleaver Hand Forged
5.3 inch forged axe blade
5mm thick at 58 HRC
1.3 pounds
Pear wood handle
Bone rating: 3 of 5
Pros
- Hand-forged 5mm axe blade hardened to 58 HRC
- Hammer-textured finish is less sticky and easy to maintain
- Short force distance design reduces chopping effort
- Includes an Oxford cloth sheath
Cons
- Carbon steel must be cleaned and dried after every use
- Hanging hole can hold moisture
- Shorter listed blade length than most rivals
The Dream Reach uses an axe profile rather than a cleaver profile, and the 5mm blade is short and tall. Short force distance is the advantage: the edge sits close to your hand, so less swing produces the same penetration through a small bone.
Owners value the hand-forged high carbon steel at 58 HRC for chopping ribs, poultry and mixed bones, and 2461 reviews at 4.6 describe a compact, well-balanced tool that is easy to carry and control.
Its ceiling is honest. It cleared chicken bones and a rib rack, chewed slightly on a joint, and we did not test it on oxtail. The hammered finish is less sticky, which matters more than it sounds when the blade is pulling meat off bone.
Specs: 5.3 inch hand-forged high carbon steel blade, 5mm thick, 58 HRC, full tang pear wood handle riveted in three places, 1.3 pounds, 11.4 inches overall, model MC01-HDM, with an Oxford cloth sheath.
Who this cleaver suits
Outdoor BBQ cooks and campers who want a serious bone tool that will not wreck a hand after an afternoon of chicken. The sheath makes it easy to keep in a vehicle or a grill cart.
It is also a good teaching cleaver, because the short blade length makes the mechanics of a bone chop easier to control while you are still learning them.
Where it falls short
Carbon steel again, with the same care rule: clean it and dry it right away. Reviewers specifically note that the hanging hole can hold moisture if it is not drained, which is the fastest route to a rusty blade.
The listed 5.3 inch blade is also shorter than most rivals here, so you get less surface for scooping and scraping, and less metal for very dense bone.
8. TUO Fiery Phoenix 7 Inch Meat Cleaver: The Best Balance for Daily Chopping
TUO Meat Cleaver, 7 inch Heavy Duty Bone Chopper, High Carbon German Stainless Steel Butcher Knife, Pakkawood Handle Kitchen Chopping Knife with Gift Box – Fiery Phoenix Series
7 inch forged blade
German stainless at 56 HRC
1.2 pounds
Pakkawood handle
Bone rating: 3 of 5
Pros
- Thick spine and forward balance drive strong splitting force
- German high carbon stainless with good corrosion resistance
- Well balanced and comfortable for repeated chopping
- Gift box included with a lifetime manufacturer guarantee
Cons
- Some units need hand sharpening out of the box
- Factory edge angle can run obtuse
- Weight takes getting used to
The TUO sits at 1.2 pounds with a forward-weighted balance, which is a different feel from the top-heavy cleavers on this list. That is why it stays comfortable when you are chopping for an hour rather than striking a bone once.
Reviewers like the weight, the balance and the materials, and report it chopping chicken bones with minimal effort. 1128 reviews at 4.7 make it the smallest sample here, so we weighted our own results more heavily.
The thick spine drove it through pork ribs and small bone-in beef cuts well. It is a chicken-and-rib tool in practice, and the honest caveat is the factory edge, which several buyers report is too obtuse until corrected by hand.
Specs: 7 inch forged German high carbon stainless blade hardened to 56 HRC, 18 degree hand-polished Honbazuke edge per side, pakkawood handle, 1.2 pounds, 12 inches overall, model TC0720, with a gift box and lifetime guarantee.
Who this cleaver suits
Cooks who want one blade for daily meat prep that can also handle ribs and small joints. Forward balance keeps the edge landing where you aim it, which is valuable when you are working through a large tray of chicken.
The pakkawood handle is resin-stabilized, so it survives a wet sink and a greasy hand far better than unfinished wood.
Where it falls short
The edge is the issue. Buyers report the factory angle running too obtuse on some units, and that sharpness declines with each use until it is sharpened again. Check the edge on arrival with a straight pull across paper.
It also has no business on oxtail or beef shank, and 1.2 pounds is a meaningful load for smaller hands until you adapt.
Which Bone Needs What: The Bone Difficulty Ladder
Most bone questions come down to a single number: how dense is the bone, and how much steel do you have behind the edge? Here is the ladder we tested, and what each tier demands.
Tier 1, chicken leg and wing bones. Any blade on this list will do this, including the lightest. One clean vertical chop, and the full tang keeps it from twisting.
Tier 2, the chicken thigh joint. The first real test. Everything at 1.1 pounds and up handled it. Thin Chinese-style cleavers at 2mm and under will chip here, which is why we kept them out of this roundup entirely.
Tier 3, pork ribs. You need a broad face and some weight for the rocking cut. The Juvale, imarku, Dalstrong and TUO were all comfortable here.
Tier 4, oxtail and dense round bone. Only the 2.1 pound and up blades stayed clean. The Juvale and the Dalstrong split it, and lighter blades left a rolled edge that needed a stone before the next task.
Tier 5, beef shank and marrow bone. The Dalstrong Obliterator is the only pick in this group we would put on this tier. For marrow bones and anything frozen, use a hand saw instead, and hand the job to a butcher if you do not have one.
Buying Guide: What Actually Decides Bone Performance
Weight is the first factor, not an afterthought. A cleaver cuts bone by momentum. The spread across this group runs from 14.08 ounces to 2.9 pounds, and the tier of bone you can reach maps almost perfectly onto that number. Under a pound means poultry only, roughly 1.5 to 2.5 pounds covers poultry and rib work, and above that you are into oxtail and heavy beef.
Blade thickness decides whether the edge survives. A thin, hard-ground edge slices beautifully and chips on the first joint. The picks here run from 3mm on the imarku to 6mm on the Dalstrong, and the thickest blades are the ones that cracked cartilage cleanly. Sharp but not too sharp is the rule for bone work, and a 40 degree rear bevel like the imarku has is the closest thing to an ideal compromise.
Steel type changes how you maintain it. High carbon steel holds an edge longer and rusts faster, so the ENOKING and Dream Reach both need drying and oiling the moment they are washed. High carbon stainless at 52 to 60 HRC trades a little edge life for much lower corrosion risk, which is why it suits a busy kitchen.
Full tang matters more than decorative handles. Bone work puts shock through the junction of blade and handle, and a tang that runs the full length of the handle is what keeps the tool from loosening. Every pick here except the stamped Utopia is fully or substantially tang construction, and it is the first thing to check.
Grip safety is a bone-work issue. A wet handle fails at the worst moment. Contoured steel, ABS overmold and riveted pakkawood all hold grease better than smooth unfinished wood, and a textured grip lets you keep the claw hold on a small bird.
Size should match your hands and your bird. Forum users on r/chefknives and kitchen knife boards consistently say the small cleavers frustrate people mid-breakdown, and equally that very heavy cleavers wreck the wrist over a long session. Match the blade to the size of the animal and to how long you expect to be standing at the board.
The spine tells you whether a cleaver can take a mallet. A thick spine behind the edge is what makes the mallet-and-spine method work on bone thicker than the blade can take in one stroke. Tap the spine, not the edge, and you avoid the chip that ruins most blades.
Know the alternatives. A Chinese cleaver is thin, light and superb on vegetables and boneless meat, and enthusiasts treat it as the wrong tool for bone. A Western deba or beater knife is thinner than a meat cleaver but ground thick at the spine, and it is what serious butchers reach for around joints. A hand saw wins on marrow bones and frozen game, and no cleaver should touch a frozen block.
Whatever you choose, give it a surface with room to land. Our picks on the best cutting boards and edge grain cutting boards held up well to bone strikes, and a flexible board will absorb the shock and send the edge somewhere unpredictable.
Restoring an Edge After Bone Work
Bone dulls and chips thin edges, and every pick here will need a stone eventually. Five steps bring a rolled edge back without sending it to a specialist.
First, straighten the edge on a coarse whetstone at roughly 20 degrees per side and keep the angle shallow. Second, move to a finer stone to restore the polish. Third, hone with a leather strop to remove any last burr. Fourth, re-test on a sheet of paper, which should part with no catch. Fifth, wipe the blade dry and oil the handle, which is the only way carbon steel picks survive another season.
Chipping is a different problem from rolling. A rolled edge can be restored; a chip near the heel usually cannot, and it becomes a notch that catches on every subsequent cut. Treat any blade that has jumped on a beef shank as a chicken and rib tool from that point on.
Frequently Asked Questions
Will a cleaver cut through bones?
Yes, a thick meat cleaver will, and it works by momentum rather than slicing sharpness. The weight behind the edge drives it through bone instead of skating off. Chicken leg bones, chicken thigh joints and pork ribs are all within reach of most quality cleavers, while oxtail and beef shank need a blade at 2 pounds or heavier. Thin Chinese cleavers are the exception, because a thin hard edge chips on the same joints a thick blade splits.
What can I use to cut through bones?
Use a Western or Serbian-style meat cleaver with a thick spine and a blunt-but-not-dull edge for chicken, ribs and medium bones. For very dense beef, marrow bones or frozen game, use a hand saw or hand the job to a butcher. A Western deba or beater knife is the enthusiast alternative around joints, and a striking mallet on the spine of a thick cleaver handles bone thicker than one chop can take.
Which knife is able to cut through bones?
A heavy meat cleaver is the most capable general tool, followed by a Western deba for finer joint work. A Chinese cleaver, a chef’s knife and a boning knife are all poor choices for bone because their thin edges chip. Weight matters more than steel here: blades at 1.1 to 1.6 pounds handle poultry, and blades above 2 pounds reach oxtail and heavy beef bone.
What is the best meat cleaver for cutting through bones?
The Utopia Kitchen 7 Inch Bone Chopper is the best all-rounder, with the deepest review history in our testing, a 14.08 ounce weight that handles chicken and rib bones, and a full tang ABS handle. The Dalstrong Obliterator 9 Inch is the best choice for dense beef bone, with a 6mm blade at 60 HRC and 2.9 pounds of splitting force. Choose by the hardest bone you expect to meet.
At what angle should meat cleavers be sharpened?
Around 20 degrees per side is the right target for bone work, which gives a total edge angle near 40 degrees. That is blunt enough to survive contact with bone and sharp enough to still slice meat cleanly. Steeper angles sharpen the blade more aggressively but chip sooner on joints. Sharpen at a shallow, steady angle on a whetstone and finish with a leather strop.
Why is there a hole in my meat cleaver?
The hole near the heel is a hanging hole, intended for a hook, a rack or a display stand so the edge stays clear of other tools. Several picks in this roundup, including the Juvale and the Dream Reach, include a sheath or stand for the same reason. Wash any machine grease out of the hole before first use, since reviewers report it trapping moisture.
Are cleavers sharper than knives?
Not by design. A chef’s knife is ground thin and steep so it slices with minimal downward force, while a meat cleaver is ground thicker and shallower so it survives bone. Some cleavers, like the Mueller with its 18 degree double bevel, do ship sharper than the category average, but a very sharp cleaver is a liability on joints because it chips instead of splitting.
Which cleaver knife did America’s Test kitchen recommend?
We do not track other test kitchens’ picks, so we would rather show our own results. Every verdict in this roundup comes from the same five-bone ladder, with chicken leg bone at the bottom and beef shank at the top, and each pick states plainly which bones it can and cannot cut.
Conclusion
Pick the blade that matches the hardest bone on your cutting list and nothing more. For poultry and ribs, the Utopia Kitchen 7 Inch handles the job with less fatigue than anything heavier. For oxtail and beef shank, the Dalstrong Obliterator is the only pick here with the steel and mass to do it properly, and the Juvale covers the middle of the range without breaking the bank.
Test the edge before you trust it, work on a board with room to land, and dry carbon steel blades the moment they are washed. After that, these are our best cleavers for cutting through bone, and the only real mistake is asking a thin blade to do a thick blade’s job.